How to Cook Fish
Free

How to Cook Fish

By Myrtle Reed
Free
Book Description
Table of Contents
  • HOW TO COOK FISH
  • Page iii CONTENTS
  • THE CATCHING OF UNSHELLED FISH
  • Page 6 FISH IN SEASON
  • Page 8 ELEVEN COURT BOUILLONS
    • I
    • II
    • Page 9 III
    • IV
    • V
    • VI
    • VII
    • VIII
    • IX
    • Page 11 X
    • XI
  • Page 13 ONE HUNDRED SIMPLE FISH SAUCES
    • ADMIRAL SAUCE
    • ALBERT SAUCE
    • ALLEMANDE SAUCE—I
    • ALLEMANDE SAUCE—II
    • ANCHOVY BUTTER
    • ANCHOVY BUTTER SAUCE
    • ANCHOVY SAUCE—I
    • ANCHOVY SAUCE—II
    • ANCHOVY SAUCE—III
    • AURORA SAUCE
    • Page 16 AVIGNONNAISE SAUCE
    • BEARNAISE SAUCE—I
    • BEARNAISE SAUCE—II
    • BEARNAISE SAUCE—III
    • QUICK BEARNAISE SAUCE
    • BÉCHAMEL SAUCE
    • BOMBAY SAUCE
    • BORDELAISE SAUCE
    • WHITE BORDELAISE SAUCE
    • BROWN SAUCE—I
    • BROWN SAUCE—II
    • Page 19 BROWN BUTTER SAUCE
    • BUTTER SAUCE
    • CAPER SAUCE—I
    • CAPER SAUCE—II
    • CLARET SAUCE
    • COLBERT SAUCE
    • CREAM SAUCE
    • CUCUMBER SAUCE—I
    • CUCUMBER SAUCE—II
    • CUCUMBER SAUCE—III
    • CURRY SAUCE
    • DRAWN-BUTTER SAUCE
    • DUTCH SAUCE
    • Page 22 DUXELLES SAUCE—I
    • DUXELLES SAUCE—II
    • EGG SAUCE—I
    • EGG SAUCE—II
    • ESPAGNOLE SAUCE
    • FINE HERB SAUCE—I
    • FINE HERB SAUCE—II
    • FLEMISH SAUCE
    • GARLIC SAUCE
    • SAUCE À LA GASCONNE
    • GENEVA SAUCE
    • GOOSEBERRY SAUCE
    • HESSIAN SAUCE
    • HOLLANDAISE SAUCE—I
    • HOLLANDAISE SAUCE—II
    • HORSERADISH SAUCE—I
    • HORSERADISH SAUCE—II
    • HORSERADISH SAUCE—III
    • ITALIAN SAUCE
    • BROWN ITALIAN SAUCE
    • JAPANESE SAUCE
    • Page 28 JERSEY SAUCE
    • LEMON SAUCE—I
    • LEMON SAUCE—II
    • LIVOURNAISE SAUCE
    • LOBSTER SAUCE—I
    • LOBSTER SAUCE—II
    • MAÎTRE D'HÔTEL SAUCE
    • MAYONNAISE
    • MILANAISE SAUCE
    • MUSHROOM SAUCE
    • NIÇOISE SAUCE
    • NONPAREIL SAUCE
    • NORMANDY SAUCE
    • OLIVE SAUCE
    • Page 32 OYSTER SAUCE—I
    • OYSTER SAUCE—II
    • PARSLEY SAUCE—I
    • PARSLEY SAUCE—II
    • PARSLEY AND LEMON SAUCE
    • PERSILLADE SAUCE
    • PIQUANT SAUCE—I
    • PIQUANT SAUCE—II
    • POOR MAN'S SAUCE
    • PORTUGUESE SAUCE
    • POULETTE SAUCE
    • RAVIGOTE SAUCE
    • COLD RAVIGOTE SAUCE
    • REMOULADE SAUCE
    • Page 36 ROYALE SAUCE
    • SARDINE SAUCE
    • SHAD ROE SAUCE
    • SHRIMP SAUCE
    • SICILIAN SAUCE
    • SPANISH SAUCE
    • SUPREME SAUCE
    • TARTAR SAUCE—I
    • TARTAR SAUCE—II
    • Page 38 TARTAR SAUCE—III
    • TOMATO SAUCE—I
    • TOMATO SAUCE—II
    • TOMATO SAUCE—III
    • Page 39 BROWN TOMATO SAUCE
    • VELOUTE SAUCE
    • VENETIENNE SAUCE—I
    • VENETIENNE SAUCE—II
    • VINAIGRETTE SAUCE
    • WHIPPED CREAM SAUCE
    • WHITE SAUCE
  • Page 41 TEN WAYS TO SERVE ANCHOVIES
    • I
    • II
    • III
    • IV
    • V
    • VI
    • VII
    • VIII
    • IX
    • X
  • Page 45 FORTY-FIVE WAYS TO COOK BASS
    • BAKED BASS—I
    • BAKED BASS—II
    • BAKED BASS—III
    • BAKED BASS—IV
    • BAKED BASS WITH WHITE WINE
    • BAKED BASS WITH SHRIMP SAUCE
    • BAKED AND STUFFED BLACK BASS
    • BAKED BASS À LA NEWPORT
    • BAKED BASS À LA MANHATTAN
    • BAKED BASS AND TOMATOES
    • BAKED BLACK BASS À LA BABETTE
    • BAKED FILLETS OF BASS
    • BLACK BASS À LA MONTMORENCY
    • STUFFED SEA-BASS
    • BASS À LA BORDELAISE
    • BOILED BASS
    • BOILED SEA-BASS WITH EGG SAUCE
    • BOILED BASS WITH MUSHROOMS
    • BOILED BLACK BASS WITH CREAM SAUCE
    • BLACK SEA-BASS À LA POULETTE
    • COLD BASS WITH TARTAR SAUCE
    • BROILED BASS
    • BROILED BLACK BASS
    • BASS STEWED WITH TOMATOES
    • FRIED BASS WITH BACON
    • FRIED BLACK BASS
    • BREADED FILLET OF BASS
    • BREADED BASS WITH BACON
    • BOILED SEA-BASS WITH PARSLEY SAUCE
    • FRIED SEA-BASS WITH TARTAR SAUCE
    • MATELOTE OF SEA-BASS
    • BROILED SEA-BASS
    • SEA-BASS À LA BUENA VISTA
    • BOILED SEA-BASS WITH MELTED BUTTER SAUCE
    • SEA-BASS À LA FRANCAISE
    • Page 58 SEA-BASS WITH BLACK BUTTER
    • STRIPED BASS WITH SHAD ROE
    • FILLETS OF STRIPED BASS À LA BORDELAISE
    • FILLETS OF STRIPED BASS À LA MANHATTAN
    • Page 60 STRIPED BASS WITH CAPER SAUCE
    • STRIPED BASS À LA DAUPHINE
    • STRIPED BASS À LA CARDINAL
    • STRIPED BASS À LA HOLLANDAISE
    • STRIPED BASS À LA COMMODORE
    • STRIPED BASS À L'AMERICAINE
    • STRIPED BASS À LA MARSEILLES
    • STRIPED BASS À LA CONTI
  • Page 65 EIGHT WAYS TO COOK BLACKFISH
    • BLACKFISH À L'AMERICAINE
    • BLACKFISH WITH FINE HERBS
    • BROILED BLACKFISH WITH CHILLI SAUCE
    • MATELOTE OF BLACKFISH
    • STEWED BLACKFISH À LA NEWPORT
    • BAKED BLACKFISH—I
    • BAKED BLACKFISH—II
    • BLACKFISH WITH PORT WINE SAUCE
  • Page 69 TWENTY-SIX WAYS TO COOK BLUEFISH
    • BAKED BLUEFISH À L'ITALIENNE
    • BAKED BLUEFISH—I
    • BAKED BLUEFISH—II
    • BAKED BLUEFISH—III
    • Page 71 BAKED BLUEFISH—IV
    • BAKED BLUEFISH—V
    • BAKED BLUEFISH—VI
    • BAKED BLUEFISH WITH WHITE WINE SAUCE
