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. Cauliflower Loaf
  Trim and parboil a fine cauliflower, then put it into
cold water and drain it. Line the bottom of a stew-pan (of
the size of the dish you intend to use) with slices of, bacon,
and place the cauliflower on them with the head downwards:
.Make a stuffing with a fillet of veal; beef suet, parsley; scal-
lions, mushrooms, all chopped small, salt, pepper, and three
eggs ; when these are well mixed together, put the stuffing
into the open spaces of the cauliflower, pressing it in with
the hand ; season it well, and stew it with some stock.
When the sauce is consumed, turn the cauliflower out care-
fully on the dish, take away the bacon, and pour over it some
cullis, with a little butter, and serve.