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SIMPSON. JOHN - An unusually formatted cookbook.
A COMPLETE SYSTEM OF COOKERY,
ON A PLAN ENTIRELY NEW; CONSISTING OF EVERY THING FOR COOKS TO KNOW IN THE KITCHEN BUSINESS; CONTAINTING BILLS OF FARE FOR EVERY DAY OF THE YEAR, AND DIRECTIONS HOW TO DRESS EACH DISH; Being One Year's Work, at the Marquis of Buckingham's, from the 1st of January to the 31st of December, 1805. (2 small straight lines). BY JOHN SIMPSON, LATE COOK TO THE MOST NOBLE THE MARQUIS OF BUCKINGHAM, AND PRESENT MAITRE D'HOTEL TO THE RIGHT HONOURABLE LORD BERWICK. (2 small straight lines). SECOND EDITION, CORRECTED AND ENLARGED, With upwards of One Hundred Receipts of Cookery and Confectionary, and a General Index. (straight line). LONDON: PRINTED FOR W. STEWART, (OPPOSITE ALBANY) PICCADILLY.
Circa 1807. 234 x 150 x 60. 4feps. Title Page. [1] vi-iv Dedication dated Sept. 1807. (1)vi Preface. (1)viii - xvi Introduction. (1)2 - 688. (1)690 - 696. 4feps. Title page slightly foxed and dusty. Rest of text block very clean. half marbled boards with black leather spine and tips. Compartments with gold tooling. 2 labels - red and green with gold text. Very good condition.
- John Simpson appears to have been a very intelligent, disciplined professional chef. This thick book is a record of 1 year's menus (1805) for the Marquis of Buckingham. For example, on January 18th the first course consisted of twenty- three dishes. The second course consists of twenty-four dishes. As well as the 'Bills of Fare', there are recipes for all the dishes. This is a meticulous record that had to have been written up from Simpson's own daily records. From Briony Aitchison's article online from the University of St. Andrews Special Collections, she observes; "After noting for whom his work is intended, the introduction then turns to the matter of meat. Simpson is keen that the butcher should deliver it no later than 6am, “for when the sun gets warm, the flies do much mischief”, and he gives instructions for the best ways to prevent the meat spoiling; by salting and by removing various pipes and kernels (glands, or rounded fatty masses) found in the cuts of meat, and how long each cut should be kept. Simpson also advocates fasting animals before slaughter – “twenty-four hours in winter, and forty-eight in summer”. Advising the cook to pay much attention to the management of the larder, one rule being not overstock the larder in summer: “one days meat beforehand is quite sufficient.”. A fascinating and scarce book.

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Antiquarian category

ref number: 11275

SKEATS, B.C.A. A.C. EDITOR. - 2 volumes in fine condition.
COMMERCIAL CONFECTIONARY
A Practical Guide for Practical Men BY MANY EXPERT CONTRIBUTORS. Edited by A.C. SKEATS, B.C.A. Lavishly Illustrated in Colour and in Black-and-White a VOLUME 1 THE GRESHAM PUBLISHING COMPANY LIMITED 66 Chandos Street, Covent Garden, London 1937.
FIRST & SOLE EDITION. 4to. VOL.1. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 2p Contributors. 1p Preface. [1]1p Introductions. [1] (1)-xii Contents. Volume 1. (1)–xv List of Plates. [1] (1)2-130. (1) -132 Index to Volume 1. 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new. VOL 2. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 1p Contributors. [1] (1)-vii Contents. Volume 1. (1)x-xi List of Plates. [1] (1)2-133. [1] (1)136-139 Index to Volume 11. [1] 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new.
- This is a fantastic professional’s book. A.C.Skeats and nine experts, most of them Gold Medallists in Bakery, Icing & piping, Gateaux, Petit Gateaux, Wedding cakes, Meringue goods, Afternoon teas, Pork pies, Slab cakes, Pastry, Bake-house management, Fermented goods, Almond goods & Biscuits & even an expert on Catering Costings for small bakeries, Outdoor wedding receptions etc etc it is hard to find any aspect of the Trade that is missing. With 99 plates in the 2 volumes, it is also handsomely illustrated. A seminal work, put together by Skeats and his experienced writers, He explains that there are training centres available for all the tradesmen to learn the craft skills of the Confectionary and Bakery trades., although he and his team of contributors realised there was a large need by the tradesman who could not afford nor get the time to attend the training schools. A fine work that one imagines all professional Bakers, Confectioners & Pastry Chefs would buy. Printed in 1937, two years before the War, which subsequently resulted in a serious shortage of many of the ingredients listed. One wonders how many of those skilled tradesman volunteered to fight and never returned back to resume their trade or places of work. A very fine set.

