£260
HALL, T, The Queen's Royal Cookery: or expert and ready way for the dressing of all sorts of flesh, fowl, fish; either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, etc. 5th edition, no date, c 1730. Wood engraved frontis of Queen Anne above a kitchen and below this a pastry room on the left and a 'chymistry' room on the right. Contemporary sheep, lacking endpapers front and back. Worming pages 119-132. Many of the recipes were apparently borrowed from Kenelm Digby. MacLean page 65.
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