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.

People / Organizations

• Patrick Lamb (Author)
• Richard Nutt ("printed for")

Imprint

London: printed for E. and R. Nutt; and H. Lintot, at the Cross Keys, against St. Dunstan's Church in Fleet-Street, MDCCXXXI. [1731]

Publication year

1731-1731

ESTC No.

T92212

Grub Street ID

312009

Description

[8],320,[12]p.,plates ; 8⁰

Note

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.

A reissue of the third edition with a new titlepage.