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

 


  37. Veal and Ham Pie.

  Take two pounds of veal cutlets, divide them into small
  pieces, and season with pepper and salt. Then take a pound
  of raw or dressed ham, cut it into slices. Lay both alternately
  in the dish, and put some forcemeat or sausage meat over
  all, with stewed mushrooms, the yolks of three hard eggs
  and a glass of water. The best end of a neck of veal cut
  into chops is the most approved part for a pie.

 
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