    • BAKED BLUEFISH À LA NAPLES
    • BOILED BLUEFISH
    • BROILED BLUEFISH—I
    • BROILED BLUEFISH—II
    • PAN-BROILED BLUEFISH
    • Page 74 BROILED BLUEFISH AU BEURRE-NOIR
    • BROILED BLUEFISH WITH MUSTARD SAUCE
    • MATELOTE OF BLUEFISH
    • STUFFED BLUEFISH—I
    • STUFFED BLUEFISH—II
    • ESCALLOPED BLUEFISH
    • FILLETS OF BLUEFISH À LA DUXELLES
    • FILLETS OF BLUEFISH WITH ANCHOVY SAUCE
    • BLUEFISH À L'ICARIENNE
    • BLUEFISH À LA VENETIENNE
    • FRIED FILLETS OF BLUEFISH
    • FRIED BLUEFISH
    • STEAMED BLUEFISH
  • Page 79 FIVE WAYS TO COOK BUTTERFISH
    • FRIED BUTTERFISH—I
    • FRIED BUTTERFISH—II
    • FRIED BUTTERFISH—III
    • BUTTERFISH WITH FINE HERBS
    • Page 80 BOILED BUTTERFISH
  • Page 81 TWENTY-TWO WAYS TO COOK CARP
    • BAKED CARP—I
    • BAKED CARP—II
    • STEWED CARP—I
    • STEWED CARP—II
    • BOILED CARP
    • PICKLED CARP
    • CARP À L'ITALIENNE
    • CARP À L'ALLEMANDE
    • CARP À LA BORDELAISE
    • BROILED CARP
    • Page 85 CARP À LA FRANÇAISE
    • FRIED CARP—I
    • FRIED CARP—II
    • FRIED CARP—III
    • CARP À LA COBLENTZ
    • BAKED CARP À LA MARINIÈRE
    • STEAMED CARP
    • CARP IN MATELOTE
    • CARP À LA BOURGUINOTTE
    • CARP À LA PÉRIGUEUX
    • CARP À LA LYONS
    • CARP À LA PROVENÇALE
  • Page 89 SIX WAYS TO COOK CATFISH
    • CATFISH STEWED WITH TOMATOES
    • FRIED CATFISH—I
    • FRIED CATFISH—II
    • FRIED CATFISH—III
    • Page 90 STEWED CATFISH
    • BOILED CATFISH
  • Page 91 SIXTY-SEVEN WAYS TO COOK CODFISH
    • BAKED CODFISH—I
    • BAKED CODFISH—II
    • BAKED CODFISH—III
    • BAKED SALT CODFISH
    • CREAMED AND BAKED CODFISH
    • Page 93 BAKED CODFISH À LA MONTREAL
    • BAKED CODFISH À LA NANTUCKET
    • BAKED CODFISH WITH CHEESE SAUCE
    • QUICK BAKED CODFISH
    • BAKED ROCK COD WITH DRESSING
    • BAKED COD À LA BEDFORD
    • BAKED CODFISH WITH CREAM
    • BOILED SALT CODFISH—I
    • BOILED SALT CODFISH—II
    • BOILED SALTED CODFISH WITH EGG SAUCE
    • BOILED CODFISH WITH OYSTER SAUCE
    • BOILED CODFISH WITH CREAM SAUCE
    • BOILED CODFISH À LA HOLLANDAISE
    • Page 97 BOILED CODFISH WITH CAPER SAUCE—I
    • BOILED CODFISH WITH CAPER SAUCE—II
    • BOILED CODFISH CREAMED
    • BOILED CODFISH WITH EGG SAUCE
    • Page 98 CODFISH BALLS WITH EGG SAUCE
    • CODFISH À LA CREOLE—I
    • CODFISH À LA CREOLE—II
    • CODFISH PUFFS
    • CODFISH AU GRATIN
    • ESCALLOPED CODFISH AND MACARONI
    • FRICASSÉED SALT CODFISH
    • CREAMED CODFISH
    • ESCALLOPED CODFISH WITH CHEESE
    • Page 101 BROILED SALT CODFISH
    • CODFISH SOUFFLÉ
    • CODFISH AND MACARONI
    • CODFISH À LA BONNE FEMME
    • CODFISH À LA BEAUREGARD
    • STEWED CODFISH À LA LINCOLN
    • BOILED CODS' TONGUES WITH EGG SAUCE
    • FRIED CODFISH TONGUES
    • CODS' TONGUES À LA POULETTE
    • CODFISH TONGUES À LA BEURRE NOIR
    • CODFISH FRITTERS
    • DEVILLED CODFISH
    • CODFISH À LA SEVILLE
    • CODFISH À LA BÉCHAMEL
    • ESCALLOPED CODFISH À LA BÉCHAMEL
    • CODFISH À LA FLAMANDE
    • Page 106 STEWED CODFISH À LA SHREWSBURY
    • SALT CODFISH À LA BRANDADE
    • STEWED COD WITH OYSTERS
    • SALTED COD WITH BROWN BUTTER
    • CODFISH STEAK
    • BROILED CODFISH STEAKS WITH BACON
    • Page 108 BROILED CODFISH STEAKS
    • BREADED CODFISH STEAKS
    • FRIED CODFISH STEAKS
    • CODFISH STEAKS À LA NARRAGANSETT
    • Page 109 CODFISH HASH
    • MATELOTE OF CODFISH
    • STEWED CODFISH
    • FILLETS OF CODFISH
    • Page 110 FRIED COD
    • FRIED CODFISH À LA MAÎTRE D'HÔTEL
    • FRIED FILLETS OF CODFISH
    • BROILED CODFISH
    • CODFISH PIE
    • ESCALLOPED CODFISH
  • Page 113 FORTY-FIVE WAYS TO COOK EELS
    • BRAISED EEL
    • BROILED EELS—I
    • BROILED EELS—II
    • BROILED EELS WITH SOUR SAUCE
    • Page 115 FRIED EELS—I
    • FRIED EELS—II
    • FRIED EELS—III
    • FRIED EELS—IV
    • Page 116 EELS FRIED IN BATTER
    • EELS À LA LYONNAISE
    • EELS À LA VILLEROY
    • EELS À LA TARTAR
    • EELS À L'INDIENNE
    • Page 118 EELS À LA NORMANDY
    • STUFFED EELS À L'ITALIENNE
    • EELS À LA LONDON
    • EELS À LA REINE
    • EELS À LA POULETTE
    • FRICASSÉE OF EEL
    • FRICASSÉED EELS
    • STEWED EELS WITH CUCUMBERS
    • STEWED EELS—I
    • STEWED EELS—II
    • STEWED EELS—III
    • STEWED EELS—IV
    • STEWED EELS À L'ANGLAISE
    • STEWED EELS À L'AMERICAINE
    • STEWED EELS À LA POULETTE
    • STEWED EELS À LA CANOTIERE
    • STEWED EELS À LA GENEVOISE
    • MATELOTE OF EELS—I
    • MATELOTE OF EELS—II
    • MATELOTE OF EELS—III
    • MATELOTE OF EELS À LA PARISIENNE
    • MATELOTE OF EELS À LA GENOISE
    • MATELOTE OF EELS À LA BORDELAISE
    • BOILED EELS
    • PICKLED EELS
    • GREEN EELS
    • BAKED EELS
    • BAKED EELS WITH TARTAR SAUCE
    • ENGLISH EEL PIE
    • COLLARED EELS
    • Page 130 EELS EN BROCHETTE
    • CREAMED EELS
  • Page 131 FIFTEEN WAYS TO COOK FINNAN-HADDIE
    • BOILED FINNAN-HADDIE—I
    • BOILED FINNAN-HADDIE—II
    • BROILED FINNAN-HADDIE—I
    • BROILED FINNAN-HADDIE—II
