(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Waterfowl and a vegetarian layered potato

and a vegetarian layered potato terrine

Risen tells the engrossing story of Kentucky whiskey

and Il Talismano

often served as guest chef at Mulloy's restaurant where she and Mulloy soon became friends

(Food History) Philip James, ed. A Butler's Recipe Book, 1719. Intro. by Ambrose Heath. Waterfowl and a vegetarian layered potatoIllus. with wood engravings by Reynolds Stone. Cloth backed pink boards. First Edition. Cambridge: University Press, 1935. A collection of recipes written out in an elegant manuscript hand by a butler named Thomas Newington, for his mistress in Brighton, described by him as "the Palladium of Many Noble Familyes." The recipes include instructions on how to kill and roast a pig, how to spitchock eels, how to make "a friggace of rabbetts," etc. Minor