Lamb (Patrick) Royal Cookery: or, The Compleat Court-Cook. Containing the Choicest Receipts in all the several Branches of Cookery, second edition, 40 engraved bills of fare, most folding, plate at p.16 trimmed just within image, plate at p.30 trimmed just touching a few letters, plate at p.74 short split at fold without loss, plate at p.230 repaired at inner margin, browning to text and plates, to varying degrees but generally light, occasional spotting, contemporary calf, red morocco spine label, spine ends repaired, little rubbed, joints cracked but holding, [Bitting p.271 (note) ; Cagle 810; Maclean p.88; Oxford pp.52-53 (note) ; Vicaire 490], 8vo, for J. Nutt, and A. Roper, 1716.*** Lamb was the most celebrated of the court-cooks of the seventeenth century and served five monarchs from Charles II to Queen Anne.Provenance: Rear Admiral Thomas Western of Tattingston Place (engraved armorial bookplate).