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 (Tomato sauce No for boiled)

Tomato sauce No. 1 for boiled chicken and for cutlets 69 No. 2 for rabbit cream 70 Venison sauce for haunch, see Haunch of venison No. 2, under Game Wet devil sauce, see Wet devil, under Poultry White sauce No. 1 for boiled chicken 70 No. 2 70 No. 3 for rabbit 70 Wild duck sauce No. 1 71 No. 2 71 Wild duck sauce, see Wild duck, Canard sauté aux olives, under Game Wood pigeon sauce 71 Wood pigeon fillets, sauce, see Wood pigeon fillets, fillets, under

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