,may ,gautry 7#aije-bjje7       ,,how   
,,to ,,cook ,,fish   ,,by ,,olive       
,,green     ,page iii ,,contents        
,,chap4       ,i4 ,,the ,,catching ,,of 
,,unshelled ,,fish      ,,ii4 ,,fish    
,,in ,,season     ,,iii4 ,,eleven       
,,court ,,bouillons      ,,iv4 ,,one    
,,hundred ,,simple ,,fish ,,sauces      
,v4 ,,ten ,,ways ,,to ,,serve           
,,anchovies      ,,vi4 ,,forty-,,five   
,,ways ,,to ,,cook ,,bass     ,,vii4    
,,eight ,,ways ,,to ,,cook ,,blackfish  
,,viii4 ,,twenty-,,six ,,ways ,,to      
,,cook ,,bluefish      ,,ix4 ,,five     
,,ways ,,to ,,cook ,,butterfish         
,x4 ,,twenty-,,two ,,ways ,,to ,,cook   
,,carp      ,,xi4 ,,six ,,ways ,,to     
,,cook ,,catfish     ,,xii4             
,,sixty-,,seven ,,ways ,,to ,,cook      
,,codfish    ,,xiii4 ,,forty-,,five     
,,ways ,,to ,,cook ,,eels     ,,xiv4    
,,fifteen ,,ways ,,to ,,cook ,,finnan   
,,haddie ,page iv      ,,xv4            
,,thirty-,,two ,,ways ,,to ,,cook       
,,flounder     ,,xvi4 ,,twenty-,,seven  

,,ways ,,to ,,cook ,,frog ,,legs        
,,xvii4 ,,twenty-,,two ,,ways ,,to      
,,cook ,,haddock   ,,xviii4 ,,eighty    
,,ways ,,to ,,cook ,,halibut     ,,xix4 
,,twenty-,,five ,,ways ,,to ,,cook      
,,herring      ,,xx4 ,,nine ,,ways ,,to 
,,cook ,,kingfish     ,,xxi4            
,,sixty-,,five ,,ways ,,to ,,cook       
,,mackerel    ,,xxii4 ,,five ,,ways ,,to
 ,,cook ,,mullet   ,,xxiii4 ,,fifteen   
,,ways ,,to ,,cook ,,perch    ,,xxiv4   
,,ten ,,ways ,,to ,,cook ,,pickerel     
,,xxv4 ,,twenty ,,ways ,,to ,,cook      
,,pike    ,,xxvi4 ,,ten ,,ways ,,to     
,,cook ,,pompano   ,,xxvii4 ,,thirteen  
,,ways ,,to ,,cook ,,red ,,snapper      
,,xxviii4 ,,one ,,hundred ,,and ,,thirty
 ,,ways ,,to ,,cook ,,salmon    ,,xxix4 
,,fourteen ,,ways ,,to ,,cook           
,,salmon-,,trout ,page v     ,,xxx4     
,,twenty ,,ways ,,to ,,cook ,,sardines  
,,xxxi4 ,,ninety-,,five ,,ways ,,to     
,,cook ,,shad   ,,xxxii4 ,,sixteen      
,,ways ,,to ,,cook ,,sheepshead         
,,xxxiii4 ,,nine ,,ways ,,to ,,cook     

,,skate   ,,xxxiv4 ,,thirty-,,five      
,,ways ,,to ,,cook ,,smelts    ,,xxxv4  
,,fifty-,,five ,,ways ,,to ,,cook       
,,soles   ,,xxxvi4 ,,twenty-,,five      
,,ways ,,to ,,cook ,,sturgeon  ,,xxxvii4
 ,,fifty ,,ways ,,to ,,cook ,,trout     
,,xxxviii4 ,,fifteen ,,ways ,,to ,,cook 
,,turbot   ,,xxxix4 ,,five ,,ways ,,to  
,,cook ,,weakfish      ,,xl4 ,,four     
,,ways ,,to ,,cook ,,whitebait          
,,xli4 ,,twenty-,,five ,,ways ,,to      
,,cook ,,whitefish    ,,xlii4 ,,eight   
,,ways ,,to ,,cook ,,whiting   ,,xliii4 
,,one ,,hundred ,,miscellaneous         
,,recipes    ,,xliv4 ,,back ,,talk      
,,xlv4 ,,additional ,,recipes           
,,index     ,page #a ,,how ,,to ,,cook  
,,fish         99       99       99     
99       99  ,,the ,,catching ,,of      
,,unshelled ,,fish  ,first catch your   
hare1 the old cookery books used to say1
 and hence it is proper1 in a treatise  
devoted entirely to the cooking of      
,unshelled ,fish1 to pay passing        
attention to the ,catching1 or what the 

,head of the ,house terms the ,masculine
 ,division of the ,subject4 ,as it is   
evident that the catching must1 in every
 case precede the cooking--but not too  
far--the preface is the place to begin4 
,shell-fish are1 comparatively1 slow of 
movement1 without guile1 pitifully      
trusting1 and very easily caught4       
,observe the difference between the     
chunk of mutton and four feet of string 
with which one goes crabbing1 and the   
complicated hooks1 rods1 flies1 and     
reels devoted to the capture of         
unshelled fish4  ,an unshelled fish is  
lively and elusive past the power of    
words to portray1 and in this1          
undoubtedly1 lies its desirability4     
,people will travel for two nights and a
 day to some spot ,page #b where all    
unshelled fish has once been seen1      
taking #ei4ii worth of fishing tackle1  
marked down from #fj4jj for to-day only1
 rent a canoe1 hire a guide at more than
 human life is worth in courts of law1  
and work with dogged patience from gray 

dawn till sunset4 ,and for what8 ,for   
one small bass which could have been    
bought at any trustworthy market for    
sixty-five cents1 or1 possibly1 some    
poor little kitten-fish-offspring of a  
catfish--whose mother's milk is not yet 
dry upon its lips4  ,other fish who have
 just been weaned and are beginning to  
notice solid food will repeatedly take a
 hook too large to swallow1 and be      
dragged into the boat1 literally1 by the
 skin of the teeth4 ,note the cheerful  
little sunfish1 four inches long1 which 
is caught first on one side of the boat 
and then on the other1 by the patient   
fisherman angling off a rocky1 weedy    
point for bass4  ,but1 as ,grover       
,cleveland said3 ,he is no true         
fisherman who is willing to fish only   
when fish are biting4 ,the real angler  
will sit all day in a boat in a pouring 
rain1 eagerly watching the point of the 
rod1 which never for an instant swerves 
a half inch from the horizontal4 ,the   
real angler will troll for miles with a 

hand line and a spinner1 winding in the 
thirty-five dripping feet of ,page #c   
the lure every ten minutes1 to remove a 
weed1 or to see if she's still          
a-spinnin'4 ,vainly he hopes for the    
muskellunge who has just gone somewhere 
else1 but1 by the same token1 the       
sure-enough angler is ready to go out   
next morning1 rain or shine1 at sunrise4
  ,it is a habit of ,unshelled ,fish to 
be in other places1 or1 possibly1 at    
your place1 but at another time4 ,the   
guide can never understand what is      
wrong4 ,five days ago1 he himself caught
 more bass than he could carry home1 at 
that identical rocky point4 ,a man from 
,la ,porte1 ,indiana1 whom he took out  
the week before1 landed a thirty-eight  
pound muskie in trolling through that   
same narrow channel4 ,in the forty years
 that the guide has lived in the place1 
man and boy1 he has never known the     
fishing to be as poor as it is now4     
,why1 even ol' ,pop ,somers has ceased  
to fish6  ,but the real angler          

continues1 regardless of the local sage4
 ,he who has heard the line sing        
suddenly out of his reel1 and1 after a  
hard-fought hour1 scooped a six-pound   
black bass into the landing net1 weary1 
but still game1 is not dismayed by bad  
luck4 ,he who can cast a fly a hundred  
feet or more finds pleasure in that1 if 
not in fishing4 ,whoever has taken in a 
muskellunge of any size will ever after 
troll patiently1 even through masses of 
weed4 ,page #d ,whoever has leaned over 
the side of a sailboat1 peering down    
into the green1 crystalline waters of   
the ,gulf1 and seen1 twenty feet down1  
the shimmering sides of a fifteen-pound 
red grouper1 firmly hooked and coming1  
will never turn over sleepily1 for a    
last nap1 when his door is almost broken
 in at #e ,a4,m4  ,and1 fish or no fish1
 there are compensations4 ,into a day of
 heart-breaking and soul-sickening toil1
 when all the world goes wrong1 must    
sometimes come the vision of a wooded   
shore1 with tiny dark wavelets singing  

softly on the rocks and a robin piping  
cheerily on the topmost bough of a      
maple4 ,tired eyes look past the musty  
ledger and the letter files to a tiny   
sapphire lake1 set in hills1 with the   
late afternoon light streaming in glory 
from the far mountains beyond4  ,it may 
be cold up ,north1 but down in the ,gulf
 they are fishing--scudding among the   
,florida ,keys in a little white        
sailboat1 landing for lunch on a strand 
as snowy as the northern streets1 where 
the shimmering distances of white sand  
are paved with shell and pearl1 and the 
tide thrums out its old song under the  
palms4 ,and fish8 ,two-hundred and fifty
 pounds is the average day's catch for a
 small sailboat cruising among the      
,florida ,keys4  ,yet1 when all is said 
and done1 the catching of fish is a     
matter of luck--a gambler's chance1     
,page #e if you will have it so4 ,the   
cooking1 in unskilled hands1 is also a  
lottery1 but1 by following the appended 
recipes1 becomes an art to which        

scientific principles have been         
faithfully applied4  ,having caught your
 fish1 you may cook him in a thousand   
ways1 but it is doubtful whether1 even  
with the finest sauce1 a pompano will   
taste half as good as the infantile     
muskellunge1 several pounds under the   
legal weight1 fried unskilfully in pork 
fat by a horny-handed woodsman1 kneeling
 before an open fire1 eighteen minutes  
after you had given up all hope of      
having fish for dinner1 and had resigned
 yourself to the dubious prospect of    
salt pork1 eggs1 and coffee which any   
self-respecting coffee-mill would fail  
to recognize4  ,all of which is         
respectfully submitted by    ,o4,g4     
,page #f ,,fish ,,in ,,season           
,bass--,all the year4 ,blackfish--,april
 #a to ,november #a4 ,bluefish--,may #a 
to ,november #a4 ,butterfish--,october  
#a to ,may #a4 ,carp--,july #ae to      
,november #a4 ,codfish--,all the year4  
,eels--,all the year4 ,flounder--,all   
the year4 ,haddock--,all the year4      

,halibut--,all the year4                
,herring--,october #a to ,may #a4       
,kingfish--,may #a to ,november #a4     
,mackerel--,april #a to ,october #a4    
,mullet--,june #a to ,november #a4      
,perch--,september #a to ,june #a4      
,pickerel--,june #a to ,january #a4     
,pike--,june #a to ,january #a4         
,pompano--,may #a to ,august #a and     
,november #ae to ,january #a4 ,red      
,snapper--,october #a to ,april #a4     
,salmon--,all the year4 ,salmon         
,trout--,october #a to ,april #a4       
,shad--,january #a to ,june #a4         
,sheepshead--,june #ae to ,november #ae4
 ,page #g ,skate--,september #a to ,july
 #a4 ,smelts--,august #ae to ,april #ae4
 ,sole--,november #a to ,may #a4        
,sturgeon--,june #a to ,october #ae4    
,trout--,april #a to ,september #a4     
,turbot--,january #a to ,july #ae4      
,weakfish--,may #ae to ,october #ae4    
,whitebait--,may #a to ,april #a4       
,whitefish--,november #a to ,march #a4  
,salt1 smoked1 and canned fish are never

 out of season4     ,page #h ,,eleven   
,,court ,,bouillons  ,i  ,put into the  
bottom of the fish-kettle a thick layer 
of sliced carrots and onion1 and a      
sliced lemon4 ,season with parsley1     
thyme1 a bay-leaf1 half a dozen whole   
peppers1 and three or four whole cloves4
 ,lay the fish on top of this and cover 
with equal parts of cold water and white
 wine1 or with water and a little       
lemon-juice or vinegar4 ,put the kettle 
over the fire and let it heat slowly4   
,the fish must always be put into it    
while cold and after boiling allowed to 
cool in the water4  ,,ii  ,cut fine a   
stalk of celery1 a carrot1 an onion1 and
 a small sweet pepper4 ,fry in butter1  
and add eight cupfuls of water1 one     
cupful of vinegar1 and the trimmings of 
fish4 ,season with salt and pepper1 add 
half a bay-leaf1 four cloves1 and two   
sprigs of parsley4 ,boil for ten minutes
 and let cool thoroughly before cooking 
the fish in it4  ,page #i ,,iii  ,one   
pint of water1 one quart of white wine1 

one tablespoonful of butter1 a bunch of 
parsley1 four young onions1 a clove of  
garlic1 a bunch of thyme1 a bay-leaf1 a 
carrot1 and a blade of mace4 ,bring to  
the boil and let cool thoroughly before 
cooking the fish in it4  ,,iv  ,fry a   
large onion in two tablespoonfuls of    
butter4 ,add half a can of tomatoes1    
salt1 pepper1 allspice1 and minced      
parsley to season1 and half a cupful of 
tomato catsup4 ,add also one cupful of  
sliced carrot and sufficient water to   
cover the fish4  ,v  ,one onion1 two    
bay-leaves1 four whole cloves1 a stalk  
of celery1 two sprigs of parsley and    
three quarts of cold water4 ,add any    
trimmings of fish at hand1 simmer for   
two hours1 season with salt and pepper1 
and strain4 ,cool before using4  ,,vi   
,chop fine one onion1 one stalk of      
celery1 and two or three sprigs of      
parsley4 ,fry in butter1 add two        
tablespoonfuls of salt1 six             
pepper-corns1 a bay-leaf1 three cloves1 
two quarts of ,page #aj boiling water1  

and two cupfuls of vinegar or sour wine4
 ,boil for fifteen minutes1 strain1 and 
cool4 ,rub the fish with salt and       
lemon-juice before cooking4  ,,vii      
,chop fine a large onion and a carrot4  
,add three bay-leaves1 a few sprigs of  
parsley1 a pinch of powdered thyme1 and 
three tablespoonfuls of tarragon        
vinegar4 ,add enough water to cover the 
fish4 ,the vinegar may be omitted and   
equal parts of water and white wine used
 for liquid4  ,,viii  ,chop fine a      
quarter of a pound of bacon and an      
onion4 ,fry1 add a can of tomatoes1 a   
chopped clove of garlic1 and cayenne1   
salt1 and pepper to season4 ,add        
sufficient boiling water and cook for   
fifteen minutes4 ,cool before putting in
 the fish4  ,,ix  ,half a carrot1 half  
an onion1 two cloves1 three sprigs of   
parsley1 three pepper-corns1 two        
tablespoonfuls of lemon-juice or        
vinegar1 a teaspoonful of salt1 a blade 
of mace1 half a bay-leaf1 half a        
teaspoonful of paprika1 a dash of celery

 salt1 and two quarts of cold water4    
,bring to the boil and cool before      
using4  ,page #aa ,x  ,fry an onion in  
butter4 ,add half a teaspoonful of beef 
extract1 a pinch of celery seed1 a few  
drops of ,worcestershire1 a             
tablespoonful of tomato catsup1 half a  
cupful of vinegar1 and salt and pepper  
to season4 ,add two quarts of cold      
water1 bring to the boil1 and cool      
before using4  ,,xi  ,four quarts of    
water1 one onion1 one slice of carrot1  
two tablespoonfuls of salt1 one         
tablespoonful of pepper1 two cloves1 one
 tablespoonful of vinegar1 the juice of 
half a lemon1 and a bouquet of sweet    
herbs4 ,boil for an hour before putting 
in the fish4     ,page #ac ,,one        
,,hundred ,,simple ,,fish ,,sauces      
,,admiral ,,sauce  ,add two pounded     
anchovies1 four chopped shallots1 a     
teaspoonful of chopped capers1 and a    
little grated lemon-peel to one cupful  
of ,drawn-,butter ,sauce4 ,reheat1      
season with salt and pepper and         

lemon-juice4 ,serve hot4  ,,albert      
,,sauce  ,boil three chopped shallots   
with a tablespoonful of butter and      
one-fourth cupful of vinegar4 ,add one  
cupful of freshly grated horseradish1   
half a cupful of white stock and one    
cupful of ,veloute ,sauce4 ,boil until  
thick1 rub through a sieve1 reheat1 add 
the yolks of three eggs beaten with a   
cupful of cream1 two tablespoonfuls of  
butter in small bits1 and a little      
minced parsley4  ,,allemande ,,sauce--,i
  ,put two cupfuls of white stock into a
 saucepan with half a dozen mushrooms1  
chopped fine1 a two-inch strip of       
lemon-peel1 salt and ,page #ad pepper to
 season1 and a teaspoonful of minced    
parsley4 ,simmer for an hour and strain4
 ,thicken with a teaspoonful of flour1  
rubbed smooth in a little cold stock or 
water1 take from the fire1 and add the  
yolks of three eggs beaten with the     
juice of half a lemon4 ,reheat1 but do  
not boil4 ,take from the fire and add a 
tablespoonful of butter4  ,,allemande   

,,sauce--,,ii  ,cook together two       
tablespoonfuls of butter and three of   
flour4 ,add two cupfuls of white stock  
and cook until thick1 stirring          
constantly4 ,beat the yolks of three    
eggs and add the sauce gradually to the 
eggs1 beating constantly4 ,strain1 add  
the juice of half a lemon and a         
tablespoonful of butter4 ,serve hot4    
,,anchovy ,,butter  ,soak1 bone1 dry1   
and pound eight salted anchovies4 ,add  
twice their bulk of fresh butter1 mix   
thoroughly1 press forcibly through a    
fine sieve1 add a little more butter and
 the juice of a lemon4 ,make into small 
pats and keep in a cold place4          
,,anchovy ,,butter ,,sauce  ,prepare a  
pint of ,brown ,sauce according to      
directions elsewhere ,page #ae given and
 season with melted butter1 lemon-juice1
 and anchovy essence4  ,,anchovy        
,,sauce--,i  ,stir two tablespoonfuls of
 anchovy essence into one cupful of     
melted butter4 ,season with cayenne and 
powdered mace4  ,,anchovy ,,sauce--,,ii 

,pound three anchovies smooth with three
 tablespoonfuls of butter1 add two      
teaspoonfuls of vinegar and a quarter of
 a cupful of water4 ,bring to the boil  
and thicken with a tablespoonful of     
flour rubbed smooth in a little cold    
water4 ,strain through a sieve and serve
 hot4  ,,anchovy ,,sauce--,,iii  ,add a 
tablespoonful of anchovy paste to a     
cupful of ,drawn-,butter ,sauce and     
season with lemon-juice and paprika4    
,,aurora ,,sauce  ,add one half cupful  
of mushroom liquor to one cupful of     
,bchamel ,sauce4 ,add also three        
tablespoonfuls of stewed and strained   
tomatoes1 and one tablespoonful of      
butter4 ,reheat1 add a few cooked       
mushrooms cut into dice1 and serve4     
,page #af ,,avignonnaise ,,sauce  ,chop 
together four shallots and two beans of 
garlic4 ,fry in olive-oil1 add two      
cupfuls of ,bchamel ,sauce1 bring to the
 boil1 add the yolks of three eggs1 two 
tablespoonfuls of grated ,parmesan      
cheese1 and a little minced parsley4    

,heat1 but do not boil1 and use as soon 
as it thickens4  ,,bearnaise ,,sauce--,i
  ,bring to the boil two tablespoonfuls 
each of vinegar and water4 ,simmer in it
 for ten minutes a slice of onion4 ,take
 out the onion and add the yolks of     
three eggs beaten very light4 ,take from
 the fire1 add salt and pepper to       
season1 and four tablespoonfuls of      
butter beaten to a cream4 ,the butter   
should be added in small bits4          
,,bearnaise ,,sauce--,,ii  ,beat the    
yolks of five eggs1 add a pinch of salt 
and one tablespoonful of butter4 ,heat  
in a double-boiler until it begins to   
thicken1 then take from the fire and add
 two more tablespoonfuls of butter4     
,season with minced fine herbs and      
parsley and add a teaspoonful of        
tarragon vinegar4  ,,bearnaise          
,,sauce--,,iii  ,beat the yolks of two  
eggs very light ,page #ag and put into a
 double-boiler4 ,add gradually three    
tablespoonfuls of olive-oil1 then the   
same quantity of boiling water1 then one

 tablespoonful of lemon-juice4 ,season  
with salt and cayenne and serve         
immediately4  ,,quick ,,bearnaise       
,,sauce  ,beat the yolks of four eggs   
with four tablespoonfuls of oil and four
 of water4 ,add a cupful of boiling     
water and cook slowly until thick and   
smooth4 ,take from the fire1 and add    
minced onion1 capers1 olives1 pickles1  
and parsley and a little tarragon       
vinegar4  ,b,,chamel ,,sauce  ,cook     
together two tablespoonfuls each of     
butter and flour1 add two cupfuls of    
white stock and cook until thick1       
stirring constantly4 ,season with salt1 
pepper1 and grated nutmeg4  ,,bombay    
,,sauce  ,season ,drawn-,butter ,sauce  
highly with chopped pickle1 curry       
powder1 and tarragon vinegar4           
,,bordelaise ,,sauce  ,fry in butter a  
tablespoonful of chopped shallots and   
two minced beans of garlic4 ,add ,page  
#ah half a cupful of ,claret1 a pinch of
 red pepper1 and a pint of ,espagnole   
,sauce4 ,boil until thick1 take from the

 fire and add lemon-juice and minced    
parsley to season4 ,add also a quarter  
of a pound of beef marrow cut in small  
pieces and parboiled in salted water4   
,serve at once4  ,,white ,,bordelaise   
,,sauce  ,fry a tablespoonful of chopped
 onions in butter1 add a wineglassful of
 white wine and a cupful of ,veloute    
,sauce4 ,season to taste1 boil for five 
minutes1 take from the fire1 add one    
tablespoonful each of minced parsley1   
lemon-juice1 and butter4  ,,brown       
,,sauce--,i  ,brown two tablespoonfuls  
of flour in butter4 ,add two cupfuls of 
milk or cream and cook until thick1     
stirring constantly4  ,,brown           
,,sauce--,,ii  ,fry in pork fat two     
slices of onion1 a slice of carrot1 a   
bay-leaf1 and a sprig of parsley4 ,add a
 heaping teaspoonful of flour and1 when 
brown1 a cupful of stock4 ,cook until   
thick1 stirring constantly4 ,take from  
the fire1 strain1 add the juice of half 
a lemon1 and salt and pepper to season4 
,page #ai ,,brown ,,butter ,,sauce      

