Public domain audiobook

Book of Household Management

English· 58:15:20· 108 chapters

"Mrs. Beeton's" is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years. In the cookery sections, Mrs. Beeton follows the animal "from his birth to his appearance on the table.” Learn how to care for poultry during moulting season, how to wean calves, how to cure hams, salt cod, carve mutton, and much more. (Summary by Wikipedia and Sarah Jennings)

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Chapters

Chapter 1
000 - Preface
04:04
Chapter 2
001 - Chapter 1. The Mistress. Part 1.
26:03
Chapter 3
002 - Chapter 1. The Mistress. Part 2.
34:12
Chapter 4
003 - Chapter 2. The Housekeeper.
19:09
Chapter 5
004 - Chapter 3. Arrangement and Economy of the Kitchen. Part 1.
36:21
Chapter 6
005 - Chapter 3. Arrangement and Economy of the Kitchen. Part 2.
22:17
Chapter 7
006 - Chapter 4. Introduction to Cookery.
30:23
Chapter 8
007 - Chapter 5. General Directions for Making Soups.
23:46
Chapter 9
008 - Recipes. Chapter 6. Part 1.
45:03
Chapter 10
009 - Recipes. Chapter 6. Part 2.
43:35
Chapter 11
010 - Recipes. Chapter 6. Part 3.
26:26
Chapter 12
011 - Recipes. Chapter 6. Part 4.
25:31
Chapter 13
012 - Recipes. Chapter 6. Part 5.
10:50
Chapter 14
013 - Chapter 7. The Natural History of Fishes.
46:10
Chapter 15
014 - Recipes. Chapter 8. Part 1.
40:25
Chapter 16
015 - Recipes. Chapter 8. Part 2.
38:09
Chapter 17
016 - Recipes. Chapter 8. Part 3.
41:42
Chapter 18
017 - Recipes. Chapter 8. Part 4.
34:20
Chapter 19
018 - Recipes. Chapter 8. Part 5.
44:09
Chapter 20
019 - Chapter 9. Sauces, Pickles, Gravies, and Forcemeats. General Remarks.
07:56
Chapter 21
020 - Recipes. Chapter 10. Part 1.
41:37
Chapter 22
021 - Recipes. Chapter 10. Part 2.
39:54
Chapter 23
022 - Recipes. Chapter 10. Part 3.
45:33
Chapter 24
023 - Recipes. Chapter 10. Part 4.
34:48
Chapter 25
024 - Recipes. Chapter 10. Part 5.
42:43
Chapter 26
025 - Recipes. Chapter 10. Part 6.
38:16
Chapter 27
026 - Chapter 11. Various Modes of Cooking Meat.
34:32
Chapter 28
027 - Chapter 12. General Observations on Quadrupeds.
27:14
Chapter 29
028 - Recipes. Chapter 13. Part 1.
30:58
Chapter 30
029 - Recipes. Chapter 13. Part 2.
32:05
Chapter 31
030 - Recipes. Chapter 13. Part 3.
34:22
Chapter 32
031 - Recipes. Chapter 13. Part 4.
31:44
Chapter 33
032 - Chapter 14. General Observations on the Sheep and Lamb.
38:14
Chapter 34
033 - Recipes. Chapter 15. Part 1.
27:44
Chapter 35
034 - Recipes. Chapter 15. Part 2.
38:50
Chapter 36
035 - Recipes. Chapter 15. Part 3.
25:17
Chapter 37
036 - Chapter 16. General Observations on the Common Hog.
30:14
Chapter 38
037 - Recipes. Chapter 17. Part 1.
49:22
Chapter 39
038 - Recipes. Chapter 17. Part 2.
49:13
Chapter 40
039 - Chapter 18. General Observations on the Calf.
09:01
Chapter 41
040 - Recipes. Chapter 19. Part 1.
35:56
Chapter 42
041 - Recipes. Chapter 19. Part 2.
27:34
Chapter 43
042 - Recipes. Chapter 19. Part 3.
36:28
Chapter 44
043 - Chapter 20. General Observations on Birds.
22:32
Chapter 45
044 - Recipes. Chapter 21. Part 1.
46:19
Chapter 46
045 - Recipes. Chapter 21. Part 2.
39:56
Chapter 47
046 - Recipes. Chapter 21. Part 3.
44:18
Chapter 48
047 - Recipes. Chapter 21. Part 4.
51:00
Chapter 49
048 - Recipes. Chapter 21. Part 5.
43:45
Chapter 50
049 - Chapter 22. General Observations on Game.
25:38
Chapter 51
050 - Recipes. Chapter 23. Part 1.
38:41
Chapter 52
051 - Recipes. Chapter 23. Part 2.
37:14
Chapter 53
052 - Recipes. Chapter 23. Part 3.
40:08
Chapter 54
053 - Chapter 24. General Observations on Vegetables.
