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Lot 15•
COOKERY Book of culinary and household recipes kept in several hands, predominantly of the early nineteenth century, most giving the source of the recipe ("Mrs Cross" etc.), c.1800-1840
27 November 2018, 13:00 GMT
London, KnightsbridgeSold for £750 inc. premium
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COOKERY
Book of culinary and household recipes kept in several hands, predominantly of the early nineteenth century, most giving the source of the recipe ("Mrs Cross" etc.), headings including subjects such as "To Dress an Old Fowl", "To Roast a Duck with Mushrooms", "To make Omnlet" (...take the yolks of 6 Eggs well beaten a little Parsley & a very small bit of onion chopped fine 2 spoonfuls of cream with little pepper & salt you must let your pan be very hot, shaking it all the while after you have set it on your dish you must pour a very rich brown gravy over it..."), "To make Lobster soup", "To make Mushroom Catchup", "To make Lemon Blanchmonge", "To make Lemon Florandine", "To stew Lampreys", one recipe crossed through with the words "a very bad receipt"; plus sundry household tips ("To clean Mahogany Tables/ receipt given by Mark/ Waiter Hotel Beaumaris"); with loose recipes inserted, printed instructions on weather-forecasting by barometer issued by Joseph Ortelly & Co [i.e. Ortellis of London] pasted to inside cover; indices at end, c.240 pages, minor dust-staining and usual signs of wear, nevertheless in sound and attractive condition, original vellum boards, 4to, c.1800-1840
Footnotes
'A VERY RICH BROWN GRAVY' – this attractive recipe book bears the ownership inscription "Mary Hampton/ Twyning/ Gloucestershire/ 1798"; with, below: "My dear Tom keep this book for the sake of my dear Father & Mother, it was of value to them and in the year I was born 1798/ J Lewis Hampton Lewis 1863".





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