,melt butter in a frying-pan and cook   
until brown1 taking care not to burn4   
,take from the fire and add lemon-juice 
or vinegar and salt and pepper to taste4
 ,serve hot4  ,,butter ,,sauce  ,mix    
chopped hard-boiled eggs with a liberal 
amount of melted butter4 ,season with   
salt1 pepper1 and minced parsley4       
,,caper ,,sauce--,i  ,add half a cupful 
of capers to two cupfuls of             
,drawn-,butter ,sauce4  ,,caper         
,,sauce--,,ii  ,prepare a pint of       
,drawn-,butter ,sauce and add to it two 
tablespoonfuls of capers1 a             
tablespoonful of anchovy essence1 and   
salt and pepper to season4  ,,claret    
,,sauce  ,reheat one cupful of ,brown   
,sauce1 season with grated onion1 add   
half a cupful of ,claret1 bring to the  
boil1 and serve4  ,,colbert ,,sauce     
,put into a saucepan one cupful of      
,espagnole ,page #bj ,sauce1 two        
tablespoonfuls of beef extract1 the     
juice of a lemon1 red and white pepper  
and minced parsley to season1 and half a

 cupful of butter in small bits4 ,heat1 
but do not boil1 and serve at once4     
,,cream ,,sauce  ,cook together one     
tablespoonful of butter and two of      
flour4 ,add two cupfuls of cream or milk
 and cook until thick1 stirring         
constantly ,season with salt and pepper4
  ,,cucumber ,,sauce--,i  ,chop two     
cucumbers1 drain1 and add one           
tablespoonful of grated onion and half  
of a minced bean of garlic4 ,season with
 salt1 pepper1 and vinegar1 and add     
enough olive-oil to make a smooth paste4
 ,serve immediately4  ,,cucumber        
,,sauce--,,ii  ,grate four large        
cucumbers and drain4 ,season the pulp   
with salt1 pepper1 grated onion1 and    
tarragon vinegar4 ,add enough whipped   
cream to make a smooth mixture and serve
 at once4  ,,cucumber ,,sauce--,,iii    
,chop a cucumber finely1 season with    
salt1 ,page #ba pepper1 and vinegar and 
add it to ,hollandaise ,sauce4  ,,curry 
,,sauce  ,fry a tablespoonful of chopped
 onion in butter and add a tablespoonful

 of flour mixed with a teaspoonful of   
curry powder4 ,mix thoroughly1 add one  
cupful of cold water1 and cook until    
thick1 stirring constantly4 ,take from  
the fire1 season with salt and onion    
juice1 and serve hot4  ,,drawn-,,butter 
,,sauce  ,cook to a smooth paste two    
tablespoonfuls of butter and two of     
flour4 ,add two cupfuls of cold water   
and cook until thick1 stirring          
constantly4 ,season with salt and       
pepper4  ,,dutch ,,sauce  ,cook together
 two tablespoonfuls each of butter and  
flour1 add one cupful of white stock1   
and cook until thick1 stirring          
constantly4 ,season with salt and       
pepper1 take from the fire and add the  
yolks of three eggs beaten with half a  
cupful of cream4 ,cook in a             
double-boiler for three minutes1 take   
from the fire1 add a tablespoonful of   
lemon-juice and strain4  ,page #bb      
,,duxelles ,,sauce--,i  ,cook in butter 
one cupful of chopped mushrooms2 and one
 tablespoonful each of minced onion and 

parsley4 ,add to one pint of ,spanish   
,sauce and serve4  ,,duxelles           
,,sauce--,,ii  ,prepare a pint of       
,veloute ,sauce1 add a wineglassful of  
white wine and two tablespoonfuls of    
beef extract4 ,boil for five minutes1   
add two tablespoonfuls each of chopped  
mushrooms and cooked beef tongue or ham4
 ,add a little minced parsley1 reheat1  
and serve4  ,,egg ,,sauce--,i  ,add one 
half cupful of sliced or chopped        
hard-boiled eggs to two cupfuls of      
,drawn-,butter ,sauce4  ,,egg           
,,sauce--,,ii  ,prepare a ,cream ,sauce 
according to directions previously      
given1 and add the yolks of two raw     
eggs1 a tablespoonful of grated onion1 a
 hard-boiled egg1 chopped fine1 and a   
teaspoonful of minced parsley4          
,,espagnole ,,sauce  ,add a small       
bay-leaf1 a blade of mace1 and ,page #bc
 two cloves1 to two cupfuls of white    
stock4 ,simmer for fifteen minutes4     
,cook together two tablespoonfuls of    
butter and three of flour2 add the      

heated stock and cook until thick1      
stirring constantly4 ,add one           
tablespoonful each of chopped ham1      
onion1 celery1 carrot1 and parsley1 with
 salt and paprika to season4 ,simmer for
 an hour1 strain1 and serve very hot4   
,,fine ,,herb ,,sauce--,i  ,fry in      
butter one tablespoonful each of minced 
parsley and onion4 ,add to one pint of  
,white ,sauce and reheat4 ,season with  
salt and pepper1 and serve4  ,,fine     
,,herb ,,sauce--,,ii  ,prepare according
 to directions given for ,brown ,italian
 ,sauce1 using butter instead of oil and
 half a cupful of minced parsley instead
 of the thyme and bay-leaf4 ,season with
 grated nutmeg and add to either        
,spanish or ,veloute ,sauce4  ,,flemish 
,,sauce  ,prepare a cupful of           
,drawn-,butter ,sauce1 take from the    
fire1 add the yolks of two eggs         
well-beaten1 and pepper1 grated nutmeg1 
made mustard1 vinegar1 and minced       
parsley to season4 ,page #bd ,add       
gradually half a cupful of melted butter

 and serve4  ,,garlic ,,sauce  ,peel the
 garlic and boil for an hour1 changing  
the water four times4 ,drain1 chop1 and 
mix to a smooth paste with melted       
butter4 ,the flavour is mild and        
resembles almond4  ,,sauce  ,,la        
,,gasconne  ,chop together a            
tablespoonful of capers and a bean of   
garlic4 ,fry in olive-oil1 seasoning    
with pepper and grated nutmeg4 ,add a   
wineglassful of white wine1 a cupful of 
,veloute ,sauce1 a bay-leaf1 and a sprig
 of thyme4 ,boil for fifteen minutes1   
skim1 add another wineglassful of white 
wine1 strain1 and add the yolks of three
 eggs well beaten4 ,season with         
lemon-juice1 butter1 anchovy essence1   
and minced parsley4  ,,geneva ,,sauce   
,brown one tablespoonful of flour in    
butter1 add two cupfuls of thick stock  
and one cupful of red wine1 and cook    
until thick1 stirring constantly4 ,add  
two small onions chopped1 a bunch of    
sweet herbs1 two tablespoonfuls of      
chopped mushrooms1 and salt and pepper  

to ,page #be season4 ,simmer for half an
 hour1 add a wineglassful of ,madeira1  
strain1 and serve4  ,,gooseberry ,,sauce
  ,boil a pint of green gooseberries for
 ten minutes in water to cover4 ,drain1 
press through a sieve1 and mix with an  
equal quantity of ,white ,sauce4        
,,hessian ,,sauce  ,mix four            
tablespoonfuls of freshly grated        
horseradish with an equal quantity of   
fresh bread-crumbs1 a tablespoonful of  
sugar1 and a little salt and pepper4    
,mix to a smooth paste with sour cream  
and serve with baked fish4              
,,hollandaise ,,sauce--,i  ,beat half a 
cupful of butter to a cream and add     
gradually the yolks of two eggs well    
beaten4 ,then add the juice of half a   
lemon and pepper and salt to season4    
,place the bowl over boiling water and  
beat with an egg-beater until thick and 
smooth4 ,take from the fire and beat for
 a few moments4 ,be careful not to cook 
it too long4  ,,hollandaise             
,,sauce--,,ii  ,put a bay-leaf and a    

chopped onion in two tablespoonfuls of  
tarragon vinegar1 bring to the ,page #bf
 boiling point1 strain and cool4 ,cook  
together two tablespoonfuls of butter   
and one of flour1 add a half cupful of  
cold water1 and cook until thick1       
stirring constantly4 ,take from the fire
 and add the yolks of two eggs beaten   
with the vinegar4 ,reheat for a moment1 
seasoning with salt and pepper1 strain1 
and serve immediately4 ,lemon-juice may 
be used in place of the vinegar4        
,,horseradish ,,sauce--,i  ,add half a  
cupful of freshly grated horseradish to 
a cupful of ,drawn-,butter ,sauce4      
,season with lemon-juice and beat until 
smooth4  ,,horseradish ,,sauce--,,ii    
,prepare a ,cream ,sauce according to   
directions previously given1 and add    
three tablespoonfuls of freshly grated  
horseradish and half a cupful of melted 
butter4 ,serve with boiled fish4        
,,horseradish ,,sauce--,,iii  ,to one   
cupful of ,spanish ,sauce add two       
tablespoonfuls of prepared horseradish1 

two tablespoonfuls of bread-crumbs1 a   
teaspoonful of powdered sugar1 and salt1
 pepper1 and made mustard to season4    
,page #bg ,heat in a double-boiler1 and 
just before serving add one-half cupful 
of whipped or cold cream4 7,cow cream1  
not cosmetic47  ,,italian ,,sauce  ,fry 
in butter two tablespoonfuls of minced  
parsley and one tablespoonful of chopped
 mushrooms and shallots4 ,add two       
cupfuls of white wine and boil until    
reduced half4 ,add one cupful of        
,veloute ,sauce and one half cupful of  
stock4 ,boil until thick1 skim1 and     
serve4  ,,brown ,,italian ,,sauce  ,fry 
in olive-oil half a cupful of chopped   
mushrooms1 four chopped shallots1 a     
sprig of thyme1 and a bay-leaf4 ,add    
half a cupful of white wine and simmer  
until the liquid is reduced half4 ,take 
out the thyme and bay-leaf1 add a cupful
 of ,spanish ,sauce1 skim1 boil1 and    
serve4  ,,japanese ,,sauce  ,chop fine a
 shallot and two cloves of garlic4 ,add 
two tablespoonfuls each of walnut       

catsup1 soy1 and ,worcestershire sauce4 
,season highly with paprika1 add two    
cupfuls of tarragon vinegar1 and let    
stand for two weeks4 ,strain1 and serve 
with fish4  ,page #bh ,,jersey ,,sauce  
,brown four tablespoonfuls of flour in  
butter1 add two cupfuls of brown stock  
and cook until thick1 stirring          
constantly4 ,season with salt1 pepper1  
and ,worcestershire4  ,,lemon           
,,sauce--,i  ,melt half a cupful of     
butter and add to it the juice of a     
large lemon4 ,when very hot take from   
the fire and pour over the well-beaten  
yolks of two eggs4  ,,lemon             
,,sauce--,,ii  ,prepare a pint of       
,drawn-,butter ,sauce according to      
directions previously given1 season with
 salt1 pepper1 grated nutmeg1 and       
lemon-juice1 and add half a cupful of   
melted butter4  ,,livournaise ,,sauce   
,soak1 bone1 and pound to a pulp eight  
salted anchovies4 ,add the yolks of two 
eggs1 well beaten4 ,add slowly half a   
cupful of olive-oil and two             

tablespoonfuls of vinegar4 ,season with 
pepper1 grated nutmeg1 and minced       
parsley4 ,serve very cold4  ,,lobster   
,,sauce--,i  ,add half a cupful of      
chopped cooked lobster ,page #bi meat   
and the pounded coral to each cupful of 
,drawn-,butter ,sauce4 ,season with     
paprika1 butter1 and lemon-juice4       
,,lobster ,,sauce--,,ii  ,prepare a     
,hollandaise ,sauce and mix with        
finely-cut cooked lobster meat4 ,season 
with melted butter1 lemon-juice1        
tabasco1 and ,worcestershire4  ,,ma,,tre
 ,d',h,,tel ,,sauce  ,work into half a  
cupful of butter all the lemon-juice it 
will take and add a teaspoonful or more 
of minced parsley4 ,or1 melt the butter 
without burning1 take from the fire1 add
 the juice of half a lemon and a        
teaspoonful of minced parsley4          
,,mayonnaise  ,put into an earthen bowl 
the yolk of a fresh egg and a pinch of  
salt1 a dash of red pepper1 and half a  
teaspoonful of dry mustard4 ,place the  
bowl on ice or in ice-water4 ,pour one  

cupful of olive-oil into a small pitcher
 from which it will drop easily4 ,when  
the egg and seasoning are thoroughly    
mixed1 begin to add the oil1 using a    
silver teaspoon1 and rubbing rather than
 stirring4 ,add the oil until a clear   
spot is formed upon the egg1 and then   
mix ,page #cj until smooth4 ,only a few 
drops can be added at first1 but the    
quantity may be gradually increased4    
,the clear spot on the egg is an        
infallible test of the right quantity of
 oil4 ,if too much oil is added the     
dressing will curdle4 ,a few drops of   
lemon-juice and long beating will       
usually make it right again4 ,if this   
fails1 set the bowl directly on the ice 
in the refrigerator1 and let stand for  
half an hour4 ,if it is still curdled1  
begin again with the yolk of another egg
 and add the curdled mayonnaise by      
degrees to the new dressing4  ,when the 
mayonnaise is so thick that it is       
difficult to stir it1 add the juice of  
half a lemon1 if desired4  ,,milanaise  

,,sauce  ,melt two tablespoonfuls of    
butter1 add two chopped mushrooms and   
two boned and pounded anchovies4 ,add   
two tablespoonfuls of flour and cook    
until the flour is brown4 ,add one      
cupful of brown stock and one           
tablespoonful each of sherry and vinegar
 drained from capers4 ,cook until thick1
 stirring constantly1 seasoning with    
salt1 cayenne1 and made mustard4 ,simmer
 for twenty minutes1 strain1 add one    
tablespoonful of capers1 boil for five  
minutes1 and serve4  ,,mushroom ,,sauce 
,prepare a ,drawn-,butter ,sauce        
according to ,page #ca directions       
previously given and add to it one      
cupful of chopped cooked mushrooms4     
,,ni,,oise ,,sauce  ,rub through a fine 
sieve the yolks of three hard-boiled    
eggs4 ,put into a deep bowl1 with two   
raw yolks1 a tablespoonful of made      
mustard1 and salt and pepper to season4 
,add gradually half a cupful of         
olive-oil and a little vinegar1         
finishing with two tablespoonfuls of    

minced fine herbs4  ,,nonpareil ,,sauce 
,add chopped hard-boiled eggs and       
chopped cooked mushrooms to ,hollandaise
 ,sauce4  ,,normandy ,,sauce  ,add one  
tablespoonful of mushroom catsup to one 
pint of ,veloute ,sauce and cook for ten
 minutes4 ,add one fourth cupful of     
strong fish stock1 bring to the boil1   
take from the fire and add the yolks of 
two eggs beaten with the juice of half a
 lemon4 ,strain1 add a tablespoonful of 
butter1 and serve4  ,,olive ,,sauce     
,prepare according to directions given  
for ,jersey ,sauce1 adding half a dozen 
chopped olives instead of the           
,worcestershire4  ,page #cb ,,oyster    
,,sauce--,i  ,prepare a ,cream ,sauce   
according to directions previously      
given1 using the oyster liquor for part 
of the liquid4 ,add parboiled oysters   
cut fine1 and season with paprika and   
lemon-juice4  ,,oyster ,,sauce--,,ii    
,cook two dozen oysters in their liquor 
with a little water1 butter1 white and  
red pepper1 and grated nutmeg4 ,thicken 

with a tablespoonful each of butter and 
flour cooked together1 take from the    
fire1 add the yolks of two eggs well    
beaten1 the juice of a lemon1 and two   
tablespoonfuls of butter4 ,serve with   
boiled fish4  ,,parsley ,,sauce--,i     
,prepare a ,drawn-,butter ,sauce        
according to directions previously      
given1 add half a cupful of fine minced 
parsley1 and season with lemon-juice4   
,,parsley ,,sauce--,,ii  ,boil two large
 bunches of parsley in water to cover   
for five minutes4 ,strain the water1 and
 thicken with a tablespoonful each of   
butter and flour cooked together4       
,season with salt1 ,page #cc pepper1 and
 grated nutmeg1 take from the fire1 add 
the yolks of two eggs beaten with a     
little vinegar1 three tablespoonfuls of 
butter in small bits1 and a little      
minced parsley4  ,,parsley ,,and ,,lemon
 ,,sauce  ,squeeze the juice out of a   
lemon1 remove the seeds1 and chop the   
pulp fine with a bunch of parsley4 ,add 
a little of the grated peel4 ,cook      

together one tablespoonful each of      
butter and flour1 add the parsley and   
lemon and one and one half cupfuls of   
stock4 ,season with salt1 pepper1 and   
powdered mace1 and boil for ten minutes4
 ,take from the fire1 add the yolks of  
two eggs beaten with a little cold      
stock1 and serve4  ,,persillade ,,sauce 
,put into a bowl one fourth cupful of   
olive-oil with a tablespoonful of made  
mustard1 the juice of two lemons1 two   
tablespoonfuls of minced parsley1 and   
salt and pepper to season4 ,add a few   
drops of tarragon vinegar1 mix          
thoroughly1 and serve4  ,,piquant       
,,sauce--,i  ,cook together a           
teaspoonful of chopped onion1 a pinch of
 sugar1 a few drops of ,worcestershire  
sauce1 and one tablespoonful each ,page 
#cd of chopped capers and pickles1 with 
two tablespoonfuls of tarragon vinegar1 
and salt and cayenne to season4 ,prepare
 a ,spanish ,sauce and add the mixture  
to it4  ,,piquant ,,sauce--,,ii  ,mix   
together half a cupful of beef stock1   

two tablespoonfuls of tarragon vinegar1 
two tablespoonfuls of chopped pickle1   
one tablespoonful each of chopped onion1
 capers1 and parsley1 a teaspoonful each
 of sugar and salt1 and paprika to      
season4  ,,poor ,,man',s ,,sauce  ,brown
 a tablespoonful of flour in butter1 add
 two cupfuls of stock1 and cook until   
thick1 stirring constantly4 ,add two    
tablespoonfuls of tomato catsup and one 
of anchovy essence4 ,strain and serve4  
,,portuguese ,,sauce  ,put six          
tablespoonfuls of butter into a saucepan
 with the yolks of two eggs beaten with 
the juice of half a lemon4 ,season with 
salt and pepper and heat thoroughly but 
do not boil4 ,take from the fire1 stir  
until thick1 and serve immediately4     
,,poulette ,,sauce  ,simmer for ten     
minutes a pint of ,white ,page #ce      
,sauce1 seasoning with salt1 pepper1 and
 lemon-juice4 ,beat the yolks of three  
eggs light and pour the hot sauce over  
them slowly4 ,cook for two minutes in a 
double boiler1 and serve immediately4   

,,ravigote ,,sauce  ,put one cupful of  
stock into a saucepan with two          
tablespoonfuls of white wine and three  
tablespoonfuls of chopped chives and    
parsley4 ,season with salt and pepper   
and simmer for twenty minutes4 ,thicken 
with one tablespoonful each of butter   
and flour cooked together4 ,take from   
the fire1 add the juice of half a lemon1
 and serve4  ,,cold ,,ravigote ,,sauce  
,chop together a tablespoonful each of  
parsley1 chives1 chervil1 tarragon1 and 
shallot4 ,add to a stiff mayonnaise and 
tint green1 if desired1 with color      
paste4  ,,remoulade ,,sauce  ,mix two   
tablespoonfuls each of capers and minced
 anchovies1 add a tablespoonful of      
minced parsley1 a teaspoonful of dry    
mustard1 and salt and pepper to taste4  
,add one half bean of garlic1 chopped   
very fine1 and enough olive-oil to make 
a smooth paste4 ,add a few drops of     
vinegar and serve4  ,page #cf ,,royale  
,,sauce  ,cook together half a cupful of
 butter and the beaten yolks of three   

eggs until the yolks begin to thicken4  
,take from the fire and add by degrees  
two tablespoonfuls of tarragon vinegar1 
two tablespoonfuls of ,indian soy1 one  
finely chopped small pickle1 and cayenne
 and salt to season4 ,mix thoroughly and
 cool4 ,serve cold4  ,,sardine ,,sauce  
,add skinned1 boned1 and mashed sardines
 to ,mayonnaise4 ,beat until smooth and 
serve with cold fish4  ,,shad ,,roe     
,,sauce  ,boil1 drain1 skin1 and mash a 
shad roe4 ,season with salt1 pepper1    
grated onion1 and powdered mace4 ,add   
half a cupful of ,madeira and half a    
cupful or more of melted butter4 ,serve 
with shad or any other fish4  ,,shrimp  
,,sauce  ,add one cupful of chopped     
cooked shrimps to each pint of ,white   
,sauce4 ,season with lemon-juice1       
paprika1 and tabasco sauce4  ,,sicilian 
,,sauce  ,slice four onions1 fry brown  
and drain carefully4 ,page #cg ,put into
 a saucepan with two cupfuls of         
,espagnole ,sauce1 a wineglassful of    
sherry1 and a pinch of cayenne pepper4  

,reheat1 strain1 and serve4  ,,spanish  
,,sauce  ,prepare according to          
directions given for ,brown ,sauce1     
using one cupful of highly seasoned     
stock for liquid4  ,,supreme ,,sauce    
,prepare according to directions given  
for ,drawn-,butter ,sauce1 using chicken
 stock and a little cream for liquid4   
,take from the fire1 and add two        
tablespoonfuls of butter and the juice  
of half a lemon4  ,,tartar ,,sauce--,i  
,chop together capers1 olives1 parsley1 
and pickles4 ,add one half cupful of the
 mixture to a cupful of ,mayonnaise4    
,,tartar ,,sauce--,,ii  ,mix together   
one tablespoonful each of vinegar and   
,worcestershire sauce1 add a teaspoonful
 of lemon-juice and a pinch of salt4    
,brown half a cupful of butter and      
strain into the hot vinegar4 ,serve hot4
  ,page #ch ,,tartar ,,sauce--,,iii     
,prepare a cupful of ,drawn-,butter     
,sauce and add to it a teaspoonful each 
of made mustard1 grated onion1 and      
chopped pickle4 ,take from the fire1    

season with salt and cayenne1 add the   
beaten yolk of an egg1 and serve4       
,,tomato ,,sauce--,i  ,prepare according
 to directions given for ,drawn-,butter 
,sauce1 using tomato-juice or stewed and
 strained canned tomatoes for liquid4   
,,tomato ,,sauce--,,ii  ,chop together  
capers1 pickles1 onion1 and olives4     
,there should be half a cupful in all4  
,add one half cupful of stewed and      
strained tomatoes1 a teaspoonful each of
 made mustard and sugar1 and salt and   
cayenne to season highly4 ,serve very   
hot4  ,,tomato ,,sauce--,,iii  ,chop    
fine an onion and a clove of garlic4    
,fry in butter and add half a can of    
stewed and strained tomatoes4 ,thicken  
with butter and flour cooked together1  
season with salt and pepper and serve4  
,page #ci ,,brown ,,tomato ,,sauce  ,fry
 a tablespoonful of chopped onion in    
butter1 add one tablespoonful of flour  
and one half cupful each of stock and   
stewed and strained tomato4 ,cook until 
thick1 stirring constantly4 ,season with

 salt1 pepper1 and kitchen bouquet4     
,strain and serve4  ,,veloute ,,sauce   
,cook together three tablespoonfuls each
 of butter and flour1 add one cupful of 
white stock and one quarter cupful of   
cream4 ,cook until thick1 stirring      
constantly4 ,season with salt1 cayenne1 
grated nutmeg1 and minced parsley4      
,simmer for an hour1 strain1 and serve4 
,,venetienne ,,sauce--,i  ,cook together
 for five minutes two tablespoonfuls of 
tarragon vinegar1 six pepper-corns1 a   
tablespoonful of chopped ham1 six       
parsley roots1 a sprig of thyme and a   
bay-leaf4 ,strain1 and add to one cupful
 of ,veloute ,sauce4 ,reheat1 add a     
teaspoonful of minced parsley and serve4
  ,,venetienne ,,sauce--,,ii  ,add      
minced parsley1 tarragon vinegar1 ,page 
#dj grated nutmeg1 and a tablespoonful  
of butter to ,allemande ,sauce4         
,,vinaigrette ,,sauce  ,mix four        
tablespoonfuls of olive-oil with one    
tablespoonful of vinegar4 ,season with  
salt and paprika and add to it minced   

parsley1 pickle1 and capers4  ,,whipped 
,,cream ,,sauce  ,mix a teaspoonful of  
dry mustard with a tablespoonful of     
vinegar and two tablespoonfuls of       
freshly grated horseradish4 ,mix with   
one fourth cupful of ,mayonnaise1 and   
when smooth fold in carefully one cupful
 of whipped cream4 ,season with salt and
 red pepper and serve very cold with    
cold fish4  ,,white ,,sauce  ,cook      
together two tablespoonfuls each of     
butter and flour1 add one cupful of     
white stock and one half cupful of      
cream4 ,cook until thick1 stirring      
constantly4 ,season with salt and       
pepper4 ,one and one half cupfuls of    
milk may be used instead of the stock   
and cream4     ,page #da ,,ten ,,ways   
,,to ,,serve ,,anchovies  ,i  ,clean1   
bone1 and trim the fish4 ,arrange on a  
dish1 alternating with quarters of      
hard-boiled eggs4 ,moisten with         
olive-oil1 sprinkle with parsley1 and   
serve with toasted crackers4  ,,ii      
,split the anchovies1 wash in white     

wine1 and bone them4 ,make a paste with 
the yolks of eggs1 equal parts of minced
 cooked fish1 and bread-crumbs4 ,stuff  
the anchovies1 dip into batter1 and fry 
in deep fat4  ,,iii  ,pound the fish in 
a mortar1 seasoning with minced parsley1
 grated onion1 and cayenne4 ,serve on   
small circles of fried bread1 as a first
 course at dinner4  ,,iv  ,drain a      
bottle of anchovies and mash fine with  
enough butter to make a smooth paste4   
,season with lemon-juice and cayenne4   
,spread ,page #db on fingers of toast   
and lay a whole anchovy on each piece4  
,v  ,wash eight salted anchovies1 remove
 the skin and bones1 and soak in clear  
water for an hour4 ,drain and wipe dry4 
,arrange on lettuce leaves with sliced  
hard-boiled eggs and pour over a ,french
 dressing4  ,,vi  ,toast circles of     
bread1 spread with butter1 cover with   
chopped hard-boiled eggs1 make a hollow 
in the egg1 lay an anchovy upon it1 and 
set into a hot oven for five minutes4   
,,vii  ,toast thin circles of graham    

bread1 butter1 and cover each piece with
 anchovies4 ,sprinkle with lemon-juice  
and paprika and put into hot oven for   
five minutes4  ,,viii  ,clean and rinse 
the fish and dry on a cloth4 ,butter a  
small baking-dish1 put in a layer of    
cracker crumbs1 then a layer of         
anchovies1 then sugar and crumbs4       
,repeat until the dish is full1 having  
crumbs and butter on top4 ,beat the     
yolks of two eggs with half a cupful    
,page #dc of cream and a little sugar4  
,pour over the fish and bake in the     
oven4  ,,ix  ,use salted ,norwegian     
anchovies soaked for two hours in cold  
water4 ,split down the back1 bone and   
skin1 cut into strips1 and arrange on a 
platter4 ,mince separately parsley1     
capers1 boiled carrots1 beets1 and the  
whites and yolks of hard-boiled eggs4   
,arrange small piles of contrasting     
colors among the fish and pour over a   
,french dressing4  ,x  ,fry thin circles
 of bread1 put a pimola in the centre1  
and curl an anchovy around it4 ,fill the

