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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

CHAPTER - ENTREES

 

 entrees

1.  Forcemeat Balls
2.  Sausage-Meat (Plain)
3.  Batter for Frying
4.  Fricassee of Fowl
5.  Fowl, Country Captain
6.  Braised Fowl
7.  Chickens with Macedoine of Spring Roots
8.  Epigram of Chicken Cutlets (Epigram de Poulet)
9.  Chicken in Savoury Jelly
10. Chicken Patties with Puree a la Seine
11. Compote of Quails
12. Scollops of Rabbits
13. "Kickshaws" of Rabbit, Italian Sauce
14. Rabbit Pudding
15. Rabbit Galantine
16. Turban of Fillets of Rabbits
17. Young Rabbits in Curl Papers
18. Galantine of Turkey
19. Gratin of Pigeon a la Paerigord
20. Potted Hare
21. Venison Pie a l'Americaine
22. Sweetbread Pie
23. Scollops of Sweetbreads with Green Peas
24. Scollops of Sweetbreads in Cases
25. Sweetbreads "Dauphin" Fashion
26. Red Ox Tongue (a l’Ecarlate)
27. Tongues with Stewed Endive
28. Minced Beef
29. Minced Beef with Cucumbers
30. Chartreuse with Beef Palates
31. Minced Mutton
32. Bacon Fraise
33. Beans and Bacon
34. Peas and Bacon
35. York Ham with Spinach (Jambon d'Yorck aux Epinards)
36. Veal and Ham Patties
37. Veal and Ham Pie
38. Raised Ham Pie
39. Hottentot Pie
40. Lamb and Pork Chops
41. Veal Cutlets

 

 
TABLE OF CONTENTS
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