(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath.

Illus. with wood engravings by Reynolds Stone. Cloth-backed pink boards. First Edition. Cambridge: University Press, 1935.

A collection of recipes written out in an elegant manuscript hand by a butler named Thomas Newington, for his mistress in Brighton, described by him as "the Palladium of Many Noble Familyes." The recipes include instructions on how to kill and roast a pig, how to spitchock eels, how to make "a friggace of rabbetts," etc. Minor browning to spine area from binder's glue; else very good, with masterful wood engravings by Reynolds Stone.

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