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Modern category

ref number: 11235

Skuse. E. - Fantastic original condition; as new.
Practical Confectioner.
[10th Edition.] Copy-Right.] [Price 7/6, Postage 4d. SKUSE’S COMPLETE CONFECTIONER A PRACTICAL GUIDE TO THE ART OF SUGAR BOILING IN ALL ITS BRANCHES THE MANUFACTURE OF FONDANTS, CREAMS, CHOCOLATES, PASTILLES, JUJUBES (GELATINE AND GUM), COMFITS, LOZENGES, (PLAIN AND MEDICATED), CARAMELS, NOVEAUS, NOUGATS, JAP NUGGETS,PRALINES, &c., ICE CERAMS AND ICES OF EVERY DESCRIPTION, JAMS, JELLIES AND MARMALDES (BY FIRE AND STEAM) CONCENTRATED TABLE AND JELLIES, PRESERVED AND CRYSTALISED FRUITS, CANDIED PEEL., &C. ENGLISH AND SCOTCH PASTRY. (single line) All Information Respecting Colours and Flavours: the best to use and how to use them. (single line) USEFUL NOTES ON MACHINERY FOR EVERY PURPOSE. (single line) PUBLISHED BY W.J. BUSH & CO., LTD,. ASH GROVE, HACKNEY, LONDON.
220 x 149 mm. Front inside pastedown with Advertisements. Title page. Verso with Advertisements. 1p Preface. 7p well illustrated Advertisements. 1-213. (1)215-222 Index. Plain back pastedown. The text highlighted by many nice illustrations and all recipes and chapters with large bold heading. Original dark brown cloth cover with black blind tooling in the art nouveau style. In immaculate condition. Circa 1900.
- This book is very interesting to the student or collector of all aspects of the special skills of the Patissier, Boulangier, Chocolatier, Sugarworker and Sweet-makers etc. A glance at the title page is a glimpse of the full Victorian sweets repertoire. Then the industrial revolution happened and took the sweets of the home-cook into the factories. Mass production methods revolutionised sweet-making from the 1860s onwards. Specialised machines were the key to the new confectionery industry in Britain and America, and new technology remains a central concern of the modern confectionery business. Chocolate enrobing machines, almond blanchers, coconut graters, lollipop makers -- there was a specially designed machine for every one of the finicky jobs involved in sweet-making, and manuals such as Skuse's Complete Confectioner showcased the latest contraptions, such as the caramel machines. Commercial sweet-making is still veiled in secrecy, because individual machines are often customised to create that special new sweet. Unfortunately the end result of all the endeavour is the modern packed sweet-shops, obese children, rampant diabetes and a steep decline in home baking. Never the less, this is a fascinating book, not only for the recipes, the good illustrations, but the advertisements that show the sweet-makers equipment. This book gives a feeling of feverish industrial activity. An important item for any serious cookbook collection. Originally published London, 1890. The BL only records an 11th ed of 1911. Bitting an 11th as well. Cagle has a 10th and states no other recorded. Rare.

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Antiquarian category

ref number: 11233

Skuse. E. As new. In fantastic condition.
THE CONFECTIONERS' HAND-BOOK AND PRACTICAL GUIDE
TO THE ART OF SUGAR BOILING In all its branches. The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Julubes (Gelatine and Gums), Comfits, Lozenges (Plain and Medicated), Chocolate Creams, Drops, Bars &c,: American Caramels, Ice Creams and Moulded Ices of every description; JAMS, JELLIES AND MARMALADES (BY FIRE AND STEAM). Preserved and crystalised Fruits, Candied Peel, ENGLISH AND SCOTCH PASTRY, Cordials and Syrups for American Hot & Iced Beverages. AERATED WATERS Of every description, by Hand and Machine, for Bottle, Syphon, or Fountain, Ginger Beer, Horehound, and other Fermented Beers. (a large square etching of E. Skuse with a thermometer and a steam comfit pan). The Recipes are accompanied with full and clear instructions in every branch. Every information about Colours and Flavours; the best to use and how to make them. Useful notes on Machinery for every purpose, and About One Hundred Illustrations. (a double line) PUBLISHED BY E. SKUSE, 30 PRAED, STREET, LONDON, W.; SIMOKIN, MARSHALL & Co., STATIONERS' HALL COURT; HAMILTON, ADAMS & C., PATERNOSTER ROW. [Copyright. Fourth Edition.] Price 7s. 6d.; Postage 4d.]
220x145 mm. n/d circa 1883 (taken from adverts) 1fep. Ornate Title page. [1] Introduction 1p. Contents (1)v- viii. (1)2 - 184. E. Skuse's Advertisements 22p. 1fep. Original publisher's dark brown full cloth binding. With ornate impressed blind black tooling. With gold text on the front cover and spine. In fantastic condition; as new.
- This appears to be the earlier different title to Skuse's 'Complete Confectioner' published 1890. This copy of 'The Confectioner's Hand-Book' is too similar to deny. E. Skuse calls his business in Praed St. Paddington, London a 'Manufacturing Confectioner'. In his Price List, July 1883 he lists many pages for sale, of herbs, spices, chemicals etc to make the recipes in the book. Also listed are the sweets available and possible to have shipped free in London to any stations or ports. The advertising pages dedicated to all the modern machines needed for the serious manufacturing confectioner is interesting and amazing. As promised in the title page there are approx. 100 illustrations of equipment in the book. It's a fine and handsome copy of a very under-rated book.

