The Universal Cook, and City and Country Housekeeper. Containing all the various branches of cookery: the different methods of dressing butchers meat, poultry, game, and fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare little elegant dishes for suppers or light repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of made wines, cordial waters, and malt liquors. Together with directions for baking bread, the management of poultry and the dairy, and the kitchen and fruit garden; with a catalogue of the various articles in season in the different months of the year. Besides a variety of useful and interesting tables. The whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper-plates, by Francis Collingwood, and John Woollams, principal cooks at the Crown and Anchor Tavern in the Strand, late from the London Tavern.
London: Printed by R. Noble, for J. Scatcherd and J. Whitaker, 1792.
Octavo (22 x 13.5 cm.), , 451,  pages. Half title; table of contents. Illustrated with fourteen engravings, including a double-portrait frontispiece, twelve engraved plates setting out bills of fare for each month, and one engraved plate with directions for carving. FIRST EDITION. Maclean quotes the bookseller John Lyle (Catalog 3, 1976), a “well printed book by the chefs of the Crown and Anchor Tavern in the Strand, a notable London dining-house, with a banqueting room which could take 2,500 people, and consequently the scene of many famous gatherings, such as Charles James Fox’s 2,000 strong birthday party... It was also the meeting place of the Royal Society Club.” Includes “A Catalogue of Various Articles in Season” arranged by month, and a set of marketing tables. Internally clean, with just a bit of soiling to edges, and very little age-toning. In modern full calf, ruled panels, raised bands, and gilt-titled red morocco spine label. Close to fine. With the bookseller’s ticket of Cooks Books to the rear paste down, and just below that, the blind-stamped initials “AB”, presumably those of the binder. [OCLC locates thirty-two copies; Bitting, page 94 (citing the later 1801 issue); Cagle 625; ESTC T50471; Maclean page 30; Vicaire 189-190].