Fish and Game Cookery

This early work is a fascinating read for fishermen, hunters and cooks alike containing a wealth of information and anecdote that is still useful and practical today. Written in a discursive, conversational style. Contents Include: Part I - In The Field - Life's Search for Food; Caring for Game and Fish; The Aging of Game; Fires; Utensils; Provisions; Cookery in General; Part II - Game Cookery - Quail; Doves, White-wings and Wild Pigeons; Grouse and Pheasant; Turkey; Venison; Rabbits and Hares; Squirrel; Bear; Peccary, Wild, Pig, Musk Hog or Javelina; Opossum; In Case of an Emergency; Ducks, Geese, Coots, Cranes and Shore Birds; Garnishings and Sauces for Game; Game Forcemeat; Part III - Fish Cookery - Fish Cookery; The Whitefishes; The Smelts; The Pompanoes; The Swad; The Lake Trout of Namaycush; The Brook or Speckled Trout; Marine Fishes; Fresh-water Fishes; The Sunfishes; Pan Fish; The True Pikes; The Eel; The Catfishes; Carp, Sucker, Drum and Buffalo; Frogs; Turtles and Terrapins; Part IV - Fish and Game Soups - Soups; Soup Accessories; and Index. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.