the thorough good cook - recipe

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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

3. Cauliflowers.
Of cauliflowers in general, it may be remarked that they
require great care in cleaning. The best way is to throw
plenty of salt over them and put them in cold water till
ready to cook. Boil them till tender, but don't do them
too much, or they will not hold together. Drain them care-
fully when done, and press them with a cloth. The heads
should not be too large, and the best are close and firm.
For plain cooking, cut off the stalks, but leave a little
green on ; boil them in spring water and salt ; they are
soon done, but they must not boil too fast. They may
also be dressed in milk and water without salt.
Another Way.
Blanch the cauliflowers for a short time, with a slice of
streaky bacon, butter and salt ; when about half done, put
them in a stew-pan with a little veal gravy ; reduce the same
sauce, and serve very hot.

TABLE OF CONTENTS

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