Latest cookery techniques and food preparation from the beginning of the 1930s in Mrs Beeton's "All About Cookery" 1930 Edition. Soups: 1. Mutton Broth; 2. Pot-au-Feu; 3. Tomato Soup; 4. Kidney Soup; 5. Consomme a la Celestine; 6. Consomme a la Royale; 7. Bonne Femme; 8. Hollandaise; 9. Consomme a la Julienne; 10. Consomme a la Brunoise.

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Size: 3115px × 4463px
Location: Great Britain
Photo credit: © De Luan / Alamy / Afripics
License: Licensed
Model Released: No

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