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..., 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, 1723. Octavo (20 x 12.5 cm.), [8], 2-112, [8], 82, [12] pages; [A4, B-H8, I4, 2A-F8]. In two parts, each with separate register and pagination, and a final index. Only one of two final leaves of publisher's advertisements. Illustrated, with engraved head and tail pieces and initial letters. ~ FIRST EDITION. A major work of English royal or court 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." In his preface, dated "Picadilly, April 2, 1723" Smith states "It's true, there are several Books of Cookery already extant, but most of 'em very defective and erroneous, and others fill'd with old Receipts, that are impracticable at this Time." He goes on to distinguish his work from the household books of his time. "I have not indeed filled my book with Washes and Beautifiers for Ladies, or making of Ale for Country 'Squires, all of which is foreign to my purpose; and a Person that's well acquainted with Cookery, cannot also be acquainted in clearing the Skin and the fining of Ale: What I have inserted is noble, handsome, necessary, and plain..." At what is perhaps the most complex recipe(s) in the book, "A Fricassey made for an Installment Dinner at Windsor (page 20), there is laid-in a small slip of paper that reads, "Try these dishes when time permits". I can't imagine time ever permitting. Some soiling and wear to edges of text block; some insect predation [pages 1-4 of second section], but not effecting text. Lacking final leaf of publisher's advertisements. Professionally rebound in full blind-paneled calf covers (double ruled front and back and each cover with a tooled insert); Black morocco spine label gilt titled Smith Court Cookery. Generally very good. [OCLC twelve copies; Bitting, page 440 (later ed.); Cagle 1001; Maclean 137; Oxford, pages 55-56; ESTC T91555].