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
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Format: | eBook |
Language: | English |
Published: |
London
printed for Thomas Osborne, in Gray's-Inn
1744, MDCCXLIV. [1744]
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Edition: | The third edition |
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Online Access: | |
Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
Item Description: | English Short Title Catalog, T146735. - Reproduction of original from British Library |
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Physical Description: | Online-Ressource ([4],iv,[1],x-xl,432p.,plates) 8° |