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Antiquarian category

ref number: 11295

SMITH. Robert Very Scarce.
Court Cookery: or the Compleat English COOK.
Containing the Choicest and Newest RECEIPTS FOR MAKING Soops, Pottages, Fricasseys, Harshes, Farces, Ragoo's, Cullises, Sauces, Forc'd-Meats, and Souses: With various Ways of Dressing most Sorts of Flesh, Fish, and Fowl, Wild, and Tame; with the best Methods of Potting, Collaring and Pickling. AS LIKEWISE Of Pastes, Pies, Pasties, Patties, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florentines, Cakes, Jellies, Sillabubs and Custards. ALSO Of Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, Pastry, &c. By R. Smith, Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumone (the French Ambassador) and others of the Nobility and Gentry. The Second Edition, with large Additions. LONDON: Printed for T. Wotton, at the Three-Daggers in Fleet-Street. M.DCC.XXV.
8vo. 1fep. Title page with double line border. [1] 6p To the Nobility and Gentry with printers device at the top of the page. 1+2-212. 213-218 Bills of Fare. 14p Index. 1fep. Text and pages very slightly age browned at the edges but overall nice, clean and crisp. Full dark brown calf original boards with a lovely patina. The spine rebound in sympathetic dark brown calf with raised bands, blind-tooled lines, with a dark green label with gilt letters and lines. With the date 1725 in gilt at the bottom of the spine. overall a very nice copy with the bookplate of Mary Chadsey.
- In the Preface, Robert Smith, who worked under Patrick Lamb in the kitchens of King William states he knew most of Lamb’s receipts and methods of dressings; yet several of those receipts now in Lamb’s famous cookery book ‘Royal Cookery’ were never made or practised by him. He further states that other receipts are extreme [sic] defective and imperfect, and made up of ingredients unknown to him; he further claims they were more calculated at the purses, than the ‘gout’ of the guests. Strong criticism of a fellow chef indeed.! A riposte from Lamb is not recorded. A search of Wikipedia highlights an interesting point --- according to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking --- However, recipes for macaroons (also spelled "mackaroon" "maccaroon" and "mackaroom") appear in 1724, the date of this edition of Smith's ‘Court Cookery. A scarce and interesting book.

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Antiquarian category

ref number: 11034

Smith. L.O. - A fascinating professional Chef's reference.
EXHIBITION GOODS,
by L.O.Smith. Publishedby MACLAREN & SONS LTD. STAFFORD HOUSE, NORFOLK STREET, LONDON, W.C.2
259 x 159 mm. n/d. 1fep. Half Title. [2] Frontispiece. Title page. [1] 1p Contents. [1] (1)viii – x. (1)xii. (1)2 – 355. [1] 358 – 360 Index. 1fep. Text block very clean, as new. Thick good quality paper. Maroon leather cover and spine with blind tooling. In excellent overall condition.
- This is a very interesting book from the professional chefs point of view. Many chefs take a huge pride in their skills and the best are always watching and learning, always on the look out for new ways and new equipment for improving their everyday skills. This type of passion drives all the best people in their various fields of endeavour. This book is all about advice for the best ways and skills needed to win the coveted gold medals at culinary exhibitions for Bakery and Confectionary. These are just two branches of many other areas of the very large Kitchens. Stunning displays of hand-crafted exhibits that will include works in pulled and blown sugar, chocolate work, pastillage and fat sculpture, as well as vibrant buffets, with Pates, decorated meats, fish and shellfish, food platters etc etc, that showcase the incredible skills within the industry. The International Salon Culinaire at Hotelympia is the UK's largest and most prestigious chef competition programme, and will incorporate 80 classes plus, over the course of four days each year in March. A programme of classes for chefs at the start of their career (apprentices, students and those new to competitions), which will enable them to hone and demonstrate the skills that will be vital to their career such as fish filleting, butchery, knife skills, preparing classical sauce etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff. A fast paced series of hot live classes, in which chefs will compete in a variety of competitions from preparing a three course menu, to putting a new twist on classic ingredients, creating a show-stopping dessert or racing against the clock to cook and display a contemporary pasta dish, plus many more.

