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

 

 
49. Provencale.

  Chop finely some shallots, a small leek, let these slightly
brown in a small quantity of olive oil. Then add a little
flour, and moisten with a mixture of broth and Chablis.
Chop some mushrooms (raw, or lightly fried in butter) with
some parsley. Put this into the sauce, with a pinch of pepper
and salt. Let it boil for ten minutes, and just before serving
add the juice of a lemon.
 
 
 

 
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