30:06
Chapter 55
054 - Recipes. Chapter 25. Part 1.
32:06
Chapter 56
055 - Recipes. Chapter 25. Part 2.
30:29
Chapter 57
056 - Recipes. Chapter 25. Part 3.
33:28
Chapter 58
057 - Recipes. Chapter 25. Part 4.
35:11
Chapter 59
058 - Chapter 26. General Observations on Puddings and Pastry.
15:23
Chapter 60
059 - Recipes. Chapter 27. Part 1.
37:23
Chapter 61
060 - Recipes. Chapter 27. Part 2.
41:54
Chapter 62
061 - Recipes. Chapter 27. Part 3.
34:11
Chapter 63
062 - Recipes. Chapter 27. Part 4.
39:54
Chapter 64
063 - Recipes. Chapter 27. Part 5.
45:20
Chapter 65
064 - Recipes. Chapter 27. Part 6.
36:02
Chapter 66
065 - Recipes. Chapter 27. Part 7.
18:57
Chapter 67
066 - Chapter 28. General Observations on Creams, Jellies, Souffles, Omelets, and Sweet Dishes.
06:30
Chapter 68
067 - Recipes. Chapter 29. Part 1.
30:54
Chapter 69
068 - Recipes. Chapter 29. Part 2.
38:39
Chapter 70
069 - Recipes. Chapter 29. Part 3.
36:19
Chapter 71
070 - Recipes. Chapter 29. Part 4.
28:21
Chapter 72
071 - Recipes. Chapter 29. Part 5.
33:11
Chapter 73
072 - Chapter 30. General Observations on Preserves, Confectionery, Ices, and Dessert Dishes.
20:23
Chapter 74
073 - Recipes. Chapter 31. Part 1.
31:24
Chapter 75
074 - Recipes. Chapter 31. Part 2.
28:03
Chapter 76
075 - Recipes. Chapter 31. Part 3.
38:50
Chapter 77
076 - Recipes. Chapter 31. Part 4.
27:17
Chapter 78
077 - Chapter 32. General Observations on Milk, Butter, Cheese, and Eggs.
14:27
Chapter 79
078 - Recipes. Chapter 33. Part 1.
33:18
Chapter 80
079 - Recipes. Chapter 33. Part 2.
20:00
Chapter 81
080 - Chapter 34. General Observations on Bread, Biscuits, and Cakes.
20:48
Chapter 82
081 - Recipes. Chapter 35. Part 1.
33:17
Chapter 83
082 - Recipes. Chapter 35. Part 2.
25:15
Chapter 84
083 - Recipes. Chapter 35. Part 3.
28:40
Chapter 85
084 - Chapter 36. General Observations on Beverages.
11:27
Chapter 86
085 - Recipes. Chapter 37. Part 1.
26:15
Chapter 87
086 - Recipes. Chapter 37. Part 2.
24:19
Chapter 88
087 - Chapter 38. Invalid Cookery.
05:36
Chapter 89
088 - Recipes. Chapter 39.
35:34
Chapter 90
089 - Dinners and Dining. Chapter 40. Part 1.
29:26
Chapter 91
090 - Dinners and Dining. Chapter 40. Part 2.
33:58
Chapter 92
091 - Dinners and Dining. Chapter 40. Part 3.
33:39
Chapter 93
092 - Dinners and Dining. Chapter 40. Part 4.
32:42
Chapter 94
093 - Domestic Servants. Chapter 41. Part 1.
54:02
Chapter 95
094 - Domestic Servants. Chapter 41. Part 2.
35:58
Chapter 96
095 - Domestic Servants. Chapter 41. Part 3.
36:25
Chapter 97
096 - Domestic Servants. Chapter 41. Part 4.
41:51
Chapter 98
097 - Domestic Servants. Chapter 41. Part 5.
44:16
Chapter 99
098 - Domestic Servants. Chapter 41. Part 6.
38:45
Chapter 100
099 - The Rearing and Management of Children, and Diseases of Infancy and Childhood. Chapter 42. Part 1.
16:37
Chapter 101
100 - The Rearing and Management of Children, and Diseases of Infancy and Childhood. Chapter 42. Part 2.
32:59
Chapter 102
101 - The Rearing and Management of Children, and Diseases of Infancy and Childhood. Chapter 42. Part 3.
30:07
Chapter 103
102 - The Rearing and Management of Children, and Diseases of Infancy and Childhood. Chapter 42. Part 4.
30:17
Chapter 104
103 - The Doctor. Chapter 43. Part 1.
42:53
Chapter 105
104 - The Doctor. Chapter 43. Part 2.
52:14
Chapter 106
105 - The Doctor. Chapter 43. Part 3.
32:13
Chapter 107
106 - Legal Memoranda. Chapter 44. Part 1.
36:07
Chapter 108
107 - Legal Memoranda. Chapter 44. Part 2.
19:59

Book of Household Management

Chapters

000 - Preface

001 - Chapter 1. The Mistress. Part 1.