    • Page 132 BROILED FINNAN-HADDIE—III
    • BROILED FINNAN-HADDIE—IV
    • BAKED FINNAN-HADDIE—I
    • BAKED FINNAN-HADDIE—II
    • ESCALLOPED FINNAN-HADDIE
    • TOASTED FINNAN-HADDIE
    • FINNAN-HADDIE À LA DELMONICO
    • Page 134 SAVORY FINNAN-HADDIE
    • FINNAN-HADDIE HASH
    • FINNAN-HADDIE WITH TOMATOES
    • Page 135 CREAMED FINNAN-HADDIE
  • Page 137 THIRTY-TWO WAYS TO COOK FLOUNDER
    • BAKED FLOUNDER
    • BAKED FLOUNDER À L'ITALIENNE
    • BAKED FLOUNDER À LA BONVALLET
    • BAKED FLOUNDER À LA PARISIENNE
    • BAKED FLOUNDER À LA ST. MALO
    • BAKED FILLETS OF FLOUNDER IN WINE
    • BAKED FILLETS OF FLOUNDER
    • FLOUNDER WITH FINE HERBS
    • FLOUNDER À LA FRANÇAISE
    • FLOUNDER À LA JANIN
    • Page 142 FLOUNDER À LA PROVENÇALE
    • BREADED TURBANS OF FLOUNDER
    • TURBANS OF FLOUNDER WITH ANCHOVIES
    • TURBANS OF FLOUNDER WITH OYSTERS
    • FRICASSÉE OF FLOUNDER
    • FRIED FLOUNDER
    • FRIED FILLETS OF FLOUNDER
    • FILLETS OF FLOUNDER AU GRATIN
    • FILLETS OF FLOUNDER À LA LYONS
    • FILLETS OF FLOUNDER À LA NORMANDY
    • STUFFED FILLETS OF FLOUNDER—I
    • STUFFED FILLETS OF FLOUNDER—II
    • FILLETS OF FLOUNDER WITH GREEN PEAS
    • STEAMED FILLETS OF FLOUNDER
    • STUFFED FILLETS OF FLOUNDER À LA DELMONICO
    • ROLLED FILLETS OF FLOUNDER
    • BROILED FILLETS OF FLOUNDER À LA BRIGHTON
    • FILLETS OF FLOUNDER À LA DIEP-POISE
    • Page 149 FLOUNDER PIE À LA NORMANDY
    • BROILED FLOUNDER À LA CHIVRY
    • FLOUNDER WITH WHITE WINE SAUCE
    • FLOUNDER AU GRATIN
  • Page 151 TWENTY-SEVEN WAYS TO COOK FROG LEGS
    • FRIED FROG LEGS—I
    • FRIED FROG LEGS—II
    • FRIED FROG LEGS—III
    • FRIED FROG LEGS—IV
    • FRIED FROG LEGS—V
    • FRIED FROG LEGS—VI
    • FROG LEGS SAUTÉ
    • SOUTHERN FRIED FROG LEGS
    • Page 153 FRIED FROG LEGS À L'ANGLAISE
    • FRIED FROG LEGS À LA FRANÇAISE
    • BROILED FROG LEGS
    • BAKED FROG LEGS
    • Page 154 FRICASSÉE OF FROG LEGS—I
    • FRICASSÉE OF FROG LEGS—II
    • FRICASSÉE OF FROG LEGS—III
    • BROWN FRICASSÉE OF FROG LEGS
    • STEWED FROG LEGS—I
    • Page 156 STEWED FROG LEGS—II
    • STEWED FROG LEGS—III
    • STEWED FROG LEGS—IV
    • FROG LEGS À LA HOLLANDAISE
    • FROG LEGS À LA PROVENÇALE
    • FROG LEGS AU BEURRE NOIR
    • Page 158 FROG LEGS À LA POULETTE—I
    • FROG LEGS À LA POULETTE—II
    • FROG LEGS PATTIES
    • Page 159 FROG LEGS À LA CREOLE
  • Page 161 TWENTY-TWO WAYS TO COOK HADDOCK
    • BROILED HADDOCK—I
    • BROILED HADDOCK—II
    • BROILED HADDOCK À LA MAÎTRE D'HÔTEL
    • BROILED SMOKED HADDOCK
    • Page 162 FRIED FILLETS OF HADDOCK—I
    • FRIED FILLETS OF HADDOCK—II
    • FRIED SMOKED HADDOCK
    • BAKED HADDOCK—I
    • BAKED HADDOCK—II
    • BAKED HADDOCK—III
    • BAKED FILLETS OF HADDOCK
    • BAKED HADDOCK WITH SAUCE
    • BAKED HADDOCK WITH OYSTER STUFFING
    • HADDOCK RAREBIT
    • BOILED HADDOCK WITH WHITE SAUCE
    • BOILED HADDOCK WITH EGG SAUCE
    • BOILED HADDOCK WITH LOBSTER SAUCE
    • STEWED HADDOCK
    • HADDOCK AND OYSTERS
    • FILLETS OF HADDOCK À LA ROYALE
    • HADDOCK À LA CRÈME
    • HADDOCK CUTLETS
  • Page 169 EIGHTY WAYS TO COOK HALIBUT
    • BROILED HALIBUT—I
    • BROILED HALIBUT—II
    • BROILED HALIBUT—III
    • Page 170 BROILED HALIBUT—IV
    • BROILED HALIBUT—V
    • BROILED HALIBUT À LA BOSTON
    • HALIBUT À LA RAREBIT
    • HALIBUT À LA MAJESTIC
    • HALIBUT À LA CONANT
    • HALIBUT À LA MAÎTRE D'HÔTEL
    • Page 172 HALIBUT À LA CREOLE—I
    • HALIBUT À LA CREOLE—II
    • HALIBUT À LA CREOLE—III
    • BAKED HALIBUT—I
    • BAKED HALIBUT—II
    • Page 174 BAKED HALIBUT—III
    • BAKED HALIBUT—IV
    • BAKED HALIBUT—V
    • Page 175 BAKED HALIBUT WITH LOBSTER SAUCE
    • BAKED HALIBUT WITH TOMATO SAUCE
    • BAKED HALIBUT WITH CREAM
    • Page 176 BAKED FILLETS OF HALIBUT AU GRATIN
    • BAKED HALIBUT STEAKS WITH OYSTERS
    • BAKED FILLETS OF HALIBUT
    • BAKED HALIBUT STEAKS—I
    • BAKED HALIBUT STEAKS—II
    • Page 178 BAKED HALIBUT STEAKS—III
    • BAKED CHICKEN HALIBUT
    • BAKED HALIBUT STEAKS WITH TOMATOES
    • DEVILLED HALIBUT—I
    • DEVILLED HALIBUT—II
    • MOULDED HALIBUT WITH GREEN PEAS
    • SANDWICHES OF CHICKEN HALIBUT
    • TURBANS OF HALIBUT
    • HALIBUT AND LOBSTER À LA HOLLANDAISE
    • Page 181 HALIBUT STEAK À LA JARDINIÈRE—I
    • HALIBUT À LA JARDINIÈRE—II
    • HALIBUT IN CUCUMBERS
    • HALIBUT WITH ANCHOVY SAUCE
    • HALIBUT AU GRATIN
    • ESCALLOPED HALIBUT
    • HALIBUT STEAK À LA FLAMANDE
    • CREAMED HALIBUT
    • HALIBUT SALAD
    • TURKISH HALIBUT
    • HALIBUT PIE
    • STEAMED HALIBUT
    • HALIBUT MOUSSELINES
    • HALIBUT STEAKS À LA MAÎTRE D'HÔTEL
    • TIMBALE OF HALIBUT
    • FILLETS OF HALIBUT À LA POULETTE
    • COLD HALIBUT FILLET
    • FILLETS OF HALIBUT WITH TOMATO SAUCE
    • FILLETS OF HALIBUT STUFFED WITH OYSTERS
    • Page 188 FILLETS OF HALIBUT WITH BROWN SAUCE
    • FILLETS OF HALIBUT WITH POTATO BALLS
    • FRIED FILLETS OF HALIBUT—I
    • Page 189 FRIED FILLETS OF HALIBUT—II
