FRIGASIED, CARBONADED, FORCED, COLLARED, SOUSED AND DRIED.

FRIGASIED, CARBONADED, FORCED,  COLLARED, SOUSED AND DRIED.
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HALL, T.The QUEEN’S Royal COOKERY: or, Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish: Either Baked, Boiled, Roasted, Stewed, Fryed, Boiled, Hashed, Frigasied, Carbonaded, Forced, Collared, Soused, Dried, &c. After the Best and Newest Way. With their several Sauces and Sallads. And making all Sorts of PICKLES. ALSO Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. WITH the ART of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrrups, Jellies, and Cordial Waters : Also making several Sorts of English Wines, Cyder, Mead, Metheglin. TOGETHER with several Cosmetick or Beautifying Waters: And also several Sorts of Essences and Sweet Waters: By Persons of the highest Quality. By T. Hall, Free Cook of London. The Fifth Edition.
London:Printed for A. Bettesworth and C. Hitch, at the Red Lyon in Pater-noster-Row; James Hodges, at the Looking-glass on London-bridge; and S. Bates, at the Sun and Bible in Giltspur-street, 12mo. Pp 168 .[1730?] Woodcut frontispiece on A1 verso. Bound in a recent but appropriate full panelled calf, the spine in five compartments with raised bands. Title piece in gilt, with author name lettered directly to the spine. Some ink staining to the frontis leaf, and more so to the last leaf verso, which also has two ownership inscriptions. The printed title leaf and A2-4 are a little ragged to the fore edge with some loss, including loss of a few letters to the title leaf text. G3 (p149) is trimmed close to the fore edge margin. P124 has a charming woodcut showing a table setting. COPAC allocates one copy at ESTC.

 

£950.00


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