Wild-Fowl

Wild-Fowl: With Chapters On Shooting The Duck And The Goose, Cookery (1905) is a comprehensive guidebook for hunting and cooking wild waterfowl. Written by L. H. De Visme Shaw, an experienced sportsman and gourmet chef, this book covers everything from the equipment and techniques needed for successful duck and goose hunting, to the best ways to prepare and serve these game birds in the kitchen.The book is divided into three main sections. The first section covers the basics of wild-fowl hunting, including the various types of waterfowl, their habits and habitats, and the best ways to approach and shoot them. The second section focuses on the culinary aspects of wild-fowl, with detailed instructions on how to clean, prepare, and cook duck and goose in a variety of delicious ways. The final section includes a collection of recipes for soups, stews, roasts, and other dishes that showcase the rich flavors of wild waterfowl.Throughout the book, Shaw shares his wealth of knowledge and experience in a clear and engaging style, making this an essential resource for anyone interested in hunting or cooking wild-fowl. With its detailed descriptions, practical advice, and mouth-watering recipes, Wild-Fowl: With Chapters On Shooting The Duck And The Goose, Cookery (1905) is sure to be a valuable addition to any sportsman's or chef's library.Illustrated By Archibald Thorburn And Charles Whymper.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.