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

 


11. Slice of Crimped Salmon Broiled, with Caper Sauce.

  Marinade or soak your slices of salmon in a little olive
oil, with salt and pepper. Three-quarters of an hour before
you send up, broil them on a very slow fire, on both sides.
When they are done, take off the skins and drain them on
a clean towel to draw out all the oil. Dish, and cover
with the caper sauce. Let it be understood that your
gridiron must be put on a slope, with a false bottom under
the fore-feet to receive the oil, for if this should fall into
the fire, the smoke would spoil the fish, besides filling the
kitchen with stench.
 

 
TABLE OF CONTENTS
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