Francatelli.   Charles Elme     - In amazing original condition.
The Cook's Guide and Housekeeper's & Butler's Assistant;
A PRACTICAL TREATISE ON ENGLISH AND FOREIGN COOKERY IN ALL ITS BRANCHES; CONTAINING PLAIN INSTRUCTIONS FOR PICKLING AND PRESERVING VEGETABLES, FRUITS, GAME, &C, The Curing of Hams and Bacon; THE ART OF CONFECTIONARY AND ICE-MAKING, AND THE ARRANGEMENT OF DESSERTS. WITH VALUABLE DIRECTIONS FOR THE PREPARATION OF PROPER DIET FOR INVALIDS; ALSO FOR A VARIETY OF WINE-CUPS; AND EPICUREAN SALADS, AMERICAN DRINKS, AND SUMMER BEVERAGES. BY CHARLES ELME FRANCATELLI. PUPIL OF THE CELEBRATED CAREME, SEVEN YEARS CHEF DE CUISINE TO THE REFORM CLUB, AND MAITRE-D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" WITH UPWARDS OF FORTY ILLUSTRATIONS. FIFTY-THIRD THOUSAND. LONDON; RICHARD BENTLEY & SON, NEW BURLINGTON STREET, PUBLISHERS IN ORDINARY TO HER MAJESTY THE QUEEN. 1884. (ALL Right Reserved)
175x125mm. 1fep. [1] Frontispiece. Title page with tissue guard. [1] (1)iv-vi Preface. (1)viii Illustrations.(1)x-xx Contents. (1)2-463. [1] 465-496 Bills of Fare. 497-500 Glossary. 501-524 Index. 1fep. Fully bound in pristine original chocolate brown cloth with ornamental black tooling all over and bright gilt writing on the spine. Speckled edges. In extra fine condition, almost as new, with very slight foxing on the frontis.
- Charles Elmé Francatelli was English by nationality. He wrote several important cookbooks, and held one of the most prestigious cooking positions in England at that time. In 1840 or 1841, he started work for Queen Victoria as Maitre d'Hotel and 'Chief Cook in Ordinary' at Windsor, staying there for four years. This is a late edition of Francatelli's 'Cook's Guide' which are not uncommon. What makes this copy so desirable is the remarkable original condition. What one wonders when seeing this book, is where has it been kept for the last 125 years. A fine collector's item or very nice present.

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Antiquarian category
ref number: 11145

Francatelli.   Charles Elme     - A very rare American edition.
FRANCATELLI'S COOKERY BOOK.
A PLAIN COOKERY BOOK FOR THE WORKING CLASSES BY CHARLES ELME FRAMCATELLI LATE CHEIF COOK TO HER MAJESTY THE QUEEN . AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE."LONDON GEORGE ROUTLEDGE AND SONS BROADWAY, LUDGATE HILL - NEW YORK: 416, BROOME STREET.
170mm x 108mm. n/d. Inner cover and 1 fep covered in advertisements. [1] Frontispiece on verso. Title page. [1] (1)10-11 Introduction. [1] (1)14-101. (1)103-105 Index. [1] (1)4-20 Avertisements. 1 fep and and back cover page covered in advertisements. Very clean original hard boards covered with green cloths with fine intricate black blind stamped tooling of a typical Victorian design. Overall the boards, spine and interior in very fine condition.
- This undated American version appears to be even rarer than the English edition of Francatelli's 'Cookery Book for the Working Classes.' COPAC shows only one 2nd edition of Francatelli's 'Plain Cookery Book for the Working Classes' held at the University of London. This edition has the same English printer and publisher as the English 'Working Classes' edition but has the Broome St, New York address added. Also the Routledge advertisements pasted to the back cover has an American Library of US authors, even having titles by Mark Twain. With its hard cover as opposed to the softer cheaper covers of the English editions and its slightly larger format, this copy has been subtly altered to suit a slightly more affluent society. It is formatted exactly the same as the English version, with the same page numbers and recipes. One gets the impression that Routledge just tried to see if the very popular English version rebound to suit the US market would prove to be as popular. As it is so rare to find a copy, one then assumes not many were sold nor printed. In fifty years of collecting I have seen just two English copies and only this one US copy. None are recorded in any of the bibliographies. Very rare indeed.

