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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Sweet Dishes (Calf's foot jelly to use)

Calf's foot jelly to use instead of isinglass, see Note beginning of Invalid Cookery Chicken jelly 163 Meat jellies for Invalids, see Strengthening meat jelly, &c. under Invalid Cookery Mutton jelly 163 Meat Pies, Puddings, and Soufflés Beef pies 178 and oyster pie, a Cornish dish 178 Beefsteak pudding No. 1 178 No. 2 Our beefsteak pudding 178 Beef and oyster pudding 179 Birk Hall Excursion pie 179 Black puddings 179 Boudin à la Richelieu, see Rabbit pudding Chicken, see Parsley pie and Grouse soufflé and liver pie 180 pudding, cold 180 Little puddings 180 Cottage pie, see Pedro pie Dutch savoury pudding 180 Game pies and puddings, see Chicken pudding and Birk Hall Excursion pie Game pie 180, 181 Gnocchi, to go with stewed beef, see Preface Goose pie, a Yorkshire dish 181

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