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Art Of Cookery Made Plain And Easy

Name: Art Of Cookery Made Plain And Easy
Author: Hannah Glasse

Hannah Glasse

Read by Steve C · LibriVox · public domain · Archive.org recording · License

Chapters

Open a chapter to play its MP3 recording.

To The Reader (10:16)
The Editor's Preface (3:52)
Chapter 1-Part 1 - Of Roasting, Boiling etc (25:51)
Ch 1-Pt 2 - Of Roasting, Boiling etc (from: to roast Mutton venison fashion) (25:00)
Chapter 2-Part 1 - Made Dishes (34:26)
Ch 2-Pt 2 - Made Dishes (from: To roast a Turkey the genteel way) (31:20)
Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French way) (31:48)
Ch 2-Pt 4 - Made Dishes (from: To bake Lamb and Rice) (32:17)
Ch 2-Pt 5 - Made Dishes (from: To dress a Ham à la Braise) (32:38)
Ch 2-Pt 6 - Made Dishes (from: To stew a Turkey brown the nice way) (32:12)
Ch 2-Pt 7 - Made Dishes (from: To boil ducks the French way) (32:15)
Ch 2-Pt 8 - Made Dishes (from: To roast a Calf's Liver) (36:14)
Chapter 3 - Find how expensive a French Cook's Sauce is (11:39)
Chapter 4 - Make a Number of pretty little Dishes fit for a Supper (31:33)
Chapter 5 - To Dress Fish (8:27)
Chapter 6 - Of Soups and Broths (33:27)
Chapter 7 - Of Puddings (11:04)
Chapter 8 - Of Pies (35:24)
Chapter 9-Part 1 - For Lent, or a Fast Dinner (29:11)
Ch 9-Pt 2 - For Lent (from: To make fine Fritters) (40:23)
Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock) (29:53)
Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon) (29:55)
Ch 9-Pt 5 - For Lent (from: To fry Artichokes) (33:44)
Ch 9-Pt 6 - For Lent (from: An Amulet of Beans) (32:16)
Ch 9-Pt 7 - For Lent (from: To make a fine Bread-Pudding) (28:48)
Ch 9-Pt 8 - For Lent (from: To make an Onion-Pie) (27:03)
Chapter 10 - Directions for the Sick (22:12)
Chapter 11 - For Captains of Ships (21:36)
Chapter 12 - Of Hogs-Puddings, Sausages etc (10:00)
Chapter 13 - To Pot, and make Hams etc (27:18)
Chapter 14 - Of Pickling (34:19)
Chapter 15 - Of making Cakes etc (19:59)
Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc (38:53)
Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc (31:28)
Chapter 18 - Jarring Cherries, and Preserves etc (23:43)
Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc (17:00)
Chapter 20 - Of Distilling (9:23)
Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc (38:12)
Chapter 22 - A certain cure for the Bite of a Mad Dog (8:06)
Additions (17:08)
Necessary Directions for Carving (5:01)
Appendix-Part 1 (27:34)
App-Pt 2 (from: to preserve Green Codlings) (27:08)
App-Pt 3 (from: To candy Angelica) (26:25)
App-Pt 4 (from: To make Chouder, a Sea Dish) (20:58)
App-Pt 5 (from: To make Sour Crout) (24:11)
Receipts for Perfumery (26:50)