This cookbook was previously published
as two volumes: Southern Fish and Seafood Cookbook
(0-87844--26-7,1975) and Southern Wildfowl and Wild
Game Cookbook (0-87844-135-6,1976). Both
books are included in their entirety.
with Fish and Game
contains hundreds of recipes, many formulated while the
author grew up in a restaurant kitchen operated by his
The Southern Fish
and Seafood section explains methods of cooking and
discusses all of the species of fish featured in the
recipes. Baking, frying, poaching, steaming and stewing of
fish and shellfish are covered, along with sauces and dishes
to accompany fish. There is also a "how to" section on
selecting, cleaning and freezing fish which makes this
cookbook a treasure for those who love to fish and those who
love to prepare and enjoy the catch.
Wildfowl and Wild Game section explains both field
preparation of the game and kitchen preparation of recipes
that are "representative of many a good meal provided by the
hunt," from quail and snipe to deer and raccoon.
The recipes do not
require expensive ingredients and are easy to prepare.
1 5-lb. ready-to-cook roast
4 slices breakfast bacon, uncooked
1/2 t. salt mixed with 1 t black
2 med. onions, chopped
2 ribs celery, chopped
2 beef bouillon cubes
3 cups water
Salt and pepper roast. Place bacon across top of roast.
Place in baking pan, add onions, celery, bouillon cubes and
water. Place in preheated 300-degree oven and cook until
meat thermometer registers 180 degrees-about 2 hours. Baste
every 15 minutes. Add more water if necessary. Serves 8-10.