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

 

  
  
13. Eggs, Piedmont Fashion (a la Piemontaise).
Put a couple of anchovies a and a little gravy into a,
saucepan, and when they are dissolved, add the yolks of eight
and the whites of two eggs (well beaten) ; season them with
salt, pepper, and nutmeg ; beat them well whilst they are
doing. Serve them with fried bread, grate Parmesan cheese
over, and brown it with a salamander.
 
 
 

 
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