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 (Puffs No puffs No No salmis)

puffs No. 1 116,117 puffs No. 2 117 #No: 1116 salmis, see Grouse salmis soufflé 117 stuffing, see Stuffings wafers, cold 117,118 Perdrix aux choux, see Partridge Pheasant, see also Tomato soup No, 1, under Soups boiled with rice 118 crumbsu go with 118

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