Smith (R[obert]) Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses, second edition, initial advertisement f., woodcut head- and tail-pieces and decorative initials, some spotting or light staining, lightly browned, contemporary calf, gilt, joints splitting, but holding firm, head of spine chipped, corners worn, rubbed and scuffed, [Bitting p.440; Cagle 1002; Maclean, p.137], 8vo, Printed for T. Wotton, at the Three-Daggers in Fleet-Street, 1725.

⁂ Smith describes himself as 'Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry'.

Provenance: 'Powell's 1824' (ink inscription to front pastedown); John L. Marks (bookplate).