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Christ Jesus the physician, and his blood the balm, recommended for the healing of a diseased people. In a sermon preach'd before the General Assembly of the colony of Connecticut, at Hartford, on the day of their anniversary election, May 8. 1760. By Joseph Fish, A.M. Pastor of a church of Christ in Stonington. [Three lines from Jeremiah] "Passages prepar'd, but omitted at the delivery, here take their proper places; with this character [] including of them."
Fish, Joseph, 1706-1781.Date: 1760- Books
The Fulton Fish Market : a history / Jonathan H. Rees.
Rees, Jonathan, 1966-Date: [2023]- Books
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A handbook of fish cookery : how to buy, dress, cook and eat fish / by Lucy H. Yates.
Yates, Lucy H. (Lucy Helen)Date: 1897- Pictures
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A little girl walking beside her mother who has a big fish in her shopping basket. Colour lithograph after W. Riemer, 192- (?).
Riemer, Walter, 1896-1942.Date: [between 1920 and 1929?]Reference: 674341i- Books
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The art of cookery, made plain and easy; Which far excels any Thing of the Kind yet published. Containing, I. A List of the various Kinds of Meat, Poultry, Fish, Vegetables, and Fruit, in Season, in every Month of the Year. II. Directions for Marketing. III. How to Roast and Boil to Perfection. IV. Sauces for all plain Dishes. V. Made Dishes. VI. To dress Poultry, Game, &c. Vii. How expensive a French Cook's Sauce is. Viii. To make a Number of pretty little Dishes for Suppers, or Side or Corner Dishes. IX. To dress Turtle, Mock-Turtle, &c. X. To dress Fish. XI. Sauces for Fish. XII. Of Soups and Broths. XIII. Of Puddings and Pies. XIV. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. XV. Directions for the Sick. XVI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XVII. Of Hog's Puddings, Sausages, &c. XVIII. To pot, make Hams, &c. XIX. Of Pickling. XX. Of making Cakes, &c. XXI. Of Cheesecakes, Creams, Jellies, Whipt Sullabubs. XXII. Of Made Wines, Brewing, Baking, French Bread, Muffins, Cheese, &c. XXIII. Jarring Cherries, Preserves, &c. XXIV. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XXV. Of Distilling. XXVI. Directions for Carving. XXVII. Useful and valuable Family Receipts. XXVIII. Receipts for Perfumery, &c. In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index. By Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1796- Pictures
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A girl filling a bucket at a water-outlet, whle a boy is opening up a fish (to clean it?). Soft ground etching by W.H. Pyne, 1813.
Pyne, W. H. (William Henry), 1769-1843.Date: June 1 1813Reference: 34734i- Books
Brain and body of fish : a study of brain pattern in relation to hunting and feeding in fish / by H. Muir Evans.
Evans, H. Muir (Harold Muir), 1866-Date: 1940- Books
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The complete art of cookery, exhibited in a plain and easy manner. With directions for marketing, the season of the year for butchers' meat, poultry, fish, &c. : embellished with engravings, shewing the art of trussing, carving, etc. etc. etc / by Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: 1828- Books
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English housewifery : exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... / by Elizabeth Moxon. With an appendix containing upwards of eighty receipts ... communicated to the publisher by several gentle women in the neighbourhood .... To this edition is now added an introduction giving an account of the times when river fish are in season; and a table shewing at one view the proper seasons for sea fish.
Moxon, Elizabeth.Date: 1804- Pictures
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A carp: cross-section through the body of the fish, showing the internal organs. Chromolithograph by H.J. Ruprecht, 1877.
Ruprecht, H.J.Date: [1877]Reference: 579051i- Books
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The art of cookery, made Plain and Easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheescakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: [1748]- Books
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The gentleman fisher: or, the whole art of angling. Being a collection and improvement of all that has been hitherto written upon this subject: with many New Experiments. Shewing The different Ways of Angling, and the best Methods of taking all Kinds of Fresh-Water Fish. To which are added, the laws of angling.
Date: [1727]- Books
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The anglers sure guide: or, angling improved, and methodically digested; Shewing, I. When, and how to gather and provide the best Materials for Fishing Tackle. II. The most proper Baits to delude and take all sorts of Fresh-Water-Fish. III. How to make, order, preserve and use such Tackie and Baits. IV. The Names, Nature, &c. and Medicinal Vertues of those Fish. V. Their Haunts, Spawning-Times and Season. VI. The worst and best Seasons and Times to angle for them. Vii. The best and aptest ways of taking them by Angling, &c. Viii. The various and choicest ways of dressing 'em. IX. How to make, store, order and preserve Fish-Ponds, Stews, and Fish. X. Wherein the Angler is punishable by Law, if he invade another's Right by Angling. XI. How the Angler may lawfully defend himself, if wrongfully disturbed in his Angling. XII. Some Presidents of Licenses to angle in another's Fishery. Together with many other useful and pleasant Varieties, suitable to the Recreation of Angling. Adorned with copper cuts. By R. H. Esq; near 40 Years a Practitioner in this Art.
