Author: GELLEROY (William):
Title: The London Cook, or The whole Art of Cookery made easy and familiar. Containing A great Number of approved and practical Receipts in every Branch of Cooker. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat. &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts. &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. O Potting and Collaring. XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. To which is prefixed, A large Copper-Plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family did the City the Honour to dine with them, and were highly pleased with their Entertainment.
Description: London: Printed for S. Crowder, and Co..., J. Coote.., and J. Fletcher.... 1762 FIRST EDITION. 8vo, 195 x 118 mms., pp. iv [v - xxii Contents], 331, 474 - 486 [487 - 488 adverts], folding engraved plate (as mentioned on title-page), contemporary calf, gilt borders on covers, raised bands between gilt rules on spine, new red morocco label. A very good copy, with the Ex Libris of L. E. Alderman on the front paste-down end-paper The curious pagination is also found in the BL copy. Gelleroy describes himself on the title-pages as "Late Cook to her Grace the Dutchess [sic] of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord May of the City of London." "Fludger" is in fact Sir Samuel Fludyer (1704 - 1768), one of London's foremost merchants who left an estate valued at £900,000 at his death. There are a number of recipes that one is unlikely to encounter in either a restaurant or any cookbook published in the past forty years or so. For example, Lames Ears fried: "Take twelve lambs eares,prepared as mentioned in the bashamal of lambs ears; when drained and wiped dry, fill the insides with a fine force-meat, roll them in the yolks of beaten eggs, and strew them with the crumbs of grated bread; fry them of a fine brown in hogs-lard, and serve them with a brown coulla sauce, and the juice of an orange or lemon." Bitting p.179; Maclean p.56; Oxford p.92; Simon, BG, 740

Keywords: cookery domestic prose


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