 remaining space with chopped           
hard-boiled eggs and serve as a first   
course at dinner or luncheon4     ,page 
#de ,,forty-,,five ,,ways ,,to ,,cook   
,,bass  ,,baked ,,bass--,i  ,scale1     
wash1 and clean1 leaving the head       
intact4 ,make a stuffing of two cupfuls 
of bread-crumbs1 one cupful of butter1  
two eggs well beaten1 and enough cold   
water to make a smooth paste4 ,season   
with pepper1 salt1 grated lemon1 minced 
parsley1 thyme1 and marjoram4 ,split the
 fish1 stuff1 and sew up4 ,lay thin     
slices of salt pork over the fish and   
put into a baking-pan with a little     
boiling water seasoned with wine and    
tomato juice4 ,bake carefully1 basting  
frequently4 ,the gravy may be thickened 
and served with the fish4  ,,baked      
,,bass--,,ii  ,split the fish and stuff 
with seasoned mashed potatoes4 ,put a   
little boiling water and a tablespoonful
 of butter into the baking-pan1 and     
baste frequently while cooking4  ,,baked
 ,,bass--,,iii  ,rub the inside of the  

fish with salt1 sprinkle ,page #df the  
outside with pepper and salt1 cover with
 sliced onion and salt pork4 ,dredge    
with flour and put into the baking-pan  
with sufficient boiling water to keep   
from burning4 ,baste frequently while   
cooking1 remove the pork and onion1     
thicken the sauce with a tablespoonful  
each of butter and flour blended and    
mixed with a little tomato catsup4 ,pour
 the hot sauce over the fish and serve4 
,,baked ,,bass--,,iv  ,make a stuffing  
of one cupful of bread-crumbs1 one      
teaspoonful each of melted butter1      
,worcestershire sauce1 tomato catsup1   
minced parsley1 minced onion1 minced    
olives or pickles1 lemon-juice1 salt1   
black pepper1 and paprika to taste1 and 
sufficient cold water to moisten4 ,sew  
up the fish and bake as usual4 ,serve   
with ,tartar ,sauce4  ,,baked ,,bass    
,,with ,,white ,,wine  ,put a bass into 
a baking-dish with salt1 pepper and     
mushroom liquor to season1 and enough   
white wine to moisten4 ,cover with      

buttered paper and bake for fifteen     
minutes4 ,melt two tablespoonfuls of    
butter1 add three tablespoonfuls of     
flour1 and cook thoroughly4 ,add two    
cupfuls of white stock and cook until   
thick1 stirring constantly4 ,take from  
the fire ,page #dg and add the yolks of 
three eggs beaten with a little cold    
water1 and the juice of half a lemon4   
,add a tablespoonful of butter and the  
juice in the baking-pan4 ,pour over the 
bass and serve4  ,,baked ,,bass ,,with  
,,shrimp ,,sauce  ,marinate the cleaned 
fish for an hour in oil and vinegar4    
,put into a baking-pan with slices of   
salt pork underneath and on top and     
sufficient boiling water to keep from   
burning4 ,add a teaspoonful of butter to
 the water and baste two or three times 
during the hour of baking4 ,strain the  
gravy and set aside4 ,melt one          
tablespoonful of butter1 add one        
tablespoonful of flour and cook until   
brown4 ,add one cupful of the liquid    
left in the baking-pan1 making up the   

required quantity with boiling water if 
necessary4 ,cook until thick1 stirring  
constantly2 season with cayenne and     
lemon-juice1 and add half a can of      
shrimps chopped fine4 ,bring to the     
boil1 pour over the fish1 and serve4    
,,baked ,,and ,,stuffed ,,black ,,bass  
,mix together one cupful of             
bread-crumbs1 two small onions chopped1 
two eggs well beaten1 and cold water to 
moisten4 ,season with ,worcestershire1  
tabasco and minced parsley4 ,stuff a    
bass with this ,page #dh mixture1 rub   
with melted butter1 and bake with a     
little boiling water1 basting as        
required4  ,,baked ,,bass  ,,la         
,,newport  ,clean the fish1 gash the    
top1 season with salt and pepper1 and   
cover with thin slices of salt pork4    
,pour a little boiling water into the   
pan and bake slowly1 basting as         
required4 ,serve with the pork4 ,bacon  
may be used instead4  ,,baked ,,bass    
,,la ,,manhattan  ,butter a baking-dish1
 put in the cleansed fish1 rub with     

melted butter1 season with salt and     
pepper1 and cover with thin slices of   
bacon and bread crumbs4 ,add a little   
boiling water and bake in a very hot    
oven1 basting as required4  ,,baked     
,,bass ,,and ,,tomatoes  ,select one    
large black bass or two small ones2     
clean the head and let it remain on the 
fish4 ,slice four tomatoes and cut in   
halves4 ,make a plain bread dressing2   
open the fish1 rub the inside lightly   
with salt and soft butter2 lay a thick  
layer of tomatoes in1 then a layer of   
the bread dressing1 alternating them    
until the fish is well stuffed2 then    
bind with a tape4 ,lard the fish with   
strips of salt pork4 ,lay in a          
baking-pan1 add one cupful of hot water 
,page #di and one tablespoonful of      
butter1 and bake1 basting often4 ,in    
fifteen minutes take the pan out of the 
oven and spread the fish with a layer of
 thinly sliced tomatoes1 seasoned with a
 sprinkling of salt1 some melted butter1
 and a light sprinkling of grated       

cheese4 ,bake until the tomatoes are    
done1 then carefully remove to a        
platter1 taking off the tape first4     
,garnish with parsley and serve4        
,,baked ,,black ,,bass  ,,la ,,babette  
,clean the fish1 salt it well1 and put  
into a baking-pan with a cupful of      
water4 ,put lumps of butter on top1 and 
season with salt1 pepper1 and minced    
parsley4 ,bake for an hour1 basting     
often4 ,add a wineglassful of ,sherry   
and a little catsup to the sauce        
remaining in the pan4 ,thicken with a   
teaspoonful of flour1 rubbed smooth with
 a little cold water4  ,,baked ,,fillets
 ,,of ,,bass  ,cut bass into small      
fillets1 sprinkle with salt and pepper1 
put into a shallow pan1 cover with      
buttered paper and bake for twelve      
minutes in a hot oven4 ,serve with a    
border of boiled rice and ,hollandaise  
,sauce4  ,,black ,,bass  ,,la           
,,montmorency  ,clean1 skin1 and bone a 
bass1 and cut into ,page #ej pieces4    
,butter a baking-dish1 put in the fish1 

season with salt1 pepper1 and white     
wine2 cover with buttered paper and set 
in the oven until the fish is partly    
cooked4 ,take out the fish and arrange  
in a baking-pan4 ,add to the remaining  
liquor a chopped onion1 half a dozen    
mushrooms1 and two sprigs of parsley    
finely chopped4 ,add a little stock and 
thicken with a teaspoonful of flour     
rubbed smooth in a little cold water4   
,pour this sauce over the fish1 lay a   
large mushroom on each piece1 cover with
 crumbs1 dot with butter1 and bake in   
the oven4 ,sprinkle with lemon-juice    
before serving4  ,,stuffed ,,sea-,,bass 
,clean the fish and cover it with a     
marinade of olive-oil and vinegar4 ,soak
 for an hour4 ,fill the fish with       
chopped salt pork and mushrooms1 put    
into a baking-pan with slices of salt   
pork underneath and on top1 and         
sufficient boiling water4 ,bake for     
forty minutes1 cover with slices of     
tomatoes and half of a sweet green      
pepper chopped fine4 ,dot with butter   

and bake for twenty minutes more4 ,take 
up the fish and rub the sauce through a 
colander4 ,stir in a tablespoonful of   
butter rolled in flour1 add one         
teaspoonful of sugar and two            
teaspoonfuls of grated onion4 ,dilute   
with boiling ,page #ea water if too     
thick1 bring to the boil1 pour over the 
fish1 and serve4  ,,bass  ,,la          
,,bordelaise  ,split a large sea-bass4  
,put into a baking-dish with a          
wineglassful of ,claret and salt and    
pepper to season4 ,sprinkle with chopped
 shallot1 cover with buttered paper1 and
 cook in a moderate oven for fifteen    
minutes4 ,lay the bass on a platter1 put
 the juice in a saucepan with half a    
teaspoonful of beef extract1 four       
chopped mushrooms1 and a bruised bean of
 garlic4 ,thicken with flour browned in 
butter1 bring to the boil1 pour over the
 fish1 and serve very hot4  ,,boiled    
,,bass  ,clean the fish1 put it into    
warm salted water and simmer for twenty 
minutes4  ,,boiled ,,sea-,,bass ,,with  

,,egg ,,sauce  ,boil the fish according 
to directions previously given4 ,melt   
one tablespoonful of butter1 add two    
tablespoonfuls of flour1 and cook       
thoroughly4 ,add two cupfuls of the     
water in which the fish was boiled1 and 
cook until thick1 stirring constantly4  
,season with salt1 pepper1 minced       
parsley1 and lemon-juice2 add three     
hard-boiled eggs ,page #eb coarsely     
chopped1 pour over the fish1 and serve4 
,,boiled ,,bass ,,with ,,mushrooms      
,boil a bass in water to cover1 adding  
to the water four tablespoonfuls of     
vinegar1 six pepper-corns1 and a little 
salt4 ,melt one tablespoonful of butter1
 add one tablespoonful of flour and cook
 thoroughly4 ,add one cupful or more of 
boiling water and cook until thick1     
stirring constantly4 ,add the juice of  
half a lemon1 half a can of mushrooms   
chopped fine1 and pepper and salt and   
minced parsley to season4 ,bring to the 
boil1 pour over the fish1 and serve4    
,,boiled ,,black ,,bass ,,with ,,cream  

,,sauce  ,clean the bass and sew it up  
in coarse cheese-cloth4 ,boil in enough 
water to cover1 adding half a cupful of 
vinegar1 a sliced onion1 six or eight   
whole peppers1 a blade of mace1 and salt
 to season4 ,take up the fish and reduce
 the liquid by rapid boiling4 ,strain   
and set aside4 ,melt one tablespoonful  
of butter1 add one tablespoonful of     
flour and cook thoroughly4 ,add a cupful
 of the strained liquid and cook until  
thick1 stirring constantly4 ,season to  
taste1 add half a cupful of cream1 bring
 to the boil1 pour over the fish1 and   
,page #ec garnish with sliced lemons4   
,,black ,,sea-,,bass  ,,la ,,poulette   
,prepare a ,poulette ,sauce and pour    
over a black sea bass boiled according  
to directions previously given4  ,,cold 
,,bass ,,with ,,tartar ,,sauce  ,boil   
the fish in court bouillon and drain4   
,chop fine parsley1 pickles1 olives1 and
 capers4 ,mix with a stiff ,mayonnaise  
and spread over the fish4 ,serve with a 
border of sliced cucumbers4  ,,broiled  

,,bass  ,clean the fish1 split it1 and  
cut each half into two or three pieces4 
,dip in oil or melted butter1 sprinkle  
with flour1 and broil carefully4        
,,broiled ,,black ,,bass  ,clean and    
split the fish1 remove the bone1 rub    
with melted butter or oil1 and broil    
carefully4 ,pour over a little melted   
butter1 and garnish with lemon and      
parsley4  ,,bass ,,stewed ,,with        
,,tomatoes  ,clean the fish1 remove the 
bones and cut ,page #ed into square     
pieces4 ,fry two sliced onions in       
olive-oil4 ,lay the fish upon it1 season
 with salt and pepper and pour over a   
can of tomatoes which have been rubbed  
through a sieve4 ,season with salt and  
pepper1 cover closely1 and cook for an  
hour4 ,serve in the same dish4  ,,fried 
,,bass ,,with ,,bacon  ,clean and cut up
 the fish1 season with pepper and salt1 
roll in flour1 and fry in hot lard4     
,serve with rashers of bacon fried      
separately4 ,garnish with parsley and   
lemon4  ,,fried ,,black ,,bass  ,scale1 

clean1 and cut up the fish1 season with 
salt and pepper1 dredge with flour1 and 
fry in deep fat4  ,,breaded ,,fillet    
,,of ,,bass  ,clean the fish and cut    
into convenient pieces4 ,season with    
salt and pepper1 dip in beaten egg1 then
 in crumbs1 and fry in deep fat4 ,serve 
very hot with ,tartar ,sauce4  ,,breaded
 ,,bass ,,with ,,bacon  ,clean the fish 
and cut into pieces4 ,season with pepper
 and salt1 roll in flour1 then in beaten
 egg1 then in bread-crumbs4 ,fry in deep
 fat and serve with a border of rashers 
of bacon fried ,page #ee separately4    
,garnish with parsley4  ,,boiled        
,,sea-,,bass ,,with ,,parsley ,,sauce   
,put two medium-sized cleaned sea-bass  
into a fish-kettle with a bunch of      
parsley4 ,cover with salted and         
acidulated water1 bring to the boil1    
simmer for half an hour1 drain1 garnish 
with lemon and parsley1 and serve with a
 parsley sauce4  ,,fried ,,sea-,,bass   
,,with ,,tartar ,,sauce  ,clean and wipe
 small sea-bass1 score the sides deeply1

 dip in milk1 roll in flour1 fry in deep
 fat1 drain1 sprinkle with salt1 and    
garnish with quartered lemons and fried 
parsley4 ,serve with ,tartar ,sauce4    
,,matelote ,,of ,,sea-,,bass  ,clean    
three pounds of sea-bass and cut in     
convenient pieces for serving4 ,put into
 a saucepan with a bunch of parsley1    
salt and pepper to season1 and a        
teaspoonful of sweet herbs4 ,add two    
onions1 sliced1 and two small cloves of 
garlic4 ,cover with equal parts of stock
 and ,claret and simmer slowly until the
 fish is done4 ,move the fish carefully 
to a serving-dish and strain the liquid 
into ,page #ef another saucepan4 ,brown 
two tablespoonfuls of flour in as much  
butter as is required to make a smooth  
paste1 add the liquid1 and cook until   
thick1 stirring constantly4 ,add to the 
sauce three tablespoonfuls of essence of
 anchovy and some mushrooms and small   
button onions fried brown in butter4    
,pour over the fish and serve4          
,,broiled ,,sea-,,bass  ,select a large 

fish1 clean1 and split4 ,season with    
salt and pepper1 rub with olive-oil1 and
 broil carefully4 ,serve with ,matre    
,d',htel ,sauce and garnish with lemon  
and parsley4  ,,sea-,,bass  ,,la ,,buena
 ,,vista  ,prepare and clean a large    
sea-bass4 ,cut a long1 deep incision    
lengthwise on each side4 ,place in a    
buttered baking-dish with a chopped     
onion1 a bunch of parsley1 a pinch of   
sweet herbs1 half a can of tomatoes and 
a small green pepper1 shredded4         
,sprinkle with salt and pepper1 add two 
cupfuls of stock and one cupful of ,port
 wine4 ,dot with butter and bake in a   
moderate oven for forty minutes1 basting
 freely4 ,take up the fish1 and strain  
the sauce4 ,melt a tablespoonful of     
butter1 brown in it a tablespoonful of  
flour1 add two cupfuls of well-seasoned 
beef stock and cook until ,page #eg     
thick1 stirring constantly4 ,combine    
these two sauces1 cover the fish with   
broiled tomatoes1 pour the sauce over1  
sprinkle with parsley and lemon-juice1  

and serve4  ,,boiled ,,sea-,,bass ,,with
 ,,melted ,,butter ,,sauce  ,boil the   
fish in acidulated water according to   
directions previously given4 ,drain1    
garnish with parsley1 and serve with a  
sauce made by melting half a cupful of  
butter with the juice of a lemon1 and   
seasoning with white pepper and a little
 grated nutmeg4  ,,sea-,,bass  ,,la     
,,francaise  ,clean and trim two large  
sea-bass4 ,put into a saucepan1 with    
salt and pepper to season1 three        
tablespoonfuls of butter1 two large     
onions1 sliced1 a bunch of parsley1 and 
enough ,claret to cover the fish4       
,simmer for forty minutes1 drain1 and   
place on a serving-dish4 ,take out the  
parsley and keep the liquid warm4 ,brown
 two tablespoonfuls of flour in two     
tablespoonfuls of butter1 add the onions
 and liquid and cook until thick1       
stirring constantly4 ,add stock or water
 if there is not enough liquid4 ,add a  
tablespoonful each of melted butter and 
minced parsley1 pour over the fish1 and 

serve4  ,page #eh ,,sea-,,bass ,,with   
,,black ,,butter  ,boil medium-sized    
sea-bass in salted and acidulated water1
 drain1 and marinate with salt1 pepper1 
and vinegar4 ,brown a cupful of butter  
in a saucepan1 skim1 pour the top part  
over the fish1 leaving the sediment in  
the pan1 garnish with fried parsley1 and
 serve4  ,,striped ,,bass ,,with ,,shad 
,,roe  ,clean a four-pound striped bass 
and soak the soft roes of four shad in  
cold water4 ,put the bass into a        
fish-kettle with an onion1 salt and     
pepper to season1 a small bunch of      
parsley1 a tablespoonful of butter1 two 
wineglassfuls of white wine1 and enough 
white stock to cover4 ,cover1 cook for  
half an hour or more1 basting as        
required1 and drain4 ,strain the liquid 
and add it to a tablespoonful each of   
butter and flour cooked together4 ,cook 
until it thickens1 stirring constantly4 
,add the juice of a lemon and two       
tablespoonfuls of butter4 ,cook the roes
 for five minutes in salted and         

acidulated water1 drain1 cut in two1 and
 arrange around the fish4 ,pour the     
sauce over1 sprinkle with minced        
parsley1 and serve4  ,,fillets ,,of     
,,striped ,,bass  ,,la ,,bordelaise     
,clean two striped bass and cut into    
fillets4 ,page #ei ,cover the trimmings 
with water1 add one cupful of white     
wine1 two cupfuls of white stock1 a     
sliced onion1 a bay-leaf1 a sprig of    
thyme1 a tablespoonful of butter1 and   
salt and pepper to season4 ,skin the    
fillets1 season with salt1 and marinate 
for half an hour in oil and lemon-juice4
 ,drain1 sprinkle with flour1 dip in egg
 yolks beaten smooth with a little      
melted butter1 then in crumbs4 ,broil   
carefully1 basting with melted butter as
 required4 ,fry a tablespoonful of      
chopped onion in two tablespoonfuls of  
flour and cook to a smooth paste4 ,add  
the liquid strained from the fish       
trimmings and cook until thick1 stirring
 constantly4 ,add half a cupful of      
stewed and strained tomato1 a           

tablespoonful of minced parsley1 and two
 tablespoonfuls of butter4 ,season with 
red pepper and lemon-juice1 pour over   
the fish1 and serve4  ,,fillets ,,of    
,,striped ,,bass  ,,la ,,manhattan      
,clean and trim a four-pound bass1 skin1
 remove the bones1 and chop very fine4  
,add four tablespoonfuls of butter1     
season with salt1 pepper1 and grated    
nutmeg1 and add enough cream to make a  
stiff paste4 ,shape into cutlets1 dip in
 egg and crumbs and fry in deep fat1 or 
saut in clarified butter4 ,drain4 and   
serve with ,tomato ,sauce4  ,page #fj   
,,striped ,,bass ,,with ,,caper ,,sauce 
,clean and trim a large striped bass1   
cut two incisions across the back1 tie  
in a circle1 and boil slowly in salted  
and acidulated water for forty minutes4 
,drain1 pour over a ,caper ,sauce1      
garnish with parsley1 and serve4        
,,striped ,,bass  ,,la ,,dauphine       
,clean and trim a striped bass4 ,put    
into a fish-kettle with salt1 pepper1 a 
bunch of parsley1 a pinch of sweet      

herbs1 a sliced onion1 two cupfuls of   
white wine1 two cupfuls of water1 and   
four tablespoonfuls of butter4 ,cook for
 forty minutes in a moderate oven1      
basting frequently4 ,drain the fish1    
strain the liquor1 and add enough white 
stock or oyster liquor to make the      
required quantity of sauce4 ,cook two   
tablespoonfuls of flour in one          
tablespoonful of butter1 add the liquid1
 and cook until thick1 stirring         
constantly4 ,add three egg yolks well   
beaten with four tablespoonfuls of      
butter1 a tablespoonful of anchovy      
essence1 the juice of half a lemon1 and 
a pinch of paprika4 ,bring to the       
boiling point1 pour over the fish1 and  
serve4 ,garnish with fried mushrooms4   
,,striped ,,bass  ,,la ,,cardinal       
,clean and trim a striped bass4 ,cook in
 a ,page #fa fish-kettle with two       
cupfuls of water1 one cupful of white   
wine1 four tablespoonfuls of butter1 a  
bunch of parsley1 an onion1 and a       
carrot1 sliced1 and salt and pepper to  

season4 ,simmer for forty minutes and   
drain4 ,add two cupfuls of white stock  
to the liquid1 strain1 and skim off the 
fat4 ,cook two tablespoonfuls of flour  
in a tablespoonful of butter1 add the   
strained liquid and cook until thick1   
stirring constantly4 ,take from the fire
 and add the yolks of four eggs1 beaten 
with the juice of a lemon1 four         
tablespoonfuls of melted butter1 and a  
pinch of paprika4 ,bring to the boil1   
then take from the fire1 add sufficient 
dried and pounded lobster coral to      
color1 pour over the fish1 and serve4   
,,striped ,,bass  ,,la ,,hollandaise    
,clean and trim a striped bass and      
simmer half an hour in salted and       
acidulated water to cover4 ,drain1      
garnish with parsley1 and serve with    
,hollandaise ,sauce4  ,,striped ,,bass  
,,la ,,commodore  ,clean and stuff a    
striped bass4 ,put into a fish-kettle   
with a bunch of parsley1 a cupful of    
mixed vegetables cut fine1 a cupful of  
white wine1 a cupful of oyster liquor1  

and enough water or stock to cover4     
,simmer for forty ,page #fb minutes and 
drain4 ,strain the gravy1 skim off the  
fat1 and set aside4 ,brown two          
tablespoonfuls of flour in one          
tablespoonful of butter1 add one cupful 
of stock and cook until very thick1     
stirring constantly4 ,add the strained  
sauce and reheat1 stirring until smooth4
 ,add a tablespoonful of anchovy        
essence1 four tablespoonfuls of butter1 
and lemon-juice to taste4 ,pour over the
 fish and serve4  ,,striped ,,bass      
,l',,americaine  ,cook together one     
tablespoonful each of butter and flour1 
add a pint of oysters1 with their       
liquor1 and the yolks of two eggs1 well 
beaten4 ,cook until thick1 stirring     
constantly4 ,prepare and trim a striped 
bass1 fill with the oyster mixture1     
season1 and sew up4 ,put into a         
fish-kettle with enough white wine and  
water1 in equal parts1 to cover4 ,add a 
sliced onion1 a bunch of parsley1 a     
little salt and pepper and a            

tablespoonful of butter4 ,simmer for an 
hour and drain4 ,strain the gravy and   
skim off the fat4 ,cook together two    
tablespoonfuls of flour and one of      
butter1 add the strained liquid and cook
 until thick1 stirring constantly4 ,take
 from the fire1 add the yolks of four   
eggs beaten with four tablespoonfuls of 
melted butter1 the juice of a lemon1 and
 a tablespoonful of minced parsley4     
,bring to the boil1 pour ,page #fc over 
the fish1 and serve4 ,garnish with fried
 oysters4  ,,striped ,,bass  ,,la       
,,marseilles  ,clean a large striped    
bass and divide into fillets4 ,put into 
a fish-boiler with three tablespoonfuls 
of butter1 two large onions1 sliced1 a  
bunch of parsley1 a bay-leaf1 salt and  
pepper to season1 and red wine and      
water1 in equal parts1 to cover4 ,simmer
 for an hour1 drain the fish1 take out  
the parsley1 strain the liquid1 and     
spread the cooked onions over the fish4 
,cook three tablespoonfuls of flour in  
two tablespoonfuls of butter1 add the   

strained liquid and cook until thick1   
stirring constantly4 ,take from the     
fire1 add the juice of a small lemon1 a 
tablespoonful of anchovy essence1 and   
two tablespoonfuls of butter4 ,when the 
butter is melted1 pour over the fish and
 serve4  ,,striped ,,bass  ,,la ,,conti 
,clean and trim a large striped bass4   
,put into a baking-pan with four        
tablespoonfuls of olive-oil1 a small    
onion1 chopped fine1 salt and pepper to 
season1 a bunch of parsley1 and two     
cupfuls each of white wine and white    
stock4 ,cover and cook for an hour in a 
moderate oven1 basting often4 ,drain the
 fish and remove the parsley4 ,strain   
the sauce4 ,brown ,page #fd two         
tablespoonfuls of flour in one of       
butter1 add the strained liquid1 and    
cook until thick1 stirring constantly4  
,add the juice of half a lemon and a    
tablespoonful of minced parsley4 ,pour  
over the fish and serve4     ,page #fe  
,,eight ,,ways ,,to ,,cook ,,blackfish  
,,blackfish  ,l',,americaine  ,draw two 

