THE SPORTING WIFE: A GUIDE TO GAME AND FISH COOKING. Edited by Barbara Hargreaves.

1971 1st edition. 8vo (141 x 223mm). Pp336. B/w illustrations from Bewick and Dickes. Maroon boards, spine titled in gilt.

A comprehensive and well-thought of game and fish cookery book. Includes a section on condition and age of game birds provided by the Game Conservancy, a chapter on home freezing by Mary Norwak, and another on fish smoking by Sidney Spencer. Compiled by Barbara Hargreaves from two earlier works, "The Sporting Wife" by Kathleen Thomas, and "The Compleat Angler's Wife" by Suzanne Beedell. Chapters include: Condition and age of game birds; Partridge, quail, pheasant, grouse, blackcock, ptarmigan, capercaillie; Pigeon, rook; Wild duck, wild goose; Woodcock, snipe; Hare, rabbit; Venison; Game miscellanea; Hanging, handling and preparation of game; Salmon, sea-trout, charr; Pike, bream, ruff, tench, carp, barbel, perch, gudgeon, roach, loach, rudd, bleak, grayling, eels; Sole, plaice, flounder, dab, turbot, halibut, skate, brill; Cod, hake, haddock, whiting, pouting, ling, shad, red mullet, conger eel, gurnard, John Dory, dog fish, herring, mackerel, bass, sprats, pilchard, whitebait; Lobster, crab, crayfish, crawfish, scallops, mussels, oysters, shrimps and prawns, cockles, lampreys; Fish and chips, fish pie, roes, bouillabaisse, risotto aux fruits de mer, bisque, chowder, fish cakes, kedgeree, gefilte fish, timbale; Condition of fish, how to prepare fish, cooking methods, court bouillon, smoking fish at home; Sauces for game and fish; Home freezing of game and fish. An appendix gives seasons for game, fish and shellfish.