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.

Format:

Book

Author/Creator:

Lamb, Patrick.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Physical Description:

1 online resource ([8],320,[12]p.,plates )

Edition:

The third edition, with considerable additions, ..

Other Title:

Royal cookery

Place of Publication:

London : printed for E. and R. Nutt, and A. Roper; and sold by D. Browne without Temple Bar, J. Isted in Fleetstreet, and T. Cox under the Royal Exchange, 1726.

Notes:

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.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T92201.

OCLC:

642739149