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 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

14. Puree of Spinach.
Put the spinach in plenty of boiling water ; when done,
throw it into cold water; squeeze it dry, and chop it fine.
Put it in a stew-pan with a little clarified butter, in which
you have fried bread, cut in triangles if for a second
course; if not, the shape is immaterial, as you only wish
to flavour your butter with the bread. Stir it about ten
minutes, that the moisture may evaporate ; add a ladleful
of Spanish sauce (p. 347), season with pepper and salt; a
small piece of glaze may be added. For entrees, rub this
through the hair-sieve.

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