25th July 2011

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The Best of Beeton

2011 marks the 150th year since the publication of Mrs Beeton's Book of Household Management – a guide to all aspects of running a household in Victorian Britain, written by perhaps the best known cookery writer in British history.

The Book of Household Management, initially published in monthly pamphlets, sold millions of copies within just a few years of publication. The growth of the middle class in the 19th century meant that cookery books, and guides that promised advice on subjects such as entertaining, cooking, managing staff and organising a home, became very popular. For the first time, people began to be intrigued by the stars of the stove – you could even say that the journey towards the concept of a ‘celebrity chef’ had begun… 

Although we would disregard some of Mrs Beeton’s culinary tips now –  for example, her advice to boil carrots for two to three hours –  her words of domestic wisdom and her kitchen maxims have survived for 150 years. We have listed some of our favourites below:

• ‘It must be remembered that the kitchen is the great laboratory of every household.’

• ‘To be acquainted with the periods when things are in season, is one of the most essential pieces of knowledge which enter into the ‘Art of Cookery’.’ 

• ‘A healthy person, with good exercise, should have a fresh supply of food once every four hours.’

• ‘The half hour before dinner has always been considered as the great ordeal through which the mistress, in giving a dinner-party, will either pass with flying colours, or lose many of her laurels.’

• ‘Wash well a saucepan, but clean a frying pan with a piece of bread.’

• ‘Search for the insects in greens before putting them in to soak.’

• ‘A stew boiled, is a stew spoiled.’

• ‘A good manager looks ahead.’

• ‘Clear as you go. Muddle makes more muddle.’

• ‘One egg, beaten well, is worth two not beaten.’

• ‘Make the tea directly the water boils.’

• ‘Thrust an oniony knife into the earth to take away the smell.’

• ‘Bread or vegetables left in stock turn it sour.’

Image credit: © British Library Board_Shelfmark C133 C5