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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Preserved Fruits (Apricots preserved whole)

Apricots preserved whole 368 Bilberries 368 Black currants preserved 368 Cherries preserved the American way 368 Cranberries, German way 368,369 preserved 369 Russian way 369 to bottle 369 Damsons, to bottle 369 Gooseberries, bottled 369 Mismash, see Apricots 368 Pears, see end of Pears, stewed No. 1, under Sweet Dishes 274 Pineapple preserved 369 Plums, see end of Gooseberries, to bottle 369 Strawberries preserved whole 370 Walnuts 370 Roux, Browning, and Glaze Brown gravy for veal cutlets 77 for sauces 76 for soups 76,77 Glaze No. 1 77 No. 2 77 Roux 77

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