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!

CHAPTER - POULTRY

Poultry

1. Pigeons a la Crapaudine
2. To Roast Pigeons
3.   Pigeons on the Skewer
4.   Pigeon Pie
5.   Pigeon Pudding
6.   Cutlets of Fillets of Fowl, with Crumbs of Bread a la Marechale
7.   Scollops of Fat Pullets a la Conti, with Truffles
8.   Fowl a la Cardinal
9.   Hachis, or Minced Fowl a la Polonaise
10. Fowl a la Villeroi
11. Fowl a la Tartare
13. Fowl a la Turque
14. Fowl a la Mongols
15. Fowl with Olives
16. Fowl with Tarragon
17. Ragout of Fowl
18. Forcemeat Balls of Fowl
19. Chicken a la Marengo
20. Chicken a la Gireflot
21. Capons a la Turque
22. Capon a la Nantaise
23. To Boil a Capon Larded With Lemons
24. Chicken Puddings a l'Ude
25. Chicken Puddings a la Richelieu
26. Soufflé of Chickens a la Creme
27. Finaciere pour Vol-au-vent
28. Fricassee of Chicken in Ten Minutes
29. Brown Fricasseed Chicken or Rabbit
30. White Fricasseed Chicken or Rabbit
31. Chicken Pudding
32. Chicken Pie
33. Chicken Pot-Pie
34. Capilotade of Duck
35. Duck With Olives
36. Duck with Turnips
37. Canvas-Back Ducks, Roasted
38. Wild Duck a la Chasseur
39. Hot Raised Pies of Larks
40. Caisses of Larks
41. Larks in Cronstade
42. Larks au Gratin
43. To Roast Larks and Wheatears
44. Stewed Quails

TABLE OF CONTENTS

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