the thorough good cook - recipe

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

13. Crusts of Caviar.
Cut out eight round or square pieces of bread about an
inch in diameter and three-quarters of an inch thick. Scoop
out the centre a little ; fry them in clarified butter, and drain
on a cloth. Mix carefully with a wooden spoon two ounces
of Hygienic Caviare with a teaspoonful of finely-chopped
shallots, a squeeze of lemon, and a pinch of cayenne
pepper. When the crowates are perfectly cold, fill into the
hollow parts the caviare thus prepared, dish up on dish-
paper or folded table-napkin, and garnish with sprigs of
parsley.
Be careful never to touch caviare with any kind of
metal utensils, as it injures the flavour. Hygienic Caviare
is slightly pressed, containing less oil and less salt than
the caviare in general use.

TABLE OF CONTENTS

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also availble as an Adobe Acrobat eBook ($3.00)