R. H. (Robert Howlett).Date: 1706- Pictures
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Above, an edible sea urchin, a star fish and a purple spantangus; below, a common octopus and a large cuttlefish. Coloured engraving by W. H. Lizars.
Reference: 40726i- Books
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The art of cookery, made plain and easy; Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady.
Glasse, Hannah, 1708-1770.Date: [1774]- Books
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English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... With elegant cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole ... / by Elizabeth Moxon. With an appendix, containing upwards of eighty receipts, of the most valuable kind. To this edition is now added, and introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish.
Moxon, Elizabeth.Date: 1808- Books
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366 menus : each consisting of a soup, a savoury course, a sweet course, a cheese course, and a beverage, with all their suitable accompaniments, for every day in the year, no dish or beverage being once repeated, all arranged according to the season, and without the introduction of fish, flesh, fowl, or intoxicants with a cook's guide for the production of the dishes / by Mrs. Chandos Leigh Hunt Wallace.
Wallace, Chandos Leigh Hunt, Mrs.Date: [1885?]- Books
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The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soops aud Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes, which you may make use of at any other time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Things for a Voyage; and setting out a Table on board a Ship. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheese-Cakes, Creams, Jellies, Whipt. Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, by way of appendix, one hundred and fifty new and Useful receipts, And a Copious Index. By a lady.
Glasse, Hannah, 1708-1770.Date: 1770- Pictures
A hunchbacked jester to the sultan of Kashgar, invited to dinner with a tailor and his wife, dies through choking on a fish bone. Etching, 1787, by S. Watts after H.W. Bunbury.
Bunbury, Henry William, 1750-1811.Date: Feby. 1st. 1787Reference: 2477173iPart of: Arabian nights.- Pictures
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A ghost emerging from a hole in the ground; fish, sirens and a frog with a crown in the border. Etching by C.H. Schmidt-Helmbrechts, 1893.
Schmidt-Helbrechts, Carl H., 1872-1936.Date: [1893]Reference: 562698i- Books
Oceanic ichthyology : a treatise on the deep-sea and pelagic fishes of the world, based chiefly upon the collections made by the steamers Blake, Albatross, and Fish Hawk in the northwestern Atlantic, with an atlas containing 417 figures / by George Brown Goode and Tarleton H. Bean.
Goode, G. Brown (George Brown), 1851-1896.Date: [1895]- Books
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The art of cookery, made plain and easy; Which far exceeds any Thing of the Kind yet published. Containing, I. How to Roast and Boil to Perfection every Thing necessary to be sent up to Table. II. Of Made-Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dress Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner; a Number of good Dishes which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's-Puddings, Sausages, &c. XIII. To pot and make Hams &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip-Syllabubs, &c. XVII. Of made Wines, Brewing, French Bread, Mussins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts; and also fifty receipts for different articles of perfumery. With a Copious Index. By a lady.
Glasse, Hannah, 1708-1770.Date: MDCCLXXVIII. [1778]- Pictures
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An old fish seller is selling fish on the doorstep to a woman in front of her house, while another woman is examining the fish; a shoemender looks on. Engraving by J.F. Beauvarlet after M. Carré.
Carré, Michiel, 1657-1727.Date: 1700-1799Reference: 30462i- Books
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The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. Containing, I. How to Roast and Boil to Persection every Thing necessary to be sent up to Table. II. Of Made Dishes. III. How expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes for a Supper or Side-Dish, and little Corner-Dishes for a great Table. V. To dresh Fish. VI. Of Soups and Broths. Vii. Of Puddings. Viii. Of Pics. IX. For a Lent Dinner; a Number of good Dishes, which may be made use of at any other Time. X. Directions to prepare proper Food for the Sick. XI. For Captains of Ships; how to make all useful Dishes for a Voyage; and setting out a Table on board. XII. Of Hog's Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Dickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muslins, &c. XVIII. Jarring Cherries and Preserves, &c. XIX. To make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to market; the Season of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, and Fruit. XXII. A certain Cure for the Bite of a Mad Dog, by Dr. Mead. XXIII. A Receipt to keep clear from Bugs. To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index. By Mrs. Glasse.
Glasse, Hannah, 1708-1770.Date: MDCCLXXXVIII. [1788]- Books
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English housewifery : exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... / by Elizabeth Moxon. With an appendix containing upwards of seventy receipts ... communicated to the publisher by several gentle women in the neighbourhood .... To this edition is now added an introduction giving an account of the times when river fish are in season; and a table shewing at one view the proper seasons for sea fish.
Moxon, Elizabeth.Date: 1789