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

 

 
  17. Ragout of Fowl.

  Put into a stew-pan a dessertspoonful of flour, fine herbs,
and mushrooms chopped finely ; warm it five minutes ; add
a glass of white wine ; let it simmer a quarter of an hour,
and then warm in it some limbs of roast fowl. Toast some
slices of bread, with which line the dish. Just before serving,
add to the sauce two spoonfuls of olive oil, which pour
into the saucepan, taking care to let the sauce warm without
boiling ; then pour it over the toasted bread, and place the
limbs of fowl upon the bread.
 

 
TABLE OF CONTENTS
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