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Antiquarian category
ref number: 11218

Francatelli.   Charles Elme    
The Modern Cook
A PRACTICAL GUIDE TO THE CULINARY ART IN ALL ITS BRANCHES; COMPRISING IN ADDITION TO ENGLISH COOKERY, THE MOST APPROVED AND RECHERCHE SYSTEMS OF FRENCH, ITALIAN, AND GERMAN COOKERY. ADAPTED FOR THE LARGEST ESTABLISHMENTS AND FOR PRIVATE FAMILIES. CHARLES ELME FRANCATELLI, PUPIL OF THE CELEBRATED CAREME, AND LATE MAITRE-D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. WITH SIXTY ILLUSTRATIONS. ELEVENTH EDITION CAREFULLY REVISED, AND CONSIDERABLY ENLARGED. LONDON: RICHARD BENTLEY SON, NEW BURLINGTON STREET. Publishers in Ordinary to Her Majesty.
Undated but printed 1853. Marbled paste-down and endpaper. [2] Frontisepiece of a young Francatelli, slightly foxed and laid down on a strip to re-inforce the edges and with the gutter re-inforced. Title page age browned. [1] 1p Dedication. [1] 2p Preface. (1)-xii Contents. (1)xiv-xv Glossary. [1] (1)2-474. (1)476-538 Bills of Fare. (1)540-552 Index. [1] Marbled back paste-down and endpaper. Dark blue half calf with dark blue cloth boards. The spine slightly sun bleached with raised bands, gilt lines and lettering.
- One of the culinary legends of his time, Charles Elme Francatelli(1805-1877) was an Englishman of Italian ancestry who journeyed to France for the opportunity to work under the legendary Chef Marie Antoine Careme who many call "the architect of French cuisine." Francatelli was revered for his blending of the best of Italian and French cuisine, it wasn't long before he was appointed "Chef de Cuisine" to the Earl of Chesterfield and later to both the Earl of Dudley and Lord Kinnaird. When Francatelli tired of his royal duties he detoured into public life where he seized the reins of the Crockford's Club which was the place to be seen in the mid 1800's. He later moved on to take a turn at the St. James's Club where he attracted the attention of her Royal Highness Queen Victoria who wooed him into her employ. But the public life was in Francatelli's blood and even the Queen could not hold him for long. He moved on to become the 'chef en charge' at the Coventry House Club, then went off to put in seven years as the chef de cuisine to the Reform Club, and had stints at the St. James's Hotel, Berkeley Street, Piccadilly, and finished his career at the Freemasons' Tavern where he remained until just before his death. The Times attributed to him, the following side-note; "A chef to nobility and a cook for the common man" Although Francatelli had the experience, charm and flourish necessary to please the highest of Royalty, his greatest love was the simple act of cooking. In 1845, he published his first book "The Modern Cook." in England and in America in the following year. The book sold well on both sides of the Atlantic and was so popular that it went through an amazing twelve editions. In it, he advocated two courses for meals -- a savoury followed by dessert, which is how most everyday eating is done now. Besides "The Modern Cook" Francatelli wrote three other cookery classics; * 1852. A Plain Cookery-Book for the Working Classes (contained over 240 recipes). * 1861. Cook's Guide and Housekeeper's Butler's Assistant. London: Richard Bentley and Son. * 1862. The Royal English and Foreign Confectioner. London: Chapman and Hall.

