The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !
Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

 

  2. Stewed Cheese.

  Cut small into a stew-pan Cheshire and Gloucester cheese,
a quarter of a pound of each ; then add a gill of Lisbon wine,
a tablespoonful of water, and (if approved) a teaspoonful of
mustard. Mix them over a fire till the cheese is dissolved;
then have ready a cheese-plate with a lighted lamp beneath,
put the mixture in, and serve it up directly. Send it with
some fresh-toasted bread in a toast-rack.

 
TABLE OF CONTENTS
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