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The Art Of Cookery Made Plain And Easy

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01 - To The Reader

Tác giả: Hannah Glasse

00:00:00

1
01 - To The Reader
2
02 - The Editor's Preface
3
03 - Chapter 1-Part 1 - Of Roasting, Boiling etc
4
04 - Ch 1-Pt 2 - Of Roasting, Boiling etc (from: to roast Mutton venison fashion)
5
05 - Chapter 2-Part 1 - Made Dishes
6
06 - Ch 2-Pt 2 - Made Dishes (from: To roast a Turkey the genteel way)
7
07 - Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French way)
8
08 - Ch 2-Pt 4 - Made Dishes (from: To bake Lamb and Rice)
9
09 - Ch 2-Pt 5 - Made Dishes (from: To dress a Ham à la Braise)
10
10 - Ch 2-Pt 6 - Made Dishes (from: To stew a Turkey brown the nice way)
11
11 - Ch 2-Pt 7 - Made Dishes (from: To boil ducks the French way)
12
12 - Ch 2-Pt 8 - Made Dishes (from: To roast a Calf's Liver)
13
13 - Chapter 3 - Find how expensive a French Cook's Sauce is
14
14 - Chapter 4 - Make a Number of pretty little Dishes fit for a Supper
15
15 - Chapter 5 - To Dress Fish
16
16 - Chapter 6 - Of Soups and Broths
17
17 - Chapter 7 - Of Puddings
18
18 - Chapter 8 - Of Pies
19
19 - Chapter 9-Part 1 - For Lent, or a Fast Dinner
20
20 - Ch 9-Pt 2 - For Lent (from: To make fine Fritters)
21
21 - Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock)
22
22 - Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon)
23
23 - Ch 9-Pt 5 - For Lent (from: To fry Artichokes)
24
24 - Ch 9-Pt 6 - For Lent (from: An Amulet of Beans)
25
25 - Ch 9-Pt 7 - For Lent (from: To make a fine Bread-Pudding)
26
26 - Ch 9-Pt 8 - For Lent (from: To make an Onion-Pie)
27
27 - Chapter 10 - Directions for the Sick
28
28 - Chapter 11 - For Captains of Ships
29
29 - Chapter 12 - Of Hogs-Puddings, Sausages etc
30
30 - Chapter 13 - To Pot, and make Hams etc
31
31 - Chapter 14 - Of Pickling
32
32 - Chapter 15 - Of making Cakes etc
33
33 - Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc
34
34 - Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc
35
35 - Chapter 18 - Jarring Cherries, and Preserves etc
36
36 - Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc
37
37 - Chapter 20 - Of Distilling
38
38 - Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc
39
39 - Chapter 22 - A certain cure for the Bite of a Mad Dog
40
40 - Additions
41
41 - Necessary Directions for Carving
42
42 - Appendix-Part 1
43
43 - App-Pt 2 (from: to preserve Green Codlings)
44
44 - App-Pt 3 (from: To candy Angelica)
45
45 - App-Pt 4 (from: To make Chouder, a Sea Dish)
46
46 - App-Pt 5 (from: To make Sour Crout)
47
47 - Receipts for Perfumery