The Cook's Guide, and Housekeeper's & Butler's Assistant; A practical treatis on English and Foreign Cookery in all its Branches

The sub-title continues : "containing plain instructions for pickling and preserving vegetables, fruits, game &c. The curing of hams and bacon; the art of confectionary and ice-making, and the arrangement of desserts. With valuable directions for the preparation of proper diet for invalids; also for a variety of wine-cups and epicurean salads; American drinks, and summer beverages". The Author is described as "Pupil to the celebrated Careme, seven years Chef de Cuisine to The Reform Club and late Maitre d'Hotel and Chief Cook to Her Majesty The Queen". Bound in green cloth, gilt title and imprinted decoration to the spine. Some rubbing to boards, a short split to the edge of the spine adjoining the back board, some wear to corners, and a couple of stains. The hinge and text block are firm. Inserted are two hand written recipes and a full colour illustration of different plates of food which could have been a second frontispiece. The pages are browned, one or two spots but the text is clear. Illustrated throughout.…