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 Meat (Sausages Reinacharn sausages)

Sausages 154 Reinacharn sausages 154 Salted pork, see under General Directions, To salt a pig Stuffing for pork, see under Stuffings, Stuffing for geese Sucking pig 154

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