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

 

  
 
  21. Potato Stuffing.
  Cut up raw potatoes into little dice ; drain them dry,
and put them in a stew-pan with butter, shredded onion or
shallot, also parsley, salt and pepper, and a grate of nutmeg,
if approved. Cover the stew-pan close and let steam,. shak-
ing it now and then. The potatoes must not be suffered to
get soft enough to mash. Have some sausages fried, and
when cold take off the skins and cut them into thin
little slices. Mix these with the potatoes ; or, instead of
sausages, mince fine the raw liver of a goose, or some
pig's liver, and stir it among the potatoes a few minutes
before the stuffing is used.