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

 

 
8. Fowl a la Cardinal.

  Take a nice white fowl, singe it, and cut out the bones
without destroying the skin. Next have a farce into which
you have introduced a little lobsters spawn, well pounded, to
make it very red. This farce, being made rather liquid, is to
be injected, first between the skin and the flesh of the fowl,
and then inside the body. Now mould the fowl into an
agreeable shape ; put it into an oval stew-pan well trimmed
with slices of bacon, and pour some poele (see No. 10) over
it ; leave it on the fire for an hour and a half. As it has
no bones left, it requires more time before it is done.
Serve it up with a German sauce (p. 333), to which you
add some of the lobster spawn, or -a little tomato sauce.
 

 

TABLE OF CONTENTS
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