@article{626118,
      note = {With 'A bill of fare for every season of the year', 'A  table of such receipts only as are not placed  alphabetically', and a final advertisement leaf.},
      author = {Lamb, Patrick.},
      url = {http://library.usi.edu/record/626118},
      title = {Royal cookery or the compleat court-cook. Containing the  choicest receipts in all the several branches of cookery,  viz. for making of Soops, Bisques, Olio's, Terrines,  Surtouts, Puptons, Ragoos, Forc'd-Meats, Sauces, Patties,  Pies, Tarts, Tansies, Cakes, Puddings, Jellies, &c. As  likewise Forty Plates, curiously engraven on Copper, of the  Magnificent Entertainments at Coronations and Instalments;  of Balls, Weddings, &c. at Court; as likewise of  City-Feasts. To which are added bills of fare for every  month in the year. By Patrick Lamb, Esq; Near Fifty Years  Master-Cook to their late Majesties King Charles II. King  James II. King William and Queen Mary, and Queen Anne.  [electronic resource] :},
      publisher = {printed for E. and R. Nutt; and H. Lintot, at the Cross  Keys, against St. Dunstan's Church in Fleet-Street,},
      recid = {626118},
      pages = {[8],320,[12]p.,plates ;},
      address = {London :},
      year = {1731},
}