The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Fish (Prawns see Prawn omelet under)

Prawns, see Prawn omelet, under Omelets Salmon crumbed (Saumon au gratin) 95 Cutlets 95 or salmon trout, aspic cutlets 96 Devils, see Anchovy Devils fried 96 German way of re-cooking 96 Green kipper, see Salmon, kippered No. 2 kippered No. 196 kippered No. 296 mayonnaise 97 Mrs. Weston's 97 pickled (Saumon mariné) 97 potted No. 197 potted No. 297 sandwiches, Italian Salmon, sauces for, see List end of

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