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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

 

 
4. Dressed Salmon, Curried.

  Take a large onion, cut it into small pieces, and fry it
in an ounce of butter till of a light-brown colour ; put it
into three-quarters of a pint of strong stock, with a table-
spoonful of curry-powder, one tablespoonful of Harvey's
sauce, and a teaspoonful of anchovy sauce, the juice of half
a, lemon, cayenne and salt to taste ; simmer all gently
till the onion is tender, stirring it occasionally. Cut the
remains of any boiled salmon into small pieces, carefully
taking away all skin and bone, lay them in the stew-pan,
and let them gradually heat through, but do not allow the
curry to boil. Serve with rice separately.
 
 

 
TABLE OF CONTENTS
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