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

1. Eggs and Broccoli.
When you boil your broccoli, which will be cooked
enough as soon as it is tender, save a large bunch for the
middle and six or eight little sprigs to stick round.
Toast a bit of bread, of what size you please, but pro-
portion it to the size of your dish. Take as many eggs
as you have occasion for, beat them well, and put them
into a saucepan with a good piece of butter and a little
salt. Keep beating them with a spoon till they are thick
enough, and then pour them on the toast. Set the largest
bunch of broccoli in the middle and the other little pieces
round them, and garnish the dish with sprig of broccoli.

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