The preparation and cooking of carp.

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Bibliographic Details
Author / Creator:	Dolge, Alfred, 1848-1922.
Imprint:	Washington, 1887.
Description:	p.204-205. 23 cm.
Language:	English
Series:	Bulletin of the United States Fish Commission ; vol. VI, p. 204-205 Fishery bulletin ; v.6 p.204-205.
Subject:	Cooking (Fish) Carp. Carp. Cooking (Fish)
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4107423

MARC


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100	1		\|a Dolge, Alfred, \|d 1848-1922. \|0 http://id.loc.gov/authorities/names/n79141192 \|1 http://viaf.org/viaf/28360232
245	1	4	\|a The preparation and cooking of carp. \|c By Alfred Dolge.
260			\|a Washington, \|c 1887.
300			\|a p.204-205. \|c 23 cm.
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650		0	\|a Carp. \|0 http://id.loc.gov/authorities/subjects/sh85020421
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