What to do with the Cold Mutton: A Book of Rechauffes. Together with many other approved receipts for the kitchen of a gentleman of moderate income.

New York: Bunce and Huntington, Publishers, 1865.

Small octavo (17.7 x 12 cm.), 218 pages. Index. Preface is signed with the initials "P.K.S.", attribution to Mary Renny provided by numerous OCLC listings, but source remains unclear. FIRST AMERICAN EDITION. Contains suggestions for how to modify and improve upon leftovers with recipes for puddings, cakes, pickles, and sauces. Light foxing to preliminaries; two leaves with edge wear that appears to be a printer or binder's error. In blind-stamped, textured brown cloth, spine gilt-titled. Some rubbing and slight edge wear to cloth. Still very good. [OCLC locates twenty-three copies; Bitting, page 618; Cagle 809].

Price: $350.00

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