Titles by Hall, T. in BIBTEX format

@book{ wphp_24783
  author={Hall,T.},
  year={1729},
  title={The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.},
  publisher={Sarah Bates \& Arthur Bettesworth},
  address={London},    }