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

39. Hottentot Pie.

Bone two calfs feet; boil and chop small some chitter-
lings ; take two chicken, cut them up as for eating ; put
all into a stew-pan, with two sweetbreads, a quart of veal
gravy, half an ounce of morels, cayenne pepper, and salt ;
stew over a gentle fire for an hour, then add six or eight
forcemeat balls that have been boiled, and the yolks of four
hard eggs ; lay the whole in a good raised crust, previously
baked for the purpose. Strew over the top some green peas
or asparagus tops, and send to table without a cover.

TABLE OF CONTENTS

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