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

 

  22. Capon a la Nantaise.

  Make a farce with the liver, a dozen roasted chestnuts,
s, piece of butter, parsley, green onions, a very little garlic,
two yolks of eggs, salt, pepper, and grated nutmeg. Roast
the capon, after having filled it with the farce, and cover
it with buttered paper ; when it is done, brush it over with
the yolk of an egg diluted in a little lukewarm water.
sprinkle bread-crumbs all over it ; let it brown well, and
serve it with a sharp sauce.

 
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