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 (printed for Thomas Osborne, in Gray's-Inn, 1744)
English Short Title Catalog, T146735
Reproduction of original from British Library