From creel to kitchen : how to cook fresh-water fish, one hundred and seventy-five recipes / by Ambrose Heath.

Bibliographic Details
Main Author: Heath, Ambrose, 1891-1969 (Author)
Corporate Authors: Adam and Charles Black (Firm) (Publisher)
Morrison and Gibb (Printer)
Language:English
Published: London : Adam and Charles Black, 1939.
Series:Sheila and Marilynn Brass Culinary Collection.
Subjects:
Cooking (Fish)
Cookbooks.
Genre:
Cookbooks.
Ownership and Custodial History:
Withdrawn library copy from Harvard College Library with library bookplate, card envelope, and other markings.
Physical Description:110 pages : illustrations ; 18 cm
Format: Book
Contents:
  • Preliminary observations
  • Recipes for fresh-water fish: Barbel ; Bleak ; Bream ; Carp ; Char ; Chub ; Dace ; Eel ; Grayling ; Gudgeon ; Loach ; Minnow ; Perch ; Pike ; Roach ; Rudd ; Salmon ; Salmon trout ; Tench ; Trout
  • Fresh-water fish soups and mixed dishes
  • Sauces and butters
  • Alphabetical index.