La Chapelle, V. (1744). The modern cook: Containing instructions for preparing and ordering public entertainments for the table 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, foul, and fish; and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ... (Third edition.). Printed for T. Osborne.
Chicago Style (17th ed.) CitationLa Chapelle, Vincent. The Modern Cook: Containing Instructions for Preparing and Ordering Public Entertainments for the Table 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, Foul, and Fish; and Making Ragouts, Fricassees, and Pastry of All Sorts, in a Method, Never Before Published ... Third edition. London: Printed for T. Osborne, 1744.
MLA (9th ed.) CitationLa Chapelle, Vincent. The Modern Cook: Containing Instructions for Preparing and Ordering Public Entertainments for the Table 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, Foul, and Fish; and Making Ragouts, Fricassees, and Pastry of All Sorts, in a Method, Never Before Published ... Third edition. Printed for T. Osborne, 1744.