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

 


19. Gratin of Pigeon a la Paerigord.

  Bone six small pigeons ; cut a piece of bread about
two inches high, surround it with a thin slice of fat bacon,
then cover it with forcemeat, sloping off to the edge of the
dish ; season the pigeons with pepper and salt, fill them with
the stuffing, so as to give them their original shape ; place
them with the breasts upwards on the forcemeat, put a little
more stuffing on the birds, so as to leave the breasts only
bare ; cover these with a thin slice of fat bacon, and bake
in a moderately heated oven for about three-quarters of
an hour. When done, take out the bread, and with a napkin
soak up all the fat; filling the cavity with whole truffles,
mushrooms, and Spanish sauce.

 
TABLE OF CONTENTS
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