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.

People / Organizations

• Patrick Lamb (Author)
• Edward Nutt ("sold by")
• John Nutt ("printed for")

Imprint

London: printed for J. Nutt, and A. Roper; and to be sold by E. Nutt at the Middle-Temple-Gate in Fleetstreet, [1716]

Publication year

1716-1716

ESTC No.

T91553

Grub Street ID

311385

Description

[8],302,[10]p.,plates ; 8⁰

Note

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'.

Price from imprint: Price 6 s.