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

Main Author: Lamb, Patrick
Format: eBook
Published: 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, 1726
Edition:The third edition, with considerable additions
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:English Short Title Catalog, T92201. - 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]p.,plates) 8°