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

 

 
  30. Ham.

  Beat to a mash with a rolling-pin some thin slices of
the lean part of a dressed ham, and put it into a saucepan
with a teacupful of gravy. Set it over a slow fire, and keep
stirring it to prevent its sticking to the Bottom. When it
has been on some time, put in a bunch of sweet herbs, half
a pint of beef gravy, and some pepper. Cover it close, let
it stew over a gentle fire, and when it is done strain it off.
This is a very good sauce for any kind of veal.
 
 

 
TABLE OF CONTENTS
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