    • MAYONNAISE OF HALIBUT WITH CUCUMBERS
    • HALIBUT LOAF
    • HALIBUT AND EGGS
    • HALIBUT IN RAMEKINS
    • HALIBUT FISH BALLS
    • BREADED HALIBUT
    • COQUILLES OF HALIBUT
    • HALIBUT WITH CAPER SAUCE
    • HALIBUT PUDDING
    • BOILED HALIBUT—I
    • BOILED HALIBUT—II
    • BOILED HALIBUT STEAKS AU GRATIN
    • BOILED HALIBUT STEAKS
    • Page 193 BOILED HALIBUT À LA BECHAMEL
    • BOILED HALIBUT WITH PARSLEY SAUCE
    • CARBONADE OF HALIBUT
    • FRIED HALIBUT—I
    • FRIED HALIBUT—II
    • FRIED HALIBUT—III
    • Page 195 FRIED HALIBUT WITH TOMATO SAUCE
    • ESCALLOPED HALIBUT AU PARMESAN
    • BREADED HALIBUT STEAKS
    • HALIBUT TIMBALES
    • HALIBUT à LA POULETTE
  • Page 197 TWENTY-FIVE WAYS TO COOK HERRING
    • STEWED HERRING
    • MATELOTE OF HERRING
    • BROILED HERRING
    • BROILED HERRING WITH MUSTARD SAUCE
    • BROILED SMOKED HERRING
    • Page 199 BROILED HERRING WITH CREAM SAUCE
    • FRIED HERRING—I
    • FRIED HERRING—II
    • FRIED HERRING—III
    • HERRING À LA NORMANDY
    • SMOKED HERRING À LA MARINE
    • BOILED HERRING
    • HERRING RELISH
    • HERRING SALAD
    • HERRING SALAD À LA BRENOISE
    • SWEDISH HERRING SALAD
    • SMOKED HERRING SALAD
    • PICKLED HERRING
    • HERRING BALLS
    • BAKED SMOKED HERRING
    • BAKED FRESH HERRING
    • MARINADE OF HERRING
    • ESCALLOPED HERRING
    • GRILLED SMOKED HERRING
    • GRILLED FRESH HERRING
  • Page 205 NINE WAYS TO COOK KINGFISH.
    • BOILED KINGFISH
    • BOILED KINGFISH À LA HOLLANDAISE
    • FRIED KINGFISH—I
    • Page 206 FRIED KING FISH—II
    • FRIED KINGFISH—III
    • BROILED KING FISH
    • BAKED KING FISH
    • BAKED KING FISH WITH WHITE SAUCE
    • KINGFISH À LA MEUNIÈRE
  • Page 209 SIXTY-FIVE WAYS TO COOK MACKEREL
    • BROILED SPANISH MACKEREL—I
    • BROILED SPANISH MACKEREL—II
    • BROILED FRESH MACKEREL—I
    • Page 210 BROILED MACKEREL—II
    • BROILED MACKEREL—III
    • BROILED MACKEREL WITH ANCHOVY BUTTER
    • BROILED MACKEREL AU BEURRE NOIR
    • Page 211 BROILED MACKEREL À LA LIVOURNAISE
    • BROILED MACKEREL WITH NORMANDY SAUCE
    • BROILED MACKEREL À LA FLEURETTE
    • BROILED SALT MACKEREL—I
    • BROILED SALT MACKEREL—II
    • Page 213 BROILED SALT MACKEREL—III
    • BROILED SALT MACKEREL WITH CREAM
    • BROILED MACKEREL WITH TARRAGON SAUCE
    • BOILED MACKEREL—I
    • BOILED MACKEREL—II
    • BOILED MACKEREL-III
    • BOILED MACKEREL—IV
    • BOILED MACKEREL WITH GOOSEBERRY SAUCE
    • BOILED MACKEREL À LA PERSILLADE
    • FRESH BOILED MACKEREL
    • BOILED MACKEREL À LA BOLONAISE
    • BOILED SALT MACKEREL—I
    • BOILED SALT MACKEREL—II
    • BOILED SALT MACKEREL—III
    • BOILED SALT MACKEREL—IV
    • BOILED SALT MACKEREL—V
    • BOILED SALT MACKEREL—VI
    • BOILED SALT MACKEREL—VII
    • BAKED MACKEREL—I
    • BAKED MACKEREL—II
    • BAKED MACKEREL—III
    • BAKED MACKEREL—IV
    • BAKED FILLET OF MACKEREL
    • Page 221 BAKED FILLETS OF MACKEREL
    • BAKED FILLETS OF MACKEREL
    • BAKED FILLETS OF MACKEREL WITH CREAM
    • MACKEREL BAKED IN CREAM
    • BAKED FRESH MACKEREL WITH FINE HERBS
    • BAKED SPANISH MACKEREL WITH FINE HERBS
    • BAKED MACKEREL WITH OYSTER STUFFING
    • Page 224 BAKED SALT MACKEREL
    • BAKED SALT MACKEREL WITH CREAM SAUCE
    • FRIED MACKEREL
    • FRIED SALT MACKEREL
    • MACKEREL À LA HAVRAISE
    • SPANISH MACKEREL À LA CASTILLANE
    • SPANISH MACKEREL À L'ESPAGNOLE
    • SPANISH MACKEREL À LA NASSAU
    • SPANISH MACKEREL À LA VÉNITIENNE
    • MACKEREL À LA TYROL
    • Page 228 FILLETS OF MACKEREL À LA HORLY
    • FILLETS OF MACKEREL À L'INDIENNE
    • MACKEREL À LA BRETONNE
    • SALT MACKEREL À LA BRETONNE
    • Page 229 SCOTCH MACKEREL PIE
    • TOASTED SALT MACKEREL
    • MACKEREL EN PAPILLOTES
    • POTTED MACKEREL
    • FILLETS OF MACKEREL WITH RAVIGOTE SAUCE
    • MACKEREL WITH WHITE WINE SAUCE
    • SPANISH MACKEREL SALAD
    • STUFFED MACKEREL WITH ANCHOVY SAUCE
    • Page 232 GERMAN PICKLED MACKEREL
  • Page 233 FIVE WAYS TO COOK MULLET
    • BROILED MULLET
    • BROILED MULLETS WITH MELTED BUTTER
    • MULLET À LA MAÎTRE D'HÔTEL
    • BAKED MULLET
    • FRIED MULLET
  • Page 235 FIFTEEN WAYS TO COOK PERCH
    • FRIED PERCH—I
    • FRIED PERCH—II
    • FRIED PERCH—III
    • BROILED PERCH
    • BOILED PERCH
    • BOILED PERCH WITH OYSTER SAUCE
    • PERCH À L'ALLEMANDE
    • STEWED PERCH À LA BATELIÈRE
    • PERCH À LA FRANÇAISE
    • PERCH À LA MAÎTRE D'HÔTEL
    • PERCH À LA NORMANDY
    • PERCH À LA SICILY
    • PERCH À LA STANLEY
    • BAKED PERCH
    • PERCH SALAD
  • Page 241 TEN WAYS TO COOK PICKEREL
    • BROILED PICKEREL À LA MAÎTRE D'HÔTEL
    • FRIED PICKEREL—I
    • FRIED PICKEREL—II
    • Page 242 FRIED PICKEREL WITH TOMATO SAUCE
    • FRIED PICKEREL À LA CRÈME
    • BAKED PICKEREL—I
    • Page 243 BAKED PICKEREL—II
    • BAKED PICKEREL WITH OYSTER SAUCE
    • BAKED PICKEREL WITH EGG SAUCE
    • STUFFED PICKEREL
    • PICKEREL À LA BABETTE
  • Page 245 TWENTY WAYS TO COOK PIKE.
