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

 

 
  36. Lobster.

  Cut up your lobsters into good-sized dice. Pound the
spawn with a piece of butter as large as a walnut, and
rub it through a sieve ; put it into a stew-pan, adding as
much melted butter as required for the sauce ; season with
a teaspoonful of essence of anchovy, a little lemon juice,
cayenne, pepper, and salt; stir it on the fire till nearly boiling
and strain it through the tammy over your lobster. Add
a small piece of glaze.
 

 
TABLE OF CONTENTS
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