the thorough good cook - recipe - Anchovies, Norwegian Fashion

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

1. Anchovies, Norwegian Fashion.
SCRAPE, wipe, and bone twelve or more Norwegian an-
chovies ; trim the fillets neatly ; have ready two hard-boiled
eggs, chop the whites and yolks separately, cover the bottom
of one or two small round glass dishes with a layer of
the chopped egg, forming a neat design ; sprinkle and season
with a little chopped parsley, chervil, a little sweet oil and
vinegar, and a pinch of cayenne pepper. Place the anchovy
fillets over the top in the shape of lattice-work, ornament
with fancifully cut slices of lemon and hard-boiled egg
round the sides, sprinkle with a little chopped parsley,
and serve.

TABLE OF CONTENTS

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also availble as an Adobe Acrobat eBook ($3.00)