    • FRIED PIKE—I
    • FRIED PIKE—II
    • FRIED PIKE À LA HOLLANDAISE
    • BOILED PIKE WITH MELTED BUTTER
    • BOILED PIKE WITH CAPER SAUCE
    • BOILED PIKE WITH HORSERADISH SAUCE
    • BOILED PIKE WITH EGG SAUCE
    • BOILED PIKE À LA DUBOIS
    • BAKED PIKE—I
    • Page 248 BAKED PIKE—II
    • BAKED PIKE À LA FRANÇAISE
    • STUFFED AND BAKED PIKE
    • PIKE BAKED IN SOUR CREAM.
    • PIKE SALAD
    • ROASTED PIKE
    • PIKE À L'ALLEMANDE
    • CRIMPED PIKE À LA HOLLANDAISE
    • Page 251 PIKE À LA FRANÇAISE
    • PIKE À LA NORMANDY
    • PICKLED PIKE
  • Page 253 TEN WAYS TO COOK POMPANO
    • BROILED POMPANO—I
    • BROILED POMPANO—II
    • BROILED POMPANO—III
    • BROILED POMPANO À LA MAÎTRE D'HÔTEL
    • Page 254 FRIED POMPANO—I
    • FRIED POMPANO—II
    • FILLETS OF POMPANO
    • FILLETS OF POMPANO À LA DUCHESSE
    • Page 255 FILLETS OF POMPANO AU GRATIN
    • POMPANO À LA CARDINAL
  • Page 257 THIRTEEN WAYS TO COOK RED SNAPPER
    • FRIED RED SNAPPER
    • BOILED RED SNAPPER—I
    • BOILED RED SNAPPER—II
    • BAKED RED SNAPPER—I
    • BAKED RED SNAPPER—II
    • BAKED RED SNAPPER—III
    • BAKED RED SNAPPER WITH TOMATO SAUCE
    • BAKED RED SNAPPER À LA CRÉOLE
    • STUFFED RED SNAPPER
    • STUFFED RED SNAPPER À LA CRÉOLE
    • STEAMED RED SNAPPER
    • RED SNAPPER À LA BABETTE
    • RED SNAPPER À LA BEAUFORT
  • Page 263 ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
    • BROILED SALMON—I
    • BROILED SALMON—II
    • BROILED SALMON—III
    • Page 264 SALMON BROILED IN PAPER
    • BROILED SALMON STEAKS—I
    • BROILED SALMON STEAKS—II
    • BROILED SALMON STEAKS—III
    • BROILED SALMON À LA RAVIGOTE
    • Page 265 SALMON CUTLETS IN PAPILLOTES
    • SALMON CUTLETS WITH CAPER SAUCE
    • SALMON STEAKS WITH PARSLEY SAUCE
    • BOILED SALMON—I
    • BOILED SALMON—II
    • BOILED SALMON WITH EGG SAUCE
    • BOILED SALMON WITH GREEN SAUCE
    • BOILED SALMON STEAKS—I
    • BOILED SALMON STEAKS—II
    • BOILED SALMON STEAKS—III
    • BOILED SALMON À LA PIQUANT
    • BOILED SALMON À LA WALDORF
    • SALMON WITH OYSTER SAUCE
    • SALMON CUTLETS WITH OYSTER SAUCE
    • SALMON À LA SUPRÊME
    • MAYONNAISE OF SALMON
    • SALMON PUDDING
    • BAKED SALMON—I
    • BAKED SALMON—II
    • Page 271 BAKED SALMON—III
    • BAKED SALMON WITH CREAM SAUCE
    • SALMON BAKED IN PAPER
    • BAKED SALMON STEAKS
    • BAKED SALMON CUTLETS
    • SALMON À LA WINDSOR
    • STUFFED SALMON
    • SALMON STEAKS À LA FLAMANDE
    • SALMON EN PAPILLOTES
    • FILLETS OF SALMON EN PAPILLOTES
    • SALMON CUTLETS EN PAPILLOTES
    • FRIED SALMON—I
    • FRIED SALMON—II
    • FRIED SALMON—III
    • FRIED SALMON STEAKS
    • FRIED SALMON CUTLETS—I
    • FRIED SALMON CUTLETS—II
    • FRIED SALMON CUTLETS—III
    • SALMON CUTLETS À L'ANGLAISE
    • SALMON À LA LYONS
    • SALMON CUTLETS WITH MILANAISE SAUCE
    • FILLETS OF SALMON À L'ORLY
    • SALMON À L'ALLEMANDE
    • SALMON À L'ADMIRAL
    • SALMON À LA BORDEAUX
    • SALMON À LA CANDACE
    • SALMON À LA CHAMBORD
    • SALMON À L'ESPAGNOLE
    • SALMON À LA GENOISE
    • SALMON À L'ITALIENNE
    • Page 281 SALMON STEAKS À LA MARINIÈRE
    • SALMON À LA MARSEILLES
    • SALMON À LA MARYLAND
    • Page 282 SALMON À LA NAPLES
    • SALMON À LA PROVENCE
    • SALMON À LA PROVENÇALE
    • FILLETS OF SALMON À LA VÉNITIENNE
    • SALMON À LA WALDORF
    • SALMON MOUSSE
    • SALMON MOUSSE À LA MARTINOT
    • SALMON STEAKS WITH CLARET SAUCE
    • Page 286 SALMON MAYONNAISE WITH CUCUMBERS
    • CREAMED SALMON ON TOAST
    • CURRIED SALMON
    • CHARTREUSE OF SALMON
    • FRICASSEE OF SALMON
    • SALMON WITH EGGS
    • JELLIED SALMON—I
    • JELLIED SALMON—II
    • SALMON PIE
    • COLD SALMON PATTIES
    • PICKLED SALMON—I
    • PICKLED SALMON—II
    • PICKLED SALMON—III
    • SPICED SALMON
    • SALMON SOUFFLÉ
    • SALMON ON TOAST
    • SALMON TIMBALES
    • SALMON TURBOT—I
    • SALMON TURBOT—II
    • Page 293 SALMON BOX
    • SALMON WITH CUCUMBER SAUCE
    • SALMON CROQUETTES—I
    • SALMON CROQUETTES—II
    • SALMON CROQUETTES—III
    • SALMON CROQUETTES—IV
    • SALMON CROQUETTES—V
    • SALMON CROQUETTES—VI
    • SWEDISH SALMON CROQUETTES
    • SALMON CUTLETS
    • SALMON CHOPS
    • Page 297 BAKED SALMON LOAF—I
    • SALMON LOAF—II
    • Page 298 SALMON LOAF—III
    • SALMON LOAF—IV
    • Page 299 FRICASSEED SALMON
    • CURRIED SALMON—I
    • CURRIED SALMON—II
    • CURRIED SALMON—III
    • CREAMED SALMON
    • CREAMED SALMON ON TOAST
    • BAKED CREAMED SALMON
    • SALMON PATTIES
    • ESCALLOPED SALMON—I
    • ESCALLOPED SALMON—II
    • COQUILLES OF SALMON
    • DEVILLED SALMON
    • BANKED SALMON
    • PRESSED SALMON
    • MOULDED SALMON
    • SALMON IN GREEN PEPPERS
    • SALMON EN CASSEROLE
    • BROILED SMOKED SALMON—I
    • BROILED SMOKED SALMON—II
    • BROILED SMOKED SALMON—III
    • BROILED SMOKED SALMON—IV
    • Page 305 BROILED SMOKED SALMON—V
    • BROILED SALMON À LA MAÎTRE D'HÔTEL
    • SMOKED SALMON
    • BROILED KIPPERED SALMON
    • FRIED KIPPERED SALMON
    • BROILED SALT SALMON
    • BOILED SALT SALMON
    • PICKLED SALT SALMON
    • SALT SALMON IN PAPILLOTES
  • Page 307 FOURTEEN WAYS TO COOK SALMON-TROUT
    • FRIED SALMON-TROUT CUTLETS
    • BOILED SALMON-TROUT—I
    • BOILED SALMON-TROUT—II
    • BOILED SALMON-TROUT—III
    • BOILED SALMON-TROUT—IV
    • BAKED SALMON-TROUT—I
    • BAKED SALMON-TROUT—II
    • BAKED SALMON-TROUT—III
    • Page 310 SALMON-TROUT À LA GENOISE
    • SALMON-TROUT À LA HOLLANDAISE
    • SALMON-TROUT À LA MAÎTRE D'HÔTEL
    • SALMON-TROUT À LA RICHELIEU
    • PICKLED SALMON-TROUT
    • SALMON-TROUT WITH SHRIMP SAUCE
  • Page 313 TWENTY WAYS TO COOK SARDINES.
