The Art Of Cookery Made Plain And Easy

Hannah Glasse (1708 - 1770)

Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s.

It will become obvious to the reader (and listener) of this (audio)book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible.

In the book’s foreword – ‘To The Reader’ - Hannah Glasse states that she has ‘not wrote in the high polite style’ but rather it is her intent to ‘instruct the lower sort’ in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time.

If you are looking for recipes for ‘Fancy Food’ then this book is not for you. But if you are interested in discovering how some of the best, wholesome, ‘stick to your ribs’ meals were created, then join me in the kitchen to find out what some of the finest 18th century British cuisine has to offer. - Summary by Steve C

Genre(s): Modern (19th C)

Language: English

Section Chapter Reader Time
Play 01 To The Reader Steve C
00:10:16
Play 02 The Editor's Preface Steve C
00:03:52
Play 03 Chapter 1-Part 1 - Of Roasting, Boiling etc Steve C
00:25:51
Play 04 Ch 1-Pt 2 - Of Roasting, Boiling etc (from: to roast Mutton venison fashion) Steve C
00:25:00
Play 05 Chapter 2-Part 1 - Made Dishes Steve C
00:34:26
Play 06 Ch 2-Pt 2 - Made Dishes (from: To roast a Turkey the genteel way) Steve C
00:31:20
Play 07 Ch 2-Pt 3 - Made Dishes (from: To stew a rump of beef or Briscuit the French way) Steve C
00:31:48
Play 08 Ch 2-Pt 4 - Made Dishes (from: To bake Lamb and Rice) Steve C
00:32:17
Play 09 Ch 2-Pt 5 - Made Dishes (from: To dress a Ham à la Braise) Steve C
00:32:38
Play 10 Ch 2-Pt 6 - Made Dishes (from: To stew a Turkey brown the nice way) Steve C
00:32:12
Play 11 Ch 2-Pt 7 - Made Dishes (from: To boil ducks the French way) Steve C
00:32:15
Play 12 Ch 2-Pt 8 - Made Dishes (from: To roast a Calf's Liver) Steve C
00:36:14
Play 13 Chapter 3 - Find how expensive a French Cook's Sauce is Steve C
00:11:39
Play 14 Chapter 4 - Make a Number of pretty little Dishes fit for a Supper Steve C
00:31:33
Play 15 Chapter 5 - To Dress Fish Steve C
00:08:27
Play 16 Chapter 6 - Of Soups and Broths Steve C
00:33:27
Play 17 Chapter 7 - Of Puddings Steve C
00:11:04
Play 18 Chapter 8 - Of Pies Steve C
00:35:24
Play 19 Chapter 9-Part 1 - For Lent, or a Fast Dinner Steve C
00:29:11
Play 20 Ch 9-Pt 2 - For Lent (from: To make fine Fritters) Steve C
00:40:23
Play 21 Ch 9-Pt 3 - For Lent (from: To broil Shrimp, Cod, Salmon, Whiting, or Haddock) Steve C
00:29:53
Play 22 Ch 9-Pt 4 - For Lent (from: To roast a Fillet or Collar of Sturgeon) Steve C
00:29:55
Play 23 Ch 9-Pt 5 - For Lent (from: To fry Artichokes) Steve C
00:33:44
Play 24 Ch 9-Pt 6 - For Lent (from: An Amulet of Beans) Steve C
00:32:16
Play 25 Ch 9-Pt 7 - For Lent (from: To make a fine Bread-Pudding) Steve C
00:28:48
Play 26 Ch 9-Pt 8 - For Lent (from: To make an Onion-Pie) Steve C
00:27:03
Play 27 Chapter 10 - Directions for the Sick Steve C
00:22:12
Play 28 Chapter 11 - For Captains of Ships Steve C
00:21:36
Play 29 Chapter 12 - Of Hogs-Puddings, Sausages etc Steve C
00:10:00
Play 30 Chapter 13 - To Pot, and make Hams etc Steve C
00:27:18
Play 31 Chapter 14 - Of Pickling Steve C
00:34:19
Play 32 Chapter 15 - Of making Cakes etc Steve C
00:19:59
Play 33 Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc Steve C
00:38:53
Play 34 Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc Steve C
00:31:28
Play 35 Chapter 18 - Jarring Cherries, and Preserves etc Steve C
00:23:43
Play 36 Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc Steve C
00:17:00
Play 37 Chapter 20 - Of Distilling Steve C
00:09:23
Play 38 Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc Steve C
00:38:12
Play 39 Chapter 22 - A certain cure for the Bite of a Mad Dog Steve C
00:08:06
Play 40 Additions Steve C
00:17:08
Play 41 Necessary Directions for Carving Steve C
00:05:01
Play 42 Appendix-Part 1 Steve C
00:27:34
Play 43 App-Pt 2 (from: to preserve Green Codlings) Steve C
00:27:08
Play 44 App-Pt 3 (from: To candy Angelica) Steve C
00:26:25
Play 45 App-Pt 4 (from: To make Chouder, a Sea Dish) Steve C
00:20:58
Play 46 App-Pt 5 (from: To make Sour Crout) Steve C
00:24:11
Play 47 Receipts for Perfumery Steve C
00:26:50