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Antiquarian category
ref number: 11029

Francatelli.   Charles Elme     -Very rare book with equally rare Francatelli ephemera
A PLAIN COOKERY BOOK FOR THE WORKING CLASSES.
BY CHARLES ELME FRANCATELLI, LATE MAITRE D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE." LONDON; GEORGE ROUTELEDGE AND SONS, THE BROADWAY, LUDGATE. 2. A 4 PAGE PAMPHLET FOR ROBINSON'S "PATENT" GROATS. BY THE LATE C.E. FRANCATELLI, ex MAITRE d'HOTEL TO HER LATE MAJESTY.
FIRST EDITION - 1862: 154x101x10mm. 12mo. A tipped-in new end-paper and fep. 4p. Advertisements. [1] Frontispiece. Title page. [1] (1)10-11 Introduction. [1] (1)14-101. (1)103-105. [1] p22 Advertisements. A tipped-in new fep and end-paper. Original cloth cover with blue printed lettering. A little soiled but still legible. Housed in a clam-shell box, dark brown half calf with matching brown cloth boards and calf corners. Raised bands with gilt lines. Two labels, green and red with gilt lettering. A rare copy in the original state. ITEM 2. 134x83mm. 4 cream coloured pages. Direction for use. Two of the four pages are recipes by Francatelli. Condition as new.
- In 1852, Francatelli got the food company Brown and Polson to be a sponsor of this book. In return, he gave Brown and Polson space for a large advertisement at the back, and mentioned their products by name in several of the recipes. This little volume is by far the scarcest of all Francatelli's books. It was a novel and astute idea for a popular cookery book, and was very popular with poorer people who could not afford the recipes of the cook books recording the abundant consumption of the landed gentry in their great houses. In 1854, Soyer published his equally famous little book 'A Shilling Cookery for the People' that one suspects was his response and reaction to the popularity of Francatelli's original effort, which also became over time much scarcer than Soyer's. It is easy to see why. The delicate stitching, the easily soiled covers coupled with the relative simplicity of the recipes, plus the fact they were viewed as booklets rather than books, ensured they were not overly valued. Most likely stored badly in a kitchen drawer or shelf and not considered worthy of a place of relative safety next more expensive and cherished books. This is reflected in the fact that they are very rare in the complete state and much valued by collectors. Giving this item more value is the small 4 pages of recipes by Francatelli for groats. These four pages of ephemera, especially the two pages with Francalli's recpes are as collectable as finding one of his menus or one of his books with signature. This is as rare as the enclosed cookery book.

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Antiquarian category
ref number: 10958

Francatelli.   Charles Elme     - signed by author & editor: Herman Senn.
The Modern Cook
BY CHARLES ELME FRANCATELLI EDITED BY C. HERMAN SENN. G.C.A. MACMILLAN AND CO. LIMITED ST. MARTIN'S STREET, LONDON 1911
12mo. 1fep. Half Title page. [1] Title page. With a signed handwritten dedication 'To Mr C.L. Rothsay. with C Herman Senn's best wishes and kindest regards CHS. Jan 1/19/12. [1] v-vi Preface. vii-viii Introduction. ix-xi Contents. [1] 1-471. [1] 473-508 Specimen Menus. 509-513 Wine Cups. 513=519 Glossary. [1] 521-546 Index. 1p Advertisement. [1] 1fep. Full red cloth binding with gilt writing on the spine. Overall clean but with cracked and rubbed edges. Internally very clean.
- Herman Senn was a very under-rated author and prolific writer of cookery books and one of the founders of the Universal Cookery and Food Association - UCFA. A hugely influential member of the English catering industry at that time. This is a late edition of Francatelli's classic cookery book edited and signed by Senn and as such is an unusual collectors copy.

