000			02159cam a22003253u 4500
001			53521
003			UtSlPG
005			20260610134231.0
006			m
007			cr n
008			260607r2016||||utu|||||o|||||||||||||| d
010			_a07027862
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aMurrey, Thomas J. _q(Thomas Jefferson), _d1844?-1900
245	1	0	_aOysters and fish
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2016
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2016-11-13
508			_aE-text prepared by the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
520			_a"Oysters and Fish" by Thomas J. Murrey is a comprehensive cookbook focused on seafood, written in the late 19th century. The work offers a plethora of recipes and recommendations for preparing various types of seafood, specifically highlighting oysters and their many culinary applications. The author aims to enlighten readers on incorporating more fish into their diets, suggesting that these options can provide both variety and nourishment. At the start of the book, the author discusses the benefits of substituting fish for more common breakfast choices like steak and chop, advocating for the versatility of seafood dishes beyond frying or broiling. He elaborates on the oyster season, proper handling, and the culinary merits of oysters and other shellfish, providing insights into their life cycle and nutritional value. The opening sections encapsulate a mixture of practical advice and interesting anecdotes, setting the stage for the subsequent collection of recipes that celebrate the rich flavors and culinary potential of seafood. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking (Fish)
653			_aCooking (Oysters)
856	4	0	_uhttps://www.gutenberg.org/ebooks/53521
999			_c94355 _d94355