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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Meat Mutton and Lamb

how to use whole sheep or lamb 138 139 Breast of lamb or mutton 139 China chola 139 Chops, broiled No, 1139 broiled No. 2 139 1920 see also Mutton cutlets No. 6 Collops of mutton, see Scotch collops, under Beef

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