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 (For Pike see also Pike baked)

for, Pike, see also Pike, baked, under Fish for tomatoes, see Stuffing for artichoke bottom for turkey No. 1 80 No. 2 for turkey N Chestnut 80 for turkey No. 3 80 for turkey, see also Stuffing for hare No. 2 for veal 80

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