002 - Chapter 1. The Mistress. Part 2.

003 - Chapter 2. The Housekeeper.

004 - Chapter 3. Arrangement and Economy of the Kitchen. Part 1.

005 - Chapter 3. Arrangement and Economy of the Kitchen. Part 2.

006 - Chapter 4. Introduction to Cookery.

007 - Chapter 5. General Directions for Making Soups.

008 - Recipes. Chapter 6. Part 1.

009 - Recipes. Chapter 6. Part 2.

010 - Recipes. Chapter 6. Part 3.

011 - Recipes. Chapter 6. Part 4.

012 - Recipes. Chapter 6. Part 5.

013 - Chapter 7. The Natural History of Fishes.

014 - Recipes. Chapter 8. Part 1.

015 - Recipes. Chapter 8. Part 2.

016 - Recipes. Chapter 8. Part 3.

017 - Recipes. Chapter 8. Part 4.

018 - Recipes. Chapter 8. Part 5.

019 - Chapter 9. Sauces, Pickles, Gravies, and Forcemeats. General Remarks.

020 - Recipes. Chapter 10. Part 1.

021 - Recipes. Chapter 10. Part 2.

022 - Recipes. Chapter 10. Part 3.

023 - Recipes. Chapter 10. Part 4.

024 - Recipes. Chapter 10. Part 5.

025 - Recipes. Chapter 10. Part 6.

026 - Chapter 11. Various Modes of Cooking Meat.

027 - Chapter 12. General Observations on Quadrupeds.

028 - Recipes. Chapter 13. Part 1.

029 - Recipes. Chapter 13. Part 2.

030 - Recipes. Chapter 13. Part 3.

031 - Recipes. Chapter 13. Part 4.

032 - Chapter 14. General Observations on the Sheep and Lamb.

033 - Recipes. Chapter 15. Part 1.

034 - Recipes. Chapter 15. Part 2.

035 - Recipes. Chapter 15. Part 3.

036 - Chapter 16. General Observations on the Common Hog.

037 - Recipes. Chapter 17. Part 1.

038 - Recipes. Chapter 17. Part 2.

039 - Chapter 18. General Observations on the Calf.

040 - Recipes. Chapter 19. Part 1.

041 - Recipes. Chapter 19. Part 2.

042 - Recipes. Chapter 19. Part 3.

043 - Chapter 20. General Observations on Birds.

044 - Recipes. Chapter 21. Part 1.

045 - Recipes. Chapter 21. Part 2.

046 - Recipes. Chapter 21. Part 3.

047 - Recipes. Chapter 21. Part 4.

048 - Recipes. Chapter 21. Part 5.

049 - Chapter 22. General Observations on Game.

050 - Recipes. Chapter 23. Part 1.

051 - Recipes. Chapter 23. Part 2.

052 - Recipes. Chapter 23. Part 3.

053 - Chapter 24. General Observations on Vegetables.

054 - Recipes. Chapter 25. Part 1.

055 - Recipes. Chapter 25. Part 2.

056 - Recipes. Chapter 25. Part 3.

057 - Recipes. Chapter 25. Part 4.

058 - Chapter 26. General Observations on Puddings and Pastry.

059 - Recipes. Chapter 27. Part 1.

060 - Recipes. Chapter 27. Part 2.

061 - Recipes. Chapter 27. Part 3.

062 - Recipes. Chapter 27. Part 4.

063 - Recipes. Chapter 27. Part 5.

064 - Recipes. Chapter 27. Part 6.

065 - Recipes. Chapter 27. Part 7.

066 - Chapter 28. General Observations on Creams, Jellies, Souffles, Omelets, and Sweet Dishes.

067 - Recipes. Chapter 29. Part 1.

068 - Recipes. Chapter 29. Part 2.

069 - Recipes. Chapter 29. Part 3.

070 - Recipes. Chapter 29. Part 4.

071 - Recipes. Chapter 29. Part 5.

072 - Chapter 30. General Observations on Preserves, Confectionery, Ices, and Dessert Dishes.

073 - Recipes. Chapter 31. Part 1.

074 - Recipes. Chapter 31. Part 2.

075 - Recipes. Chapter 31. Part 3.

076 - Recipes. Chapter 31. Part 4.

077 - Chapter 32. General Observations on Milk, Butter, Cheese, and Eggs.