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 (Flounders see W ater Souchet)

Flounders, see W ater Souchet Freshwater fish, for sauce for, see Fish sauce for freshwater fish, Recipe from Monastery Green kipper see Salmon, kippered No. 2 Grilse, see Salmon souché No. 1 Haddock a la Maître d'Hôtel 84 Haddock, broiled 85 creamed fresh 85 croquettes 85 Croûtes à la Findon 85 crumbed and baked 85 filleted 86 Findon haddocks on croûtons or pastry 86 Findon haddock Devils see

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