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. The Second Edition, with the Addition of several new cuts, and above five hundred new receipts, all disposed alphabetically.
London: Printed for J. Nutt and A. Roper, 1716. Second, much expanded edition, with "several new cuts and above five Hundred new receipts." Octavo (7 5/8 x 4 1/2 inches; 195 x 115 mm) [8], 302, [10] pp. Five of the final leaves comprise ’A bill of fare for every.....