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

5. Eggs and Tripe.
Take some eggs that have been boiled for seven minutes,
and shell and slice them. Butter the dish in which they
are to be served, place a thin layer of creamy Béchamel
sauce on the bottom, and on this place a layer of the sliced
eggs, sprinkling lightly with a little finely-chopped shallot
and fresh parsley ; add another layer of the sauce, and
then the eggs as before, and continue in like manner until
the dish is nearly full. Let the sauce be on the top, and
sprinkle over this a few browned bread-crumbs and about
half an ounce of butter broken in tiny pieces ; set the
dish in a tin containing boiling water, and stand in a hot
oven for about fifteen or twenty minutes ; then take up,
remove the dish from the tin and sprinkle the top over
with the hard-boiled yolk of egg (that has been passed
through a fine sieve) and a little chopped parsley.

TABLE OF CONTENTS

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