Publisher's Synopsis
Fish, Flesh, and Fowl: A Book of Recipes for Cooking is a cookbook written by the Ladies of State Street Parish and first published in 1877. The book contains a collection of recipes for cooking various types of meat, including fish, poultry, and beef, as well as recipes for soups, sauces, and desserts. The recipes are written in a clear and concise style, making them easy to follow for even novice cooks. The book also includes tips on selecting and preparing ingredients, as well as advice on kitchen equipment and cooking techniques. Fish, Flesh, and Fowl is a valuable resource for anyone interested in traditional American cooking and offers a glimpse into the culinary practices of the late 19th century.Each Recipe Contained In This Book Has Been Thoroughly Tested And Proved Good.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
