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.

Sauces For Meat

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

Braised (JOINTS c Horse-radish Sauce No)

JOINTS, &c. • Horse-radish Sauce No. 1. Sauce given with that recipe. See Meat - Beef. "Sauce Gourmet."

See Brown Gravy with Veal

Vinegar Sauce. "Poivrade Sauce." See Reform Cutlets, under Meat - Mutton. Onion Sauces Nos. 1 and 2. "Aigre-Doux" Sauce.

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