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 (German sauce for Blanquette de)

German sauce for Blanquette de veau 54 Half glaze, see Demi-glace Horseradish sauce No. 1 for boiled beef Danish 55 No. 2 for roast beef 55 see also Russian cutlets, under

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