FOWL AND GAME COOKERY

New York: M. Barrows & Co. Very Good in Very Good dust jacket. 1944. First Edition; First Printing. Hardcover. ix, (3), 196 pages; Contents clean and secure in original blue-green cloth binding with black lettering at spine and an image of a turkey on the front board, lower corners slightly bumped in dustjacket with chipping at spine ends and edges, mildly faded at spine, original price intact. Fowl and Game Cookery - Beard's third cookbook - appeared during the War when wild fowl and game were vital components of British fare. In addition to dozens of delicious recipes for chicken,there are many others for turkey, duck, goose, pheasant, woodcock, pigeon, and other wild birds. Beard gives detailed directions for cleaning and preparing almost every kind of edible bird and fowl for the table. Additionally, Beard provides some excellent recipes for venison and squirrel. Some of the recipes call for more luxurious garnishes and ingredients; others are quite simple. Recipes include Chicken Calandria, Fricassee of Chicken, Turkey in Aspic, Roast Duck with Olives, New Year's Eve Goose, Pheasant with Sour Cream. Casserole of Pigeon with Sauerkraut, Salmi of Snipe, Ragout of Squirrel, Muskrat, Roast Venison a la Helmut Ripperger, etc. .