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.
- Lamb, Patrick.
- Date:
- MDCCXXXI. [1731]
- Books
- Online
Online resources
About this work
Publication/Creation
London : printed for E. and R. Nutt; and H. Lintot, at the Cross Keys, against St. Dunstan's Church in Fleet-Street, MDCCXXXI. [1731]
Physical description
[8],320,[12]p.,plates ; 80.
Contributors
Edition
The third edition, with considerable additions, ..
References note
ESTC T92212
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.