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, Pattys, 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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| Format: | eBook |
| Language: | English |
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London
printed for J. Nutt, and A. Roper; and to be sold by E. Nutt at the Middle-Temple-Gate in Fleetstreet
1716, [1716]
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| Edition: | The second edition, with the addition of several new cuts |
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| Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
| Item Description: | English Short Title Catalog, T91553. - Price from imprint: Price 6 s. - Reproduction of original from British Library. - The final five leaves comprise 'A bill of fare for every season in the year', and 'A table of such receipts only as are not placed alphabetically' |
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| Physical Description: | Online-Ressource ([8],302,[10]p.,plates) 8° |