214. Hall (T.) The Queen's Royal Cookery: or, Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish… with their several Sauses and Salads… also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c, with The Art of Preserving and Candying… together with several Cosmetick or Beautifying Waters… , second edition, wood-engraved frontispiece (depicting a portrait of Queen Anne, a kitchen and pastry and distilling rooms) and a full-page illustration (depicting various forms of pies), browned, some water-staining, modern panelled calf, spine gilt, [Bitting p.210 (1730 edition); Cagle 719; Maclean p.65; Vicaire 436], 12mo, for C. Bates and A. Bettesworth, 1713. *** Lehmann notes that many recipes derive from Sir Kenelm Digby. Provenance: 'Eliz. Hyne, Aug. ye 9th 1763' (ink inscription to verso of frontispiece).
est. £1000 – £1500