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 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

9. Italian Sausage
Mince two pounds of lean pork with one pound of fat
pork. Season the mixture with salt, mixed spice, coriander-
seed, and bruised aniseed. When the ingredients are
thoroughly blended, moisten the mixture with pig's blood
and white wine sufficiently to bind it together, but be careful
not to render it too moist. Cut some narrow strips from
the best part of a calfs head, mix these with the mince,
and put the preparation into sausage-skins. Tie the ends
securely, plunge the sausages into boiling water, and boil '
them gently until done enough. Afterwards dry them in
a smoke-house, or in a chimney over a wood fire, till they
become hard. Time to boil, half an hour.

TABLE OF CONTENTS

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