Beschreibung
Full Description: LAMB, Patrick. Royal-cookery: or, the Complete Court-Cook. Containing the choicest receipts in all the particular branches of cookery, now in use in the Queen's Palaces of St. Jame's, Hampton-Court, and Kensington, Windsor. With nest forth figures (curiously engraven on copper) of the magnificent entertainments at Coronations, Instalments, Balls, Weddings, &c. at court; Also; Receipts for making the soups, jellies, bisques, ragoos, pattys, tanzies, forc d-meats, cakes, puddings, &c. By Patrick Lamb, Esq; near 50 years Master-Cook to their late Majesties King Charles II. King James II. King William and Queen Mary, and to her present Majesty Queen Anne. To which are added, Bills of fare for every Season in the Year. London: Printed for Maurice Atkins, 1710. First edition. Octavo (7 1/2 x 4 5/8 inches; 190 x 120 mm). [16], 127, [1, blank], [12, calendar], [4, ads] pp. Complete with half-title and thirty-five engraved plates. Of the plates, fifteen are folding and thirteen are double paged. With the Coronation dinner plate, which is often lacking. Full brown calf. Board double-ruled in blind. Spine with a red morocco spine label, lettered in gilt. half-title with a minor stain. Pages with some scattered spotting and soiling as to be expected from a cookbook. Leaf G2 with a tear to the fore-edge margin, not affecting text. Previous owner's old ink signature, dated 1815, at the head of page 1. A small bookseller sticker on rear pastedown. Overall very good. "In August 1677 Lamb was appointed as master cook to the queen consort, held in tandem with the office of sergeant of his majesty's pastry in ordinary, to which he was elevated in November 1677. Finally, in February 1683, Lamb attained the status of master cook to the monarch. He was reappointed to this post under the successive household regulations of James II, William and Mary, and Anne, and was removed from it only by death. His services as a royal cook encompassed the provision of prepared dishes for daily and extraordinary consumption by the monarch and his guests at table. Lamb's culinary skills were most effectively demonstrated in extraordinary events, and his claims for large expenditures on such occasions as the Westminster visit of the Venetian ambassadors in December 1685 testify to the splendour of these. These and other junkets are evoked in the text of Royal Cookery, published posthumously in London under Lamb's name by John Morphew and Abel Roper in 1710, and subsequently reprinted in 1716, 1726, and 1731. The text incorporated recipes for elaborate dishes alongside engravings of lavish table layouts for occasions such as royal suppers. Such details suggest that the text was drawn from Lamb's papers, rather than being speculatively published under his name as some contemporaries contended." (Oxford DNB). Bitting, Pg.271. ESTC T91554. Maclean, p. 88. Vicaire p. 490. HBS 69198. $3,000. Bestandsnummer des Verkäufers 69198
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