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

 

3. Welsh Cheese
  Take half a pound of Dunlop or Gloucester cheese, cut
of' the skin; put in a small frying-pan half a teacupful
of strong ale, and when it boils put in the cheese; let
boil for a minute or two ; then stir in a teaspoonful
of custard ; when the whole becomes a liquid, toast a
thick slice of bread, cut off the crust, butter it well and
set it before the fire to keep hot. When it is wanted,
have a dish and cover very hot, put the cheese on the
toast, and send to table immediately.

 
TABLE OF CONTENTS
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