Beschreibung:

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, 5th edition, London: A. Bettesworth, C. Hitch & James Hodges, [1730?], 168pp., woodcut frontispiece frayed to fore-edge margin with slight loss, short closed cut, a few ink marks and marginal ia to verso (with some show through), title also frayed to fore-edge with loss of few letters, paper fault crease toA33 slightly affecting one line of letterpress, full-page woodcut illustration of different varieties of pies, short closed tear toG55, occasional annotations, light dust-soiling and slight spotting, fraying to margins of first & last few leaves, 20th century blind panelled calf, morocco title label,12mo (Qty: 1) Oxford pp. 51-52, Bitting p. 210 & ESTC T91236.