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Antiquarian category
ref number: 11128

Frazer.   Mrs     - Curry in old Edinburgh !**
THE PRACTICE OF COOKERY, PASTRY, AND CONFECTIONARY;
IN THREE PARTS: Containing, Part 1.- Receipts for macking up all kinds of plain and dressed Dishes, Soops, Sau-ces, Ragoos, Fricasses, &c. Part 11- Pies, Pasties, Pud-dings, Dumplings, Custards, Pancakes, Fritters, &c. Part 111.- Picklings and Pre-serving; Barley Sugars, Tab-lets, Cakes, Biscuits, Cheese Cakes, Tarts, Jellies, Creams, Syllabubs, Blamange; Fowls and Fishes in Jelly, with other elegant Deserts. WITH RECEIPTS FOR MAKING Wine, Vinegar, Ketchups, Syrups, Cordials, Possets, &c. Lists of Dinner and Supper Dishes: and of Articles in Season; and Directions for Carving, Trussing, &c. ILLUSTRATED WITH PLATES. By Mrs FRAZER, Confectioner, TEACHER OF THESE ARTS IN EDINBURGH. THE FIFTH EDITION IMPROVED AND ENLARGED. EDINBURGH: PRINTED FOR PETER HILL 1806.
1fep. Half Title.[1] Title page.[1] (5)+6-7 Preface. [2] 2 Engraved plates, sometimes the 2 plates are at the front as a frontispiece. [1] (1)+2-294. (1)+296-304 Index. 1fep. Full modern dark brown calf with blind tooling on the boards. Raised bands on the spine with blind tooling, gilt lines and 2 crimson labels with gilt lettering. Very clean internally with the last page of the Index slightly age browned. A handsome copy.
- Based on the format of Mrs MacIver’s 'Cookery and Pastry' of 1773 which was originally published for pupils at the school run by Maciver where Mrs Frazer taught. On the former’s death Mrs Frazer succeeded her in running the cookery school and became the sole cookery teacher in Edinburgh, or so she claimed. The recipes are really useful and clearly written, as befitted a teacher, and are indicative of the age, incorporating traditional food with such new concepts as curry. The latter is interesting as curry recipes only started appearing in the 1780s and Frazer’s recipe calls for a new ingredient, ready-made curry powder. One can only imagine and smile at the remarks made by Edinburgh people when first encountering this exotic concoction. Frazer’s book was extremely popular running into several editions, the eighth appeared in 1827. (Sophie Schneideman Cat.5. Feb.09)

