APA (7th ed.) Citation

Houdlston, T. (1760). A new method of cookery: Or, Expert and ready way for the dressing of all sorts of flesh, foul, fish, either baked, boiled, roasted, stewed, fryed, hashed frigasied, carbonaded; forced, collared, soused, &c. After the best and newest way, with their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving, candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters. Also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick of beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By Thomas Houdlston, Cook, in Dumfries. Printed for the author.

Chicago Style (17th ed.) Citation

Houdlston, Thomas. A New Method of Cookery: Or, Expert and Ready Way for the Dressing of All Sorts of Flesh, Foul, Fish, Either Baked, Boiled, Roasted, Stewed, Fryed, Hashed Frigasied, Carbonaded; Forced, Collared, Soused, &c. After the Best and Newest Way, with Their Several Sauces and Sallads. And Making All Sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-cakes, Custards, Creams, &c. With the Art of Preserving, Candying of Fruits and Flowers; and the Making of Conserves, Syrrups, Jellies, and Cordial Waters. Also Making Several Sorts of English Wines, Cyder, Mead, Metheglin. Together with Several Cosmetick of Beautifying Waters: And Also Several Sorts of Essences and Sweet Waters: By Persons of the Highest Quality. By Thomas Houdlston, Cook, in Dumfries. [Dumfries?]: Printed for the author, 1760.

MLA (9th ed.) Citation

Houdlston, Thomas. A New Method of Cookery: Or, Expert and Ready Way for the Dressing of All Sorts of Flesh, Foul, Fish, Either Baked, Boiled, Roasted, Stewed, Fryed, Hashed Frigasied, Carbonaded; Forced, Collared, Soused, &c. After the Best and Newest Way, with Their Several Sauces and Sallads. And Making All Sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-cakes, Custards, Creams, &c. With the Art of Preserving, Candying of Fruits and Flowers; and the Making of Conserves, Syrrups, Jellies, and Cordial Waters. Also Making Several Sorts of English Wines, Cyder, Mead, Metheglin. Together with Several Cosmetick of Beautifying Waters: And Also Several Sorts of Essences and Sweet Waters: By Persons of the Highest Quality. By Thomas Houdlston, Cook, in Dumfries. Printed for the author, 1760.