Publisher's Synopsis
Wild-Fowl: With Chapters On Shooting The Duck And The Goose, Cookery (1905) by L. H. De Visme Shaw is a comprehensive guide to hunting and cooking wild waterfowl. The book is divided into three parts, with the first section focusing on the different types of ducks and geese that can be found across North America. The author provides detailed descriptions of each species, including their habitats, behaviors, and migratory patterns.The second section of the book is devoted to the art of hunting waterfowl. The author offers tips and techniques for shooting ducks and geese, including advice on choosing the right equipment, setting up decoys, and calling birds. He also discusses the ethics of hunting, emphasizing the importance of sportsmanship and conservation.The final section of the book is dedicated to cooking wild waterfowl. The author provides a variety of recipes for preparing ducks and geese, including traditional dishes like roast duck and goose, as well as more modern recipes such as duck confit and smoked duck breast. He also offers advice on preparing and cooking game birds, including tips on plucking and cleaning.Overall, Wild-Fowl: With Chapters On Shooting The Duck And The Goose, Cookery is a valuable resource for hunters, chefs, and anyone interested in the natural world. The book provides a wealth of information on waterfowl, from their biology and behavior to their culinary potential. It is a must-read for anyone who loves the outdoors and the pleasures of the table.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.
