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