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Information

Antiquarian category
ref number: 11048

Frewin.   Leslie [Editor]     - With a Cafe Royal Christmas menu.
The Cafe Royal Story
A Living Legend EDITED BY Leslie Frewin WITH A FOREWARD BY Graham Greene LONDON: HUTCHINSON BENHAM.
FIRST EDITION. 1963. Large 4to. Paste-down and end-paper with sepia photograph. [1] Half title. [2] Frontispiece copy of a Charles Ginner painting of the Cafe Royal. Title page in black with a large ornamental decoration in red. Verso with printers info. 1p Introduction. [1] 2p Contents. 9-10 Paste-down and end-paper with sepia photograph. With numerous photographs and illustrations in-text, some full page. Fully bound in cream cloth. Spine with red writing and boards with fine illustration in red and black. All in excellent condition; as new, protected by a plastic wrapper. Also enclosed is a Christmas Luncheon menu for December 11th 1964, for 'The Horticultural Press Club'. Cream coloured with black text, in fine condition.
- The Cafe Royal, established in 1865, boasted its famously opulent Grill Room, considered one of London's finest dining rooms; the great Empire and Napoleon suite, elegantly lit by chandeliers made of Venetian glass, was favoured by those looking for a memorable party venue. For more than a century after it was built on Regent Street by a Parisian wine merchant, the rich and famous would flock there to eat, drink, dance and be merry. The Grill Room was also once its most notorious. It was there that the Marquess of Queensberry spotted his son, Lord Alfred Douglas (aka Bosie), lunching with Oscar Wilde "in the most loathsome and disgusting relationship". He later wrote a furious letter to his son, threatening to shoot Wilde on sight, to which Bosie insouciantly telegrammed back: "What a funny little man you are." The Café Royal was a favourite haunt of Wilde, who had a famous absinthe hallucination there when he thought the waiter, who was stacking chairs, was in fact watering the floor, covered in tulips, with a watering can. Other famous Patrons included Rudyard Kipling, Noel Coward, Sir Winston Churchill, Cary Grant, Brigitte Bardot, Elizabeth Taylor, Vitrginia Woolf, Mick Jagger, Princess Diana, Margaret Thatcher and Muhammad Ali. On 2oth January 2009, the curtains came down, literally, in the Café Royal. After 143 illustrious years, the fixtures, fittings and all the equipment of this venerable London institution was being put under the hammer of Bonhams the Auctioneers, after the Crown Estate decided to redevelop the site at that end of Regent Street. Had it spent its life almost anywhere else, the slightly battered silver serving trolley with the fickle steering would have barely raised an eyebrow in the dining room, let alone a flurry of paddles in an auction house. But this piece of functional furniture has had an extraordinary history. Amazingly, the electroplated trolley sold for £12,000 in the Everything-Must-Go sale. By the end of the two-hour auction, more than £200,000 had been raised. All 110 lots had been sold, some for as much as 10 times their asking price. An early 20th century Venetian chandelier adorned with 20 lights was the most expensive lot, going for £15,600, twice its guide price. Lot 93, a pair of late 19th century oak coopered barrels long drained of the alcohol they once contained, went for £8,400, almost five times their estimate. A number of pictures by artists so undistinguished their names weren't even listed in Bonhams' brochure sold for thousands of pounds – purely, it seemed, because they depicted scenes from the Cafe Royal, and had once hung in the venue's famously opulent chambers. One, a scene of the grill room filled with men in top hats and tails, sold for £4,800, despite Bonhams estimating its value at between £200 and £300. One buyer who bid purely for sentimental reasons was Susan Hughes, an antique dealer from Weybridge, who snapped up one of the auction's most curious lots. She ended up paying £4,200 for what the brochure, giving a guide price of £100-£200, described as "a 19th century electroplated duck press". It was in fact the press for ‘Canard a’la Presse’ – for more than a century the celebrated speciality of Paris’s grandest restaurant, La Tour d’Argent. This niche piece of equipment, which resembled a large grapefruit press, is used to squeeze out the juices of a freshly killed and roasted duck carcass, which in turn are used to thicken the duck jus. Hughes's father, Eric Hartwell (see image #3 below) was chief executive of the Forte catering and hotel empire, which bought the Cafe Royal 1954. "I spent much of my childhood playing in the Cafe Royal, and my father was very proud of the duck press," she said. As her husband loaded the contraption into the back of their car, he admitted that though the couple were delighted to own this piece of history, they wouldn't be using it. "We're both vegetarians," he said. So that is the final chapter that should be in the book. Overall it is a fascinating story of a grand eating establishment that was on a par with The Savoy, Claridges, The Ritz et al. One will never see the same again. This interesting volume is a meal, a fine wine and a waltz thro’ a different age with a hearty dose of gossip thrown in to round of a memorable time.

