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

 

 
43. To Roast Larks and Wheatears.

When well cleaned, dip them in yolk of egg, and roll
them in bread-crumbs. Put a small bit of butter in each
bird. Spit on a lark-spit, and fasten that to the spit. Baste
with plenty of good butter, which is most essential in
roasting all the smaller birds. Strew sifted bread-crumbs.
over the birds as they roast. From twelve to fifteen minutes
will do them. Serve fried bread-crumbs, and garnish with
fried crumbs or crisp parsley.
  Some good cooks put a thin, small slice of bacon between
the birds when they are spitted, to nourish them. This is
a good practice.
 

 
TABLE OF CONTENTS
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