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

 

 
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
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

 

©2005 Hollander and Hechsher. All Rights Reserved.