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Royal Cookery
- Year
- 1710
- Era
- 18th century
- Origin
- England · Europe
- Language
- English
- Category
- English pre-1800
Royal Cookery; or, the Complete Court-Cook draws on Patrick Lamb's long service as master cook to Charles II, James II, William and Mary, and Anne, presenting receipts associated with the royal kitchens across nearly half a century. As one of the earliest English cookery books written from within the court itself, it offers an authoritative record of elite Stuart and early Georgian cuisine, including elaborate bills of fare and engraved table plans.
Cooking from this book
Olio Royal
Signature dishA magnificent composite stew of mixed meats, poultry, game and root vegetables simmered together and presented as a centrepiece, the Olio Royal is emblematic of Patrick Lamb's work. Having served as Master Cook to four sovereigns from Charles II to Anne, Lamb championed the grand baroque table, and this lavish Anglo-Iberian dish captures the theatrical abundance and continental sophistication of the late Stuart royal kitchens he commanded for nearly half a century.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
