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Fish Oysters and Sea Foods

by A. C. [Archie Corydon] Hoff

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This book has recipes from forty eight chefs, around the world. The preface states there were twelve volumes, each covering one food category, this being the seafood volume. Oddly, the "contents" is mislabeled the index, but is at the front of the book where the contents belong. It is thorough. Each chef has contributed from 2 to 6 menu items. At the start of each chef's recipes is a picture of the chef. At the end of each chef's recipes, is the chef's signature.
Many of the recipes have unusual names, such as "Fried White Bait", page 25, using "one pound of "white bait(small fry)";, and White Bait Remoulade, p. 56. " Put the white bait in cold milk, then flour, then fry in very hot lard... so the fish will swim..." and Finnan Haddie which calls for a medium sized Finnan Haddie?? Maybe that is Haddock. Another good one is Yarmouth Bloaters, page 58. It starts with six soft Yarmouth bloaters.

I am not a cook so cannot really rate the recipes, but they seem pretty unusual.
The last page of the book lists all the other eleven volumes published by the company. There is no index.
  billsearth | Sep 28, 2017 |
8/12 vol. in series. Glozer 128. B. 1877. Includes orig dec card self mailer. Originally designed to have 10 volumes in series, 1914 expanded to 12 vols.
  kitchengardenbooks | Jun 5, 2008 |
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