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.

Poultry

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

Paste and Pastry (Crust For Raised Pies lb)

Crust For Raised Pies. ¼ lb. of butter, 1½ gills of water, 1 teaspoonful of salt. Let it quite boil. Mix with as near 1 lb. of flour as it…

Paste and Pastry (Any uncooked trimmings will)

Any uncooked trimmings will make patties next day if kept in a cool place, covered by a damp cloth. Mrs. Pettit's Vol au vent pastry…

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