BetaThis search tool is in development. Find out more.

Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the best Methods of Potting and Collaring. As likewise of pastes, pies, pastys, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florendines, Cakes, Jellies, Sillabubs and Custards. Also Of Pickling, Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry.

Smith, R.

About this work


London : printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII. [1723]

Physical description

[8],112;[8],82,[14]p. ; 8⁰.


Publications note

ESTC T91555

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.



  • English

Permanent link

We’re improving the information on this page. Find out more.