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. Brown Italian.

  Chop a shallot, pass it in a stew-pan with a spoonful
of oil or a little butter, a clove, to blade of mace, a few
peppercorns, a little ham, and a small piece of bay-leaf-
when fried a little, add two tablespoonfuls of mushroom
chopped very fine, which pass also a few minutes; add
two ragout-spoonfuls of Spanish sauce (No. G4j, and one of
brown broth (p. 77); stir the whole over the fire till it boils;
draw it to the corner and let it simmer fifteen or twenty
minutes; skim it, and strain it through a colander-spoon.
 
 
 

 
TABLE OF CONTENTS
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