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

 

 
  26. German Sauce (Sauce Allemande).

  To make this sauce, the remains of the liquor in which
fowls have been boiled, or chicken consommé, or indeed
anything which has a flavour of chicken, should be added
to an equal quantity of smooth sauce (see No. 63) and set to
simmer till reduced ; after which skim, remove the fat, add
the yolks of two or three eggs, a piece of fresh butter of the
size of a walnut, and pass through a sieve.
 
 

 
TABLE OF CONTENTS
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