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.

Veal

1 recipe in this part of The Cookery Book of Lady Clark.

Meat Jellies

Aspic Jelly. No. 1. (Cataldi.) Cataldi's Aspic jelly is of veal stock flavoured with sherry, vinegar, a few tarragon leaves, and a little…

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