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

 

 
  10. Salmon a la Genevoise.

  Put into a stew-pan a good slice of salmon, with mush-
rooms, shallots, and parsley chopped fine, salt, and spice ;
add a little red wine and some broth. When stewed put into
another stew-pan a piece of butter, rolled in two spoonfuls
of flour, which moisten with the liquor of the salmon; and
let it boil till reduced ; pour it over the fish, and serve. A
little anchovy butter will improve this sauce.

 
TABLE OF CONTENTS
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