The Queen's Royal Cookery; In the preface to the Queen's Royal cookery; the author distinguishes the book from others of its kind; emphasising its lack of 鈥榮uperfluous trifles' and 鈥榦ld and antiquated receipts'. He claims to present the latest culinary fashions in a way that is 鈥榳holly new and useful'. In fact; forty of T. Hall's recipes had been poached from Sir Kenelme Digby's manuscripts which were published in 1669. Consequently Hall's dishes were thoroughly old-fashioned.Image taken from The queen's royal cookery: or; Expert and ready way for the dressing of all sorts of flesh; fowl; fish With the art of preserving and candying of fruits and flowers The fourth edition.Originally published / produced in London: S. Bates; A. Bettesworth; 1729.London: S. Bates; A. Bettesworth; 1729.From: The queen's royal cookery: or; Expert and ready wa.C. 115. aa. 7; prefaceLondon; British Library.