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Modern category

ref number: 11239

Southgate Henry - In expceptional condition.
Things a Lady Would Like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. SECOND EDITION. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1875.
217x155mm. 1fep. Half title. A peom on the verso. [1] Frontispiece. Engraved Title page with a tissue guard with very light slight foxing. [1] Title page. [1] 2p Dedication, poem on verso. (1)8 Preface. (1) Contents. [1] 11-16 Prelude. (1)18-536. 537-543 Index. [1] 16p Advertisements. 1fep. All edges gilt. Beautifully fresh, red, black and gilt embossed and tooled spine and front board. Blind tooled red cloth back board. Very clean inside. A very handsome copy of the scarce second edition in the original state, almost as new.
- Henry Southgate, anthologist, born in 1818, a native of London, entered his father's business, and from 1840 to 1866 carried on his practice as an auctioneer of prints and engravings at 22 Fleet Street. The firm was known as Southgate & Barrett until about 1860 (when the partnership was dissolved), after which Southgate became gradually more involved. In the meantime he had made a considerable reputation as a compiler of selections in prose and verse from English classics. He moved about 1870 to South Devon, where he resided at Salcombe, and afterwards at Sidmouth; thence he moved to Ramsgate, where he died on 5 Dec. 1888. This second edition in the unusual red cover is just as scarce as the first of 1874 especially in this immaculate condition. Other copies and editions are not so scarce.

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Antiquarian category

ref number: 11166

Southgate. Henry
Things a Lady Would like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1874.
FIRST EDITION. 217x155mm. 1fep. Half title. [2] Frontispiece. Engraved Title page. [1] Title page. [1] Dedication. Poem on verso. (1)8 Preface. (1)12-16 Prelude. (1)18-536. 537-543 Index. [1] 1fep. Lovely fresh brown and gilt embossed and tooled and blind tooled cloth boards and spine. Very clean inside. A very handsome copy of the very scarce first edition in the original state.
- Not much is known about Henry Southgate, other than he was an auctioneer in Fleet Street before he eventually turned author. His book is full of extensive Victorian-Christian advice to women that would make modern women's toes curl and cause unexpressed expletives to come to mind. Nevertheless an interesting book albeit of a totally different age. The BL holds five copies -- an 1890 copy, a 6th ed. - 1885; a 5th .- 1877; a 4th - 1876, and a 2nd - 1875;

