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 Poultry And Game

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

Game (See Capon under Poultry)

See Capon, under Poultry. "Allemande" Sauce. See Béchamel Sauce, also White Sauce No. 3. White Sauce Nos. 1 and 3.

Hare

Grouse Salmis Sauce. "Sauce à la Dreux." See Fillets of Grouse No. 2, under Game. See Hare Fillets. } All See Hare - Hashed under See Hare…

Rabbit

See Rabbit Cutlets No. 1. } All See Rabbit "Indian Cutlets." under See Rabbit Quenelles.

Woodcock Salmis

Chestnut Sauces Nos. 1, 2 and 3. See Venison - Haunch No. 2, under Game.

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.