Smith (Robert) Court cookery: or, The compleat English cook. Containing the choicest and newest receipts for making making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses, second edition, woodcut head- and tail-pieces and decorative initials, lacking initial advertisement f., a few small ink scribbles or smudges, O1 short tear at head, with loss of part of 1 letter verso, but no loss of sense, water-stained, occasional spotting or light staining, lightly browned, contemporary mottled calf, gilt, lower joint split, but holding firm, spine ends and corners worn, crackled, [Bitting p.440; Cagle 1002; Maclean, p.137], 8vo, Printed for T. Wotton, at the Three-Daggers in Fleet-Street, 1725.

⁂ Smith describes himself as 'Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the nobility and gentry'.