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

 

 
10. Blanche.

  Put into a saucepan a dessertspoonful of good flour
and four ounces of butter. Mix these two ingredients
carefully without heating them. Season with pepper and
salt, and add a pint of hot or cold water. Put the sauce-
pan on the fire, taking care to stir all the time. Let it
boil for two minutes, then remove it. Mix with it the
juice of one lemon and to little fresh butter. Stir till
the butter is melted. If the sauce is too thick-which
happens when it is a success-pour in water till it is
of the right consistence, and keep it hot without letting
it boil.
 
 

 
TABLE OF CONTENTS
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