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

 

 
41. Monglas.

  Mix till quite smooth a small spoonful of flour with
  butter, and moisten with the liquor in which you have
  boiled the joint with which the sauce is to be served.
  Add some juice of mushroom, and let it boil for ten
  minutes. Remove the saucepan from the fire. Thicken
  with three yolks of eggs beaten up with milk. Then
  bring it to the boil again, 'taking care to stir all the
  time. To be really good, this sauce should be thick. Add
  the juice of a lemon, some truffles cut in shreds, the tails
  of cray-fish or a few shrimps, and a little parsley.
 
 

 
TABLE OF CONTENTS
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