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!

CHAPTER - FISH

fish

1. Forcemeat for Stews of Fish, etc
2. Fish Forcemeat, or Quenelles
3. To Fry Parsley, Herbs, Bread-crumbs, etc
4. To Collar Salmon
5. To Roll Salmon
6. Salmon Cutlets
7. Cutlets of Salmon a la Maitre d’hotel
8. To Pot Salmon
9. Caveach Salmon
10. Salmon a la Genevoise
11. Slice of Crimped Salmon Broiled, with Caper Sauce
12. Crimped Salmon an Naturel
13. Salmon au Bleu
14. Salmon Fritters
15. Baked Salmon
16. Roast Salmon
17. Salmon, Matelote Sauce
18. Salmon with Sweet Herbs
19. Salmon a la Tartare
20. Salmon a la Braise
21. Salmon Souchet
22. Salmon Pudding
23. Fillets of Turbot a la Creme
24. Gratin of Fillets of Turbot
25. To Dress a Turbot with Capers
26. Vol-au-vent d’Escalopes de Turbot au Bon Beurre
27. Petites Timballes of Fillets of 'Turbot a la Venetienne
28. John Dory Boiled with Lobster Sauce
29. Fillets of Soles a l'Orlie
30. Fillets of Soles au Gratin
31. Fillets of Soles Fried
32. Fillets of Soles a la Maitre d’hotel
33. Mayonnaise of Fillets of Soles
34. Sole a la Colbert
35. Sole a la Meuniere
36. Soles a la Francaise
37. Fried Soles, Tartar Sauce
38. To Stew Soles
39. Sole Pudding
40. To Boil a Cod’s Head
41. Cod’s Head and Shoulders
42. To Bake Cod, or Haddock
43. To Stew Cod
44. Cod with Oyster Sauce
45. Cod with White Sauce (Cabillaud a la Bechamel)
46. Salt Cod a la Maitre d’hotel
47. Salt Cod a la Provencale

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fish

1. Forcemeat for Stews of Fish, etc
2. Fish Forcemeat, or Quenelles
3. To Fry Parsley, Herbs, Bread-crumbs, etc
4. To Collar Salmon
5. To Roll Salmon
6. Salmon Cutlets
7. Cutlets of Salmon a la Maitre d’hotel
8. To Pot Salmon
9. Caveach Salmon
10. Salmon a la Genevoise
11. Slice of Crimped Salmon Broiled, with Caper Sauce
12. Crimped Salmon an Naturel
13. Salmon au Bleu
14. Salmon Fritters
15. Baked Salmon
16. Roast Salmon
17. Salmon, Matelote Sauce
18. Salmon with Sweet Herbs
19. Salmon a la Tartare
20. Salmon a la Braise
21. Salmon Souchet
22. Salmon Pudding
23. Fillets of Turbot a la Creme
24. Gratin of Fillets of Turbot
25. To Dress a Turbot with Capers
26. Vol-au-vent d’Escalopes de Turbot au Bon Beurre
27. Petites Timballes of Fillets of 'Turbot a la Venetienne
28. John Dory Boiled with Lobster Sauce
29. Fillets of Soles a l'Orlie
30. Fillets of Soles au Gratin
31. Fillets of Soles Fried
32. Fillets of Soles a la Maitre d’hotel
33. Mayonnaise of Fillets of Soles
34. Sole a la Colbert
35. Sole a la Meuniere
36. Soles a la Francaise
37. Fried Soles, Tartar Sauce
38. To Stew Soles
39. Sole Pudding
40. To Boil a Cod’s Head
41. Cod’s Head and Shoulders
42. To Bake Cod, or Haddock
43. To Stew Cod
44. Cod with Oyster Sauce
45. Cod with White Sauce (Cabillaud a la Bechamel)
46. Salt Cod a la Maitre d’hotel
47. Salt Cod a la Provencale

TABLE OF CONTENTS

Click here to return to the table of contents of The Thorough Good Cook.

HOME

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

AVAILABLE NOW

©1999 Hollander and Hechsher. All Rights Reserved.