A Practical Treatise on the Choice and Cookery of Fish

The second edition of this interesting treatise on the different methods of preparing and cooking fish. An interesting treatise on preparing and cooking fish, including chapters on cod, flounder, carp, herring, mackerel, and more. Methods of cooking fish included in this work are boiling, broiling, frying, stewing, roasting, and this work also includes the processes of making fish soup, fish pie, and fish sauce.The second edition of this work.Written by William Hughes, under the pen name 'Piscator'.In full contemporary cloth binding. In full contemporary cloth binding.Externally, generally sound, with darkening to the spine and bumping to the head and tail of the spine and extremities. Some shelf wear to the boards, and a small amount of splitting to the cloth at the joints. Internally, front hinge is lightly strained, remaining binding is generally firm. A few spots and handling marks to the pages, which are slightly age-toned to the extremities, but are otherwise generally bright and clean. Good.…