The family cookery
Subtitle: combining elegance and economy with various receipts for making gravies, soups, sauces, and made dishes, directions for roasting and boiling game, poultry, meat, fish, &c. and making of pastry and confectionary, directions for trussing and carving, rules for brewing and making wines, the art of pickling and preserving, the management of poultry and bees, and bills of fare for the year and many other useful receipts, forming a complete system of domestic management
By: by R. House, formerly head cook to the Duke of Portland
Publisher: Printed and sold by J. Bailey, Chancery Lane
Published: 1808
Place of publication: London
Language: eng
Number of pages: 204
Subjects: English Cooking; Home economics
Notes: Added engraved title page: The family cookery : combining elegance and economy : instructions for preparing soups, gravies, sauces, & made dishes, with the respective branches of pastry and confectionary / by R. House, formerly head cook to the Duke of Portland ; directions for carving, pickling and preserving, brewing, making wines, management of the dairy, table of expenses, &c. Published by J. Bailey, Chancery Lane.

Statement of manufacture from page 204.

A6v (page xii) is misnumbered as "ii."

Signatures: pi1 A-S⁶; R2 missigned 3R.

Includes index.

Not in Oxford, A.W. English cookery books to the year 1850.

Simon gives a publication date of circa 1810; John Bailey operated under his own name alone at 116 Chancery lane between 1808 and 1822, cf. I. Maxted's London Book Trades, 1775-1800.

CLOSED. Use Culinary Microfilm, reel C-57, no. 422.

Fragile; use with care.

Simon, A.L. Bibliotheca gastronomica, 860

Bookplate of Marietta Greenough; with her autograph on front free endpaper.

Manuscript on front free endpaper: J. Humfrey Astor.

Manuscript on lower pastedown: Dec. 28 E.W. Stevens, M.F.A.

Bookplate of Harvard College Library: Received by Bequest, September 20, 1926.

Bookplate of Radcliffe College Library: Women's Archives, Transferred from Harvard College Library, 1960.

Bound in contemporary tree calf, gilt spine fillets, edges sprinkled in red.