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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Sauces for Fish (Calwick Abbey fish sauce Caper)

Calwick Abbey fish sauce 41 Caper sauce for salmon 41 Cardinal sauce for fillets of sole 41, 42 Cheese custard sauce for haddock, see Findon haddocks on croûtons, under

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