Flanders Marine Institute

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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
(1913). 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. Freeman & Cobb Co.: Boston. 147 pp.

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Keywords
    Cookbooks; Seafood; Marine

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