COOKERY -- Court Cookery or the compleat English Book 'by R[obert] Smith, the 2d edition, printed in 1735', manuscript on paper, 268 folios, 4to (196 x 157mm), in two parts, the second inverted, with accompanying indexes, 3 recipes loosely inserted, 196 x 157mm (some marginal browning, small hole at foot of title page). 18th-century vellum.
An early 18th-century royal cookery book, by Robert Smith, cook to King William, under Patrick Lamb. This comprehensive guide contains the latest improvements in Cookery': 'the choicest & newest receipts for making Soops, Pottages, Fracasseys, Starshes. Ragoo's. Sauces ... with various ways of dressing most sorts of Flesh, Fish & Fowl, wild & tame, with the Best methods of Potting, Collaring & Pickling'; amongst the recipes is 'A Ficassey made for an Instalment Dinner at Windsor'. In addition to the Bills of Fare provided for every month in the year are medicinal remedies, and recipes from 'Miss Molineux' and others. Originally published in 1723, this second and enlarged edition was printed in 1725 by T. Wotton, London (and not 1735 as title-page). K. Bitting, Gastronomic Bibliography, 1939, p.440.