(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Italian wine and cecina to start

and cecina to start

with upwards of one hundred illustrations

of bursting summer berries

preventing the sugars from caramelizing and fats or proteins from coloring

(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Italian wine and cecina to startIllus. 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