The Queen's royal cookery, or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish
Subtitle: either bak'd, boil'd, roasted, stew'd, fry'd, broil'd, hash'd, frigasied, carbonaded, forc'd, collar'd, sous'd, dry'd, &c., after the best and newest way, with their several sauses and salads : and making all sorts of pickles, also making variety of pies ... with the art of preserving and candying of friuts and flowers ... together with several cosmetick or beautifying waters ...
By: by T. Hall, free cook of London.
Contributors: Elizabeth Robins Pennell Collection (Library of Congress)
Edition: The second edition.
Publisher: Printed for C. Bates ... and A. Bettesworth ...
Published: 1713
Place of publication: London
Language: eng
Number of pages: 180
Subjects: Cookery, English -- Early works to 1800
Genres: Early works to 1800.
Other titles: Queen's royal cookery; Expert and ready way for the dressing of all sorts of flesh, fowl, fish
Notes: Pennell, E.R.  My cookery books, p. 145
Maclean, V.  Household and cookery books, p. 65
Signatures: A-G¹² H⁶.