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

45. Vegetable Pie.
Cut celery heads two inches long, turnips and carrots
into shapes, some peeled small onions; or two Spanish
onions, artichoke bottoms cut into quarters, pieces of cauli-
flower or heads of broccoli, heads of fine asparagus, and
any other vegetable you may think proper. Wash all these
thoroughly clean ; then boil each kind separately in just
sufficient water to cover them, and as they get tender
strain the liquor into one stew-pan and put the vegetables
into another. Then add to the liquor half a pint of
consommé (p. 77), thicken it with flour, and season it with
cayenne, salt, and lemon juice; boil it for ten minutes,
strain it to the vegetables, and let the whole simmer together.
Serve in a raised pie-crust, or in a pie-dish with a raised
crust baked round it.

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