Lamb, Patrick
Royal Cookery; or, the Complete Court-Cook. Containing the Choicest Receipts in all the particular Branches of Cookery, Now in Use in the Queen's Palaces…
London: Printed for Maurice Atkins, 1710. First edition. 8vo. (xvi), 127, (13), (4, ads) pp.; with half-title. Illustrated with 35 engraved plates (including 15 folding and 13 double-page plates). Full brown calf, red morocco spine label, stamped in blind and in gilt, all edges trimmed; ink stain at bottom of half-title; ownership signature, dated 1815, at head of p. (1); scattered spotting to text and plates; light off-setting from plates; bookseller's ticket at bottom of rear paste-down. Bitting, p. 271; Maclean, p. 88; Vicaire, p. 490

First edition of master-cook Patrick Lamb's collection of recipes developed for the English King and court. Published shortly after Lamb's death, this work contains 87 of his recipes, ranging from recognizable fair like lobster soup, ragu, rice pudding, and eggs Florentine, to less familiar period dishes like “Patty of Calves Brains" and “Sheeps-Rump Sawce Robart.” Born in 1650, Lamb worked in royal kitchens from a young age, attaining the position of master-cook in 1677 to Queen Catherine of Braganza (consort of Charles II), and then master-cook to King Charles II, in 1683. Lamb held this position and served successive monarchs until his death, including James II, William and Mary, and finally Queen Anne. The role required Lamb to prepare not only daily meals for the royal family, but also large feasts for royal celebrations—as can be seen in the 35 engraved plates depicting the elaborate table arrangements and foods offered on such occasions. 

The book proved very popular and was republished in 1716, 1726, and 1731.