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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Poultry (Celery sauce for turkey white)

Celery sauce for turkey, white 66 Chestnut sauce No. 1 brown for turkey 66 No. 2 for turkey 66 No. 3 for turkey 66 Civet de lapin, sauce, see Rabbit Civet de lapin, under Game Duc de Coigny's sauce for Roe venison 66,67 Duck, see Goose, sauce for, see also Green sauce Emslie's e's Emslie's sauce for boiled chicken Gebackene Haendel, sauce for, see that recipe, under

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