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From creel to kitchen : how to cook fresh-water fish, one hundred and seventy-five recipes

Author: Ambrose Heath; Adam and Charles Black (Firm),; Morrison and Gibb,
Publisher: London : Adam and Charles Black, London ; Edinburgh : Printed by Morrison and Gibb Ltd. 1939.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Ambrose Heath; Adam and Charles Black (Firm),; Morrison and Gibb,
OCLC Number: 4929584
Notes: Includes index.
Description: 110 pages : illustrations ; 18 cm
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.
Responsibility: by Ambrose Heath.

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