Contains recipes categorized into topics such as Soups and Broths (150 for soups alone), Sauces for Fish, Cheese and Cheese Dishes, for example. This book features twenty ways of cooking salmon, 18 for rabbit, 19 for haddock and so on.
First published in 1909. This unabridged reprint makes it possible, for the first time since the original edition of ninety years ago, to cook from, read and enjoy Lady Clark''s great book. Lady Clark began her cookery notebooks in the 1840s and kept on with them until her death in the late 19th century. This valuable collection of recipes, with variations, shows us what food was eaten during that time and is a particularly stimulating source book for anyone interested in cooking. Introduction by Geraldene Holt.
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