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 (Stuffing for artichoke bottoms)

Stuffing for artichoke bottoms 78 for beef sirloin, see Meat, Beef, Stuffed sirloin forcemeat for braised fowl 78 for cod, see Stuffing for pike No. 3 for roast ducks and ducklings 78 for ducklings, see Stuffing for geese for fish 78 forcemeat balls 78,79 for geese, 79 for haddock, see Stuffing for Hare No. 1 79 No. 2. 79 for pike No. 1 79 No. 2 79,80 No. 3 80 for mushrooms, see stuffing for artichokes tridge for roast partridge 79 for pea powl 79 for pigeons, see Pigeons, stuffed and boned, under

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