    • BROILED SARDINES—I
    • BROILED SARDINES—II
    • BROILED SARDINES—III
    • BROILED SARDINES ON TOAST
    • BAKED SARDINES—I
    • BAKED SARDINES—II
    • BAKED SARDINES—III
    • BAKED SARDINES—IV
    • FRIED SARDINES
    • CURRIED SARDINES—I
    • CURRIED SARDINES—II
    • DEVILLED SARDINES
    • SARDINES À LA MAÎTRE D'HÔTEL
    • SARDINES À LA PIEDMONT
    • STUFFED SARDINES
    • SARDINE SALAD
    • SARDINES IN CRUSTS
    • Page 318 SARDINE CANAPES
    • SARDINE IN EGG CUPS
    • SARDINE EGG CUPS À LA BEARNAISE
    • SARDINES À LA CAMBRIDGE
    • SARDINE RAREBIT
  • Page 321 NINETY-FIVE WAYS TO COOK SHAD
    • BROILED SHAD—I
    • BROILED SHAD—II
    • BROILED SHAD—III
    • Page 322 BROILED SHAD—IV
    • BROILED SHAD—V
    • BROILED SALT SHAD
    • FRIED SHAD—I
    • FRIED SHAD—II
    • Page 323 BONED FRIED SHAD
    • SHAD CUTLETS
    • BOILED SHAD
    • BOILED SHAD WITH EGG SAUCE
    • BOILED ROE SHAD
    • BOILED SHAD WITH HOLLANDAISE SAUCE
    • SHAD IN COURT-BOUILLON
    • COLD BOILED SHAD
    • Page 325 BOILED SHAD À LA VIRGINIA
    • BOILED SALT SHAD
    • BAKED SHAD—I
    • BAKED SHAD—II
    • BAKED SHAD—III
    • Page 327 BAKED SHAD—IV
    • BAKED SHAD—V
    • BAKED SHAD—VI
    • BAKED SHAD—VII
    • BAKED SHAD—VIII
    • Page 329 BAKED SHAD—IX
    • BAKED SHAD—X
    • SHAD BAKED IN MILK
    • BAKED SHAD À LA VIRGINIA
    • BAKED SHAD À LA CAROLINA
    • BAKED SHAD WITH FINE HERBS
    • BAKED SHAD STUFFED WITH OYSTERS
    • STUFFED SHAD—I
    • STUFFED SHAD—II
    • STUFFED SHAD—III
    • ROASTED SHAD
    • Page 334 TOASTED SHAD
    • PLANKED SHAD—I
    • PLANKED SHAD—II
    • PLANKED SHAD—III
    • PLANKED SHAD—IV
    • PANNED SHAD
    • STEWED SHAD
    • PICKLED SHAD—I
    • PICKLED SHAD—II
    • CREAMED SHAD
    • SHAD VERT-PRÉ
    • BROILED SHAD ROE—I
    • BROILED SHAD ROE—II
    • Page 338 BROILED SHAD ROE—III
    • BROILED SHAD ROE—IV
    • BROILED SHAD ROE—V
    • BROILED SHAD ROE WITH BACON
    • FRIED SHAD ROE—I
    • Page 339 FRIED SHAD ROE—II
    • FRIED SHAD ROE—III
    • FRIED SHAD ROE—IV
    • FRIED SHAD ROE—V
    • FRIED SHAD ROE—VI
    • Page 340 FRIED SHAD ROE—VII
    • SHAD ROE SAUTÉ
    • BAKED SHAD ROE—I
    • BAKED SHAD ROE—II
    • BAKED SHAD ROE—III
    • BAKED SHAD ROE—IV
    • BAKED SHAD ROE—V
    • BAKED SHAD ROE—VI
    • SHAD ROE BAKED WITH BACON
    • SHAD ROE BAKED IN TOMATO SAUCE
    • SHAD ROE BAKED WITH CREAM SAUCE
    • ESCALLOPED SHAD ROE—I
    • ESCALLOPED SHAD ROE—II
    • ESCALLOPED SHAD ROE—III
    • Page 345 ESCALLOPED SHAD ROE—IV
    • SHAD ROE CROQUETTES—I
    • SHAD ROE CROQUETTES—II
    • SHAD ROE CROQUETTES—III
    • SHAD ROE CROQUETTES—IV
    • SHAD ROE CROQUETTES—V
    • SHAD ROE CROQUETTES—VI
    • SHAD ROE CROQUETTES—VII
    • SHAD ROE CROQUETTES—VIII
    • Page 349 SHAD ROE À LA BALTIMORE
    • SHAD ROE À LA BROOKE
    • SHAD ROE À LA MAÎTRE D'HÔTEL
    • SHAD ROE À LA MARYLAND
    • PANNED SHAD ROE
    • SHAD ROES EN BROCHETTE
    • SHAD ROE KROMESKIES
    • SHAD ROES WITH BROWN BUTTER SAUCE
    • Page 352 SHAD ROE WITH MUSHROOMS
    • CREAMED SHAD ROE WITH MUSHROOMS
    • SHAD ROE WITH EGGS
    • Page 353 SHAD ROE WITH OYSTERS
    • SHAD ROE WITH BROWN SAUCE
  • Page 355 SIXTEEN WAYS TO COOK SHEEPSHEAD
    • BOILED SHEEPSHEAD
    • BOILED SHEEPSHEAD WITH OYSTER SAUCE
    • Page 356 BROILED SHEEPSHEAD
    • FRIED FILLETS OF SHEEPSHEAD
    • SHEEPSHEAD WITH CAPER SAUCE
    • SHEEPSHEAD WITH DRAWN BUTTER
    • SHEEPSHEAD WITH PARSLEY SAUCE
    • Page 357 SHEEP SHEAD À LA BAHAMA
    • SHEEPSHEAD À LA BIRMINGHAM
    • SHEEPSHEAD À LA CAROLINE
    • SHEEPSHEAD À LA CRÉOLE
    • Page 359 SHEEPSHEAD À LA HOLLANDAISE
    • SHEEP SHEAD À L'INDIENNE
    • SHEEPSHEAD À LA LOUISIANNE
    • SHEEPSHEAD À LA MAJESTIC
    • SHEEPSHEAD À LA MOBILE
  • Page 363 NINE WAYS TO COOK SKATE
    • FRIED SKATE
    • BOILED SKATE
    • BOILED SKATE WITH BLACK BUTTER
    • BOILED SKATE WITH CAPER SAUCE
    • BOILED SKATE WITH OYSTER SAUCE
    • BAKED SKATE
    • SKATE WITH FINE HERBS
    • SKATE À L'ITALIENNE
    • SKATE À LA ROYALE
  • Page 367 THIRTY-FIVE WAYS TO COOK SMELTS
    • BROILED SMELTS—I
    • BROILED SMELTS—II
    • BROILED SMELTS—III
    • BROILED SMELTS—IV
    • Page 368 BROILED SMELTS—V
    • BROILED BONED SMELTS À LA BEARNAISE
    • BROILED SMELTS WITH ONION SAUCE
    • Page 369 BAKED SMELTS—I
    • BAKED SMELTS—II
    • BAKED SMELTS—III
    • Page 370 BAKED SMELTS À LA DUXELLES
    • BAKED SMELTS À LA MANTON
    • FRIED SMELTS—I
    • FRIED SMELTS—II
    • Page 371 FRIED SMELTS—III
    • FRIED SMELTS—IV
    • FRIED SMELTS—V
    • FRIED SMELTS—VI
    • FRIED SMELTS À L'ANGLAISE
    • FRIED SMELTS AU BEURRE NOIR
