Dive into the world of fish cookery with 'A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish' by Lucy H. Yates. This comprehensive guide takes you on a journey of choosing, preparing, and savoring the finest fish dishes. Discover the secrets of the market, from the dominance of English fish to the tricks of foreign importations. Explore the culinary potential of various fish species, from cod to salmon, and learn how to cook them to perfection. With tested recipes and delectable sauces, this handbook will transform your fish dishes into mouthwatering delights.
A Handbook Of Fish Cookery: How To Buy, Dress, Cook, And Eat Fish This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!
Excerpt from the Introduction: "In spite of a considerable amount of trade grumbling, the best part of the market is still held by English fish, as a glance at any time over the names on the crates will show. The foreign importations, though large, are not nearly so extensive as might be supposed. As a rule the north British ports furnish the largest supply; the southern ports suffer the most from foreign competition. Continental freightage also is light, and as the foreigner rarely keeps very closely to the laws of "fence months," he gets fish into the market when no home-caught of the same kind is to be had. If all people, both rich and poor, could be persuaded to eat fish more freely, they would be benefited both in health and pocket."
A turn of the century cook book (1897) for fish and seafood. From the introduction: "The fish which afford the most nourishment are the kinds which most resemble meat, as salmon, mackerel, &c.; turbot and halibut, though strictly belonging to the "lighter" order, are very nourishing on account of the amount of meat which they bear in proportion to bone. The whiter kinds of fish are the most easily digestible, as soles or cod, whiting, &c., and some kinds of river fish, notably perch."
