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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General Directions

regarding Meat For boiling fresh meat 127 To cure hams No. 1 128 No. 2 128 mutton hams 128 To keep meat in hot weather 128, 129 To keep mutton, &c., in very hot weather 128, 129 tongues 129 To roast meat at open fire 129 To salt a big 129

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