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. Curried Eggs, Bengal Fashion.
  Peel three onions, cut them in very thin slices, and put
them into a stew-pan with two ounces of fat or butter,
two ounces of chopped bay-leaves, and a sprig of chopped
thyme ; fry these all together for about fifteen minutes till
of a nice golden brown ; then lightly sprinkle in a tablespoon-
full of fine flour, add a teaspoonful of cardamoms, one small
scraped clove of garlic, a saltspoonful of ground allspice,
curry powder, and salt, a pinch of ground ginger, three-
quarters of a pint of any light stock or milk, and boil all
together till the mixture is almost dry. Add to it twelve
sliced hard-boiled eggs, then serve on a hot dish in a border
of plainly boiled rice, garnished with little bunches of hard-
boiled yolk of eggs that have been rubbed through a wire-
sieve, and shredded green capsicums.

 
TABLE OF CONTENTS
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