http://www.countrybooksdirect.com/product.php/823/222/countrymans-cooking
Here are dishes to gladden the countryman's heart and to revive the town-dweller's jaded palate: roast pheasant, casseroled grouse and pigeon, rook pie, woodcock with bacon, jugged hare, rabbit pie, Tatie pot, mutton stew, salmon cakes, fried sea trout for breakfast, RAF bacon and eggs and many more tremendous treats.
The author's aim is to instruct in first principles of cookery - so he commences with the live creature, be it bird, fish or animal, and explains how to snare and shoot, pluck and skin, dissect and joint. His recipes reflect the succulent wholesomeness of English cooking at its best.
