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

 

 
  40. Haricot Bean Soup a la Conde.

  Pick and wash three pints of dried red haricots, and stew
them with a plump young partridge as you would lentils
(No. 41); skim, and when tho partridge is done, take it out,
 with the ham and roots. Rub the puree through a tammy,
put it into a stew-pan with broth of fowl, and a little
pepper; leave it, when boiling, at the corner of the stove to
clarify for two hours, and serve with it some fried bread,
separately.
 

 
TABLE OF CONTENTS
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