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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Mutton

Gigot 142 Grated mutton, see Beef, grated Haggis 142 Haricot 142 Hashed mutton, see Hare, hashed, under Game Hot pot 143 Irish stew, see Hot pot Kidneys sheep's) No. 1 143 No. 2 143 No. 3 143 No. 4 143 see also Spinach fritters, Turin, under Vegetables Lamb cutlets, cold a la Chesterfield 144 fry 144 head 144 Haggis, see Haggis mint sauce for, see Sauces for

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