Fish and Fish Entrées with Appropriate Sauces
By: By Florence B. Jack, Late Principal of the School of the Domestic Arts, Edinburgh
Contributors: University of Leeds. Library
Series: Domestic Arts Series
Publisher: T.C. & E.C. Jack
Published: 1902
Place of publication: London; Edinburgh
Language: eng
Format: Hardcover
Number of pages: 165
Subjects: Cooking (Fish)
Other titles: Art of Cooking Fish; Fish
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.
Table of contents: title: How to Choose Fish.
pagenum: n8; title: Different Kinds of Fish.
pagenum: n8; title: How to Clean Fish.
pagenum: n12; title: General Rules for Cooking Fish.
pagenum: n13; title: To Skin and Fillet Fish.
pagenum: n16; title: Recipes for Fish.
pagenum: n18; title: Recipes for Sauces.
pagenum: n94; title: Miscellaneous.
pagenum: n112