large blackfish1 trim1 and clean        
thoroughly4 ,put into a baking-dish with
 two chopped onions fried in butter4    
,add two cupfuls of cold water and half 
a cupful of ,port wine4 ,season with    
salt and pepper1 a pinch of powdered    
cloves1 mace1 allspice1 and thyme1 two  
bay-leaves1 a small bunch of parsley1   
and two leeks4 ,cover tightly and cook  
for an hour4 ,lift out the fish and     
strain the liquid4 ,thicken it with a   
tablespoonful of butter1 blended with an
 equal quantity of flour4 ,bring to the 
boil1 add two tablespoonfuls of butter1 
and minced parsley and lemon-juice to   
season4 ,pour over the fish and serve4  
,,blackfish ,,with ,,fine ,,herbs  ,put 
the cleaned fish into a baking-dish with
 chopped onions1 parsley and mushrooms4 
,gash the fish and fill the incisions   
with butter and chopped onion4 ,moisten 
with equal parts ,page #ff of white wine
 and stock1 cover with buttered paper1  
and cook in a moderate oven for half an 
hour1 basting frequently4 ,take out the 

fish1 strain the sauce1 and add stock to
 make the necessary quantity4 ,thicken  
with a tablespoonful of butter rolled in
 flour1 and pour over the fish4 ,cover  
with crumbs1 dot with butter1 and brown 
in the oven4 ,sprinkle with lemon-juice 
before serving4  ,,broiled ,,blackfish  
,,with ,,chilli ,,sauce  ,clean the     
fish1 season with salt and pepper1 rub  
with oil1 and broil slowly4 ,fry in     
butter a chopped shallot and two chilli 
peppers4 ,add two chopped tomatoes1 a   
wineglassful of ,catawba wine1 and a    
cupful of stock4 ,boil to the           
consistency of a thick sauce1 add two   
tablespoonfuls of butter and a little   
chopped parsley4 ,spread over the fish4 
,,matelote ,,of ,,blackfish  ,cover four
 pounds of cleaned blackfish with equal 
parts of ,claret and water4 ,add salt   
and pepper to season1 two small cloves  
of garlic1 two onions sliced1 and a     
bunch of parsley4 ,boil for half an hour
 and strain the liquid4 ,thicken it with
 two tablespoonfuls of butter blended   

with a little flour4 ,add two           
tablespoonfuls ,page #fg of butter1 a   
tablespoonful of anchovy paste1 and     
lemon-juice to season4 ,strain over the 
fish and garnish with fresh fried       
mushrooms and small white onions        
sprinkled with sugar and fried brown in 
clarified butter4  ,,stewed ,,blackfish 
,,la ,,newport  ,cook four pounds of    
blackfish in ,catawba wine and water to 
cover1 seasoning with parsley and onion1
 three cloves1 salt1 and half a dozen   
pepper-corns4 ,boil for half an hour1   
strain the sauce1 and thicken with two  
tablespoonfuls of flour browned in      
butter4 ,cook until thick1 add two      
tablespoonfuls of butter and the juice  
of half a lemon4 ,strain over the fish  
and surround with a border of baked     
tomatoes4  ,,baked ,,blackfish--,i  ,put
 two cleaned blackfish into a buttered  
baking-pan with one cupful of ,port wine
 and two cupfuls of water4 ,add salt1   
white and red pepper1 grated nutmeg1    
minced parsley1 and sweet herbs to      

season4 ,dot the fish with butter1 cover
 with buttered paper1 and bake for      
forty-five minutes1 basting as required4
 ,take out the fish1 strain the sauce1  
and put it into a saucepan with two     
cupfuls of stock4 ,thicken with two     
tablespoonfuls of butter ,page #fh      
blended with an equal quantity of flour1
 and boil for ten minutes4 ,skim1 add   
two tablespoonfuls each of butter and   
anchovy paste1 and lemon-juice to taste4
 ,reheat1 pour over the fish1 and serve4
  ,,baked ,,blackfish--,,ii  ,remove the
 skin and fins from a six-pound fish and
 place in a baking-pan4 ,cover with two 
cupfuls of bread-crumbs moistened with  
hot water1 and seasoned with butter1    
salt1 pepper1 sage1 summer savory1 and  
sweet marjoram4 ,bake for an hour and a 
half and serve with any preferred sauce4
  ,,blackfish ,,with ,,port ,,wine      
,,sauce  ,put two cleaned blackfish into
 a pan with one cupful of ,port wine1   
one cupful of water1 one cupful of white
 stock1 and salt1 pepper1 minced        

parsley1 and sweet herbs to season4     
,cover and simmer for forty minutes4    
,take out the fish1 add two cupfuls of  
stock to the sauce1 thicken with one    
tablespoonful of butter blended with two
 of flour1 and cook until of the proper 
consistency4 ,strain through a cloth1   
add two tablespoonfuls of butter1 and   
lemon-juice and red pepper to season4   
,pour over the fish and serve4     ,page
 #fi ,,twenty-,,six ,,ways ,,to ,,cook  
,,bluefish  ,,baked ,,bluefish          
,l',,italienne  ,score and scale the    
bluefish and put it into a buttered pan 
with three tablespoonfuls each of white 
wine and mushroom liquor1 a             
tablespoonful of chopped onion1 half a  
dozen chopped mushrooms and salt and    
pepper to season4 ,cover with buttered  
paper and bake for fifteen minutes4     
,take out the fish and add to the sauce 
half a teaspoonful of beef extract1     
dissolved in half a cupful of boiling   
water4 ,add a wineglassful of white wine
 and thicken with one tablespoonful each

 of butter and browned flour4 ,pour the 
sauce over the fish1 sprinkle with      
chopped parsley1 and serve4  ,,baked    
,,bluefish--,i  ,clean1 scrape1 and     
split the fish and take out the         
backbone4 ,gash the flesh and insert a  
thin slice of salt pork under the skin4 
,make a stuffing of one cupful of       
bread-crumbs1 two tablespoonfuls of     
chopped salt pork1 and salt1 ,page #gj  
minced parsley1 chopped onion1 red      
pepper1 kitchen bouquet1 and tomato     
catsup to season4 ,add one egg well     
beaten4 ,fill the fish and sew up4 ,lay 
on thin slices of salt pork and bake1   
basting frequently with the fat4        
,garnish with cress and lemon4  ,,baked 
,,bluefish--,,ii  ,clean a large        
bluefish1 put into a baking-pan1 pour   
over it a cupful of boiling salted      
water1 cover and bake for an hour1      
basting frequently4 ,put on a serving   
platter1 and thicken the sauce with     
browned flour1 seasoning with salt1     
pepper1 ,worcestershire and tomato      

catsup4 ,serve with a garnish of sliced 
lemon4  ,,baked ,,bluefish--,,iii  ,make
 a stuffing of bread-crumbs1 two        
tablespoonfuls of minced onion1 a       
teaspoonful of minced parsley1 three    
tablespoonfuls of butter1 one egg       
well-beaten1 and salt and pepper to     
season4 ,stuff the fish and tie         
securely4 ,bake in a pan with a cupful  
of hot water and a tablespoonful of     
butter1 basting frequently4 ,take out   
the fish1 boil up the sauce1 add a      
tablespoonful of catsup1 a tablespoonful
 of browned flour wet with four         
tablespoonfuls of cold water1 and the   
juice of a lemon4 ,cook until thick1 and
 strain4  ,page #ga ,,baked             
,,bluefish--,,iv  ,prepare a stuffing of
 crumbs1 grated onion1 beaten egg and   
capers4 ,stuff a large bluefish and sew 
up4 ,season with salt and pepper1 rub   
with butter1 and add sufficient boiling 
water4 ,bake1 baste frequently1 and     
serve with any preferred sauce4  ,,baked
 ,,bluefish--,v  ,make a stuffing of one

 cupful of bread-crumbs1 a tablespoonful
 of melted butter1 and salt and pepper  
to season4 ,fill the fish and sew       
firmly4 ,gash the fish and lay strips of
 pork in the gashes4 ,cover with crumbs1
 dot with butter and add sufficient     
boiling water to keep from burning4     
,bake for an hour1 basting frequently4  
,garnish with parsley and lemon and     
serve with tomato sauce4  ,,baked       
,,bluefish--,,vi  ,slit a large         
bluefish1 take out the bone1 put in a   
buttered baking-dish and season with    
salt and pepper4 ,fry a chopped onion in
 butter1 add half a dozen chopped       
mushrooms1 three tablespoonfuls of      
chopped cooked egg-plant1 and a         
teaspoonful of minced parsley4 ,add two 
cupfuls of stock1 and cook for fifteen  
minutes4 ,thicken with a tablespoonful  
or more of flour rubbed smooth in cold  
water1 ,page #gb and pour over the fish4
 ,sprinkle with crumbs1 dot with butter1
 and bake for an hour in a moderate     
oven4  ,,baked ,,bluefish ,,with ,,white

 ,,wine ,,sauce  ,put a cleaned bluefish
 into a buttered pan with salt1 pepper1 
minced parsley1 sweet herbs1 a sliced   
onion1 two cupfuls of white wine1 and   
one cupful of white stock4 ,cover with a
 buttered paper and cook for forty      
minutes1 basting as required4 ,take out 
the fish1 strain the sauce1 and thicken 
with a tablespoonful of flour cooked in 
butter4 ,boil for ten minutes1 add three
 tablespoonfuls of butter1 the juice of 
half a lemon and three egg yolks well   
beaten4 ,bring to the boil1 pour over   
the fish1 and serve4  ,,baked ,,bluefish
  ,,la ,,naples  ,prepare the fish      
according to directions given for ,baked
 ,bluefish--,,ii4 ,fry in butter for    
five minutes two tablespoonfuls each of 
chopped onion1 carrot1 and lean raw ham4
 ,add twelve pepper-corns1 two cloves1  
and a sprig of marjoram4 ,add two and   
one half tablespoonfuls of flour and    
cook until brown4 ,add gradually one    
cupful of brown stock and one and one   
fourth cupfuls of white wine4 ,cook     

until ,page #gc thick1 stirring         
constantly1 strain1 reheat1 pour over   
the fish1 sprinkle with minced parsley1 
and serve4  ,,boiled ,,bluefish         
,prepare according to directions given  
for ,boiled ,bass4  ,,broiled           
,,bluefish--,i  ,split the fish down the
 back and soak for half an hour in      
brine4 ,rinse in fresh water1 dry on a  
towel and broil on a buttered broiler4  
,serve on a hot platter with melted     
butter poured over1 and garnish with    
watercress and sliced lemon4  ,,broiled 
,,bluefish--,,ii  ,clean and split down 
the back1 season with salt and pepper1  
and broil according to directions       
previously given4 ,sprinkle with minced 
parsley and lemon-juice and pour over a 
little melted butter4 ,serve with a     
border of mashed potatoes4              
,,pan-,,broiled ,,bluefish  ,lay the    
fish flesh side down in a well greased1 
very hot pan4 ,turn with a              
pancake-turner4  ,page #gd ,,broiled    
,,bluefish ,,au ,,beurre-,,noir  ,broil 

a bluefish according to directions      
previously given4 ,mix together one     
tablespoonful each of vinegar and minced
 parsley1 one teaspoonful of            
lemon-juice1 and salt and pepper to     
season4 ,put two tablespoonfuls of      
butter into a frying-pan and when it    
browns add the other ingredients4 ,bring
 to the boil and pour it over the       
broiled fish4  ,,broiled ,,bluefish     
,,with ,,mustard ,,sauce  ,broil a      
bluefish according to directions        
previously given1 and sprinkle with     
lemon-juice4 ,pour over a ,cream ,sauce 
to which prepared mustard has been      
added4  ,,matelote ,,of ,,bluefish      
,prepare according to directions given  
for ,matelote of ,blackfish1 using white
 wine instead of ,claret4  ,,stuffed    
,,bluefish--,i  ,prepare according to   
directions given for ,stuffed           
,sea-,bass4  ,,stuffed ,,bluefish--,,ii 
,scrape1 clean1 and dry a large         
bluefish4 ,page #ge ,chop three onions  
fine and fry in butter4 ,add enough     

mashed potatoes to make the required    
quantity of stuffing1 and season with   
salt1 pepper1 minced parsley1 and melted
 butter4 ,fill the fish and sew up4 ,rub
 with melted butter1 put a little hot   
water into the pan1 and bake for thirty 
minutes1 basting as required4 ,garnish  
with lemon and parsley4  ,,escalloped   
,,bluefish  ,flake cold cooked bluefish 
and mix it with an equal quantity of    
mashed potatoes4 ,fill buttered shells1 
sprinkle with grated cheese1 cover with 
crumbs1 dot with butter1 and brown in   
the oven4  ,,fillets ,,of ,,bluefish    
,,la ,,duxelles  ,skin1 bone1 and fillet
 a bluefish4 ,season with salt and      
pepper1 and cook with melted butter and 
lemon-juice until firm4 ,take from the  
fire and cool4 ,prepare a ,duxelles     
,sauce1 boil down until thick1 and cook 
the fish with it4 ,dip in crumbs1 then  
in beaten egg1 then in crumbs1 and fry  
in deep fat4 ,serve with the diluted    
sauce poured around the fish4  ,,fillets
 ,,of ,,bluefish ,,with ,,anchovy       

,,sauce  ,prepare the fish according to 
directions ,page #gf given in the       
preceding recipe1 cooking with white    
wine as well as lemon-juice4 ,prepare a 
,cream ,sauce1 and add to it two        
tablespoonfuls each of butter and       
anchovy paste4 ,pour over the fish and  
serve4  ,,bluefish  ,l',,icarienne      
,scale and score a two-pound bluefish1  
and put in a buttered baking-dish with  
three tablespoonfuls each of mushroom   
liquor and white wine1 and salt and     
pepper to season4 ,cover with a buttered
 paper and bake for fifteen minutes4    
,take out the fish and add to the sauce 
three tablespoonfuls of stewed and      
strained tomatoes and one tablespoonful 
of chopped1 cooked1 smoked beef tongue4 
,bring to the boil1 pour over the fish1 
and serve4  ,,bluefish  ,,la            
,,venetienne  ,prepare according to     
directions for ,baked ,bluefish  la     
,italienne1 adding to it a chopped      
tomato and six whole mushrooms4         
,sprinkle with crumbs1 dot with butter1 

brown in the oven1 and sprinkle with    
minced parsley4  ,,fried ,,fillets ,,of 
,,bluefish  ,cut the fish into fillets  
and soak for half an hour in olive-oil  
and lemon-juice4 ,dip in crumbs1 then in
 beaten egg1 then in seasoned ,page #gg 
cracker crumbs1 and set into a cold     
place for an hour4 ,fry in deep fat and 
serve with ,tartar ,sauce4  ,,fried     
,,bluefish  ,clean the fish1 season with
 salt and pepper1 dredge with flour and 
fry in plenty of hot lard4 ,drain on    
brown paper and garnish with parsley4   
,,steamed ,,bluefish  ,season the fish  
with salt and pepper and pour over it a 
cupful of vinegar4 ,let stand for an    
hour1 pour off the vinegar1 and steam   
for twenty minutes4 ,serve with any     
preferred sauce4     ,page #gi ,,five   
,,ways ,,to ,,cook ,,butterfish  ,,fried
 ,,butterfish--,i  ,trim1 draw1 and     
clean the fish4 ,wipe dry1 dip in milk1 
roll in flour and fry in a frying-pan in
 plenty of clear hot fat4 ,drain on a   
cloth1 sprinkle with salt1 and garnish  

with lemon and parsley4  ,,fried        
,,butterfish--,,ii  ,clean1 wash and dry
 the fish1 rub with flour1 season with  
salt and pepper1 dip in beaten egg1 then
 in cracker dust or sifted bread-crumbs4
 ,fry in deep fat4  ,,fried             
,,butterfish--,,iii  ,clean and gash the
 fish1 roll in corn-meal and saut in hot
 salt pork fat4 ,serve with ,tartar     
,sauce4  ,,butterfish ,,with ,,fine     
,,herbs  ,prepare according to          
directions given for ,sole with ,fine   
,herbs4  ,page #hj ,,boiled ,,butterfish
  ,cover well-cleaned and lightly-gashed
 butterfish with boiling water1 season  
with one chopped onion1 parsley and     
thyme1 salt and pepper4 ,boil gently for
 about ten minutes if small4 ,take from 
the water1 and serve with scalded milk  
seasoned with butter1 pepper1 salt1 and 
minced parsley4     ,page #ha           
,,twenty-,,two ,,ways ,,to ,,cook ,,carp
  ,,baked ,,carp--,i  ,clean a carp and 
cover it with salted cold water and     
vinegar4 ,soak for an hour1 then drain  

and dry4 ,stuff with seasoned crumbs1   
sew up1 and put into a deep baking-pan4 
,brush with beaten egg1 sprinkle with   
bread-crumbs and dot with butter4 ,add  
two sliced onions and a pinch of sweet  
herbs1 a cupful each of sweet wine and  
stock1 and a teaspoonful of anchovy     
paste4 ,bake for an hour1 basting as    
needed4 ,take out the fish1 strain the  
liquor1 thicken with a tablespoonful of 
butter rolled in flour1 and season with 
salt1 pepper1 lemon-juice1 and a pinch  
of sugar4  ,,baked ,,carp--,,ii  ,let   
the fish stand in vinegar for fifteen   
minutes4 ,stuff with seasoned crumbs and
 sew up4 ,brush with beaten egg1 cover  
with crumbs1 and dot with butter4 ,put  
into a baking-pan with two chopped      
onions1 a bunch of parsley1 a cupful    
,page #hb of water1 and a teaspoonful of
 ,worcestershire sauce4 ,bake in a      
moderate oven1 basting as required4 ,add
 enough water to make a cupful of the   
liquid remaining after taking up the    
fish4 ,thicken with a tablespoonful of  

flour blended with an equal quantity of 
butter1 strain1 add the juice of a      
lemon1 and pepper and salt to season4   
,,stewed ,,carp--,i  ,clean and scale a 
carp1 pouring boiling vinegar over the  
fish to facilitate the process4 ,wrap in
 a cloth and cook it gently in court    
bouillon4 ,serve with a sauce made of   
court bouillon1 strained and thickened1 
with a few capers and a little anchovy  
sauce added4  ,,stewed ,,carp--,,ii     
,mix together one tablespoonful of salt1
 half a teaspoonful of pepper1 and a    
pinch of powdered mace4 ,rub a cleaned  
fish with it1 both inside and out4      
,leave it in a cold place for two hours4
 ,then put into a kettle1 cover with    
boiling water1 add a small onion sliced1
 a sprig of parsley1 a bay-leaf1 and a  
teaspoonful of marjoram4 ,simmer until  
done1 drain1 and serve with ,cream      
,sauce4  ,,boiled ,,carp  ,put a cleaned
 carp into a saucepan with ,page #hc    
sufficient beef stock to cover4 ,add an 
onion1 four cloves1 a bunch of sweet    

herbs1 and salt to season4 ,simmer until
 the fish is done4 ,take out the fish   
and strain the sauce4 ,add two cupfuls  
of beef stock and thicken with browned  
flour4 ,boil until thick1 add a         
wineglassful of white wine and the juice
 of half a lemon4 ,pour the sauce over  
the fish and serve4  ,,pickled ,,carp   
,put a cleaned carp into a fish-kettle  
and pour over it boiling vinegar and a  
cupful of ,claret4 ,add two carrots and 
three onions chopped fine1 and sage1    
thyme1 bay-leaves1 parsley1 cloves1 and 
bruised garlic to season4 ,simmer for an
 hour and let cool in the liquid4       
,,carp  ,l',,italienne  ,clean1 scale1  
and slice the fish4 ,fry with onion1    
parsley1 thyme1 salt1 and pepper1 using 
plenty of butter4 ,add white wine to    
cover and simmer for ten minutes2 then  
put in the oven and bake until tender4  
,add two lemons sliced and one cupful   
each of chopped almonds and currants4   
,cook long enough to soften the         
currants1 adding stock if necessary4    

,,carp  ,l',,allemande  ,clean and cut  
into strips two pounds of ,page #hd     
carp4 ,add one wineglassful of ,claret1 
one cupful of beef stock1 one cupful of 
chopped mushrooms1 a carrot and an onion
 chopped fine1 and salt1 pepper1 thyme1 
clove and parsley to season4 ,simmer for
 an hour1 add a tablespoonful of capers1
 and serve on buttered toast4  ,,carp   
,,la ,,bordelaise  ,chop fine an onion1 
a carrot1 and a bunch of parsley4 ,add  
two cupfuls of white wine1 a clove of   
garlic1 three cloves1 and salt and      
pepper to season4 ,cook for fifteen     
minutes1 then add two quarts of cold    
water4 ,boil the carp in this sauce and 
drain4 ,prepare a sauce as follows3     
,chop fine a small onion and a shallot4 
,season with salt and pepper1 and cook  
until soft with a wineglassful of       
,claret4 ,add two cupfuls of beef stock 
and bring to the boil4 ,thicken with two
 tablespoonfuls of browned flour rubbed 
smooth in a little cold water1 season   
with salt1 red pepper1 minced parsley1  

and chives1 and add a small piece of    
cooked chopped marrow4 ,pour over the   
fish and serve very hot4  ,,broiled     
,,carp  ,broil as usual and serve with  
melted butter1 lemon-juice1 and minced  
parsley poured over it4  ,page #he      
,,carp  ,,la ,,fran,,aise  ,cut the     
cleaned fish into square pieces and put 
it into a saucepan with four            
tablespoonfuls of olive-oil1 one cupful 
of ,claret1 and a tablespoonful of      
butter blended with an equal quantity of
 flour4 ,add a chopped clove of garlic1 
a shallot1 a quarter of a pound of      
mushrooms1 and salt1 pepper1 and minced 
parsley to season4 ,cook for twenty     
minutes and serve4  ,,fried ,,carp--,i  
,soak the fish over night in salt water4
 ,drain1 rinse in cold water1 season    
with pepper and salt1 dredge in flour1  
and fry in butter4  ,,fried ,,carp--,,ii
  ,cook the carp in court bouillon1     
drain1 and cut in slices4 ,cover with a 
very thick ,cream ,sauce and let cool4  
,dip in crumbs1 then in egg and crumbs1 

and fry in deep fat4  ,,fried           
,,carp--,,iii  ,clean the fish and cut  
it into convenient pieces4 ,dip in milk 
then in seasoned flour1 and fry in hot  
fat4  ,,carp  ,,la ,,coblentz  ,boil the
 fish with one cupful of ,rhine wine1   
two cupfuls of white ,page #hf stock1   
two carrots and two onions sliced1 half 
a cupful of sliced mushrooms and minced 
parsley1 salt1 pepper1 and sweet herbs  
to season4 ,add water if the stock is   
not sufficient to cover4 ,boil for half 
an hour1 take the fish up1 then thicken 
the sauce with butter and flour1 and add
 the juice of half a lemon with another 
tablespoonful of butter4 ,pour over the 
fish and serve4  ,,baked ,,carp  ,,la   
,,marini,,re  ,clean the fish and line  
it with bacon4 ,boil carefully in court 
bouillon to which one quarter of the    
quantity of white wine has been added4  
,boil for five minutes1 then put the pan
 into the oven and bake for an hour and 
a half1 basting frequently4 ,take out   
the fish1 strain the liquid1 thicken    

with browned flour1 add a wineglassful  
of white wine1 and boil until thick4    
,rub through a sieve and add three      
tablespoonfuls of butter4 ,pour over the
 fish and serve4  ,,steamed ,,carp      
,scale and clean the fish and steam     
until done4 ,serve with sour cream or   
with a ,drawn-,butter ,sauce seasoned   
with lemon-juice4  ,,carp ,,in          
,,matelote  ,cook the cleaned carp in a 
fish-kettle with ,page #hg two sliced   
onions1 a bunch of parsley1 a little    
salt1 a few pepper-corns1 two cloves of 
garlic1 a quart of red wine and a pint  
of water4 ,cook slowly for forty minutes
 and take out the fish4 ,strain the     
sauce and reduce by rapid boiling to one
 quart4 ,thicken with butter and browned
 flour and boil for half an hour4 ,skim1
 add three tablespoonfuls of butter1 one
 tablespoonful of anchovy paste1 and the
 juice of a lemon4 ,pour over the fish  
and serve4  ,,carp  ,,la ,,bourguinotte 
,stew the carp in red wine1 drain1 and  
place on a platter4 ,cook four shallots1

 two cloves1 a blade of mace1 a pinch of
 thyme1 a bay-leaf1 and a mushroom for  
five minutes in enough red wine to      
cover4 ,add enough beef stock to make   
the required quantity of sauce1 and     
thicken with butter and browned flour4  
,cook until thick1 strain1 and pour over
 the fish4  ,,carp  ,,la ,p,,rigueux    
,cook the carp in wine and drain4 ,chop 
six truffles fine1 add a tablespoonful  
of chopped raw ham1 a pinch of thyme1   
and a bay-leaf4 ,cook for ten minutes in
 sufficient white wine to cover4 ,add a 
cupful of beef stock and thicken with   
butter and browned flour4 ,page #hh     
,cook until thick1 rub through a sieve1 
add a tablespoonful of butter and a     
little anchovy paste and the juice of   
half a lemon4  ,,carp  ,,la ,,lyons     
,clean the fish and cut into thick      
slices4 ,soak for an hour in a marinade 
of oil and vinegar1 season with salt1   
pepper1 thyme1 bay-leaves1 and chopped  
onion4 ,drain1 dip in flour1 then in    
beaten egg1 then in bread-crumbs1 mixed 

with ,parmesan cheese4 ,fry in deep fat 
and garnish with lemon and parsley4     
,,carp  ,,la ,,proven,,ale  ,stew the   
carp in court bouillon and white wine4  
,drain and place on a platter4 ,cook    
together two tablespoonfuls each of     
chopped ham and olive-oil1 four bruised 
cloves of garlic1 a pinch of thyme1 a   
bay-leaf1 a tablespoonful of capers1 a  
peeled lemon sliced1 a small bunch of   
parsley1 and paprika to season4 ,cook   
for five minutes1 add enough beef stock 
to make the required quantity of sauce1 
and cook for ten minutes4 ,thicken with 
browned flour1 rub through a sieve1     
skim1 add a tablespoonful of butter and 
a little anchovy paste1 and pour over   
the fish4     ,page #hi ,,six ,,ways    
,,to ,,cook ,,catfish  ,,catfish        
,,stewed ,,with ,,tomatoes  ,slice the  
fish and fry in butter4 ,when half      
cooked1 add a cupful of water1 a chopped
 onion1 a red pepper1 and a can of      
tomatoes4 ,cook slowly for half an hour 
and serve with buttered toast4  ,,fried 

