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

 

  23. Onion Soup (Potage g la Clermont).

  Brown a dozen small onions (cut in rings) to a nice golden
tinge, and drain them ; cook them lightly in broth, and
ste-v them for twenty minutes in clear broth colored
-with veal jelly-gravy, which is the best material known for
colouring soups or sauces. Serve with toasted sippets previously 
soaked in the tureen.

 
TABLE OF CONTENTS
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