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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Memo, About Soups

To clarify soup put the soup on to simmer, not to boil. Stir in 2 whites of egg and a handful of chopped raw beef. Do not cover it; stir, and in 10 minutes strain and set aside to get cool.

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