This site is the complete 1909 book The Cookery Book of Lady Clark of Tillypronie, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
The Recipes
Original Preface
7 recipes
Soups And Broths
1 recipe
Sauces For Fish
4 recipes
Sauces For Meat
2 recipes
Sauces For Poultry And Game
4 recipes
Sauces For Vegetables
2 recipes
Stuffings
1 recipe
Fish
2 recipes
Game
4 recipes
Mutton And Lamb
2 recipes
Veal
1 recipe
Poultry
2 recipes
Meat Pies, Puddings And Soufflés
1 recipe
Eggs
1 recipe
Vegetables
1 recipe
Sweet Dishes
5 recipes
Sweet Puddings
1 recipe
Sweet Sauces
4 recipes
Dessert Cakes
7 recipes
Bread
3 recipes
Confectionery
3 recipes
Beverages
1 recipe
Domestic Recipes
1 recipe
Appendix
3 recipes
Index
144 recipes
The Receipts
8 recipes
More from the Book
Highlights
Bread, Grissini, Porridge and Rolls
Bagshot Daily Loaf. (Mrs. Sherwood. 1860.) Take, to make this bread, rather less than 4 lbs. of well dried and sifted flour. Put…
Dishes (Orange syrup sauce)
Orange syrup sauce for puddings 329 Podagra sauce, see Podagra pudding, under
Meat Mutton (German sauce for Blanquette de)
German sauce for Blanquette de veau 54 Half glaze, see Demi-glace Horseradish sauce No. 1 for boiled beef Danish 55 No. 2 for…
Poultry (For Pike see also Pike baked)
for, Pike, see also Pike, baked, under Fish for tomatoes, see Stuffing for artichoke bottom for turkey No. 1 80 No. 2 for turkey…
Soups and Broths (General directions for soups)
General directions for soups 1 Memo, about soups: How to clarify soup; how to vary soups; Use for bones, &c. Soups, Garnishings…
Fish (Adelaide sandwiches see)
Adelaide sandwiches, see Anchovy sandwiches No. 2 82 crusts Devils 81 sandwiches No. 1 82 sandwiches No. 2 82 savoury 82 toast or…