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Antiquarian category

ref number: 11086

Soyer . Alexis Benoit - Very interesting & very scarce.
Memoirs of Soyer (by his late secretaries)
MEMOIRS OF ALEXIS SOYER; WITH Unpublished Receipts AND ODDS AND ENDS OF GASTRONOMY. COMPILED AND EDITED BY F. VOLANT & J.R. WARREN, HIS LATE SECTRETARIES. LONDON: W. KENT & CO., 51&52, PATERNOSTER ROW. MDCCCLIX.
FIRST AND SOLE EDITION. Front paste-down and endpaper with advertisements. [1] Half-title. [1] Title page. [1] 1pp. Preface. [1] 2pp. Introduction. 8pp. Contents. 1-286. 287-303 Addenda. [2] Back end-paper and paste-down with advertisements. Original boards and spine in lovely blue with nice illustrations and an illustrated portrait of Soyer on the front cover. Slightly rubbed but still very handsome. Internally as new with very light foxing on the half-title. A rare book especially in this fine original condition.
- Alexis Benoît Soyer (4 February 1810 – 5 August 1858) was a French chef who became the most famous cook in Victorian London. He also tried to alleviate the suffering of the Irish poor in the Great Irish Famine (1845-1849), and improve the food provided to British soldiers in the Crimean War. Soyer was born at Meaux-en-Brie on the Marne in France. His father had several jobs, one of them as a grocer. In 1821 Soyer was expelled from school and went to live with his elder brother Phillipe in Paris. He became an apprentice at G. Rignon restaurant in Paris. Later, in 1826 he moved to restaurant 'Boulevard des Italiens', where he became chief cook of the kitchens. By June 1830, Soyer was a second cook to Prince Polignac at the French Foreign Office. During the July revolution of 1830, Soyer fled to England and the next year joined the London household of Prince Adolphus, Duke of Cambridge, where his brother Philippe already worked. Later, he worked for various other British notables, including the Duke of Sutherland, the Marquess of Waterford, William Lloyd of Aston Hall and the Marquess of Ailsa at Isleworth. In 1837, Soyer became chef de cuisine at the Reform Club in London. He designed (what was to become) the famous kitchens with Charles Barry at the newly built Club. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people in the Club. His salary was more than £1,000 a year. His Lamb Cutlets Reform are still on the menu of the eponymous club. His wife, Elizabeth Emma Jones born in London - 1813, achieved considerable popularity as a painter, chiefly of portraits. She died in 1842 following complications suffered in a premature childbirth brought on by a thunderstorm. Distraught, Soyer erected a monument to her at Kensal Green Cemetery. Soyer died on 5 August 1858. At the time he was designing a mobile cooking carriage for the Army. He was buried on 11 August in Kensal Green Cemetery. This little volume of his memoirs is a very loving testament by his very faithful secretaries. It is also an interesting read. A must for collectors or students of Soyer. As of August 2008, Soyer and his wife's impressive but weather-beaten monument has been granted public money for a complete renovation, to be started by the October of that same year. The plot holds four bodies. The first Emma Soyer (1842) the wife of Alexis, Alexis Soyer(1858) himself, then Francois Simonau (1859) the artist, stepfather to Emma Soyer. Then finally a Lady Watts (1929) who was Francois Simonau's grand niece.

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Antiquarian category

ref number: 11001

Soyer. Alexis Benoit
The Gastronomic Regenerator
THE Gastronomic Regenerator: A SIMPLIFIED AND ENTIRELY NEW SYSTEM OF COOKERY, WITH NEARLY TWO THOUSAND PRACTICAL RECEIPTS SUITED TO THE INCOME OF ALL CLASSES. ILLUSTRATED WITH NUMEROUS ENGRAVINGS AND CORRECT AND MINUTE PLANS HOW KITCHENS OF EVERY SIZE, FROM THE KITCHEN OF A ROYAL PALACE TO THAT OF THE HUMBLE COTTAGE, ARE TO BE CONSTRUCTED AND FURNISHED. BY MONSIEUR A. SOYER, OF THE REFORM CLUB. FOURTH EDITION. LONDON: SIMPKIN, MARSHALL, &CO., STATIONERS' HALL COURT: AND SOLD BY JOHN OLLIVIER, PALL-MALL. 1847.
8vo. Pp. Frontispiece of 'Soyer' Title Page. Engraved picture of 'Heaven and Hell' 2pp 'List of Patrons' (i-xl) (1-720) (several engraved pictures throughout) 17pp 'Table of Contents' 1pp 'Advertisements' 24pp 'Madame Soyer' 1pp 'Times review. 2 fep. Bound in green half calf with dark green pebbled cloth boards and calf corners. Spine with elaborate gilt and blind tooling, gilt lettering, raised bands and a brown label with "Soyers Cookery" in gilt lettering. Internally very clean however some slight foxing on fep before title page and on frontispiece. A very good copy of a fairly scarce book.
- The illustrations are: The frontis drawn by Emma Soyer and engraved in steel by H.B. Hall and fifeteen wood engraved plates, two folding, including six plates illustrating elaborate dishes, and others showing the famous drawing of the Reform Club Kitchen, a table of a weathy family, Soyer's table at home, a drawing of two Bavarians by Emma Soyer and a self-portrait of Emma Soyer engraved in steel by H.B. Hall. There is also a folding plate on blue paper that is one of Soyer’s menus for a very special banquet at the Reform Club on July 3rd 1846 for 150 couverts that included the guest of honour - His Highness Ibrahim Pasha. It consisted of a massive 46 courses and on a spit in the dining room was a huge roasting Baron of Beef ala Anglaise. The dinner was a highlight of the Amir’s London visit. Four months earlier on March 22nd 1846, Ibrahim Pasha - His Highness, The Amir of Trans-Jordan came to London to sign a treaty with His Majesty The King in respect of the United Kingdom recognising the status of Trans- Jordan as a sovereign independent State. The menu was not in the first edition of 1846 but was in subsequent editions including this one here.

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Antiquarian category

ref number: 10941