,,catfish--,i  ,clean and cut the fish  
in squares4 ,season with salt1 pepper1  
and ,worcestershire sauce4 ,dip in egg1 
then in crumbs or corn-meal1 and fry in 
deep fat4  ,,fried ,,catfish--,,ii      
,prepare the fish according to          
directions given above1 dredge with     
seasoned flour1 and fry in butter in a  
frying-pan4  ,,fried ,,catfish--,,iii   
,skin and clean the fish1 cut into      
pieces4 ,soak for an hour in olive-oil  
and vinegar1 dip in egg and crumbs1 and 
fry in deep fat4  ,page #ij ,,stewed    
,,catfish  ,soak the skinned fish in    
brine for an hour4 ,put into a saucepan 
with a chopped onion1 cover with cold   
water1 and simmer until they are tender4
 ,take out the fish1 season with salt1  
pepper1 and butter1 and thicken the     
liquid in which they were cooked with a 
tablespoonful each of butter and flour  
cooked together and mixed with half a   
cupful of boiling cream4 ,bring to the  
boil1 add a teaspoonful of minced       
parsley and one egg well beaten4 ,pour  

the sauce over the fish and serve4      
,,boiled ,,catfish  ,boil the fish      
according to directions previously      
given4 ,thicken the remaining liquid    
with butter rolled in flour1 season with
 salt1 pepper1 and lemon-juice1 add two 
chopped hard-boiled eggs1 pour over the 
fish1 and serve4     ,page #ia          
,,sixty-,,seven ,,ways ,,to ,,cook      
,,codfish  ,,baked ,,codfish--,i  ,rub  
the inside of a small fresh cod with    
butter and lemon-juice and put on a     
buttered drainer in a fish-kettle4 ,rub 
with butter1 sprinkle with chopped      
mushrooms1 shallots1 and parsley1       
lemon-juice1 and minced garlic4 ,pour   
over the fish three cupfuls of white    
wine1 bring to the boil1 and simmer for 
an hour and a half4 ,baste as required4 
,thicken the liquor with butter and     
flour and serve with the sauce4  ,,baked
 ,,codfish--,,ii  ,stuff the fish with  
seasoned crumbs and season with pepper  
and salt4 ,pour over two cupfuls of     
,sherry and a tablespoonful of mushroom 

catsup4 ,add two cupfuls of stock1 cover
 with buttered paper1 and bake1 basting 
often4 ,when nearly done1 sprinkle with 
bread-crumbs and dot with butter1 and   
bake until brown4 ,take up the fish     
carefully1 ,page #ib add a teaspoonful  
of beef extract and a little anchovy    
paste to the liquor in the baking-pan1  
strain1 add two tablespoonfuls of butter
 and the juice of half a lemon1 bring to
 the boil1 pour over the fish1 and      
serve4  ,,baked ,,codfish--,,iii        
,prepare according to directions given  
for ,baked ,codfish--,i1 adding a pint  
of parboiled oysters to the sauce4      
,,baked ,,salt ,,codfish  ,prepare the  
fish according to directions given in   
the recipe for ,boiled ,salted ,cod4    
,mix with an equal quantity of mashed   
potatoes1 season1 add two tablespoonfuls
 of melted butter and enough hot milk to
 make very soft4 ,put into a buttered   
baking-dish1 rub with butter1 and bake  
until brown4 ,serve with ,cream or      
,drawn-,butter ,sauce4  ,,creamed ,,and 

,,baked ,,codfish  ,put into a stoneware
 platter creamed codfish prepared       
according to directions elsewhere given1
 and surround with a border of mashed   
potatoes beaten light with an egg4      
,cover with crumbs1 dot with butter1 and
 brown in the oven4  ,page #ic ,,baked  
,,codfish  ,,la ,,montreal  ,butter a   
baking-dish and put in the centre a     
large piece of prepared codfish4        
,surround with boiled potatoes1 rub all 
thoroughly with butter1 season with     
pepper and salt1 and bake in the oven1  
basting frequently4 ,serve in the same  
dish1 sprinkling with minced parsley4   
,,baked ,,codfish  ,,la ,,nantucket     
,prepare a stuffing of one cupful of    
cracker crumbs1 one cupful of oysters1  
one quarter of a cupful of melted       
butter1 and salt1 pepper1 minced        
parsley1 and lemon-juice to season4     
,clean a four-pound cod1 sprinkle with  
salt and pepper1 brush over with        
lemon-juice1 stuff1 and sew4 ,rub with  
butter1 sprinkle with crumbs1 and add   

sufficient boiling water to keep from   
burning4 ,bake until done1 basting as   
required4  ,,baked ,,codfish ,,with     
,,cheese ,,sauce  ,rub the fish with    
butter and lemon-juice1 put it on the   
grating in the baking-pan1 season with  
salt and pepper1 and bake1 pouring a    
cupful of white stock under the grating4
 ,take up the fish1 cover with crumbs1  
dot with butter1 and brown in the oven4 
,strain the liquid1 thicken with butter 
rolled in flour1 and season with        
lemon-juice1 grated onion1 and four     
tablespoonfuls of grated ,page #id      
,parmesan cheese4 ,bring to the boil and
 serve poured around the fish4  ,,quick 
,,baked ,,codfish  ,put a thick slice of
 codfish into a baking-pan4 ,rub with   
butter1 season with pepper and salt1 and
 add sufficient boiling water to        
moisten4 ,bake for half an hour1 basting
 frequently4 ,thicken the gravy with    
butter and flour1 pour over the fish1   
and serve4  ,,baked ,,rock ,,cod ,,with 
,,dressing  ,season bread-crumbs with   

grated onion1 sage1 salt1 and pepper4   
,add a tablespoonful of butter broken   
into bits1 and sufficient milk to       
moisten4 ,fill and sew up the fish4 ,lay
 in a baking-pan on thin slices of salt 
pork1 rub with butter1 and cover with   
thin slices of pork4 ,pour over two     
tablespoonfuls of tomato catsup and half
 a cupful of boiling water4 ,bake for an
 hour1 basting frequently4  ,,baked     
,,cod  ,,la ,,bedford  ,soak the cleaned
 fish for two hours in olive-oil        
seasoned with salt1 pepper1 and         
,worcestershire4 ,drain and put into a  
baking-dish1 rub with butter1 and       
sprinkle with crumbs4 ,add two          
wineglassfuls ,page #ie of ,catawba wine
 and two cupfuls of oyster liquor4      
,cover with buttered paper and bake for 
forty minutes4 ,take up the fish1       
thicken the sauce with butter and flour1
 season with lemon-juice and minced     
parsley1 pour around the fish1 and      
serve4  ,,baked ,,codfish ,,with ,,cream
  ,parboil part of a codfish in salted  

water4 ,remove the bones and put the    
pieces into a baking-dish in layers with
 ,cream ,sauce and seasoning between4   
,cover with crumbs1 dot with butter1    
sprinkle with grated nutmeg1 and bake4  
,,boiled ,,salt ,,codfish--,i  ,soak two
 pounds of salted cod over night1 put   
into fresh water1 bring to the boil and 
serve with melted butter4  ,,boiled     
,,salt ,,codfish--,,ii  ,soak the fish  
over night1 change the water1 and simmer
 until done4 ,serve with a              
,drawn-,butter ,sauce4  ,,boiled        
,,salted ,,codfish ,,with ,,egg ,,sauce 
,prepare the fish according to          
directions given in the preceding       
recipe4 ,cook one teaspoonful ,page #if 
of corn-meal until thick in one cupful  
of milk1 add one cupful of mashed       
potatoes1 the codfish chopped1 two      
tablespoonfuls of butter1 two           
well-beaten eggs1 and pepper to taste4  
,prepare an ,egg ,sauce1 pour over the  
fish1 and serve4  ,,boiled ,,codfish    
,,with ,,oyster ,,sauce  ,boil the fish 

in salted water1 seasoned with pepper1  
cloves1 and lemon peel4 ,prepare a      
,cream ,sauce1 and cook oysters in it   
until the edges curl1 pour over the     
fish1 and serve4  ,,boiled ,,codfish    
,,with ,,cream ,,sauce  ,boil the       
codfish slowly in salted water4 ,melt   
two tablespoonfuls of butter1 add two   
tablespoonfuls of flour1 and cook       
thoroughly4 ,add two cupfuls of cream   
and cook until thick1 stirring          
constantly4 ,add salt1 pepper1 and      
anchovy paste to season1 pour over the  
fish4 sprinkle with minced parsley1 and 
serve4  ,,boiled ,,codfish  ,,la        
,,hollandaise  ,boil the fish according 
to directions previously given and serve
 with ,hollandaise ,sauce4  ,page #ig   
,,boiled ,,codfish ,,with ,,caper       
,,sauce--,i  ,prepare according to      
directions given for ,boiled ,codfish   
with ,cream ,sauce1 omitting the anchovy
 paste1 and adding two tablespoonfuls   
each of capers and melted butter4       
,,boiled ,,codfish ,,with ,,caper       

,,sauce--,,ii  ,boil a small fresh      
codfish in court bouillon1 and allow it 
to cool partially in the liquor4 ,serve 
with ,caper ,sauce4  ,,boiled ,,codfish 
,,creamed  ,sew up the fish in a cloth  
dredged with flour1 and boil in salted  
and acidulated water4 ,unwrap1 and serve
 with sauce made of half a cupful each  
of milk and boiling water1 thickened    
with two tablespoonfuls of butter rolled
 in flour4 ,take from the fire1 add two 
eggs well-beaten1 and salt1 pepper1 and 
minced parsley to season4 ,add a        
tablespoonful of capers or tarragon     
vinegar1 pour over the fish1 and garnish
 with slices of hard-boiled eggs4       
,,boiled ,,codfish ,,with ,,egg ,,sauce 
,prepare the fish according to          
directions given in the recipe for      
,boiled ,codfish with ,oyster ,sauce4   
,serve with ,egg ,sauce4  ,page #ih     
,,codfish ,,balls ,,with ,,egg ,,sauce  
,free two pounds of fresh cod from all  
bones2 chop it and season with salt1    
pepper1 grated nutmeg1 and a little     

finely chopped lemon peel1 adding       
chopped parsley1 marjoram1 a little     
soaked bread-crumbs with the water      
drained well out2 mix with two unbeaten 
eggs and form into balls the size of a  
tomato4 ,fry a large sliced onion in two
 ounces of butter1 add a cupful of      
boiling water1 let it boil up1 then put 
in the balls4 ,when cooked1 beat three  
eggs1 strain in the juice of two large  
lemons1 adding a little chopped parsley2
 stir this well in without letting it   
boil1 then dish up the balls and strain 
the sauce over4 ,garnish with parsley4  
,if liked1 add three or four cut-up     
tomatoes to the balls4  ,,codfish  ,,la 
,,creole--,i  ,flake one pound of cooked
 codfish1 add to it one cupful of boiled
 rice1 half a can of tomatoes strained1 
a chopped onion1 two tablespoonfuls of  
butter1 and salt and pepper to season4  
,cook slowly for half an hour4          
,,codfish  ,,la ,,creole--,,ii  ,soak   
over night two pounds of salt codfish4  
,fry brown in lard a chopped onion and a

 bean of garlic4 ,mix with three        
tablespoonfuls ,page #ii of browned     
flour and cook thoroughly4 ,add a can of
 tomatoes which have been rubbed through
 a sieve and simmered until very thick4 
,drain and rinse the fish1 pour boiling 
water upon it and let stand until cool4 
,pick out the bones1 add to the sauce1  
and reheat4  ,,codfish ,,puffs  ,prepare
 the fish according to directions given 
in the preceding recipe4 ,mix with an   
equal quantity of mashed potatoes1 add a
 heaping tablespoonful of butter1 and   
mix thoroughly1 using a little hot cream
 to moisten it4 ,add four eggs well     
beaten and mix thoroughly4 ,drop by     
spoonfuls into boiling fat and fry      
brown4  ,,codfish ,,au ,,gratin  ,cook  
in court bouillon and cool in the       
liquor4 ,scrape off the skin1 take out  
the bones1 and put in the baking-dish in
 which it is to be served4 ,sprinkle it 
thickly with grated cheese and pour over
 a ,bchamel ,sauce4 ,sprinkle with      
crumbs and bake golden brown4           

,,escalloped ,,codfish ,,and ,,macaroni 
,mix together equal parts of cooked and 
broken macaroni and flaked boiled cod4  
,mix with ,cream ,sauce4 ,fill a        
buttered baking-dish1 ,page #ajj        
sprinkle thickly with grated cheese1    
cover with crumbs1 dot with butter1 and 
brown in the oven4  ,,fricass,,ed ,,salt
 ,,codfish  ,soak over night in cold    
water two pounds of salt codfish4 ,take 
out the bones1 cover with fresh water1  
and bring to the boil4 ,fry in olive-oil
 two chopped onions and a green pepper1 
with a sliced tomato1 a bruised clove of
 garlic1 and a chilli pepper4 ,add six  
cupfuls of stock1 three tablespoonfuls  
of tomato catsup1 a tablespoonful of    
minced parsley1 and two cupfuls of      
peeled raw potatoes cut into dice4 ,cook
 until the potatoes are nearly done1    
then add the codfish and boil for five  
or ten minutes4  ,,creamed ,,codfish    
,flake cold cooked codfish1 or salted   
codfish which has been soaked and       
boiled4 ,mix with a ,cream ,sauce1      

adding one or two well-beaten eggs to   
the sauce just before serving4          
,,escalloped ,,codfish ,,with ,,cheese  
,prepare according to directions given  
for ,creamed ,codfish4 ,cover with      
grated cheese1 crumbs1 and butter1 and  
bake in the oven4  ,page #aja ,,broiled 
,,salt ,,codfish  ,soak two pounds of   
salt codfish over night4 ,in the morning
 change the water1 add a chopped onion1 
bring to the boil1 and cool4 ,drain1    
wipe dry1 rub with melted butter1 and   
broil4 ,serve with ,drawn-,butter       
,sauce4  ,,codfish ,,souffl  ,boil half 
a pound of salt codfish according to    
directions previously given4 ,mash the  
fish and mix with two cupfuls of mashed 
potatoes1 pepper to season1 and the     
yolks of two eggs well beaten4 ,beat    
thoroughly1 fold in the stiffly beaten  
whites of the eggs1 and bake in a hot   
oven until well puffed and brown4       
,,codfish ,,and ,,macaroni  ,soak over  
night half a pound of salt codfish4     
,boil for twenty minutes two ounces of  

broken macaroni4 ,melt one tablespoonful
 of butter1 add one of flour1 and cook  
thoroughly4 ,add one cupful of stewed   
and strained tomatoes and cook until    
thick1 stirring constantly4 ,season with
 salt1 pepper1 and grated onion1 add the
 fish and macaroni1 and cook for an hour
 in a double-boiler4  ,,codfish  ,,la   
,,bonne ,,femme  ,soak over night three 
pounds of salt codfish4 ,page #ajb ,boil
 for twenty-five minutes a quart of     
peeled potatoes1 with salt1 parsley1 a  
clove1 and an onion in the water4 ,add  
the fish and cook for ten minutes       
longer4 ,arrange the fish on a platter  
with the drained potatoes for a border4 
,melt one teaspoonful of butter1 add one
 of flour1 and cook thoroughly4 ,add two
 cupfuls of water in which the fish was 
cooked and cook until thick1 stirring   
constantly4 ,take from the fire and add 
the yolks of two eggs beaten with a     
teaspoonful of vinegar and a            
tablespoonful of melted butter4 ,season 
with pepper1 pour over the fish and the 

potatoes1 and serve4  ,,codfish  ,,la   
,,beauregard  ,prepare according to     
directions given for ,creamed ,codfish1 
using fresh codfish and omitting the    
egg4 ,serve on buttered toast and cover 
with hard-boiled eggs rubbed through a  
sieve4  ,,stewed ,,codfish  ,,la        
,,lincoln  ,clean and bone four pounds  
of fresh codfish4 ,slice and scald two  
small onions1 drain and fry soft in salt
 pork fat4 ,cut the fish into cubes and 
season with salt and pepper4 ,boil the  
bones in water to cover1 with onion and 
pork fat4 ,put the fish into a buttered 
,page #ajc sauce-pan and strain the     
boiling liquid over it1 using enough to 
cover4 ,add the juice of half a lemon1  
and thicken with one heaping            
tablespoonful of butter cooked with two 
of flour4 ,season with salt1 pepper1    
minced parsley1 and tomato or mushroom  
catsup4 ,just before the fish is done   
add one quart of drained oysters and    
cook until the oysters are plump4       
,,boiled ,,cods' ,,tongues ,,with ,,egg 

,,sauce  ,soak the tongues over night1  
change the water1 and boil for ten      
minutes4 ,serve with ,drawn-,butter     
,sauce4  ,,fried ,,codfish ,,tongues    
,wash the tongues1 dip in cold milk and 
roll in seasoned flour4 ,fry in butter1 
and serve with tomato sauce4  ,,cods'   
,,tongues  ,,la ,,poulette  ,prepare    
according to directions given for boiled
 ,cods' ,tongues with ,egg ,sauce and   
serve with a ,poulette ,sauce1 using for
 liquid the water in which the tongues  
were boiled4  ,,codfish ,,tongues  ,,la 
,,beurre ,,noir  ,prepare the tongues   
according to directions ,page #ajd given
 in the recipe for ,boiled ,cods'       
,tongues with ,egg ,sauce4 ,drain and   
serve with brown butter1 seasoned with  
salt1 pepper1 minced parsley1 and       
lemon-juice4  ,,codfish ,,fritters  ,cut
 into strips fresh boiled cod1 or       
freshened and boiled salt cod4 ,dip in  
fritter batter and fry in deep fat4     
,,devilled ,,codfish  ,flake cold cooked
 fish4 ,mix with an equal quantity of   

bread-crumbs the yolks of two           
hard-boiled eggs1 and melted butter1    
grated onion1 minced parsley1 and pepper
 and salt to season4 ,add milk or oyster
 liquor to moisten and fill buttered    
shells4 ,cover with crumbs1 dot with    
butter1 and brown in the oven4          
,,codfish  ,,la ,,seville  ,wash and dry
 one cupful of rice1 brown it in        
olive-oil1 and drain4 ,put into a       
stewpan and cover with fillets of fresh 
cod1 fried in the oil4 ,add a sliced    
onion fried1 half a dozen sliced        
tomatoes1 and salt1 cayenne1 and        
lemon-juice to season4 ,add two cupfuls 
of stock1 put a buttered paper on top1  
cover the pan1 and bake half an hour in 
the oven4 ,take out the fish carefully1 
mix the rice and ,page #aje seasoning   
together1 and serve as a border around  
the fish4  ,,codfish  ,,la ,b,,chamel   
,prepare according to directions given  
for ,creamed ,codfish1 omitting the egg 
and using white stock and milk in equal 
parts instead of cream4  ,,escalloped   

,,codfish  ,,la ,b,,chamel  ,prepare    
according to directions given for       
,codfish  la ,bchamel1 adding the yolks 
of three eggs4 ,arrange in a baking-dish
 with layers of seasoned crumbs1 and add
 sufficient milk to moisten4 ,cover with
 crumbs1 dot with butter1 and brown in  
the oven4  ,,codfish  ,,la ,,flamande   
,prepare boiled codfish according to    
directions previously given4 ,melt one  
tablespoonful of butter and cook in it a
 teaspoonful of flour4 ,add one cupful  
of boiling water and cook until thick1  
stirring constantly4 ,take from the     
fire1 add the yolks of two eggs well    
beaten1 four tablespoonfuls of made     
mustard1 and pepper1 vinegar1 grated    
nutmeg1 and minced parsley to season4   
,add gradually half a cupful of melted  
butter1 pour over the fish1 and serve4  
,page #ajf ,,stewed ,,codfish  ,,la     
,,shrewsbury  ,stuff the fish with      
drained oysters and seasoned crumbs1    
adding two tablespoonfuls of butter in  
small bits4 ,sew up1 put on the grating 

in a fish-kettle1 seasoning with salt1  
pepper1 and minced parsley4 ,dot with   
butter and add the oyster liquor1 and   
two cupfuls each of stock and water4    
,simmer for forty minutes1 basting as   
required4 ,take up the fish1 thicken the
 sauce with butter and flour cooked     
together1 and boil for ten minutes4     
,take from the fire1 add a tablespoonful
 of butter1 the juice of a lemon1 and   
the yolks of two eggs well beaten4      
,strain over the fish and serve4  ,,salt
 ,,codfish  ,,la ,,brandade  ,cut the   
fish in pieces and soak in cold water   
for twenty-four hours4 ,put into fresh  
cold water1 bring to the boil1 and      
simmer for twenty minutes4 ,drain1 bone1
 and cool4 ,mix to a cream with         
lemon-juice and olive-oil1 adding a     
little milk if it becomes too thick4    
,season with salt1 pepper1 minced       
parsley1 and garlic4 ,serve with toasted
 crackers and cheese4  ,,stewed ,,cod   
,,with ,,oysters  ,cut fresh cod into   
fillets1 and put in a baking-pan1 ,page 

#ajg with salt1 pepper1 and chopped     
onion to season4 ,add one cupful of     
white wine and the liquor of two dozen  
parboiled oysters4 ,cook slowly for     
fifteen minutes1 take out the fish1     
thicken the sauce with butter and flour 
cooked together1 add two tablespoonfuls 
of melted butter1 season with           
lemon-juice1 and pour the sauce over the
 fish4 ,garnish with the parboiled      
oysters and serve4  ,,salted ,,cod      
,,with ,,brown ,,butter  ,soak the fish 
for twenty-four hours and prepare       
according to directions given for       
,boiled ,salted ,cod4 ,drain1 wipe dry1 
and fry brown in butter1 adding a little
 minced parsley4  ,,codfish ,,steak     
,cut the fish into steaks1 about two    
inches thick1 season with salt and      
pepper1 and let stand for two hours4    
,dredge with corn-meal and fry in salt  
pork fat4 ,sprinkle with lemon-juice and
 serve4  ,,broiled ,,codfish ,,steaks   
,,with ,,bacon  ,prepare the steaks     
according to directions previously given

 and serve with a border of thin slices 
of bacon fried crisp4  ,page #ajh       
,,broiled ,,codfish ,,steaks  ,soak in  
salted water for fifteen minutes1 wipe  
dry1 and let stand for an hour in       
olive-oil and vinegar4 ,drain1 season1  
and broil on a well-buttered gridiron4  
,serve with melted butter and minced    
parsley4  ,,breaded ,,codfish ,,steaks  
,season the steaks with salt1 pepper1   
and lemon-juice1 dip in egg and crumbs1 
and fry in deep fat4 ,serve with any    
preferred sauce4  ,,fried ,,codfish     
,,steaks  ,clean the steaks1 sprinkle   
with salt and pepper1 and dip into      
flour4 ,saut in salt pork fat4          
,,codfish ,,steaks  ,,la ,,narragansett 
,fry the steaks with a chopped onion in 
butter1 seasoning with salt and pepper4 
,take out and put a tablespoonful of    
flour into the frying-pan4 ,cook        
thoroughly1 add two cupfuls of water and
 half a cupful of wine1 and cook until  
thick1 stirring constantly4 ,add two    
tablespoonfuls of butter1 season with   

minced parsley and lemon-juice1 pour    
over the fish1 and serve4  ,page #aji   
,,codfish ,,hash  ,flake cold cooked    
cod1 mix with an equal quantity of      
mashed potatoes1 and season to taste4   
,cook until light brown in butter4      
,,matelote ,,of ,,codfish  ,mix together
 one cupful of oysters1 two cupfuls of  
bread-crumbs1 two tablespoonfuls of     
butter1 one egg1 and a small onion1     
chopped4 ,stuff a small boned codfish   
and sew up4 ,lay the fish on slices of  
bacon in a baking-pan and cover the top 
with bacon4 ,add sufficient boiling     
water and bake for an hour1 basting as  
required4  ,,stewed ,,codfish  ,flake   
cold cooked cod and reheat with butter1 
pepper1 salt1 minced parsley1 cayenne1  
and lemon-juice4 ,serve very hot on     
toast4  ,,fillets ,,of ,,codfish  ,clean
 and bone the fish and cut into thick   
strips4 ,put into a buttered saucepan   
with a little stock1 season1 sprinkle   
with minced parsley1 and set into the   
oven1 covered with a buttered paper4    

