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.

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Jellies (Chocolate sauce No No)

Chocolate sauce No. 1 327 No. 2 sometimes called Chocolate custard sauce Cream sauce 327 Currant jelly sauce for puddings 327 Custard sauce No. 1 German 327 No. 2 whisked 327,328 Custard sauce, see under Sweet Dishes, Sponge, lemon caramel Fresh fruit syrups for Pudding sauces, see Jams, Jellies, c.

Froth sauce 328 Frothed sauce, as used for Brown bread pudding 328 Fruit sauce 328 German sauce No. 1 328 No. 2, see Sabaglion sauce Ginger sauce, see Ginger, Pudding No. 1, under

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