Royal cookery: or the compleat court-cook. Containing the choicest receipts in all the several branches of cookery, viz. for making of Soops, Bisques, Olio's, Terrines, Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Patties, Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As likewise Forty Plates, curiously engraven on Copper, of the Magnificent Entertainments at Coronations and Instalments; of Balls, Weddings, &c. at Court; as likewise of City-Feasts. To which are added bills of fare for every month in the year. By Patrick Lamb, Esq; Near Fifty Years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and Queen Anne
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Bibliographic Details
Main Author: Lamb, Patrick (Author)
Format: Electronic eBook
Language:English
Published: London printed for E. and R. Nutt; and H. Lintot, at the Cross Keys, against St. Dunstan's Church in Fleet-Street MDCCXXXI. [1731]
Edition:The third edition, with considerable additions
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Item Description:A reissue of the third edition with a new titlepage
English Short Title Catalog, T92212
Reproduction of original from British Library
With 'A bill of fare for every season of the year', 'A table of such receipts only as are not placed alphabetically', and a final advertisement leaf
Physical Description:Online-Ressource ([8],320,[12]Seiten,plates) 8°

There is no print copy available.

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