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

 

 
45. Orleans.

  Put into a saucepan three or four teaspoonfuls of
vinegar, a little pepper, some shallot, and an ounce of
butter; reduce this, and add four or five ladlefuls of brown
sauce. When ready for table, put into your sauce four
or five gherkins, the whites of three hard-boiled eggs, five
anchovies, a carrot (all cut into dice), and a dessertspoon-
ful of white capers. Make it quite hot, but not boiling, and
serve.
 

 
TABLE OF CONTENTS
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