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Fish, Flesh, and Fowl: A Book of Recipes for Cooking is a cookbook that was first published in 1877 by the Ladies of State Street Parish. This book contains a wide range of recipes for cooking fish, meat, and poultry. It includes recipes for soups, stews, roasts, and various other dishes that can be prepared using these ingredients.The cookbook is organized into chapters based on the type of meat being used. The fish chapter includes recipes for various types of fish, including salmon, trout, and cod. The meat chapter includes recipes for beef, pork, and lamb, while the poultry chapter includes recipes for chicken, turkey, and duck.The recipes in Fish, Flesh, and Fowl are written in a clear and concise manner, making them easy to follow. The ingredients are listed in detail, along with the cooking instructions and the estimated cooking time. The book also includes tips and tricks for preparing and cooking each type of meat, as well as suggestions for serving the dishes.Fish, Flesh, and Fowl is not just a cookbook, but a historical document that provides insight into the cooking styles and preferences of the late 19th century. It is a valuable resource for anyone interested in traditional American cuisine and the history of cooking in the United States.Each Recipe Contained In This Book Has Been Thoroughly Tested And Proved Good.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.