The royal cook, or, The modern etiquette of the table, displayed with accuracy, elegance, and taste
Subtitle: being a full and exact description of the manner of dressing and serving up royal dinners at St. James's, Buckingham-House, Kew, and Gunnersbury...
By: by Mrs. Pennington
Contributors: Simon, André Louis, 1877-1970, former owner; Lowenstein, Eleanor, former owner; American Institute of Wine & Food
Publisher: Printed for Richard Snagg
Published: 1774
Place of publication: London
Language: eng
Number of pages: 142
Subjects: English Cooking; Early works to 1800
Notes: Publication date per Maclean.

Advertisements on p. [1-2] at end.

Maclean, V. Household and cookery books, 113-114