Document Panel



Skip to Document ImageSkip To Plain Text
Retrieve imperfect matches to accommodate spelling variations or approximate spellings sometimes found in historical documents.

Go to Page

Full Citation

Full Citation

  • Title The modern cook: containing instructions for preparing and ordering publick 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. New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before publish'd. Adorn'd 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. In three volumes
  • Author La Chapelle, Vincent
  • Publication Date MDCCXXXVI. [1736]
  • Imprint London : printed for Thomas Osborne, in Gray's-Inn, MDCCXXXVI. [1736].
  • Edition 2
  • Volume 3
  • Pages 379
  • Language English
  • Document Type Monograph
  • Microfilm Reel # 2237
  • ESTC Number T5927
  • Physical Description 3v.,plates,tables ; 8°
  • Source Library British Library
  • Gale Document Number GALE|CW0108656658

Document Scan

Document Text

OCR Confidence:93%

Document controls

Main Content