Publications of Cook to King William. Robert Smith

Author

  • Smith, Cook to King William. Robert. Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, 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 and collaring. As likewise of pastes, pies, pastys, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabubs and custards. Also of pickling, candying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, &c. By R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D’Aumont (the French ambassador) and others of the nobility and gentry. London: printed for T. Wotton, at the Three Daggers in Fleet-Street, MDCCXXIII. [1723]. ESTC No. T91555. Grub Street ID 311387.
  • Smith, Cook to King William. Robert. Court cookery: or The compleat English cook. Containing the choice at newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, 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 and collaring. As likewise of pastes, pies, pastys, pattys, puddings, fansies, biskets, creams, cheese-cakes, florendines, cakes, jellies, sillabubs and custards. Also of pickling, candying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery. By R. Smith, cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D’Aumont (the French Ambassador) and others of the nobility and gentry. Dublin: printed for Pat. Dugan, on Cork-Hill, and W. Smith, in Dames-Street, MDCCXXIV. [1724]. ESTC No. T167296. Grub Street ID 205413.
  • Smith, Cook to King William. Robert. Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo’s, cullises, sauses, 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, florendines, cakes, jellies, sillabubs and custards. Also of candying and preserving: with a bill 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’Aumont (the French Ambassador) and others of the nobility and gentry. London: Printed for T. Wotton, at the Three-Daggers in Fleet-Street, M.DCC.XXV. [1725]. ESTC No. N4772. Grub Street ID 32362.