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

 

 
1. A la Diable.

Mince half a dozen shallots very small, wash, and press
out all the moisture; then put them into a saucepan, with
a glass of vinegar, a clove of garlic, a bay-leaf, and some
veal glaze ; reduce it nearly to a jelly ; moisten it with a
little good gravy, add pimento butter and a teaspoonful
of olive oil.
 

 
TABLE OF CONTENTS
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