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

 

 
23. To Boil a Capon Larded With Lemons.

Truss a fairly good capon ; boil it by itself in water, with
a little oatmeal. Then take mutton broth and half a pint
of white wine, a bundle of herbs, whole mace ; season with
verjuice ; put in arrow and dates ; season with sugar. Cut up
preserved lemons ; with a larding-pin lard them in ; put the
capon in a deep dish ; thicken your broth with almonds, and
pour it on the bird.

 
TABLE OF CONTENTS
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