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

 


1. Forcemeat for Stews of Fish, etc.

BEAT the flesh and soft parts of a boiled lobster in a
mortar, with a boned anchovy, the yolks of three eggs hard-
boiled, and a head of boiled celery chopped. Put to this a
handful of bread-crumbs, cayenne, mace, a spoonful of mush-
room catsup, a quarter-pound of melted butter, a large spoonful
of oyster liquor, or some oyster pickle, and two or more
eggs well beaten, to cement the composition. Mig it well,
and form into small egg-shaped balls, which fry, or brown in
a Dutch oven. Or the fish that makes the stock for soups
may be pounded for forcemeat.
 
 

 
TABLE OF CONTENTS
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