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

 

 
  5. Veal Tea or Broth.

  Take two pounds of the fleshy part of a leg of veal, free
from fat, cut it into small pieces, put it into a stew-pan, with
as much water as will cover the meat, and proceed, as in
No. 3, by putting one stew-pan in another ; but it will
require an hour longer in the bath, as the juice of young meat
is not so readily extracted. This broth may be made more
nourishing by the addition of a calf's foot, taking out the long
bone.

 
TABLE OF CONTENTS
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