Experienced English Housekeeper cover

Experienced English Housekeeper

Elizabeth Raffald (1733-1781)

1. 00 - Dedication and Preface
2. 01 - Observations on Soups
3. 02a - Observations on Dressing Fish - Part 1
4. 02b - Observations on Dressing Fish - Part 2
5. 03 - Observations on Roasting and Boiling
6. 04a - Observations on Made Dishes - Part 1
7. 04b - Observations on Made Dishes - Part 2
8. 05 - Observations on Pies
9. 06 - Observations on Puddings
10. 07 - Observations on Making Decorations for a Table
11. 08 - Observations on Preserving
12. 09 - Observations on Drying and Candying
13. 10 - Observations on Creams, Custards and Cheese-cakes
14. 11 - Observations on Cakes
15. 12 - Little Savory Dishes
16. 13 - Observations on Potting and Collaring
17. 14 - Observations on Possets, Gruel, &c
18. 15 - Observations on Wines, Catchup, and Vinegar
19. 16 - Observations on Pickling
20. 17 - Observations on Keeping Garden-Stuff and Fruit
21. 18 - Observations on Distilling
22. 19 - A Correct List of Every Thing in Season in every Month of the Year
23. 20 - Directions for a Grand Table

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Summary

'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eighteenth-century celebrity chef, Elizabeth Raffald. Born in Doncaster, Raffald worked for 15 years as housekeeper in great houses, including that of Lady Elisabeth Warburton at Arley Hall, Cheshire, before setting up as a confectioner and innkeeper in Manchester. The Experienced English Housekeeper was published in 1769 and ran to 13 editions. This reading is from the 10th edition (1786) and includes 900 recipes (or as listeners will discover, receipts). Vegetarians take note, some sections of this book contain large quantities of meat!