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, etc. as likewise forty plates, curiously engraven on copper, of the magnificent entertainments at coronations and instalments; of balls, weddings, etc. at court; as likewise of city-feasts, to which is added, bills of fare for every month in the year /

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, etc. as likewise forty plates, curiously engraven on copper, of the magnificent entertainments at coronations and instalments; of balls, weddings, etc. at court; as likewise of city-feasts, to which is added, bills of fare for every month in the year /

Bibliographic Details
Main Author: Lamb, Patrick
Other Authors: Bowell, Richard (Inscriber), Nutt, R (Printer)
Format: Book
Language:English
Published: London : Printed for E. and R. Nutt, and A. Roper, 1726
Edition:3rd ed., with considerable additions /
Subjects:
Cooking > Early works to 1800
Cooking, English > Early works to 1800
1726
Cooking, English
Early works

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Yale University

Holdings details from Yale University
Call Number: 1976 1907
ISIL:US-CTY

Cornell University

Holdings details from Cornell University
Call Number: Rare Books TX705 .L3 1726

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