Try Premium for 30 days

Live games for all NFL, MLB, NBA, & NHL teams
Commercial-Free Music
No Display Ads
The Experienced English Housekeeper-logo

The Experienced English Housekeeper

Elizabeth Raffald

'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! (Summary by Phil Benson)

'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! (Summary by Phil Benson)
More Information

Description:

'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! (Summary by Phil Benson)

Language:

English

Narrators:

LibriVox Community

Length:

9h 46m


Chapters

Chapter 1
Chapter 1

08:20


Chapter 2
Chapter 2

24:37


Chapter 3
Chapter 3

34:40


Chapter 4
Chapter 4

30:35


Chapter 5
Chapter 5

44:23


Chapter 6
Chapter 6

44:24


Chapter 7
Chapter 7

44:51


Chapter 8
Chapter 8

30:41


Chapter 9
Chapter 9

26:28


Chapter 10
Chapter 10

36:21


Chapter 11
Chapter 11

45:31


Chapter 12
Chapter 12

16:08


Chapter 13
Chapter 13

23:14


Chapter 14
Chapter 14

20:34


Chapter 15
Chapter 15

19:18


Chapter 16
Chapter 16

25:28


Chapter 17
Chapter 17

13:30


Chapter 18
Chapter 18

39:29


Chapter 19
Chapter 19

24:59


Chapter 20
Chapter 20

07:42


Chapter 21
Chapter 21

06:19


Chapter 22
Chapter 22

15:39


Chapter 23
Chapter 23

03:14