The modern cook: containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange.
- La Chapelle, Vincent.
- Date:
- MDCCXLIV. [1744]
- Books
- Online
Online resources
About this work
Publication/Creation
London : printed for Thomas Osborne, in Gray's-Inn, MDCCXLIV. [1744]
Physical description
[4],iv,[1],x-xl,432p.,plates ; 80.
Contributors
Edition
The third edition.
References note
ESTC T146735
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.