,serve in a deep platter with a border  
of mashed potatoes4  ,page #aaj ,,fried 
,,cod  ,prepare the fish according to   
directions given for ,fillet of         
,codfish4 ,season1 dredge with flour1   
dip in egg and bread-crumbs1 and fry in 
deep fat4  ,,fried ,,codfish  ,,la      
,,ma,,tre ,d',h,,tel  ,prepare according
 to directions given for ,fried         
,codfish4 ,serve with a sauce of melted 
butter1 lemon-juice1 and minced parsley4
  ,,fried ,,fillets ,,of ,,codfish  ,mix
 together one tablespoonful of          
olive-oil1 two tablespoonfuls of        
lemon-juice1 and salt1 grated onion1 and
 paprika to season4 ,soak fillets of    
codfish in this for an hour1 then drain1
 dip into beaten egg1 then into crumbs1 
and fry in deep fat4 ,drain on brown    
paper and serve with ,tartar ,sauce4    
,,broiled ,,codfish  ,split the tail end
 of the fish and broil4 ,serve with     
melted butter1 lemon-juice1 and minced  
parsley4  ,,codfish ,,pie  ,prepare     
,creamed ,codfish according to          

directions previously given1 seasoning  
with grated onion4 ,fill a buttered     
baking-dish and cover ,page #aaa with   
mashed potato1 beaten very light with an
 egg and a little cream4 ,rub with      
melted butter1 sprinkle with grated     
cheese1 and bake in a quick oven4       
,,escalloped ,,codfish  ,prepare the    
fish according to directions previously 
given4 ,flake and prepare according to  
directions given for ,creamed ,codfish4 
,put into a buttered baking-pan with    
layers of seasoned crumbs between1 add  
milk to moisten1 cover with crumbs1 dot 
with butter1 and brown in the oven4     
,page #aac ,,forty-,,five ,,ways ,,to   
,,cook ,,eels  ,,braised ,,eel  ,skin   
and clean an eel1 cut it into two-inch  
pieces1 sprinkle with salt1 and let     
stand for an hour4 ,soak in cold water  
for ten minutes1 drain1 and dry4 ,put   
into a buttered saucepan1 seasoning with
 grated nutmeg1 salt1 and pepper4 ,cover
 with sliced lemon1 chopped shallot1    
minced parsley1 and a few pepper-corns4 

,cover the pan and bake in the oven     
until the fish is brown4 ,take out the  
eel and put into a deep dish4 ,add to   
the sauce one cupful of stock1 bring to 
the boil1 and thicken with a            
tablespoonful each of butter and flour  
cooked together4 ,boil until thick1 take
 from the fire1 add the yolks of three  
eggs beaten smooth with a little stock1 
bring to the boil1 add a little         
lemon-juice1 strain over the fish1 and  
serve4  ,,broiled ,,eels--,i  ,skin1    
clean and cut up a large eel4 ,dip into 
beaten egg1 then into ,page #aad crumbs 
seasoned with grated lemon rind1 nutmeg1
 minced parsley1 sweet herbs1 pepper1   
and salt4 ,broil skin side down on a    
buttered gridiron1 turning when done4   
,serve with ,anchovy or ,tartar ,sauce4 
,,broiled ,,eels--,,ii  ,clean and cut  
the eels into three-inch lengths4 ,let  
stand for half an hour in a marinade of 
oil and lemon-juice1 seasoned with      
pepper and salt4 ,drain1 broil1 and     
garnish with fried parsley4  ,,broiled  

,,eels ,,with ,,sour ,,sauce  ,clean the
 eels and cut into five-inch lengths4   
,boil for ten minutes in one cupful of  
vinegar and enough cold water to cover1 
seasoning with salt1 pepper-corns1      
carrot1 onion1 and parsley4 ,cool in the
 water1 dip in crumbs1 then in eggs     
beaten with a tablespoonful of olive-oil
 for each egg1 then in bread-crumbs4    
,broil as usual4 ,serve with a sauce    
made of two tablespoonfuls of chopped   
shallots1 fried in two tablespoonfuls of
 butter1 added to a wineglassful each of
 white wine and vinegar4 ,add two       
cupfuls of stock and thicken with       
browned flour cooked in butter4 ,boil   
for five minutes1 add one tablespoonful 
each of chopped mushrooms1 parsley1     
pickles1 and capers1 and two            
tablespoonfuls of butter4 ,garnish with 
lemons and parsley4  ,page #aae ,,fried 
,,eels--,i  ,prepare and cut up the fish
 according to directions previously     
given and soak for several hours in     
vinegar with salt1 pepper1 and grated   

lemon-peel4 ,drain1 dip into batter1 and
 fry in deep fat4 ,serve with any       
preferred sauce4  ,,fried ,,eels--,,ii  
,prepare according to directions        
previously given and cut into two-inch  
pieces4 ,dredge with flour and saut in  
hot lard1 or dip into egg and           
bread-crumbs and fry in deep fat4 ,they 
may also be dipped into corn-meal before
 frying4  ,,fried ,,eels--,,iii         
,prepare the eels according to          
directions given for ,stewed ,eels  la  
,americaine1 sprinkling with shallot and
 parsley also4 ,let stand for several   
hours1 dip into egg and crumbs1 and fry 
in deep fat4 ,serve with any preferred  
sauce4  ,,fried ,,eels--,,iv  ,clean the
 eels1 cut into two-inch pieces1 and    
parboil for eight minutes4 ,sprinkle    
with salt and pepper1 dip into          
corn-meal1 and saut in salt pork fat4   
,page #aaf ,,eels ,,fried ,,in ,,batter 
,cut a large cleaned eel into joints1   
and soak for several hours in cold      
water1 to which salt1 pepper1 and       

vinegar have been added4 ,drain dip in  
batter1 and fry in hot fat4 ,drain on   
brown paper and serve with ,tomato      
,sauce4  ,,eels  ,,la ,,lyonnaise       
,clean two large eels1 cut into         
four-inch lengths and remove the bones4 
,cook in equal parts of white wine and  
water to cover1 adding salt1 pepper1 a  
sliced onion1 a clove of garlic1 and a  
bunch of parsley4 ,drain the fish and   
strain the liquid4 ,thicken with two    
tablespoonfuls of flour rubbed smooth   
with two tablespoonfuls of butter4 ,boil
 for fifteen minutes and skim4 ,add two 
tablespoonfuls of butter and the juice  
of a lemon4 ,bring to the boil1 pour    
over the fish1 and serve with a garnish 
of small onions fried in butter and     
sugar4  ,,eels  ,,la ,,villeroy  ,clean 
two large eels and cut into lengths4    
,cover with salted and acidulated water1
 add a bunch of parsley1 a sliced onion1
 and a pinch of powdered sweet herbs4   
,boil slowly for ten minutes1 cool1 and 
drain4 ,melt one tablespoonful of butter

 and cook in it two ,page #aag          
tablespoonfuls of flour4 ,add two       
cupfuls of white stock and cook until   
thick1 stirring constantly4 ,take from  
the fire and season to taste4 ,add the  
yolks of four eggs well beaten and cool4
 ,dip the pieces of eel in this sauce1  
and set on ice4 ,roll in cracker crumbs1
 dip in beaten egg1 then in             
bread-crumbs1 and fry brown in deep fat4
  ,,eels  ,,la ,,tartar  ,cut up the eel
 and cook in court bouillon with wine4  
,drain1 dip in egg and crumbs1 and fry  
in deep fat4 ,serve with a stiff        
,mayonnaise mixed with chopped parsley1 
olives1 pickles1 and capers4  ,,eels    
,l',,indienne  ,chop fine an onion1 half
 a carrot1 and a stalk of celery4 ,fry  
in butter1 dredge with flour1 and cook  
thoroughly4 ,add enough stock to make   
the required quantity of sauce1 and cook
 until thick1 stirring constantly1      
,season with mace1 thyme1 a bay-leaf1   
minced parsley1 and curry powder4       
,strain through a sieve and pour over   

eels stewed in wine and seasoned with   
vegetables according to directions      
previously given4 ,serve with a border  
of boiled rice sprinkled with grated    
,parmesan cheese4  ,page #aah ,,eels    
,,la ,,normandy  ,fry in butter a pound 
and a half of prepared eels4 ,add a     
wineglassful of white wine or cider1 a  
tablespoonful of mushroom catsup1 and   
salt1 pepper1 and grated nutmeg to      
season4 ,simmer for ten minutes1 add one
 cupful of white stock1 half a dozen    
mushrooms1 a dozen oysters1 and half a  
dozen shrimps4 ,when cooked take from   
the fire1 add the yolks of two eggs well
 beaten1 and serve at once4  ,,stuffed  
,,eels  ,l',,italienne  ,skin the eel   
but keep the head on4 ,remove the       
back-bone and stuff with seasoned       
crumbs1 mixed with minced parsley and   
mushrooms4 ,skewer in the form of a     
circle2 put into a saucepan with two    
ounces of butter1 a small bunch of      
parsley1 a chopped onion1 two cupfuls of
 white wine1 and salt1 pepper1 and      

grated nutmeg to season4 ,bake for an   
hour1 basting as required4 ,drain1 take 
out the parsley1 and add to the sauce   
two cupfuls of brown stock1 and one     
cupful of chopped mushrooms4 ,boil for  
five minutes and thicken with browned   
flour cooked in butter4 ,season with    
minced parsley and lemon-juice1 pour the
 sauce around the eel1 and serve4       
,,eels  ,,la ,,london  ,fry four chopped
 onions in butter1 dredge ,page #aai    
with flour1 and cook thoroughly4 ,add   
two cupfuls of stock1 half a cupful of  
,port wine1 two bay-leaves1 and salt and
 pepper to season4 ,cook until thick1   
stirring constantly4 ,add one large     
cleaned eel1 cut into two-inch lengths1 
cover1 and cook for fifteen minutes4    
,serve on toast4  ,,eels  ,,la ,,reine  
,prepare and cut up the eels4 ,fry in   
butter with half a can of mushrooms1 and
 dredge with flour4 ,add one cupful of  
stock and half a cupful of white wine4  
,bring to the boil1 season with salt1   
pepper1 and a chopped onion1 and cook   

until the eel is tender4 ,skim1 take    
from the fire1 and add the juice of half
 a lemon1 beaten smooth with the yolks  
of two eggs4  ,,eels  ,,la ,,poulette   
,stew the eels in white wine with       
carrot1 onion1 parsley1 bay-leaf1 thyme1
 pepper-corns1 and salt to season4      
,drain and serve with ,poulette ,sauce4 
,,fricass,e ,,of ,,eel  ,prepare the eel
 according to directions previously     
given1 cook in equal parts of white wine
 and water1 seasoning with mace1 pepper1
 nutmeg1 cloves1 sweet herbs1 allspice1 
and salt4 ,page #abj ,boil until the    
eels are tender1 then skim out4 ,add a  
little anchovy paste to the sauce1 with 
a tablespoonful of butter1 bring to the 
boil1 take from the fire1 add the yolks 
of two eggs well beaten1 pour over the  
fish1 and serve4  ,,fricass,,ed ,,eels  
,skin1 clean1 and cut up4 ,cover with   
cold water1 add salt1 and minced parsley
 to season1 cover1 and cook slowly for  
an hour4 ,thicken with a tablespoonful  
each of butter and flour blended        

together and made smooth with cold      
water4 ,season highly with pepper1 and  
serve4  ,,stewed ,,eels ,,with          
,,cucumbers  ,clean and skin two eels1  
cut into pieces and soak in cold water  
for an hour4 ,drain1 cover with wine and
 water1 seasoning with salt1 pepper1    
onion1 and parsley1 and simmer for      
fifteen minutes4 ,take out the fish and 
add three sliced and parboiled          
cucumbers4 ,strain the sauce1 thicken   
with flour cooked in butter1 and boil   
for ten minutes4 ,skim1 add the yolks of
 four eggs well beaten and take from the
 fire4 ,season with red pepper and      
lemon-juice1 strain over the fish1 and  
serve4  ,,stewed ,,eels--,i  ,put into a
 saucepan three fourths of a cupful     
,page #aba of butter and fry in it four 
small chopped onions4 ,add a            
tablespoonful of flour1 cook through1   
and add two cupfuls of boiling water or 
stock4 ,cook until thick1 stirring      
constantly1 then put in one large       
cleaned eel cut into inch pieces2 cover 

and cook for fifteen minutes4  ,,stewed 
,,eels--,,ii  ,wash and skin a pint of  
eels1 cut them in pieces three inches   
long1 pepper and salt them1 and put them
 into a stewpan4 ,pour in one pint of   
good soup stock1 adding one large onion1
 shredded1 three cloves1 a teaspoonful  
of grated lemon-peel1 and a wineglassful
 of ,port wine4 ,stew slowly for half an
 hour1 and pour into a hot dish4 ,strain
 the liquor and add a wineglassful of   
cream thickened with flour1 and boil up 
once4 ,pour over the eels and serve4    
,,stewed ,,eels--,,iii  ,clean1 skin1   
and joint the eels4 ,cover with boiling 
water1 add a tablespoonful of vinegar1  
and cook for ten minutes4 ,drain1 cook  
together one tablespoonful of butter and
 two of flour4 ,add two cupfuls of the  
water in which the eels were cooked4    
,cook until thick1 stirring constantly4 
,season with salt1 pepper1 and grated   
onion1 then add the eels and ,page #abb 
reheat4 ,simmer for twenty minutes1 add 
a tablespoonful of minced parsley1 and  

serve4  ,,stewed ,,eels--,,iv  ,prepare 
according to directions given above1    
using veal or fish stock1 instead of    
water1 and adding a bay-leaf to the     
seasoning4  ,,stewed ,,eels             
,l',,anglaise  ,cook prepared eels in   
half a bottle of ,port wine1 seasoned   
with carrot1 onion1 parsley1 bay-leaf1  
thyme1 salt1 pepper-corns1 cloves1 mace1
 and chopped mushrooms4 ,cover with     
buttered paper1 simmer for half an hour 
and drain4 ,melt two tablespoonfuls of  
butter and cook in it two tablespoonfuls
 of flour4 ,add a chopped shallot and   
enough of the eel liquor to make the    
required quantity of sauce4 ,cook until 
thick1 stirring constantly4 ,add half a 
cupful of stock1 and two wineglassfuls  
of ,port wine4 ,bring to the boil1      
strain1 add a few chopped mushrooms1 a  
tablespoonful of butter1 and minced     
parsley1 lemon-juice1 and anchovy paste 
to season4 ,pour the sauce over the     
eels1 and serve4  ,,stewed ,,eels       
,l',,americaine  ,use three pounds of   

cleaned and skinned eel with all the fat
 removed4 ,cut in two-inch pieces1      
season with pepper and salt and chopped 
,page #abc onion1 and put in a          
double-boiler with half a cupful of     
butter4 ,sprinkle with parsley1 cover   
tightly1 and cook for about an hour and 
a half4 ,serve in a deep dish4  ,,stewed
 ,,eels  ,,la ,,poulette  ,cut cleaned  
eels into two-inch pieces and cook until
 tender in stock4 ,thicken with butter  
and flour cooked together1 add half a   
dozen chopped mushrooms1 and salt1      
pepper1 grated onion1 and minced parsley
 to season4 ,boil for twenty minutes1   
add the juice of a lemon1 and serve4    
,,stewed ,,eels  ,,la ,,canotiere  ,fry 
a chopped onion in butter1 add a pound  
of rice and cook brown4 ,add four       
cupfuls of fish stock1 seasoning with   
red and white pepper1 caver1 and cook   
for twenty minutes4 ,take from the fire1
 add half a cupful each of butter and   
,tomato ,sauce4 ,prepare the eels       
according to directions given for ,eels 

la ,lyonnaise1 adding a tablespoonful of
 anchovy essence to the sauce4 ,serve   
with a border of the rice4  ,,stewed    
,,eels  ,,la ,,genevoise  ,prepare two  
eels1 cut into four-inch lengths4 ,page 
#abd ,put into a saucepan with a sliced 
carrot1 an onion1 a bunch of parsley1   
two cloves of garlic1 and salt and      
pepper-corns to season4 ,put in enough  
cider to cover the fish1 and simmer for 
fifteen minutes4 ,take up the fish1     
strain the sauce1 and thicken it with   
two tablespoonfuls of butter4 ,add two  
tablespoonfuls of butter to the sauce1  
reheat1 pour over the eels1 and garnish 
with small onions fried brown in butter 
and sugar4  ,,matelote ,,of ,,eels--,i  
,prepare and cut up the fish according  
to directions previously given4 ,put    
into a saucepan with one cupful each of 
stock and ,claret1 a bruised clove of   
garlic1 a whole pepper1 a sliced onion1 
a bay-leaf1 and a pinch each of thyme1  
cloves1 parsley1 and salt4 ,take out the
 fish1 strain the sauce1 add to it a    

tablespoonful each of butter and flour  
cooked together1 and pour over the fish4
  ,,matelote ,,of ,,eels--,,ii  ,cut a  
pound and a half of prepared eels into  
two-inch pieces and fry for two minutes 
in butter4 ,add a wineglassful of       
,claret1 and three tablespoonfuls each  
of stock and mushroom liquor4 ,season   
with salt1 pepper1 and grated nutmeg1   
and a pinch of powdered sweet herbs4    
,add six small onions and six button    
mushrooms4 ,cook for half ,page #abe an 
hour and thicken with a tablespoonful   
each of butter and flour cooked         
together4  ,,matelote ,,of ,,eels--,,iii
  ,prepare two eels and cut them into   
two-inch lengths4 ,cover with cold      
salted water and bring to the boil4 ,add
 an onion1 a dozen cloves1 and two      
tablespoonfuls of vinegar4 ,boil for    
fifteen minutes1 drain1 dry1 roll in    
flour and fry brown in butter4 ,add two 
cupfuls of boiling water1 and salt1     
pepper1 and fine herbs to season4 ,add a
 cupful of button onions peeled and     

fried brown in butter and sugar4 ,cover 
and simmer for one hour4 ,if the sauce  
should evaporate1 add more boiling      
water4 ,when done1 add half a cupful of 
wine and serve4  ,,matelote ,,of ,,eels 
,,la ,,parisienne  ,clean and cut the   
eels into four-inch pieces4 ,cover with 
white wine and season with sliced carrot
 and chopped mushrooms4 ,add also the   
liquor from three dozen parboiled       
oysters4 ,simmer until the eels are done
 and drain4 ,add to the liquor half a   
cupful of white stock1 and thicken with 
flour cooked in butter4 ,add two        
wineglassfuls of white wine and boil    
until thick1 stirring constantly4 ,take 
from the fire1 and add the yolks of four
 eggs beaten ,page #abf smooth with the 
juice of half a lemon1 a tablespoonful  
of butter1 and a grating of nutmeg4 ,add
 the parboiled oysters1 and a handful of
 button mushrooms4 ,reheat1 pour over   
the fish1 and serve4  ,,matelote ,,of   
,,eels  ,,la ,,genoise  ,prepare the    
eels and cut into four-inch lengths4    

,cover with ,claret or ,burgundy and add
 sliced carrot1 onion1 minced parsley1  
chopped mushrooms1 thyme1 a bay-leaf1   
mace1 cloves1 and pepper-corns to       
season4 ,simmer until done and drain4   
,add to the liquor half a cupful of beef
 stock and thicken it with browned      
flour4 ,strain through a fine sieve1 add
 a tablespoonful of butter1 a little    
anchovy paste1 a teaspoonful of minced  
parsley1 a grating of nutmeg2 and a     
little lemon-juice4 ,bring to the boil1 
pour over the fish1 and serve4          
,,matelote ,,of ,,eels  ,,la            
,,bordelaise  ,cut the eels into        
three-inch lengths1 and cover with a    
bottle of ,claret4 ,season with carrot1 
onion1 parsley1 chopped mushrooms1      
thyme1 bay-leaf1 mace1 cloves1 and      
peppercorns4 ,simmer for half an hour   
and drain4 ,thicken the liquor with     
browned flour rubbed smooth with butter1
 add two wineglassfuls ,page #abg of    
,claret1 and bring to the boil4 ,skim1  
add a teaspoonful of capers1 a pounded  

clove of garlic1 a little butter1 grated
 nutmeg1 and anchovy paste to season4   
,reheat1 pour over the fish1 and serve4 
,,boiled ,,eels  ,cut into short pieces 
a pound and a half of eels which have   
been skinned and cleaned4 ,put into a   
saucepan1 cover with cold water1 add a  
tablespoonful of salt1 six whole        
peppers1 one red onion1 and a cupful of 
vinegar4 ,simmer for half an hour2 drain
 and serve on a platter with melted     
butter1 lemon-juice1 and minced parsley4
  ,,pickled ,,eels  ,clean and cut three
 pounds of eels into six-inch lengths4  
,cover with salt1 let stand for three   
hours1 then rinse thoroughly4 ,boil     
together for fifteen minutes one cupful 
of vinegar1 one cupful of water1 a      
sliced onion1 two bay-leaves1 three     
allspice1 and a slice of lemon4 ,put in 
half of the eels and simmer until       
tender1 take out1 and cook the remaining
 half4 ,let the vinegar cool before     
pouring over the eels4  ,,green ,,eels  
,boil together an onion1 a bunch of     

parsley1 ,page #abh a pinch of celery   
seed1 and a teaspoonful of mixed spices 
in a little water4 ,add two cleaned and 
cut eels with water to cover and simmer 
until done4 ,strain the sauce1 thicken  
with butter and flour cooked together1  
and pour over the eels4 ,serve with     
boiled potatoes and cucumber salad4     
,,baked ,,eels  ,skin and parboil1 cut  
into two-inch pieces1 and put into a    
baking-pan4 ,dredge with flour1 season  
with salt and pepper and add half a     
cupful of water4 ,bake for twenty       
minutes and take out4 ,thicken the gravy
 with a tablespoonful of flour rubbed   
smooth with a little of the liquid4 ,add
 a tablespoonful of butter1 a           
teaspoonful of ,worcestershire sauce1   
and enough boiling water to make the    
sauce of the proper consistency4 ,bring 
to the boil and pour around the eels4   
,,baked ,,eels ,,with ,,tartar ,,sauce  
,clean and skin two large eels4 ,wrap in
 a wet cloth and simmer for fifteen     
minutes in court bouillon4 ,cook in the 

liquor4 ,take out1 wipe dry1 and cover  
with seasoned crumbs4 ,spread with two  
eggs beaten with one tablespoonful of   
olive-oil and sprinkle with crumbs4 ,put
 into a baking-pan with two             
tablespoonfuls ,page #abi of butter1 and
 bake for half an hour1 basting twice4  
,serve with ,tartar ,sauce4  ,,english  
,,eel ,,pie  ,skin1 clean1 and cut up   
two large eels4 ,cook with one          
tablespoonful of butter1 half a cupful  
of chopped mushrooms1 a tablespoonful of
 chopped parsley1 a minced onion1 a     
bay-leaf1 salt1 pepper1 the rind of a   
lemon1 a wineglassful of ,sherry and a  
cupful of beef stock4 ,cook until the   
eels are tender1 strain the sauce1 and  
thicken with butter and flour4 ,line a  
baking-dish with pastry1 put the eels in
 it1 and pour the sauce over1 with      
sliced hard-boiled eggs on top4 ,cover  
with pastry1 brush with yolk of egg1 and
 bake for an hour in a moderate oven4   
,serve either hot or cold4  ,,collared  
,,eels  ,clean1 split1 and bone one     

large eel1 and season with salt and     
pepper4 ,chop together three hard-boiled
 eggs1 a beet1 a tablespoonful of       
capers1 two pickles1 one onion1 and     
three anchovies4 ,add salt and pepper1  
cover the eel with the mixture1 tie in a
 cloth1 and cook with a bay-leaf for    
half an hour in equal parts of vinegar  
and water4 ,drain1 untie1 and put into a
 mould with aspic jelly1 or with beef   
stock to which sufficient dissolved     
gelatine has been added4 ,serve cold    
with ,mayonnaise4  ,page #acj ,,eels    
,,en ,,brochette  ,boil the eel in a    
court bouillon and cut into two-inch    
pieces4 ,dip into egg and crumbs and    
string on steel skewers1 alternating    
with squares of bacon4 ,bake in the oven
 and serve on toast4  ,,creamed ,,eels  
,clean and cut up the eels1 and stew    
according to directions previously      
given4 ,pour over a ,cream ,sauce1      
seasoned with salt1 paprika1 onion      
juice1 and minced parsley4     ,page    
#aca ,,fifteen ,,ways ,,to ,,cook       

