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

3. Tunny.
This is a fish caught only in the Mediterranean, and
it comes to this country preserved in oil ; its flesh somewhat
resembles veal, and possesses a full sweet flavour-something
between the flavour of game and salmon. Tunny is served
cut ii thin. slices and dished up in rows, surrounded with
chopped parsley and capers, and a little salad oil. It is a
capital hors-devours, to be eaten before your soup ; and is
procurable at most Italian warehouses in the metropolis.

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