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 Vegetables

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

Roux, Browning, and Glaze (For Sauces)

Put a few lumps of sugar in a stewpan and place it on the fire till melted and of a dark colour; then take it off the fire and add a cupful…

Roux, Browning, and Glaze (Butter and lbs gravy beef cut)

butter and 2 lbs. gravy beef cut up small. Let it brown quickly, then keep turning the meat till all has browned; fill up with cold water…

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