Royal-Cookery
| Publication Date | 1716 |
|---|---|
| Remainder | 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 |
| Extent | [8],302,[10]p.,plates |
| Location | London |
| Publisher | printed for J. Nutt, and A. Roper; and to be sold by E. Nutt at the Middle-Temple-Gate in Fleetstreet |
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Sat Dec 09 01:51:42 CST 2023