Mrs Beeton's Household ManagementWordsworth Editions, 2006 - 1109 páginas A classic of domestic literature, Isabella Beeton's Book of Household Management is both an entertaining curiosity and an important social document, providing an invaluable insight into the day-to-day workings of a Victorian household. Encyclopaedic in its range, the book contains 2,751 entries covering (besides its countless recipes) advice on childbirth, fashion, home remedies, animal husbandry and the management of servants, and even dealing with the sensitive subjects of violence, cruelty, illness and death, and contentious issues still current, such as factory farming. Born in 1836, the eldest of twenty-one children, Isabella's upbringing was far from conventional and she was never the stately matron of our imaginings. She was already a working journalist when at the age of twenty-one she began to write her epic work in the form of magazine supplements; these were published in the famous single volume of 1861. When she died at only twenty-eight her book had already met with phenomenal success and to this day it remains legendary the world over. |
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Contenido
The Mistress | 1 |
The Housekeeper | 21 |
Arrangement and Economy of the Kitchen | 25 |
Introduction to Cookery | 39 |
Soups | 47 |
Recipes for Soups | 54 |
Fish | 102 |
Recipes for Fish | 112 |
General Observations on Vegetables | 522 |
Recipes for Vegetables | 530 |
General Observations on Puddings and Pastry | 582 |
General Observations on Creams Jellies Soufflés Omelets and Sweet Dishes | 663 |
Recipes for Creams Jellies Soufflés Omelets and Sweet Dishes | 665 |
General Observations on Preserves Confectionary Ices and Desert Dishes | 715 |
Recipes for Preserves Confectionary Ices and Desert Dishes | 722 |
General Observations on Milk Butter Cheese and Eggs | 759 |
Sauces Pickles Gravies and Forcemeats | 171 |
Recipes for Sauces Pickles Gravies and Forcemeats | 173 |
Various Modes of Cooking Meat | 244 |
Quadrupeds | 255 |
Recipes for Beef | 263 |
General Observations on Sheep and Lambs | 301 |
Recipes for Mutton and Lamb | 312 |
General Observations on the Common Hog | 340 |
Recipes for Pork | 351 |
General Observations on the Calf | 379 |
Recipes for Veal | 383 |
General Observations on Birds | 412 |
Recipes for Poultry | 418 |
General Observations on Game | 487 |
Recipes for Game | 493 |
Recipes for Milk Butter Cheese and Eggs | 764 |
General Observations on Bread Biscuits and Cakes | 781 |
Recipes for Bread Biscuits and Cakes | 789 |
General Observations on Beverages | 818 |
Recipes for Beverages | 822 |
Invalid Cookery | 838 |
Recipes for Invalid Cookery | 840 |
Dinners and Dining | 849 |
Domestic Servants | 916 |
The Rearing Management and Diseases of Infancy and Childhood | 985 |
The Doctor | 1020 |
Legal memoranda | 1056 |
1071 | |
Términos y frases comunes
½ hour ½ lb ½ pint allspice almonds anchovy apples arrowroot Average cost bacon bake beef bird Blancmange boiling water bones bread crumbs brown butter cake carrots cayenne celery chopped clean colour cooked cover cream crust currants cutlets dish eggs ENTRÉES fire fish flavour flour forcemeat fowl fruit garnish gently gravy Ingredients isinglass jelly juice ketchup lemon lemon-juice lemon-peel Lobster meat melted butter milk minced Mode mould mushrooms mutton nice nutmeg onions oven oysters parsley pepper and salt persons pickle pint of water port wine potatoes pounded mace pounded sugar pudding quantity quart ragoûts recipe rice Roast round salad salt to taste sauce saucepan Seasonable serve shalots simmer slices soup stew stewpan stir strain suet Sufficient syrup tablespoonfuls teaspoonful tender thick thickening tureen veal vegetables vinegar Vol-au-Vent wash wine yolks
Referencias a este libro
Conservation Skills: Judgement, Method, and Decision Making Chris Caple Sin vista previa disponible - 2000 |
Conservation Skills: Judgement, Method, and Decision Making Chris Caple Sin vista previa disponible - 2000 |