the thorough good cook - recipe - Ragout of Eggs and Mushrooms

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

15. Ragout of Eggs and Mushrooms.
Take some large mushrooms, peel them and scrape them
clean, put them in a saucepan with a little salt, cover them,
and let them boil a little, then put in a gill of milk, an
ounce o» butter rolled in flour, seasoned with mace and
nutmeg; boil the whole till it is of a good consistence. Have
ready six hard-boiled eggs, take out the yolks whole. Put
some toasted snippets in a dish,-and the yolks upon them;
then pour over them the whole of your ragout.

TABLE OF CONTENTS

Click here to return to the table of contents of The Thorough Good Cook.

HOME

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

AVAILABLE NOW