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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Stuffings (Jerusalem in white sauce)

Jerusalem in white sauce 212 Jerusalem chips 212 purée 212 scalloped 213 St. Julian's 213 Asparagus tips 213 Beans, see French beans white haricot Haricots blancs 213 Beetroot, to boil 213 with potato 213,214 Broad beans 214 Brussels sprouts No. 1214 No. 2 214 No. 3 214 No. 2 214 Cabbage, şee Kolcannon and Brussels sprouts No. 3

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