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.

Mutton And Lamb

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

Mutton and Lamb

How to Use a Whole Sheep or Lamb. (1893.) The blood makes Black puddings, see Meat Pies and Puddings, with sieved oatmeal, or groats, or…

Pork

How to Use a Whole Pig. (Mrs. Thomas.) When a pig is sacrificed for future bacon there is still a good deal for present consumption. Do not…

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