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.

Fish

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

Fish Pies and Puddings

HS Cornish Fish Pie. (Mrs. Juliet Backhouse, Trebah. 1881.) A good bass makes the best pie (bass is also called "sea-perch"), but grey…

Fish Pies and Puddings (You must have ready some well)

You must have ready some well boiled potatoes, mash them with 1 oz. of warmed butter; add a dessertspoonful of cream and 1 whole egg. Bone…

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