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

 

  18. "Surprise" Eggs.
  When I was young culinary, as surprises were common :
at present one scarcely ever meets with one ; which fact
induces in my mind the conclusion that the England of
sixty years ago was a much merrier England than the ex-
isting prim, overdressed, Mrs. Grundy-ridden country of my
birth. At all events, the culinary " surprises " were as
innocent as they were clever. They made us laugh ; and
every wise doctor will tell you that laughter helps digestion.
Good digestion means happiness and virtue. One-third o»
the crime in this world springs from congenital causes :
the sins of the fathers are literally visited on the children.
Another third is due to the direct, although inscrutable,
instrumentality of the Devil. Fur the rest indigestion is
mainly responsible. Indigestion had quite as much to do
as had Madame de Mainteun in inducing the superstitious
glutton, Louis XIV., to revoke the Edict of Nantes. The
digestion of Napoleon the Great was normally deplorable;
and I should not be in the least astonished if indigestion
were, au fond, the cause of the murder of the Duc d'Enghien.
Thackeray told me that he was suffering from an atrocious
attack of indigestion when he wrote that bullying letter to
Edmund Yates which eventuated in the egpulsion of the
latter from the Garrick Club-a social slur which he never
got over ; and whenever Edmund, whom I knew for thirty
years, and who was the warmest-hearted and most can-
tankerous of mankind, used to sneer at or " pitch into " me
in the World, I always set down his abuse to the account of
indigestion.
  Now, after this long preamble, for “a surprise eggs." Poach
your eggs and trim the edges neatly. Let them remain for
a quarter of an hour in the pan, with lemon juice, pepper,
salt, and a little chopped parsley. Then fry them in batter
precisely as though they were fritters, and serve hot on a,
napkin garnished with parsley.
 
 

 

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