The Queens Royal Cookery - Frontispiece and Title Page




OR, Expert and ready Way for the Dressing of all Sorts of Flesh, Fowl, Fish: Either Baked, Boiled, Roasted, Stewed, Fryed, Boiled, Hashed, Fricasied, Carbonaded, Forced, Collared, Soused, Dried, &c.

After the Best and Newest Way. With their several Sauces and Sallads.

And making all Sorts of PICKLES


Making Variety of Pies,Ppasties,Ttarts,Cheesecakes, Custards, Creams, &c.


The ART of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters, Also making Several Sorts of English Wines, Ciders, Mead, Metheglin.

TOGETHER with several Cosmetic of Beautifying Waters And also several Sorts of Essences and Sweet Waters: By Persons of the Highest Quality.


By T. Hall, Free Cook of London.

The Fourth Edition

London: Printed for S. Bates, at the Sun and Bible in Gilt-spur-street, in Pye-Corner: and A. Bettesworth, at the Red Lyon in Pater-Noster Row . 1729.

Licensed according to order.

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