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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

 

 
4. To Collar Salmon.

Split, scale, and bone as much of the fish as will make
a handsome collar of about six inches diameter. Season it.
highly with beaten mace, cloves, pepper and salt, and having
rolled it firmly up and bandaged it, bake it with vinegar
and butter ; or simmer it in vinegar and water. Serve with
melted butter and anchovy sauce. The liquor in which the
collar was boiled or baked may be boiled up with salt,
vinegar, and a few bay-leaves, and poured over the fish to
preserve it.

 
TABLE OF CONTENTS
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