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.

Appendix

3 recipes in this part of The Cookery Book of Lady Clark.

Appendix

If asked their opinion, every good host or hostess would express a strong desire that the animals and birds necessary for food should be…

C. F. Frere To Spare Animals Unnecessary Pain

Crabs and Lobsters (R.S.P.C.A.). - People are sometimes guilty unthinkingly of much cruelty to lobsters and crabs when preparing them for…

Bad Meat

Perhaps the most certain cause of diseased meat is violent and cruel treatment of cattle on their way to the markets. The too frequent…

Rights & ReuseThe complete text of The Cookery Book of Lady Clark of Tillypronie (1909) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.