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

 

  
32. "Steward's" French Beans (a la Maitre d'Hotel).
  Prepare your beans for boiling; put into a stew-pan
a piece of butter, shredded parsley, and fresh onions; when
the butter is melted, add the French beans, previously
boiled, turn them a few times over the fire, shake in some
flour, and moisten with a little good stock, well seasoned.
Boi1 till the sauce is consumed ; then put in the yolks
of three eggs, beaten up With some milk, and, lastly, add a
little vinegar or verjuice. Cullis or veal gravy may be used
instead of the eggs.