,,finnan-,,haddie  ,,boiled             
,,finnan-,,haddie--,i  ,divide into     
convenient pieces1 cover with boiling   
water1 add a teaspoonful of sugar1 and  
boil for fifteen minutes4 ,take up on a 
hot platter1 remove the skin1 and dot   
with butter4  ,,boiled                  
,,finnan-,,haddie--,,ii  ,cover the fish
 with boiling water1 boil for five      
minutes1 drain1 cover with melted       
butter1 and serve with plain boiled     
potatoes4  ,,broiled                    
,,finnan-,,haddie--,i  ,brown a haddie  
on a greased broiler4 ,cover with hot   
water1 let stand for ten minutes and    
drain4 ,spread with butter and sprinkle 
with pepper4  ,,broiled                 
,,finnan-,,haddie--,,ii  ,cut the haddie
 into small squares1 skin and parboil   
it4 ,wipe dry1 broil on a buttered      
gridiron and serve with melted butter4  
,page #acb ,,broiled                    
,,finnan-,,haddie--,,iii  ,wash the fish
 thoroughly1 and let stand in cold water
 for three quarters of an hour1 then    

cover with boiling water for five       
minutes1 wipe dry1 rub with butter and  
lemon-juice1 and broil for fifteen      
minutes4 ,serve with melted butter or   
,tartar ,sauce4  ,,broiled              
,,finnan-,,haddie--,,iv  ,wash the fish 
and soak for half an hour in cold water1
 skin side up4 ,cover with water just   
below the boiling point1 and let stand  
for fifteen minutes4 ,wipe dry1 brush   
with olive-oil1 and broil slowly4 ,serve
 with melted butter and lemon-juice4    
,,baked ,,finnan-,,haddie--,i  ,pour    
boiling water over the fish1 and let it 
stand for ten minutes4 ,take it out of  
the water1 lay it in a baking-pan1 brush
 with butter and pepper1 and bake for   
fifteen minutes4  ,,baked               
,,finnan-,,haddie--,,ii  ,put a haddie  
into a frying-pan1 pour over it half a  
cupful of milk1 and half a cupful of    
water4 ,heat slowly and let stand just  
below the boiling point for half an     
hour4 ,pour off ,page #acc the liquid1  
spread with butter1 and bake for        

twenty-five minutes in a hot oven4      
,,escalloped ,,finnan-,,haddie  ,prepare
 the fish according to directions given 
in the preceding recipe4 ,after drying1 
remove the skin and bones and flake with
 a fork4 ,butter a baking-dish and put  
the fish into it4 ,pour over it a sauce 
made of two tablespoonfuls each of      
butter and flour cooked together and    
added to two cupfuls of milk4 ,bring to 
the boil1 pour over the fish1 cover with
 crumbs1 dot with butter1 and brown in  
the oven4  ,,toasted ,,finnan-,,haddie  
,brush the fish with butter and sprinkle
 it with pepper4 ,broil until cooked    
through1 and serve with toast4          
,,finnan-,,haddie  ,,la ,,delmonico     
,flake half a pound of freshened        
finnan-haddie1 and fry in a little      
butter4 ,add one cupful of cream beaten 
with the yolk of a raw egg4 ,thicken    
with a tablespoonful of flour rubbed    
smooth with a little of the cream4 ,add 
a hard-boiled egg chopped fine1 and a   
teaspoonful of grated cheese4 ,serve on 

toast4  ,page #acd ,,savory             
,,finnan-,,haddie  ,dip the fish in     
boiling water1 take out all the bones   
and skin4 ,mash the meat with a         
tablespoonful each of butter and cream1 
seasoning with salt1 pepper1 and        
lemon-juice4 ,cook until thick and pour 
over slices of buttered toast4          
,,finnan-,,haddie ,,hash  ,prepare the  
fish according to directions given for  
,boiled ,finnan-,haddie4 ,mix with an   
equal quantity of hot mashed potatoes1  
moisten with cream1 and season with     
chopped green peppers fried in oil4     
,,finnan-,,haddie ,,with ,,tomatoes     
,lay a haddie in a deep dish1 cover with
 boiling water1 and let stand for ten   
minutes4 ,drain and remove skin and     
break in good-sized flakes4 ,cook two   
level tablespoonfuls of butter and a    
tablespoonful of finely minced onion in 
a saucepan until golden brown4 ,add one 
cupful of the solid part of canned      
tomatoes4 ,when it begins to simmer1 add
 salt and pepper to taste4 ,then add the

 prepared fish and simmer for five      
minutes4 ,add one tablespoonful of      
finely minced parsley and serve4  ,page 
#ace ,,creamed ,,finnan-,,haddie        
,parboil1 drain1 and flake the fish4    
,reheat with shredded fried green       
peppers in a ,cream ,sauce4 ,canned     
pimentos may be used instead of the     
green peppers4     ,page #acg           
,,thirty-,,two ,,ways ,,to ,,cook       
,,flounder  ,,baked ,,flounder  ,clean  
and split two flounders and take out all
 the small bones4 ,lay the fish in a    
buttered dish1 sprinkle with chopped    
mushrooms1 minced parsley1 onion1 and   
grated bread-crumbs1 season with salt1  
pepper1 and grated nutmeg4 ,dot with    
butter and bake4 ,cook together two     
tablespoonfuls each of butter and flour1
 and thicken two cupfuls of milk with   
it4 ,season with salt1 pepper1          
lemon-juice1 anchovy paste1 and minced  
parsley4 ,add a tablespoonful of capers1
 drain the butter from the fish1 pour   
over the sauce1 and serve4  ,,baked     

,,flounder  ,l',,italienne  ,cook       
together a tablespoonful of butter1 two 
tablespoonfuls of chopped parsley1 one  
tablespoonful each of chopped mushrooms 
and shallots1 and two cupfuls of white  
wine4 ,page #ach ,reduce half by rapid  
boiling4 ,add one cupful of chicken     
stock and half a cupful of milk or beef 
stock1 and thicken with flour blended   
with butter4 ,season with salt and      
pepper and boil down until very thick4  
,prepare a flounder according to        
directions given in the preceding       
recipe4 ,season with salt and pepper1   
rub with butter1 pour over one cupful of
 white wine1 cover with the sauce1 and  
sprinkle thickly with crumbs4 ,bake in a
 moderate oven until done4 ,serve in the
 same dish4  ,,baked ,,flounder  ,,la   
,,bonvallet  ,put a cleaned flounder    
into a baking-pan with salt1 pepper1    
grated nutmeg1 chopped onion1 a         
tablespoonful of butter1 a wineglassful 
of white wine1 and a cupful of white    
stock4 ,bake carefully1 basting as      

required4 ,take up the fish1 add another
 cupful of stock1 and thicken the sauce 
with two tablespoonfuls of flour1       
blended with an equal quantity of       
butter4 ,take from the fire1 add the    
yolks of three eggs well beaten and a   
tablespoonful of minced parsley4 ,spread
 this sauce over the fish1 cover with   
crumbs1 dot with butter1 and brown in   
the oven4 ,sprinkle with lemon-juice and
 serve4  ,,baked ,,flounder  ,,la       
,,parisienne  ,stuff a cleaned flounder 
with seasoned ,page #aci crumbs and put 
into a buttered baking-dish4 ,dot with  
butter1 sprinkle with salt and pepper1  
and pour over half a cupful each of     
oyster liquor and white wine4 ,cover    
with buttered paper and bake for forty  
minutes1 basting as required4 ,take up  
the fish1 strain the sauce1 and prepare 
a sauce according to directions given in
 the first part of the recipe for       
,flounder ,pie  la ,normandy4 ,add the  
strained liquid to the sauce1 pour over 
the fish1 cover with crumbs1 and brown  

in the oven4  ,,baked ,,flounder  ,,la  
,,st4 ,,malo  ,put the cleaned fish into
 a buttered baking-dish with chopped    
onions1 parsley1 salt1 pepper1 a        
tablespoonful of butter and two cupfuls 
of cider4 ,add also a little mussel or  
oyster liquor if at hand4 ,bake for half
 an hour in a moderate oven1 basting as 
needed4 ,drain the sauce1 thicken with a
 tablespoonful of butter cooked with an 
equal quantity of flour1 add more butter
 and a squeeze of lemon-juice4 ,pour the
 sauce over the fish and serve4  ,,baked
 ,,fillets ,,of ,,flounder ,,in ,,wine  
,fillet the fish4 ,mix together four    
tablespoonfuls of ,sherry1 half a cupful
 of butter1 one tablespoonful each of   
onion-juice1 lemon-juice1 ,page #adj and
 salt1 and add pepper to season4 ,bring 
to the boil1 dip the fillets into it1   
arrange in a baking-dish1 cover with the
 remaining sauce and bake in a hot oven 
for ten minutes4 ,fry in butter a slice 
each of onion and carrot1 a bay-leaf1   
and a sprig of parsley4 ,add a          

tablespoonful of flour and cook         
thoroughly4 ,add one cupful of chicken  
stock and half a cupful of cream4 ,cook 
until thick1 stirring constantly1 and   
seasoning with salt1 pepper1 and grated 
nutmeg4 ,add the gravy from the         
baking-pan1 strain1 reheat1 pour over   
the fish1 and serve4  ,,baked ,,fillets 
,,of ,,flounder  ,remove the back-bone  
and cut the fish into four pieces4 ,roll
 up each piece and pin with a toothpick4
 ,soak for an hour in oil and           
lemon-juice4 ,roll in seasoned crumbs1  
then in beaten egg1 then in crumbs4 ,put
 into a baking-pan1 upon thin slices of 
salt pork1 sprinkle with chopped onion  
and olives1 cover1 and bake4 ,garnish   
with sliced lemons4  ,,flounder ,,with  
,,fine ,,herbs  ,put the prepared fish  
into a pan with two tablespoonfuls of   
butter1 the juice of a lemon1 and salt  
and pepper to season4 ,add one cupful   
each of water and white wine1 cover and 
,page #ada cook for half an hour4 ,drain
 the fish1 thicken the sauce with a     

tablespoonful of flour cooked in butter1
 boil1 strain1 add two tablespoonfuls of
 butter1 and two tablespoonfuls of      
chopped parsley1 pour over the fish1 and
 serve4  ,,flounder  ,,la ,,fran,,aise  
,cover a flounder with white wine1      
sprinkle with salt and pepper1 add a    
bunch of parsley1 a few chives1 a       
bay-leaf1 and a little chopped onion4   
,boil for ten minutes4 ,take up the fish
 carefully1 rub the sauce through a     
sieve1 thicken with a tablespoonful of  
flour rubbed smooth with half a cupful  
of butter1 bring to the boil1 pour over 
the fish1 and serve4  ,,flounder  ,,la  
,,janin  ,fill a flounder with seasoned 
crumbs mixed with chopped mushrooms1    
shallots1 and parsley4 ,put on a        
buttered baking-dish1 season with salt  
and pepper1 dot with butter1 and pour   
over half a cupful each of ,sherry and  
oyster liquor4 ,bake until done1 basting
 as required4 ,take up the fish1 add a  
cupful of stock to the sauce1 and       
thicken with browned flour4 ,add two    

tablespoonfuls of butter and a little   
lemon-juice4 ,strain over the fish and  
garnish with parboiled oysters4  ,page  
#adb ,,flounder  ,,la ,,proven,,ale     
,clean two flounders and let stand for  
four hours in a marinade of olive-oil   
and lemon-juice1 seasoned with salt1    
pepper1 onion1 parsley1 thyme1          
bay-leaves1 and bruised garlic4 ,put    
into a baking-dish with the seasoning1 a
 teaspoonful of butter and one cupful   
each of stock and white wine4 ,bake for 
half an hour1 basting as needed4 ,drain1
 strain1 and skim the sauce1 thicken    
with butter and flour1 take from the    
fire1 add the yolks of four eggs well   
beaten and lemon-juice to taste4 ,season
 with red pepper and minced parsley1    
pour over the fish1 and serve4          
,,breaded ,,turbans ,,of ,,flounder     
,fillet three flounders1 season with    
salt and pepper1 dip into melted butter1
 roll up and fasten with a toothpick4   
,dip into egg and crumbs and fry in deep
 fat4 ,serve with ,tartar ,sauce4       

,,turbans ,,of ,,flounder ,,with        
,,anchovies  ,drain a bottle of         
anchovies from the oil4 ,mix with two   
tablespoonfuls of butter1 half a cupful 
of stock1 a tablespoonful of            
lemon-juice1 and salt and pepper to     
season4 ,pound to a paste1 and add the  
yolks of two raw eggs4 ,prepare the     
fillets of flounder according to ,page  
#adc directions given in the preceding  
recipe4 ,spread with the forcemeat1 roll
 up1 and pin with toothpicks4 ,roll in  
melted butter1 then in flour1 and bake  
in a hot oven for twenty minutes4       
,,turbans ,,of ,,flounder ,,with        
,,oysters  ,prepare according to        
directions given above1 stuffing with   
chopped oysters and seasoned crumbs4    
,,fricass,e ,,of ,,flounder  ,clean the 
flounders1 cut into convenient pieces1  
season with salt1 dredge with flour1 and
 fry in boiling fat4 ,chop a dozen      
oysters1 and put into a saucepan with   
their liquor1 one cupful of white wine1 
a tablespoonful of anchovy paste1 and   

salt1 pepper1 and grated nutmeg to      
season4 ,bring to the boil1 pour over   
the fish1 and serve4  ,,fried ,,flounder
  ,prepare the fish according to        
directions given in the preceding       
recipe4 ,sprinkle with salt and pepper1 
dip into milk1 then into flour1 and saut
 in pork fat4 ,or1 dip in beaten egg    
,page #add and bread-crumbs and fry in  
deep fat4 ,garnish with lemon and       
parsley4  ,,fried ,,fillets ,,of        
,,flounder  ,prepare the fillets        
according to directions given in the    
preceding recipe4 ,keep in a cold place 
for half an hour1 fry in deep fat1 and  
serve with ,tartar ,sauce4  ,,fillets   
,,of ,,flounder ,,au ,,gratin  ,cook    
together three tablespoonfuls of butter1
 one tablespoonful of flour1 a slice of 
onion1 and a bay-leaf4 ,add two cupfuls 
of chicken stock and cook until thick1  
stirring constantly4 ,strain1 and add a 
tablespoonful of lemon-juice4 ,dip the  
fillets of fish into melted butter1     
season with salt and pepper1 cover with 

sauce and bread-crumbs4 ,bake for twenty
 minutes in a very hot oven4  ,,fillets 
,,of ,,flounder  ,,la ,,lyons  ,bone the
 fish and cut into fillets4 ,wash in    
cold salted water and wipe dry4 ,dip in 
egg and seasoned bread-crumbs1 and fry  
in hot drippings4 ,serve with melted    
butter1 lemon-juice1 and minced parsley1
 or ,tomato ,sauce1 or a sauce made as  
follows3 ,cook together one             
tablespoonful each of butter and flour  
and thicken with it a cupful ,page #ade 
of cream or milk4 ,add a tablespoonful  
each of lemon-juice chopped pickles1 and
 capers1 a teaspoonful each of minced   
parsley and mustard1 and the mashed yolk
 of a hard-boiled egg4 ,beat thoroughly 
together and serve either hot or cold4  
,,fillets ,,of ,,flounder  ,,la         
,,normandy  ,prepare the fillets        
according to directions previously      
given1 and season with pepper and salt4 
,fry a small chopped onion in butter and
 add two chopped hard-boiled eggs1 and  
one tablespoonful of minced parsley4    

,season with pepper and salt1 add a     
tablespoonful of butter1 and cook to a  
smooth paste4 ,spread the fillets with  
this paste1 put a parboiled mussel on   
each one1 roll and tie with a string4   
,add to the mussel liquor one cupful of 
cream and simmer the fillets in it for  
six minutes4 ,take out and cut the      
strings4 ,thicken the sauce with the    
yolks of two eggs beaten with four      
tablespoonfuls of cream1 add a          
teaspoonful of butter and a few drops of
 lemon-juice4 ,add a few parboiled      
mussels to the sauce1 reheat1 pour over 
the fish1 and serve4  ,,stuffed         
,,fillets ,,of ,,flounder--,i  ,prepare 
the fillets according to directions     
,page #adf previously given1 season with
 salt and pepper1 and dredge with flour4
 ,put half of the fillets into a        
buttered baking-dish4 ,chop together a  
button onion1 a small bunch of parsley1 
half a stalk of celery and half a can of
 mushrooms4 ,mix two tablespoonfuls of  
butter with one teaspoonful of flour1   

and add to the chopped mixture with the 
yolks of two raw eggs4 ,season with     
salt1 red and black pepper1 and mix     
thoroughly4 ,spread the fillets in the  
pan with this stuffing and lay the other
 fillets on top4 ,cover with buttered   
paper and cook for twelve minutes4      
,serve with the remaining mushrooms     
heated and sprinkle with lemon-juice4   
,,stuffed ,,fillets ,,of                
,,flounder--,,ii  ,prepare the fillets  
according to directions previously      
given4 ,put each two together1 with     
mashed potato beaten light with egg     
between4 ,cover with crumbs1 dip in egg 
and crumbs1 and fry in deep fat4 ,serve 
with ,tartar ,sauce4  ,,fillets ,,of    
,,flounder ,,with ,,green ,,peas        
,prepare the fillets according to       
directions previously given1 dip into   
melted butter1 and season with salt1    
pepper1 and lemon-juice4 ,skewer into   
shape with toothpicks and arrange ,page 
#adg in a baking-dish4 ,half cover with 
stock made from the fish trimmings and  

bake for ten minutes4 ,arrange in a     
circle on a platter1 and fill the centre
 with green peas seasoned with salt1    
pepper1 and butter4 ,strain the stock1  
thicken with butter and flour cooked    
together1 and serve separately as a     
sauce4  ,,steamed ,,fillets ,,of        
,,flounder  ,prepare the fillets        
according to directions previously      
given1 and spread with chopped pickles1 
olives1 capers1 parsley1 and onions4    
,roll up1 fasten with toothpicks1 and   
steam or bake1 basting with stock1 or   
dip in egg and crumbs and fry in deep   
fat4 ,serve with any preferred sauce4   
,,stuffed ,,fillets ,,of ,,flounder     
,,la ,,delmonico  ,prepare the fillets  
according to directions previously      
given4 ,cover with half a cupful of     
white wine1 one cupful of fish stock    
made from the bones1 and salt and       
paprika to season4 ,simmer for twenty   
minutes4 ,cook together one             
tablespoonful each of butter and flour1 
add half a cupful of stock and cook     

until very thick1 stirring constantly4  
,add half a cupful each of shrimps and  
oysters chopped fine1 a teaspoonful of  
,worcestershire sauce1 the yolk of an   
egg1 and two drops of tabasco sauce4    
,dip the fillets in this mixture ,page  
#adh and cool4 ,when cold dip in crumbs1
 then in egg1 then in crumbs1 and fry in
 deep fat4  ,,rolled ,,fillets ,,of     
,,flounder  ,prepare the fillets as     
directed and spread with anchovies1     
lobster1 shrimps1 or sardines1 mashed to
 a paste with butter4 ,roll up1 fasten  
with toothpicks1 and bake1 fry1 saut1 or
 stew1 as preferred4  ,,broiled         
,,fillets ,,of ,,flounder  ,,la         
,,brighton  ,season the fillets with    
salt1 pepper1 and oil4 ,broil carefully 
and put on slices of buttered toast4    
,surround with parboiled oysters and    
pour over a sauce made of water and the 
oyster liquor1 thickened with butter and
 flour cooked together1 and seasoned    
with anchovy paste4  ,,fillets ,,of     
,,flounder  ,,la ,,diep-,,poise         

,prepare the fillets as directed1       
seasoning with salt and pepper1 brown in
 melted butter1 and cool4 ,sprinkle with
 crumbs1 dip in eggs beaten with an     
equal quantity of melted butter1 roll in
 fresh crumbs and broil1 basting with   
oil4 ,serve with melted butter1 minced  
parsley1 and lemon-juice4  ,page #adi   
,,flounder ,,pie  ,,la ,,normandy  ,chop
 fine two carrots and two onions1 two   
sprigs of parsley1 a stalk of celery and
 a bit of bay-leaf4 ,fry in butter1     
seasoning with salt and pepper1 and     
powdered mace4 ,add two cupfuls of      
boiled milk and cook slowly for         
twenty-five minutes4 ,press through a   
sieve1 add two cupfuls of cream1 and    
reheat4 ,add the fillets of a two-pound 
flounder1 the mussels taken from a quart
 of mussel shells1 a quart of oysters1  
parboiled in their liquor1 and drained1 
and half a pound of cleaned fresh       
mushrooms4 ,cook for two minutes4       
,thicken with the yolks of two eggs     
beaten with one tablespoonful of butter 

and two of cream4 ,fill a baking-dish   
lined with pastry1 cover with crust1 and
 bake4  ,,broiled ,,flounder  ,,la      
,,chivry  ,cut the flounder into fillets
 as previously directed4 ,soak for an   
hour in a marinade of oil and           
lemon-juice1 seasoned with salt1 pepper1
 onion1 and parsley4 ,dip in crumbs and 
broil1 basting with oil4 ,serve with    
quartered lemon4  ,,flounder ,,with     
,,white ,,wine ,,sauce  ,put the        
prepared fish into a baking-dish ,page  
#aej with two tablespoonfuls of butter1 
two cupfuls of white wine1 and salt and 
pepper to season4 ,cover and cook for   
twenty minutes1 adding more water if    
necessary4 ,drain the fish1 thicken the 
gravy with a tablespoonful of flour     
cooked in butter1 bring to the boil1 add
 the juice of a lemon and two           
tablespoonfuls of butter1 pour over the 
fish1 and serve4  ,,flounder ,,au       
,,gratin  ,fry in butter chopped        
parsley1 shallot1 and button mushrooms4 
,season with salt and pepper and spread 

on the bottom of a baking-dish4 ,lay on 
them a trimmed flounder1 cover with     
crumbs1 dot with butter1 moisten with   
white wine1 and cook carefully4 ,serve  
in the same dish4     ,page #aea        
,,twenty-,,seven ,,ways ,,to ,,cook     
,,frog ,,legs  ,,fried ,,frog ,,legs--,i
  ,beat the yolk of an egg with a cupful
 of milk and add flour enough to make a 
smooth batter4 ,dip into the batter frog
 legs which have been marinated in oil  
and vinegar1 and fry in deep fat4       
,,fried ,,frog ,,legs--,,ii  ,clean1    
season with salt and pepper1 dip in egg 
and crumbs1 and fry in deep fat4 ,serve 
with ,tartar ,sauce4  ,,fried ,,frog    
,,legs--,,iii  ,parboil for three       
minutes1 drain1 wipe dry1 dip in crumbs1
 then in beaten egg1 then in seasoned   
crumbs1 and fry in deep fat4 ,serve with
 a border of green peas1 or with ,cream 
,sauce4  ,,fried ,,frog ,,legs--,,iv    
,parboil for five minutes1 blanch in    
cold ,page #aeb water1 drain1 and wipe  
dry4 ,season with salt and pepper1      

dredge with flour1 and saut in butter4  
,serve with a garnish of fried parsley4 
,,fried ,,frog ,,legs--,v  ,soak the    
prepared legs in milk for fifteen       
minutes4 ,dip in seasoned flour without 
wiping and fry in deep fat4  ,,fried    
,,frog ,,legs--,,vi  ,parboil for five  
minutes in salted and acidulated water4 
,drain1 dip into beaten egg1 then in    
corn-meal1 and fry golden-brown in salt 
pork fat4  ,,frog ,,legs ,,saut  ,put a 
tablespoonful of butter into a saucepan1
 and when it bubbles put in the frog    
legs with a sprig of parsley1 and salt  
and pepper to season4 ,fry brown1 and   
garnish with slices of lemon4           
,,southern ,,fried ,,frog ,,legs        
,parboil the legs for three minutes in  
salted water4 ,beat together one egg and
 half a cupful of milk4 ,season the legs
 with salt and pepper1 dip into the     
milk1 then into cracker crumbs rolled   
fine1 and fry in deep fat4  ,page #aec  
,,fried ,,frog ,,legs  ,l',,anglaise    
,season the frog legs with salt and     

pepper and soak for an hour in          
lemon-juice4 ,roll in flour1 dip in     
beaten egg1 then in crumbs1 and fry in  
deep fat4 ,serve with ,tomato ,sauce4   
,,fried ,,frog ,,legs  ,,la ,,fran,,aise
  ,marinate for an hour in vinegar with 
salt1 pepper1 parsley1 chopped onion1   
bay-leaves1 and thyme4 ,drain1 roll in  
flour1 and saut in hot fat4 ,garnish    
with lemon and parsley4  ,,broiled      
,,frog ,,legs  ,soak the legs for half  
an hour in a marinade of oil and        
lemon-juice1 seasoned with salt and     
pepper4 ,broil on a double-broiler1 and 
serve with ,matre d',htel ,sauce4       
,,baked ,,frog ,,legs  ,prepare and     
clean one dozen frog legs4 ,butter a    
baking-dish1 sprinkle with chopped      
mushrooms and crumbs1 and lay the frog  
legs on them4 ,season with salt and     
pepper and sweet herbs4 ,sprinkle with  
crumbs1 squeeze over the juice of a     
lemon1 and pour in a cupful of ,brown   
,sauce4 ,cover and bake for half an hour
 in a moderate oven4  ,page #aed        

