The Modern Cookery, written upon the most approved and economic principles, and in which, every receipt has stood the test of experience.

Derby: Printed for Henry Mozley, 1818. 12mo., sometime rebound in red paper over drab boards; printed paper label pasted to spine; frontis engraving, vignette to title; and an additional six plates on table setting, as called for; pp. [iii], 14-171, [ii, a table to show when fish are in season], [v, index]; spine ends lightly pushed, else a sturdy modern binding, containing pages which have the odd scorch mark, but are otherwise clean, p.37-8 torn, with restoration; previous ownership names sporadically in ink (Ann Heyes on the title and Ann Birkett - presumably her married name - on the first blank) ink markings to p.15. First edition, with the frontis showing a variety of fish and game meats displayed in the kitchen, and a number of similarly felled animals to the vignette. Presumably intended as a pocket edition of practical advice, this little treatise contains instructions on: How to roast a variety of meats How 'to boil young codlings like salt-fish' How to stew both calf's feet and cucumbers How 'to make a calf's head hash brown' and How to make a 'mock turtle' out of a calf's head as well as the usual pastries, pies, and desserts. There is also a rather graphic description of how to prepare a turtle 'The West India Way' The recipes are followed by a Bill of Fare for the year A genuinely rare item. This edition unrecorded except in Cagle 877/ Oxford, p.149 records the 2nd edition of 1820, Axford, p.274 & Bitting p.579 the 8th edition & Simon BG 1060 the tenth, 1856. World Cat lists only 3 copies in the US in Michigan, Lamar and Indiana Universities and COPAC adds only one more copy in the Brotherton Library in Leeds, with the same pagination as here.