Author: COOK, ROBERT (UNDER MR. LAMB)
Title: Court Cookery: or, The Compleat English Cook
Description: London, T. Wotton at the Three-Daggers, Fleet Street. 1725, Second Edition with Additions. Full-Leather, 12mo - over 6¾" - 7¾" tall. Book, 218 pages plus index. Containing the Choicest and Newest Receipts for making Soops, Pottages, Fricasseys, Harshes, Farces, Ragoo's, 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, collaring and pickling. As likewise of pastes, pies, pastries, puddings, tansies, biskets, creams, cheesecake, florentines, cakes, jellies, sillabubs and custards. Also of candying and preserving: With a bill of fare for every month in the year, and the latest improvements in cookery, pastry. etc. Oxford page 55, lists the first edition of 1723. Preface of this edition is dated Piccadilly, Nov. 21, 1724. Good tight clean book, original boards, spine has been replaced with full brown leather, raised bands and gilt title to red label. Good/No Jacket.

Keywords: Cookery Cooking Food Recipes History English Pickles


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