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

 

 
  11. Blanche a l’Estragon

  Boil a handful of tarragon in salt water for two minutes ;
cool it with cold water, drain it and chop it up. At the
moment of serving put it into a Sauce Blanche (No. 10).
 
 
 

 
TABLE OF CONTENTS
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also availble as an Adobe Acrobat eBook ($3.00)

 

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