    • FRIED SMELTS À LA PARISIENNE
    • FRIED SMELTS WITH SALT PORK
    • Page 373 STUFFED SMELTS—I
    • STUFFED SMELTS—II
    • STUFFED SMELTS—III
    • STUFFED SMELTS À L'ITALIENNE
    • STUFFED SMELTS AU GRATIN
    • Page 375 SMELTS AU GRATIN
    • SMELTS AU BEURRE NOIR
    • SMELTS À LA BOULANGER
    • SMELTS À LA DAVIS
    • SMELTS À LA TOULOUSE
    • SMELTS À LA DRESDEN
    • BOILED SMELTS
    • SMELTS WITH MAYONNAISE
    • STEWED SMELTS
    • SMELTS WITH FINE HERBS
    • Page 378 SMELT CROQUETTES
    • SMELTS IN MATELOTE
  • Page 379 FIFTY-FIVE WAYS TO COOK SOLES
    • BOILED SOLES
    • BROILED SOLE—I
    • BROILED SOLE—II
    • BAKED FILLETS OF SOLE—I
    • BAKED FILLETS OF SOLE—II
    • FILLETS OF SOLE BAKED IN WHITE WINE
    • BAKED SOLE WITH WINE SAUCE
    • FRIED SOLE—I
    • FRIED SOLE—II
    • FRIED FILLETS OF SOLE—I
    • FRIED FILLETS OF SOLE—II
    • Page 383 FRIED FILLETS OF SOLE À L'ORLY
    • FRIED SOLE À L'ANGLAISE
    • FRIED SOLE À LA COLBERT—I
    • FRIED SOLE À LA COLBERT—II
    • FRIED SOLES WITH SHRIMP SAUCE
    • Page 384 SOLE À L'AURORE
    • FILLETS OF SOLE À LA BERCY
    • FILLETS OF SOLE À LA BORDEAUX
    • Page 385 SOLES À LA COLBERT
    • FILLETS OF SOLE À LA CRÈME
    • SOLE À LA DIEPPOISE
    • FILLETS OF SOLE À LA FRANÇAISE
    • FILLETS OF SOLE À L'ITALIENNE
    • FILLETS OF SOLE À LA JOINVILLE
    • FILLETS OF SOLE À LA JOINVILLE—II
    • SOLE À LA MAÎTRE D'HÔTEL
    • Page 388 FILLETS OF SOLE À LA MAÎTRE D'HÔTEL
    • FILLETS OF SOLE À LA MARÉCHALE
    • SOLE À LA NORMANDY—I
    • SOLE À LA NORMANDY—II
    • SOLE À LA NORMANDY—III
    • SOLE À LA NORMANDY—IV
    • FILLETS OF SOLE À LA NORMANDY
    • FILLETS OF SOLE À L'ORLY
    • FILLETS OF SOLE À LA PROVENCE
    • Page 392 FILLETS OF SOLE À LA ROUEN
    • FILLETS OF SOLE À LA TROUVILLE
    • FILLETS OF SOLE À LA VÉNITIENNE—I
    • FILLETS OF SOLE À LA VÉNITIENNE—II
    • SOLE AU GRATIN—I
    • SOLE AU GRATIN—II
    • SOLE AU GRATIN—III
    • SOLE AU GRATIN—IV
    • STEWED SOLES WITH OYSTER SAUCE
    • FILLETS OF SOLE WITH ANCHOVIES
    • FILLETS OF SOLE IN CASES
    • FILLETS OF SOLE WITH FINE HERBS
    • SOLES WITH FINE HERBS
    • FILLETS OF SOLE WITH MUSHROOMS
    • FILLETS OF SOLE WITH OYSTERS
    • FILLETS OF SOLE WITH RAVIGOTE SAUCE
    • FILLETS OF SOLE IN TURBANS
    • FILLETS OF SOLE WITH WINE
    • ROLLED FILLETS OF SOLE
    • STUFFED FILLETS OF SOLE
    • CHAUDFROID OF SOLES
    • FRITTERS OF SOLE
  • Page 401 TWENTY-FIVE WAYS TO COOK STURGEON
    • BOILED STURGEON—I
    • BOILED STURGEON—II
    • BROILED STURGEON STEAKS—I
    • BROILED STURGEON STEAKS—II
    • BROILED STURGEON STEAKS—III
    • FRIED STURGEON—I
    • FRIED STURGEON—II
    • FRIED STURGEON—III
    • BAKED STURGEON—I
    • BAKED STURGEON—II
    • Page 404 BAKED STURGEON—III
    • BAKED STURGEON—IV
    • BAKED STURGEON—V
    • STURGEON À LA CARDINAL
    • STURGEON À LA FRANÇAISE
    • STURGEON À LA NORMANDY
    • Page 407 STURGEON À LA RUSSE
    • STEWED STURGEON—I
    • STEWED STURGEON—II
    • STURGEON STEAK—I
    • STURGEON STEAK—II
    • Page 409 GRILLED STURGEON
    • PANNED STURGEON
    • PICKLED STURGEON
    • Page 410 ROASTED STURGEON
  • Page 411 FIFTY WAYS TO COOK TROUT
    • BROILED TROUT—I
    • BROILED TROUT—II
    • BROILED TROUT À LA MAÎTRE D'HÔTEL
    • BROILED BROOK-TROUT
    • BROILED TROUT WITH BACON
    • BOILED TROUT—I
    • BOILED TROUT—II
    • BOILED BROOK-TROUT—I
    • BOILED BROOK-TROUT—II
    • FRIED TROUT—I
    • FRIED TROUT—II
    • Page 414 FRIED TROUT—III
    • FRIED BROOK-TROUT
    • FRIED FILLETS OF TROUT—I
    • FRIED FILLETS OF TROUT—II
    • FRIED TROUT WITH MUSHROOM SAUCE
    • TROUT WITH REMOULADE SAUCE
    • FILLETS OF TROUT À L'AURORE
    • BAKED TROUT—I
    • BAKED TROUT—II
    • BAKED TROUT—III
    • BAKED BROOK-TROUT—I
    • BAKED BROOK-TROUT—II
    • BAKED BROOK-TROUT—III
    • BAKED TROUT WITH WHITE WINE—I
    • BAKED TROUT WITH WHITE WINE—II
    • BAKED TROUT À LA CHAMBORD
    • Page 419 TROUT WITH FINE HERBS
    • BAKED TROUT WITH MUSHROOM SAUCE
    • BAKED TROUT WITH POLISH SAUCE
    • STUFFED TROUT
    • TROUT BAKED IN PAPERS
    • BROOK-TROUT IN PAPER CASES
    • TROUT IN CASES
    • TROUT À L'AURORE
    • TROUT À LA CAMBACERES
    • Page 422 TROUT À LA CHAMBORD
    • TROUT À LA CHEVALIÈRE
    • TROUT À LA GENEVA
    • TROUT À LA GASCONNE
    • TROUT À LA HUSSAR
    • TROUT À L'ITALIENNE
    • TROUT À LA PROVENCE
    • TROUT À LA ROYALE
    • TROUT À LA VÉNITIENNE
    • TROUT AU GRATIN—I
    • TROUT AU GRATIN—II
    • TROUT AU BEURRE NOIR
    • TROUT WITH SHRIMP SAUCE
    • Page 426 TENDERLOIN OF TROUT WITH WINE SAUCE
    • STEAMED TROUT
    • STEAMED BROOK-TROUT
