the thorough good cook - recipe

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

14. Eggs.
Boil six or eight eggs quite hard ; when cold and firm,
cut the whites from the yolks in long thin slips ; set them,
aside to warm in a slow oven, taking care every now and
then to liberally butter them. Pound up in a mortar any
cold chicken or remains of mix fish ; with this the yolks
of the eggs, a little parsley, and pepper and salt to your
taste. When you have reduced all to a fine smooth paste,
mould it with your hands into egg-shaped balls. Heap these
in the centre of a dish, arrange the shredded egg around
them in imitation of a nest ; put back into the oven for a
few minutes to warm, and just before serving pour over a
hot rich brown sauce.

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