Fish and How to Cook It. 1st. edn. 1866.
WATTS, Elizabeth.
From Janet Clarke Books ABA, Bath, United Kingdom
Seller rating 5 out of 5 stars
AbeBooks Seller since January 15, 2013
From Janet Clarke Books ABA, Bath, United Kingdom
Seller rating 5 out of 5 stars
AbeBooks Seller since January 15, 2013
About this Item
Fish and How to Cook It. 1st. edn. 1866. First Edition. Frederick Warne, London, 1866. Hardback, crown 8vo. original orange cloth worn and grubby, iv, 140pp. clean and tight. The sole edition not listed in the usual bibliographies. An excellent collection of recipes for sea, migratory and freshwater fish, shellfish and crustaceans of, mainly, European species together with useful sauces and condiments to accompany them. There are several different recipes for Kippered Salmon these being: Scotch; Border; Irish and Welsh. In her preface (and remember this is dated 1866) the author states: What man has to do is by legislative interference to protect the fisheries from spoilation, and to forbid the destruction of immature and embryo fish . to allow the natives of the deep to reach maturity. We have not, alas, followed this sage advice and are now having to face the dire consequences. On a lighter note she writes: It has been related that at the Falls of Kilmorac, on the Beauly, in Inverness-shire, the Frasers of Lovat . used sometimes to surprise their guests with a voluntarily cooked salmon. A kettle was placed on a flat rock on the south side of the fall . and kept full and boiling until a salmon fell into it. . Seller Inventory # 11667
Bibliographic Details
Title: Fish and How to Cook It. 1st. edn. 1866.
Publisher: Frederick Warne & Co.
Publication Date: 1966
Binding: Soft cover
Condition: Good
Edition: 1st Edition
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