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

19. Small Game
Take some cold game, remove all the meat from the bones
and skin ; put it in a mortar and pound with a small handful
of cooked rice, a small piece of fresh butter, and a little
rich brown sauce, with dissolved meat glaze to moisten.
Season with salt, pepper, grated nutmeg, powdered sweet
herbs ; bind with one or two yolks of raw eggs. Rub all
through a sieve ; mix in gently the whites of two eggs
whipped to a stiff foam. Put the mixture into small, well-
greased timbale moulds, and bake in a quick oven ; turn
out on a dish. Sauce round with salmi (p. 277) or poivrade
(p. 330), sprinkle with parsley, and serve.

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