Recipes for Sea Food : How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp ; Containing in Addition an Expert Treatise on Fish as a Food, Advice to the Cook, Time Tables for Cooking, Tables of Measures and Proportions, Rules for the Kitchen, Terms Used in Cooking, Practical Points, Household Hints, Extracts from the Game Laws of Massachusetts.

Boston: Presented by Freeman & Cobb Co., 1913.

Octavo, xii, 147, [9] pages. Illustrated. Index. Uncommon and comprehensive treatise on commercial seafood preparation, published under the joint auspices of the Boston Fish Market Corporation, the New England Fish Exchange and the Wholesale Fish Dealers Credit Association, and distributed by individual wholesalers and retailers. The firm of Freeman & Cobb, the "presenters" of this edition, was the producer of Wachusett brand finnan haddies (hence the unnumbered supplementary pages of finnan haddie recipes). Original blue cloth with pictorial front cover label. Light wear to spine ends and corners, scattered traces of stain and soil. Generally very good. [Brown 1596 (suggests the book was published under more than one title)].

Price: $150.00