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Information

Modern category
ref number: 11111

Gagrine.   , Princess Alexandre     The 1st English edition in fine condition
The Russian Cook Book.
THE RUSSIAN COOK BOOK COMPILED & TRANSLATED BY Princess Alexandre Gagarine (The printers square lined device) LONDON: William Heinemann Ltd. With a green ornamental border.
FIRST BRITISH EDITION. 1924. 8vo. 1fep. Half Title. Verso publisher's note. Title page. [1] 1p Contents. [1] 1-247. [1] 2fep. Very clean text block. Orange cloth backed blind stamped boards. Gilt lettering on the spine. Original dust jacket very slightly rubbed on the top edge. Overall very clean and well preserved. An extremely scarce book with the fine dust jacket.
- The Russian Cook Book (translated into English by Princess Gagarine) originated in the kitchen of the sumptuous house of Madame Dragomirov, the wife of The Governor General of Kiev which was famed for its cuisine. At the request of her friends, she compiled the collection of her recipes and published it with great success in Russia. It was first published in the West in 1923, in New York by Alfred A. Knopf. Titled the 'The Borzoi Cook Book' it was translated by Princess Alexandre Gagarine. This copy is the first British edition of 1924, published in London by William Heinemann and re-titled 'The Russian Cook Book', also by Princess Alexandre Gagarine. This book of fine food is the product of a very privileged lifestyle and a large household budget. It is a direct result of Madame Draomirov's record of lavish entertaining. There is a recipe for 'Soup Puree of Game' consisting of 3lb Beef and 3 Birds, (either grouse, blackcock or partridges) 3/4 lb of Barley, 1 egg yolk, 1 cup of Cream and butter. Another recipe is for the French Sauce Bernaise served with Beef steaks. Further in the book are recipes for Roasts: Turkey stuffed with Chestnuts. Roast saddle of Roebuck. A roast Bustard along with all manner of game birds. Did the common peasant ever see such spreads in their whole life.? These recipes of all the great Russian dishes are from a time before the revolution of 1917. Princess Alexandre Gagarine the compiler and translator, had fled the revolution to America, but would herself have been a member of that Russian strata of high-level privilege. She did a prudent move by translating Madame Draomirov's successful Russian version of her cookbook. She probably needed the cash. Two very different, but popular cookery books of the time, certainly counterpoint the privileged richness of Gagarine's book. No 1 is 'A Gift to Young Housewives' 1861. A Russian cookbook written and compiled by Elena Ivanovna Molokhovets and usually referred to as "Molokhovets", rather than its long title. It was the most successful book of its kind in the 19th and early 20th-century in Russia. Molokhovets revised the book continually between 1861 and 1917, a period of time falling between the emancipation of the serfs and the Communist Revolution. The book was well known in Russian households during publication and for decades afterwards. It was republished in 2003. The 2nd influential cookery book after the October revolution of 1917 was 'The Book of Healthy and Tasty Food' by Anastas Mikoyan. What Elena Molokhovets is to nineteenth-century culinary history, Anastas Mikoyan, Stalin’s commissar for foreign trade is to the Soviet era. Mikoyan’s project was as welcome to Soviet housewives, to whom it is dedicated, as Molokhovet's book had been to their great-grandmothers. Containing more than 1,400 recipes, it sold more than 8 million copies and has never been out of print since it’s 1952 publication (it was first issued in 1939, but the war hindered further print editions) Many of the recipes in the Book, as it is lovingly referred to, begin with “open a tin of…” reflecting the ubiquity of tinned food, as well as the fact that many Soviet citizens were still in possession of only one burner on a communal apartment stove. Mikoyan's book’s recipes contain ingredients that can be counted on the fingers of one hand and only a few simple steps. It also contains useful information on nutrition, cooking methods, and even the etiquette of setting a proper table, reflecting the post-war trend of returning to family life. Whereas Mikoyan's book is a government sponsored production for the masses, the 416 recipes of great variety in Princess Alexandre Gagarine's cookery book are strongly biased and worded due to the French influence in the Royal Kitchens of St.Petersburg, where great chefs like Careme and Urbain Dubois spent some time. This would have a profound knock-on effect on the kitchens and dining tables of the pre-revolution elite classes, who were strongly influenced by all things Royal. When reading the recipes one thing that surprises, is the amazing and varied abundance available, of the fresh food from water, land and air. A fascinating insight into a cuisine that is not so well known outside of Russia, plus a lifestyle that disappeared for a long time till the growth of new Russian middle and upper classes and the oligarchs, with their wealth, helped to re-establish a similar level of demand and consumption. Indeed, an ironic democratic dynamic.