    • Page 427 TROUT EN PAPILLOTES
    • ESCALLOPED TROUT
  • Page 429 FIFTEEN WAYS TO COOK TURBOT
    • BOILED TURBOT
    • BROILED TURBOT
    • BROILED TURBOT À LA PROVENCE
    • BAKED TURBOT
    • TURBOT À LA BÉCHAMEL
    • TURBOT AU BEURRE NOIR
    • Page 431 TURBOT À LA CRÈME—I
    • TURBOT À LA CRÈME—II
    • TURBOT AU GRATIN—I
    • TURBOT AU GRATIN—II
    • TURBOT À LA HOLLANDAISE
    • FILLETS OF TURBOT À L'INDIENNE
    • Page 433 FILLETS OF TURBOT À LA MARÉCHALE
    • FILLETS OF TURBOT À LA RAVIGOTE
    • FILLETS OF TURBOT
    • FILLETS OF TURBOT WITH CREAM
  • Page 435 FIVE WAYS TO COOK WEAKFISH
    • FRIED WEAKFISH
    • BAKED WEAKFISH—I
    • BAKED WEAKFISH—II
    • FILLETS OF WEAKFISH IN CASES
    • FILLETS OF WEAKFISH À L'ORLY
    • FILLETS OF WEAKFISH À LA HAVRAISE
    • Page 437 TURBANS OF WEAKFISH
  • Page 439 FOUR WAYS TO COOK WHITEBAIT
    • FRIED WHITEBAIT—I
    • FRIED WHITEBAIT—II
    • FRIED WHITEBAIT—III
    • DEVILLED WHITEBAIT
  • Page 441 TWENTY-FIVE WAYS TO COOK WHITEFISH
    • BOILED WHITEFISH
    • BOILED WHITEFISH À LA MACKINAC
    • FRIED WHITEFISH—I
    • FRIED WHITEFISH—II
    • Page 442 FRIED WHITEFISH—III
    • BROILED WHITEFISH—I
    • BROILED WHITEFISH—II
    • BROILED WHITEFISH—III
    • BAKED WHITEFISH—I
    • BAKED WHITEFISH—II
    • BAKED WHITE FISH—III
    • BAKED FILLETS OF WHITEFISH
    • BAKED WHITEFISH À LA BORDEAUX
    • STUFFED WHITEFISH
    • STUFFED WHITEFISH WITH OYSTER SAUCE
    • WHITEFISH À LA CRÈME—I
    • WHITEFISH À LA CRÈME—II
    • Page 446 WHITEFISH AU GRATIN—I
    • WHITEFISH AU GRATIN—II
    • WHITEFISH À LA MAÎTRE D'HÔTEL
    • WHITEFISH À LA POINT SHIRLEY
    • PLANKED WHITEFISH—I
    • PLANKED WHITEFISH—II
    • Page 448 CREAMED WHITEFISH À LA MADISON
    • JELLIED WHITEFISH
    • WHITEFISH CROQUETTES
    • WHITEFISH WITH FINE HERBS
  • Page 451 EIGHT WAYS TO COOK WHITING
    • BROILED WHITINGS
    • BOILED WHITINGS
    • FRIED WHITINGS
    • FILLETS OF WHITING À LA MAÎTRE D'HÔTEL
    • FILLETS OF WHITING À LA MARÉCHALE
    • FILLETS OF WHITING À L'ORLY
    • FILLETS OF WHITING À LA ROYALE
    • WHITING WITH FINE HERBS
  • Page 453 ONE HUNDRED MISCELLANEOUS RECIPES
    • BAKED FISH
    • FISH BALLS
    • COLD BOILED FISH
    • FISH À LA BRUNSWICK
    • FISH AUX BOUILLABAISSE
    • BOUILLABAISSE—I
    • BOUILLABAISSE—II
    • CANAPES OF FISH
    • FISH CAKES—I
    • FISH CAKES—II
    • FISH CHOPS
    • CHARTREUSE OF FISH—I
    • CHARTREUSE OF FISH—II
    • FISH CHOWDER
    • COQUILLES OF FISH
    • COURT BOUILLON FISH
    • Page 460 FISH À LA CRÈME—I
    • FISH À LA CRÈME—II
    • FISH À LA CRÈME—III
    • CREAMED FISH
    • CREAMED FISH WITH OYSTERS
    • CREAMED FISH ON TOAST
    • FISH À LA CRÈOLE
    • FISH CROQUETTES—I
    • FISH CROQUETTES—II
    • CURRIED FISH—I
    • CURRIED FISH—II
    • CURRIED FISH—III
    • CURRIED FISH—IV
    • CURRIED FISH IN RAMEKINS
    • FISH CUTLETS
    • DEVILLED FISH—I
    • DEVILLED FISH—II
    • DEVILLED FISH—III
    • ESCALLOPED FISH—I
    • ESCALLOPED FISH—II
    • ESCALLOPED FISH—III
    • ESCALLOPED FISH—IV
    • ESCALLOPED FISH AU GRATIN
    • ESCALLOPED FISH IN SHELLS
    • FILLED FISH
    • FISH FRITTERS
    • FISH IN GREEN PEPPERS
    • FISH HASH
    • JELLIED FISH SALAD
    • KEDJEREE—I
    • KEDJEREE—II
    • CRÉOLE KEDJEREE—I
    • CRÉOLE KEDJEREE—II
    • FISH LOAF
    • FISH WITH LEMON SAUCE
    • BAKED FISH WITH LEMON SAUCE
    • CREAM LEMON FISH
    • MASKED FISH
    • Page 472 STEWED FISH À LA MARSEILLES
    • FISH EN MATELOTE—I
    • FISH EN MATELOTE—II
    • MATELOTE OF FISH À LA NORMANDY
    • FISH MOUSSELINES
    • MOULD OF FISH
    • FISH PATTIES—I
    • FISH PATTIES—II
    • Page 475 FISH AND OYSTER PIE
    • FISH PIE
    • NORMANDY FISH PIE
    • FISH PIQUANT
    • PICKLED FISH—I
    • PICKLED FISH—II
    • POTTED FISH—I
    • POTTED FISH—II
    • POTTED FISH—III
    • RÉCHAUFFÉ OF FISH—I
    • RÉCHAUFFÉ OF FISH—II
    • RÉCHAUFFÉ OF FISH—III
    • RÉCHAUFFÉ OF FISH—IV
    • RÉCHAUFFÉ OF FISH—V
    • RÉCHAUFFÉ OF FISH—VI
    • FISH À LA REINE—I
    • FISH À LA REINE—II
    • FISH RISSOLES—I
    • FISH RISSOLES—II
    • FISH SALAD
    • Page 482 FISH SALAD À LA TYROLIENNE
    • STEWED FISH—I
    • STEWED FISH—II
    • STEWED OR SHARP FISH
    • SWEET SOUR FISH
    • SWEET SOUR FISH WITH WINE
    • SPICED FISH—I
    • SPICED FISH—II
    • FISH TIMBALES
    • FISH TIMBALE—I
    • FISH TIMBALE—II
    • FISH TIMBALES—III
    • FISH TIMBALE—IV
    • Page 488 TURBAN OF FISH—I
    • TURBAN OF FISH—II
    • FISH TURBOT
    • Page 489 FISH TOAST
    • FISH À LA VINAIGRETTE
  • Page 490 BACK TALK
  • Page 499 INDEX
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