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 (Sardines on Croutons Sea perch)

Sardines on Croutons 98,99 Sea perch, see Cornish, fish pie, under Fish Pies and Puddings Sea trout, see Herrings soused Shell fish see Mayonnaise under Sauces for Fish sauce, Shrimps, potted 99 Skate, see Fish soup No. 1, under

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