Oysters and fish

Name: Oysters and fish
Author: Thomas J. Murrey

By Thomas J. Murrey

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Cooking & Drinking

About This Book

A practical cookery manual presents guidance and recipes for selecting, handling, preserving, and serving oysters, followed by extensive recipes for cooked and raw oyster preparations. It then surveys clams, crabs (hard and soft-shell), scallops, mussels, lobster, shrimp, prawns, crayfish and a range of fish including salmon, cod, and trout, offering stews, broils, bakes, fritters, croquettes, patties, omelets, salads and sauces. Introductory notes cover seasons, market selection, care in opening and serving, and simple household suggestions for economical seafood preparation.

About the Author

Thomas J. Murrey

Thomas J. Murrey was a culinary author known for his contributions to American cookery in the late 19th century. His works focus on a variety of dishes, showcasing his expertise in preparing meals that cater to diverse tastes. Among his notable publications are "Breakfast Dainties," which offers a range of morning recipes, and "Fifty Salads," highlighting fresh and innovative salad options. Murrey's books, including "Oysters and Fish" and "Tempting Curry Dishes," reflect a blend of traditional and contemporary cooking styles, making his recipes accessible to both novice and experienced cooks. His writings remain a valuable resource for those interested in historical American cuisine.