Each recipe is presented quite plainly, with a title which is numbered if there is more than one recipe for a given dish.
There is no list of ingredients: each recipe begins at once, as for instance "Pound the slightly scalded fish, pound also 1/2 lb.
of suet shred very fine, and 2 ozs.
of stale bread-crumbs, and 1 egg well beaten."
Many recipes have a named source, sometimes with a date, as in "Rhubarb Jam. (
Mrs. Davidson, Coldstone Manse.
1886.)"


Some of Lady Clark's recipes are very brief, forming little more than notes to herself, as in her 
Vegetable Marrow.
No.
3.
Stuffed—Turin. '
Cousses'.

The Turin vegetable marrows are small and short—perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce.

They come as a 'frittura' after the soup, and are sometimes called 'Zucchetti à la Piedmontaise.'"

It can be seen that instructions, ingredients and comments are intermixed.

The recipes in each section are listed alphabetically.
Some entries are cross-references, for example "'Zucchetti à la Milanaise' and 'à la Piedmontaise.'
See Vegetable Marrow."
Each recipe is presented quite plainly, with a title which is numbered if there is more than one recipe for a given dish. There is no list of ingredients: each recipe begins at once, as for instance "Pound the slightly scalded fish, pound also 1/2 lb. of suet shred very fine, and 2 ozs. of stale bread-crumbs, and 1 egg well beaten." Many recipes have a named source, sometimes with a date, as in "Rhubarb Jam. (Mrs. Davidson, Coldstone Manse. 1886.)"

Some of Lady Clark's recipes are very brief, forming little more than notes to herself, as in her 
Vegetable Marrow. No. 3. Stuffed—Turin. 'Cousses'.
The Turin vegetable marrows are small and short—perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce.
They come as a 'frittura' after the soup, and are sometimes called 'Zucchetti à la Piedmontaise.'"
It can be seen that instructions, ingredients and comments are intermixed.
The recipes in each section are listed alphabetically. Some entries are cross-references, for example "'Zucchetti à la Milanaise' and 'à la Piedmontaise.' See Vegetable Marrow."
The Cookery Book of Lady Clark of Tillypronie