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

 

  46. Oyster.

  Preserve the liquor of your oysters as you open them,
and strain it through a fine sieve. Wash the oysters very
clean, and take off the beards. Put them into a stew-pan,
and pour the liquor over them. Add a large spoonful
of anchovy liquor, half a lemon, two blades of mace, and
thicken with butter rolled in flour. Then put in half a
pound of butter, and boil it up till the butter is melted.
Now take out the mace and lemon, and squeeze the lemon-
juice into the sauce. Give it a boil, stirring it all the
time, and pour it into your sauce-boat.

 
TABLE OF CONTENTS
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