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.

HomeSauces For Poultry And Game › Hare

Hare

Fillets.

Green Sauce.

Goose - Sauce for.

Green Sauce.

Grouse Salmis Sauce. "Sauce à la Dreux." See Fillets of Grouse No. 2, under Game.

See Hare Croquettes.

See Hare Fillets. } All See Hare - Hashed under See Hare "Polpette."

Game.

← Game (See Capon under Poultry)Rabbit →