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

 

 
9. Caveach Salmon.

  Boil, in two quarts of vinegar, three heads of shallots, half
an ounce of black pepper, three cloves, two blades of mace,
and a little salt. Cut the fish in slices, and fry these of a
light brown colour in fine oil, or clarified dripping ; put them,
when cold, into a pan ; pour over them the vinegar and
spices, and pat on the top eight or ten spoonfuls of oil.
 
 
 

 
TABLE OF CONTENTS
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