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 Poultry and Game

Woodcock, salmis 125 salmis, see also Grouse Salmis Woodcock toasts 125 Wood pigeons 125 cutlets, see Hare cutlets No. 1 fillets 125, 126 for another sauce see Sauces for Poultry and Game

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