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The Queen's Royal Cookery
- Year
- 1719
- Era
- 18th century
- Origin
- England · Europe
- Language
- English
- Category
- English pre-1800
The Queen's Royal Cookery, compiled by T. Hall and first issued in 1719, belongs to the tradition of early eighteenth-century English household manuals combining cookery, pastry, and confectionery instruction. Aimed at gentlewomen and cooks in service, it gathers receipts for roasted meats, made dishes, preserves, and sweetmeats, reflecting the persistence of late Stuart taste into the Georgian kitchen and the continued appetite for affordable practical guides.
Cooking from this book
Lumber Pie
Signature dishA celebrated curiosity of early Georgian tables, the lumber pie is a richly spiced raised pie of minced veal or beef bound with suet, dried fruit, sack and sweet seasonings, baked beneath a tall pastry crust. Hall's compendium presents it among the festive made dishes a court cook was expected to master, and its blend of meat with sugar and currants captures the lingering medieval taste that still flavoured English celebration cookery in 1719.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