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Modern category
ref number: 11266

GELLEROY.   William     First edition with the large folded frontispiece of the King's dinner.
THE LONDON COOK
OR The whole ART of COOKERY made easy and familiar. CONTAING A great Number of approved and practical RECEIPTS in every Branch of Cookery. VIZ. Chap. 1. Of Soups, Broths and Gravy.11I. Of Pancakes, Fritters, Possets, Tanseys, &c. 111. Of Fish. 1V. Of Boiling. V. Of Roasting. V1. Of Made-Dishes. V11. Of Poultry and Game. V111. Sauces for Poultry and Game. (with two up and down separating parallel lines) 1X. Sauces for Butcher's Meat, &c. X. Of Puddings. X1. Of Pies, Custards, and Tarts, &c. X11. Of Sausages, Hogs-Puddings, &c. V111. Of Potting and Collaring. X1V. Of Pickles. XV. Of Creams, Jellies, &c. XV1. Of made wine. (a single horizontal line) By WILLIAM GELLEROY, Late Cook to her Grace the Dutchess [sic] of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. (a single horizontal line). To which is prefixed, A large Copper-Plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day when His Majesty, and the Royal Family, did the City the Honour to dine with them, and wrere highly pleased with their Entertainment. (two single horizontal lines). LONDON: Printed for S. Crowder, and Co. at the Looking-Glass; J. Coote, at the King's-Arms, in Pater-noster Row; and J. Fletcher, St. Paul's Church-Yard. MDCCLX11.
FIRST EDITION. 1762. 8vo, 195 x 118 mms. 1 fep. Frontis of a large folding engraved plate measuring 260 x 340mm, of His Majesty's Table at the Guild Hall on Wednesday 9th November 1762, repaired on verso. Title Page. [1] (1)-iv. To the reader. 4p King & Queen & Royal Families Banquet dishes. (14) Contents. (1)2-486. 2p Advertisements. 1fep. Contemporary speckled brown calf rebacked. Raised bands between gilt rules on spine. Black morocco label. A very good copy.
- A.W. Oxford thinks this is a very good book and commends it for being the first for having a modest preface. Fortunately it has the large folded plate of the King's table as the frontispiece. It appears from auction and dealer's records that it is often missing. William Gelleroy describes himself on the title-page as "Late Cook to her Grace the Dutchess [sic] of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London." "Fludger" is in fact Sir Samuel Fludyer (1704 - 1768), one of London's foremost merchants who left an estate valued at £900,000 at his death; an astonishing £176,623,969 in 2020. (we can assume that Gelleroy must have been well paid) There are in his book a number of curious recipes. For example, Lambs Ears fried: "Take twelve lambs ears, prepared as mentioned in the Bechamel of lambs ears; when drained and wiped dry, fill the insides with a fine force-meat, roll them in the yolks of beaten eggs, and strew them with the crumbs of grated bread; fry them of a fine brown in hogs-lard, and serve them with a brown coullis sauce, and the juice of an orange or lemon." From the Cookery book collection of Ruth Watson. A very scarce book. ESTC T63887; Bitting p.179; Maclean p.56; Oxford p. 92; Simon BG 740.

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Information

Antiquarian category
ref number: 11292

Glasse   Mrs [Hannah]    
THE COMPLETE ART OF COOKERY,
EXHIBITED IN A PLAIN AND EASY MANNER; WITH DIRECTIONS FOR MARKETING; THE SEASONS FOR MEAT, POULTRY, FISH, GAME, ETC. AND NUMEROUS USEFUL FAMILY RECEIPTS. BY MRS GLASSE. LONDON: PUBLISHED BY J. S. PRATT. MDCCCXLV.
130x76mm (5" X 3") 2feps. – 1 is an ex-libris sheet with no name. [1]Frontispiece with a double line border. Title page. [1] (1)6-24. Contents (1)26-320. 1fep. With numerous in-text engravings. New blue cloth binding with gilt lettering on the spine. Internally very clean with the pages very slightly aged. A handsome copy of this late copy of Hannah Glasse's great classic. Almost classifies as a miniature. 32 pages less text than the first edition of 1842.
- A nice copy of this desirable late edition of Hannah Glasse’s famous classic first seen in 1747.

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Information

Antiquarian category
ref number: 11188