(London: Printed for Thomas Astley, 1734). 206 x 124 mm. (8 1/8 x 4 7/8"). 1 p.l. (title), iv, 249,  pp.Revised and recommended by Mr. Henry Howard. FIRST EDITION.
Pleasing recent retrospective chestnut-colored calf, covers with central frame formed by multiple blind and decorative rules, fleuron cornerpieces, raised bands, maroon morocco label. Printer's woodcut rose device on title page. Bitting, p. 324; Oxford, p. 64; Vicaire, col. 598; Maclean, p. 101. Title page a little soiled, very faint dampstain to tail margin of first half of text, occasional minor marginal stains, smudges, or corner creases, other trivial imperfections, but AN EXCELLENT COPY of a book difficult to find in pleasing condition, the text generally clean and fresh with especially ample margins, and in an unworn sympathetic binding.
Given the kind of use this volume would have been expected to incur, this is an unusually well-preserved copy of a sought-after collection of recipes for meat, game, fish, fowl, confections, pastries, preserving, and pickling from the repetoire of John Middleton, "Cook to his Grace the late Duke of Bolton." Middleton begins with terms and instructions for carving everything from eggs(!) to deer. Recipes follow in no particular order, so that in the space of three pages, one can find instructions for pickling walnuts, "sousing" trout, and making a hedge-hog cream (a dessert in the shape of, rather than made with, a hedge hog, one is somewhat disappointed to learn). At the end of the volume, we are given sample first and second courses for meals in each month of the year. These "receipts" gave the ordinary English housewife the opportunity to reproduce the fare served in the homes of the nobility, rather like the cookbooks of celebrity chefs today allow the modern cook to prepare dishes from the best restaurants. This is, of course, a culinary item, but it is also a fascinating glimpse into 18th century English domestic life. (ST11847)
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PJP Catalog: LHmaybe.