Mrs Beeton's Book of Cookery and Household Management.

Product Information

In 1890 it was reissued under the title Mrs Beeton's Cookery Book and Household Guide, later shortened to Mrs Beeton's Cookery Book.

Pages clean and bright, foxing to endpapers, cracked gutter on front endpaper and partial detachment (8cm at foot of page),rubbing and spotting to boards but otherwise firm.This charming replica of the "new and greatly enlarged" 1890 edition features all of the original diagrams, illustrations, menus, lists, and other particulars and minutiae that made this work so beloved in its day, and continues to ensure its popularity today. We eagerly await your feedback, hoping that you'll find it appealing and will generously share your thoughts and recommendations. The whole plant has a disagreeable odour, and its juice, subjected to the action of the fire, emits a vapour so powerful as to cause vertigo and vomiting. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways.

First edition of the first of Beeton's "cookery" books; the affordable spin-offs from her Book of Household Management (1861). The actual instructions are headed "Mode", as "Cut up the veal, and put it with the bones and trimmings of poultry". Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. That for Baroness pudding (a suet pudding with a plethora of raisins) was given by the Baroness de Tessier, who lived at Epsom.As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. The effort has kept the Beeton name in the public eye for over 125 years, although current editions are far removed from those published in Mrs. Chapters seven to 38 (roughly 1000 pages) cover English cooking, with recipes for soups, gravies, fish, meat (principally veal, beef, mutton and lamb, and pork), poultry, game, preserves, vegetables, pastries, puddings, sweets, jams, pickles, and savouries.