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

 

 
37. Lyonnaise.

  Slice three onions, which pass in a little butter with a
small piece of ham ; when nicely browned, add Spanish sauce
(No. 64), according to the quantity wanted, and a ragout-
spoonful of consommé (p. 77); let it boil; draw it to
the corner of the stove to throw up the fat ; skim well,
and pass it through a tammy ; put it into another stew-
pan with button onions cut in rings, fried brown, and drained
in a cloth ; let it boil five minutes. Take off any butter
which may rise, and keep your sauce hot in the metal
bath. Some call this Bretonne sauce.
 

 
TABLE OF CONTENTS
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