A practical cookery manual presents guidance and recipes for selecting, handling, preserving, and serving oysters, followed by extensive recipes for cooked and raw oyster preparations. It then surveys clams, crabs (hard and soft-shell), scallops, mussels, lobster, shrimp, prawns, crayfish and a range of fish including salmon, cod, and trout, offering stews, broils, bakes, fritters, croquettes, patties, omelets, salads and sauces. Introductory notes cover seasons, market selection, care in opening and serving, and simple household suggestions for economical seafood preparation.