Today we are offering up Volume 2 of the The Derrydale Cookbook, Fish.
In 1937, there was an edition of 1250 copies of this two-volume set. The reprint in 1992 was limited to 2500.
Much like the Game volume, there are many sauces and a few sides. It does not have the extensive beverage list, which perhaps means that the diner doesn't need the same type of libation to enjoy a trout as say a bear. Or perhaps, de Gouy just knew his reader would instinctively grab their copy of Game to find a nice fishy punch.
This volume has a good number of stews and chowders and velvety soups. Like the Game book, the fish is treated to multiple preparations, steamed, fried, baked, braised and roasted. Did I mention grilled?
Oyster Union GrillSimple and elegant.
This grill may be prepared right on the table in a chafing dish. Clean 3 dozen oysters and drain off all the liquid possible, put the oysters in a chafing dish, and as the liquor flows from them remove rapidly with a spoon, and continue this until the oysters are plump. Sprinkle with salt and pepper to taste, and add 2 to 3 tablespoons if butter. Serve on well buttered toast.