,,fricass,e ,,of ,,frog ,,legs--,i      
,simmer the prepared legs in milk until 
tender4 ,drain and put in a platter4    
,spread with butter and keep warm4 ,cook
 together one tablespoonful of flour and
 two of butter1 add the milk in which   
the legs were cooked and enough more to 
make a pint4 ,cook until thick1 stirring
 constantly4 ,season with salt1 paprika1
 and minced parsley1 take from the fire1
 and add two eggs well beaten with the  
juice of half a lemon4 ,bring to the    
boil1 pour over the frog legs1 and      
serve4  ,,fricass,e ,,of ,,frog         
,,legs--,,ii  ,prepare and skin the legs
 and boil until tender in veal stock to 
cover1 with pepper and salt to season1 a
 bunch of sweet herbs1 and a bit of     
lemon-peel4 ,add a small slice of onion 
and cook until the legs are tender4     
,strain the liquid1 thicken it with     
butter and flour and a little cream     
cooked together4 ,add the frog legs and 
a few canned mushrooms cut fine4 ,bring 
to the boil and serve4  ,,fricass,e ,,of

 ,,frog ,,legs--,,iii  ,brown a dozen   
frog legs in butter with half a         
teaspoonful of chopped onions4 ,add one 
half cupful of water and one half cupful
 of ,sherry4 ,cover and cook for twenty 
minutes4 ,beat the yolks of four eggs   
with ,page #aee two tablespoonfuls of   
cream1 add a little of the hot liquid1  
pour into the pan1 and bring to the     
boil4 ,skim out the frog legs1 put on a 
platter1 and strain the sauce over them4
  ,,brown ,,fricass,e ,,of ,,frog ,,legs
  ,melt one tablespoonful of butter and 
brown in it two tablespoonfuls of flour4
 ,add sufficient brown stock to make the
 required quantity of sauce and cook    
until thick1 stirring constantly4       
,season with salt1 pepper1 grated       
lemon-peel1 grated onion1 sweet herbs1  
anchovy paste1 and a pinch of allspice4 
,dip the frog legs in flour and fry     
brown4 ,arrange on a platter1 cover with
 broiled mushrooms1 pour the sauce over1
 and serve4  ,,stewed ,,frog ,,legs--,i 
,soak the frog legs for an hour in a    

marinade of oil and lemon-juice1 adding 
a teaspoonful of chopped onion4 ,fry    
brown in butter a small onion1 a tomato1
 and a green pepper1 all chopped fine4  
,add two tablespoonfuls of flour and    
cook to a smooth paste4 ,add the frog   
legs and enough water or stock to keep  
from burning4 ,cover and cook for ten or
 fifteen minutes4  ,page #aef ,,stewed  
,,frog ,,legs--,,ii  ,melt one          
tablespoonful of butter and brown in it 
one tablespoonful of flour1 add one     
cupful of stock1 and cook until thick1  
stirring constantly4 ,add a dozen       
prepared frog legs simmer for ten       
minutes1 season with salt and pepper1   
take from the fire1 add the yolk of an  
egg beaten smooth with a little cold    
water2 bring to the boil and serve at   
once4  ,,stewed ,,frog ,,legs--,,iii    
,soak the prepared legs in milk for     
fifteen minutes1 dip in seasoned flour1 
and fry in hot butter for three minutes4
 ,cover with hot water and simmer for   
twenty minutes4 ,bring half a cupful of 

cream to the boil1 stir in a            
tablespoonful of butter rolled in flour1
 and cook until thick1 stirring         
constantly4 ,add to the frog legs1 cook 
three minutes longer1 season with salt1 
pepper1 and minced parsley1 and serve4  
,,stewed ,,frog ,,legs--,,iv  ,brown a  
dozen frog legs in butter1 sprinkle with
 flour1 and add enough cream to make the
 required quantity of sauce4 ,cook until
 thick1 stirring constantly4 ,add a     
teaspoonful each of onion-juice and     
minced parsley1 and salt and pepper to  
season4 ,take from ,page #aeg the fire1 
and add the yolks of two eggs beaten    
smooth with a little cold milk1 bring to
 the boil1 and serve very hot4  ,,frog  
,,legs  ,,la ,,hollandaise  ,fry the    
prepared frog legs in butter1 seasoning 
with salt and pepper4 ,add half a       
wineglassful of white wine1 cover1 and  
simmer for five minutes2 then add two   
cupfuls of ,hollandaise ,sauce1 two     
teaspoonfuls of finely chopped parsley1 
and a little lemon-juice4 ,bring to the 

boil and serve very hot4  ,,frog ,,legs 
,,la ,,proven,,ale  ,cover the bottom of
 a saucepan with olive-oil1 and sprinkle
 with finely minced garlic4 ,lay the    
frog legs on this1 cover and cook until 
brown4 ,squeeze over the juice of half a
 lemon1 sprinkle with parsley1 and      
serve4  ,,frog ,,legs ,,au ,,beurre     
,,noir  ,boil the legs in court bouillon
 for five minutes4 ,drain1 arrange on a 
serving-dish1 sprinkle with minced      
parsley1 and keep warm4 ,brown half a   
cupful of butter in a frying-pan1 taking
 care not to burn4 ,add two             
tablespoonfuls of vinegar and salt and  
pepper to season4 ,pour over the frog   
legs and serve4  ,page #aeh ,,frog      
,,legs  ,,la ,,poulette--,i  ,parboil a 
dozen frog legs1 drain and cool4 ,cook  
together one tablespoonful each of      
butter and flour1 add one cupful of     
milk1 or white stock1 and cook until    
thick1 stirring constantly4 ,add salt   
and pepper to season1 and the frog legs4
 ,cover and cook for twenty minutes4    

,take from the fire1 add the yolk of an 
egg beaten smooth with a little cold    
water1 and a tablespoonful of minced    
parsley4 ,bring to the boil1 and serve  
at once4  ,,frog ,,legs  ,,la           
,,poulette--,,ii  ,season prepared frog 
legs with salt1 pepper1 and nutmeg1 and 
fry brown in butter4 ,add two           
tablespoonfuls of flour and two cupfuls 
of cream4 ,cook until thick1 stirring   
constantly4 ,add a wineglassful of white
 wine1 two tablespoonfuls of butter1 a  
tablespoonful of minced parsley1 and the
 yolks of four eggs beaten smooth with  
the juice of a lemon4 ,bring to the boil
 and serve4  ,,frog ,,legs ,,patties    
,boil the legs until the meat drops from
 the bone1 remove the bone1 reheat in   
,cream ,sauce1 and season to taste4     
,fill patty-shells and serve4  ,page    
#aei ,,frog ,,legs  ,,la ,,creole  ,melt
 a tablespoonful of butter in a saucepan
 and fry in it a chopped onion1 a       
tablespoonful of chopped raw ham1 and   
half a green pepper shredded4 ,season   

highly with salt and pepper1 add four   
cupfuls of stock1 a tablespoonful of    
rice1 six sliced okras1 and one sliced  
tomato4 ,cook thoroughly for twenty     
minutes4 ,add four cupfuls of prepared  
frog legs1 and simmer until they are    
tender4 ,half of this recipe is         
sufficient for a small family4     ,page
 #afa ,,twenty-,,two ,,ways ,,to ,,cook 
,,haddock  ,,broiled ,,haddock--,i      
,clean and dry a fresh haddock1 rub with
 vinegar1 sprinkle with flour1 and broil
 on a well greased gridiron4 ,serve with
 ,shrimp or ,anchovy ,sauce4  ,,broiled 
,,haddock--,,ii  ,soak the fish for an  
hour in a marinade of oil and vinegar4  
,drain1 wipe dry1 broil1 and serve with 
melted butter4  ,,broiled ,,haddock     
,,la ,,ma,,tre ,d',h,,tel  ,clean and   
split a haddock1 season with salt and   
pepper1 dredge with flour1 and broil4   
,serve with ,matre d',htel ,sauce4      
,,broiled ,,smoked ,,haddock  ,rub the  
fish with melted butter1 season with    
pepper1 and broil4 ,serve very hot4     

,page #afb ,,fried ,,fillets ,,of       
,,haddock--,i  ,skin1 clean and fillet a
 haddock4 ,season with pepper and salt1 
dip into egg and crumbs and fry brown in
 deep fat4  ,,fried ,,fillets ,,of      
,,haddock--,,ii  ,cut the fish into     
fillets and marinate in oil and vinegar 
with a little onion4 ,drain1 dip in     
batter1 then in crumbs1 and fry in deep 
fat4 ,serve with ,tomato ,sauce4        
,,fried ,,smoked ,,haddock  ,soak a     
haddock for four hours in olive-oil to  
cover4 ,drain and fry in a frying-pan   
with a little of the oil4 ,season with  
pepper and serve very hot4  ,,baked     
,,haddock--,i  ,make a stuffing of equal
 parts of chopped bacon and             
bread-crumbs1 season with salt and      
pepper1 anchovy essence1 and add a raw  
egg to bind4 ,stuff a cleaned haddock   
and sew up4 ,mix one tablespoonful of   
flour with one of cold water1 add one   
cupful of boiling water1 and cook until 
thick1 stirring constantly4 ,add one    
tablespoonful of butter and two         

tablespoonfuls of essence of anchovy4   
,pour the sauce into a baking-pan1 put  
the fish on it1 and bake for an hour1   
,page #afc basting as required4  ,,baked
 ,,haddock--,,ii  ,make a stuffing of   
one cupful of cracker crumbs1 one fourth
 of a cupful of butter1 and salt1 minced
 onion1 pickles1 pepper1 and parsley to 
season4 ,stuff the fish1 sew up1 cover  
with strips of salt pork1 dredge with   
flour1 and bake until brown1 basting as 
required4 ,serve with any preferred     
sauce4  ,,baked ,,haddock--,,iii  ,stuff
 the fish with crumbs and chopped veal1 
seasoning to taste and using a raw egg  
to bind4 ,rub with beaten egg1 sprinkle 
with crumbs1 and bake in a moderate     
oven1 basting with melted butter as     
required4 ,serve with ,anchovy ,sauce4  
,,baked ,,fillets ,,of ,,haddock  ,clean
 and fillet a fish1 put into a pan with 
melted butter1 and season with pepper1  
salt1 and lemon-juice4 ,sprinkle with   
minced parsley1 cover with buttered     
paper1 and bake in the oven4 ,serve with

 ,italian ,sauce4  ,,baked ,,haddock    
,,with ,,sauce  ,clean and cut up the   
fish1 and remove the ,page #afd bones4  
,cut into small pieces4 ,butter a       
baking-dish1 sprinkle with crumbs1 put  
in a layer of the fish1 and spread with 
crumbs seasoned with salt1 pepper1 thyme
 and grated onion1 and mixed to a paste 
with raw egg4 ,repeat until the dish is 
full1 having crumbs and butter on top4  
,add enough milk to moisten1 and bake4  
,for the sauce1 simmer the bones and    
trimmings of the fish1 strain1 season1  
and thicken with a tablespoonful each of
 butter and flour cooked together and   
blended with a little cold water4       
,,baked ,,haddock ,,with ,,oyster       
,,stuffing  ,remove the skin1 head1 and 
tail1 and take out as many bones as     
possible4 ,divide into two fillets4     
,sprinkle with salt and brush with      
lemon-juice4 ,lay one fillet on a       
greased fish sheet in a dripping-pan1   
and cover thickly with seasoned oysters 
dipped in buttered cracker crumbs4      

,cover with the other fillet1 brush with
 egg slightly beaten1 cover with        
buttered crumbs1 and bake for fifty     
minutes in a moderate oven4 ,serve with 
,hollandaise ,sauce4  ,,haddock         
,,rarebit  ,cut the haddock into slices 
an inch thick4 ,page #afe ,free from    
bone and skin4 ,lay in a greased        
baking-dish1 and season with salt and   
pepper4 ,grate sufficient cheese to     
cover1 and season with salt1 red pepper1
 and mustard4 ,make to a smooth paste   
with cream or beaten egg4 ,put into a   
hot oven and cook until the cheese melts
 and browns1 and the fish is firm4 ,take
 up carefully on a platter1 and pour one
 tablespoonful of ,sherry over each     
slice4  ,,boiled ,,haddock ,,with       
,,white ,,sauce  ,boil the fish in      
salted and acidulated water1 with a     
bunch of parsley to season4 ,cook       
together two tablespoonfuls of butter   
and one of flour1 and add salt1 pepper1 
and grated nutmeg to season4 ,add two   
cupfuls of boiling water1 bring to the  

boil1 strain1 add two tablespoonfuls of 
butter and the juice of a lemon1 pour   
over the fish and serve4  ,,boiled      
,,haddock ,,with ,,egg ,,sauce  ,mix    
finely grated bread-crumbs with half the
 quantity of chopped beef suet4 ,season 
with minced parsley1 shallot1 thyme1    
pepper1 salt1 and grated nutmeg4 ,bind  
with a raw egg4 ,stuff and sew up the   
fish and boil in salted water4 ,for the 
sauce1 melt one tablespoonful of butter1
 add two of flour1 and cook thoroughly4 
,add two cupfuls of ,page #aff boiling  
water1 and cook until thick1 stirring   
constantly4 ,add two chopped hard-boiled
 eggs1 season to taste1 pour over the   
fish1 and serve4  ,,boiled ,,haddock    
,,with ,,lobster ,,sauce  ,boil the fish
 gently in salted boiling water to      
cover4 ,melt three tablespoonfuls of    
butter1 add two tablespoonfuls of flour1
 and cook thoroughly4 ,add gradually two
 cupfuls of boiling water and cook until
 thick4 ,season with lemon-juice and    
cayenne4 ,strain the sauce and reheat4  

,add the finely-cut meat of a small     
boiled lobster and the pounded coral4   
,pour over the fish and serve4  ,,stewed
 ,,haddock  ,split the fish lengthwise  
and cut into pieces4 ,boil the bones and
 trimmings in water to cover1 and       
strain4 ,butter a baking-dish1 put the  
fish into it with the flesh downward1   
and sprinkle each piece with salt1      
cayenne1 mace1 and flour4 ,pour over it 
two cupfuls of the fish liquor1 cover1  
and simmer for twenty minutes4 ,add two 
teaspoonfuls of anchovy essence and one 
cupful of ,sherry4 ,blend together two  
tablespoonfuls each of flour and butter1
 make smooth with a little of the gravy1
 and thicken all of it4 ,simmer for ten 
,page #afg minutes and serve with the   
gravy poured over the fish4 ,garnish    
with lemon and parsley4  ,,haddock ,,and
 ,,oysters  ,clean and fillet a haddock4
 ,cover the trimmings with water and add
 the liquor drained from a pint of      
oysters4 ,add a slice of onion1 a pinch 
of powdered sweet herbs1 and a slice of 

carrot4 ,simmer to form a stock4 ,put a 
layer of sliced onion into a saucepan1  
and arrange upon it the fillets of fish1
 and a pint of oysters2 sprinkle with   
salt and pepper1 add the juice of a     
lemon1 cover with sliced onion1 strain  
the stock over1 cover and simmer until  
the fillets are tender4 ,arrange the    
fillets on a hot dish with the oysters1 
strain the liquid1 thicken it with the  
yolks of four eggs1 pour over1 and      
serve4  ,,fillets ,,of ,,haddock  ,,la  
,,royale  ,prepare the fillets and put  
into a basin with a marinade of oil and 
lemon-juice1 seasoned with pepper1 salt1
 minced parsley and chopped shallots4   
,drain1 dip into batter and fry in deep 
fat4 ,serve with any preferred sauce4   
,,haddock  ,,la ,,cr,,me  ,boil the fish
 in salted and acidulated water4 ,page  
#afh ,melt two tablespoonfuls of butter 
and cook in it two heaping              
tablespoonfuls of flour4 ,add four      
cupfuls of milk and cook until thick1   
stirring constantly4 ,season with       

pepper1 salt1 grated onion1 and minced  
parsley4 ,put the fish upon a           
serving-dish1 skin it carefully1 and    
pour the sauce over it4 ,put a border of
 mashed potatoes around the fish1 rub   
with melted butter and put into the oven
 until the potato is brown4  ,,haddock  
,,cutlets  ,prepare a sauce according to
 directions given in the preceding      
recipe1 using one fourth the quantity of
 milk4 ,mix the sauce with cold cooked  
haddock1 minced very fine1 and cool4    
,shape into cutlets1 dip into egg and   
crumbs1 and fry in deep fat4     ,page  
#afi ,,eighty ,,ways ,,to ,,cook        
,,halibut  ,,broiled ,,halibut--,i  ,cut
 into steaks1 dust with salt and pepper1
 cover with melted butter1 and let stand
 for half an hour4 ,dredge with flour   
and broil4 ,serve with a garnish of     
sliced lemon and parsley4  ,,broiled    
,,halibut--,,ii  ,freshen salt halibut  
for an hour or two in cold water1 drain1
 season with pepper1 and wrap each slice
 in tough paper well buttered1 twisting 

the ends4 ,broil for eight minutes4     
,take from the papers and serve with any
 preferred sauce4  ,,broiled            
,,halibut--,,iii  ,season with salt and 
pepper and broil on a buttered gridiron 
over a clear fire4 ,serve with plenty of
 melted butter4  ,page #agj ,,broiled   
,,halibut--,,iv  ,sprinkle halibut      
steaks with salt1 rub thoroughly with   
melted butter and broil until brown4    
,garnish with lemon and parsley4        
,,broiled ,,halibut--,v  ,rub halibut   
steaks with olive-oil and lemon-juice1  
and broil over a clear fire4 ,season    
with pepper and salt and serve with     
melted butter4  ,,broiled ,,halibut     
,,la ,,boston  ,broil one side of       
halibut steaks until heated through1    
then turn1 and spread the other side    
with a paste of butter1 flour1 chopped  
onion1 and tomato pulp4 ,cook until     
brown and serve with the crust side up4 
,,halibut  ,,la ,,rarebit  ,sprinkle two
 halibut steaks with salt and pepper1   
brush with melted butter1 and bake until

 done4 ,arrange on a platter1 pour over 
a ,welsh rarebit1 and serve4  ,,halibut 
,,la ,,majestic  ,skin and bone halibut 
steaks1 and cut into fillets4 ,lay in a 
buttered baking-dish1 spread with       
butter1 and add a wineglassful of white 
,page #aga wine1 and a little boiling   
water4 ,cover with buttered paper1 and  
set into a hot oven until cooked4 ,take 
the pan out1 cover the fish with a layer
 of sweet ,spanish peppers1 spread with 
,cream ,sauce1 sprinkle with crumbs and 
grated cheese1 dot with butter1 and     
brown in a hot oven4 ,serve in the same 
dish4  ,,halibut  ,,la ,,conant  ,in a  
buttered baking-pan put three thin      
slices of fat salt pork1 three slices of
 onion and a bit of bay-leaf4 ,on top of
 these lay a halibut steak and spread   
over it one tablespoonful each of butter
 and flour blended together4 ,cover with
 buttered cracker crumbs and small      
strips of salt pork1 and bake for twenty
 minutes4 ,garnish with lemon and       
parsley4  ,,halibut  ,,la ,,ma,,tre     

,d',h,,tel  ,soak two halibut steaks for
 an hour in lemon-juice1 seasoned with  
salt1 pepper1 and minced parsley4 ,mix  
together two tablespoonfuls of butter1  
one tablespoonful of flour1 and two     
cupfuls of boiling water4 ,cook until   
thick1 stirring constantly4 ,put the    
slices of halibut into a buttered pan1  
cover with the sauce1 and bake for      
twenty minutes1 basting as required4    
,serve with any preferred sauce4  ,page 
#agb ,,halibut  ,,la ,,creole--,i  ,wash
 a thick piece of halibut1 put on a     
buttered baking-dish1 and season with   
salt and pepper4 ,cover with finely     
minced garlic1 add one cupful of canned 
tomatoes and enough boiling water to    
keep from burning4 ,bake until done1    
basting as required4  ,,halibut  ,,la   
,,creole--,,ii  ,lay halibut steak for  
an hour in oil and vinegar1 adding      
chopped onion and minced parsley to the 
marinade4 ,drain and put the fish into a
 baking-pan4 ,turn over it a sauce made 
of one cupful of strained tomatoes1 a   

tablespoonful of butter1 a heaping      
teaspoonful of flour1 and salt1 paprika1
 and grated onion to season4 ,cover     
closely and bake until tender4 ,sprinkle
 with grated cheese and cook for five   
minutes longer4 ,transfer the fish      
carefully to a hot platter and pour the 
sauce around it4  ,,halibut  ,,la       
,,creole--,,iii  ,boil together a pint  
of stewed tomatoes1 a cupful of water1 a
 slice of onion1 and three cloves4      
,blend together two tablespoonfuls of   
butter and one of flour1 and stir into  
the sauce when it boils4 ,season with   
salt and pepper1 and cook for ten       
minutes4 ,strain and ,page #agc cool4   
,skin the fish according to directions  
given in the recipe for ,baked          
,halibut--,i4 ,put on a buttered tin    
sheet in a baking-pan1 season with salt 
and pepper1 and bake1 basting frequently
 with the sauce4  ,,baked ,,halibut--,i 
,take three or four pounds of the fish  
and remove the dark skin1 by dipping it 
into boiling water and scraping4 ,rub   

the flesh with salt and pepper1 put it  
into a baking-pan1 and add enough milk  
to cover the bottom of the pan an inch  
deep4 ,bake for an hour1 basting        
frequently with the milk4 ,take out the 
fish1 remove the bone and skin1 and     
serve with ,egg ,sauce4  ,,baked        
,,halibut--,,ii  ,soak six pounds of    
halibut in salt water for two hours4    
,wipe dry and score the outer skin4     
,bake for an hour in a moderately hot   
oven1 basting with melted butter and hot
 water4 ,add a little boiling water to  
the gravy1 a tablespoonful of walnut    
catsup1 a teaspoonful of ,worcestershire
 ,sauce1 salt and pepper to season1 and 
the juice of a lemon4 ,thicken with     
browned flour rubbed smooth with a      
little cold water4  ,page #agd ,,baked  
,,halibut--,,iii  ,take a thick cut of  
halibut and soak for half an hour in    
salted water4 ,put into a baking-pan    
with two slices of carrot1 a slice of   
onion1 and half a bay-leaf4 ,pour over  
it a cupful of boiling water and two    

tablespoonfuls of melted butter4 ,bake  
for an hour1 basting frequently1 and    
serve with any preferred sauce4  ,,baked
 ,,halibut--,,iv  ,lay a thick piece of 
halibut into a buttered pan1 cover with 
thin slices of salt pork1 and dredge    
with salt1 pepper1 and flour4 ,cover the
 bottom of the pan with boiling water1  
and bake for an hour4 ,baste with the   
gravy in the pan and melted butter1     
adding salt1 pepper1 and flour as       
needed4 ,a bay-leaf1 a sprig of parsley1
 two slices of carrot1 and half an onion
 or a clove of garlic may be put into   
the dripping-pan4  ,,baked ,,halibut--,v
  ,prepare according to directions given
 for ,baked ,halibut--,,ii1 seasoning   
the gravy with lemon- and onion-juice1  
celery salt1 and half a cupful of       
,claret4  ,page #age ,,baked ,,halibut  
,,with ,,lobster ,,sauce  ,put a piece  
of halibut on a buttered fish sheet1    
sprinkle with salt and pepper1 and      
dredge with flour4 ,cover the bottom of 
the pan with water1 add a sprig of      

parsley1 a slice of onion1 two slices of
 carrot1 three tablespoonfuls of butter1
 and a bit of bay-leaf4 ,bake for an    
hour1 basting as required1 and serve    
with ,lobster ,sauce4  ,,baked ,,halibut
 ,,with ,,tomato ,,sauce  ,cook together
 for twenty minutes two cupfuls of      
tomatoes1 one cupful of water1 a slice  
of onion1 three cloves1 and a           
teaspoonful of sugar4 ,cook together    
three tablespoonfuls each of butter and 
flour1 stir into the hot mixture1 and   
cook until thick4 ,strain1 and pour half
 of the sauce around two pounds of      
halibut placed on a buttered tin sheet4 
,bake for thirty-five minutes1 basting  
often4 ,transfer to a hot platter and   
pour the remaining sauce around4        
,,baked ,,halibut ,,with ,,cream  ,cover
 the fish with ,cream ,sauce1 then with 
crumbs1 dot with butter1 and bake4      
,page #agf ,,baked ,,fillets ,,of       
,,halibut ,,au ,,gratin  ,bake half a   
dozen fillets of halibut for half an    
hour1 seasoning with salt and pepper and

 basting with milk4 ,cover with a ,cream
 ,sauce to which half a cupful of grated
 cheese has been added1 then with fried 
crumbs4 ,reheat and serve in the same   
dish4  ,,baked ,,halibut ,,steaks ,,with
 ,,oysters  ,soak two halibut steaks for
 an hour in a marinade of oil and       
vinegar4 ,lay thin slices of salt pork  
upon a buttered tin sheet1 and spread   
thin slices of salt pork upon it4 ,lay  
one of the steaks upon the pork4 ,dip   
oysters in melted butter1 then in       
cracker crumbs1 and cover the steak with
 them4 ,put the other steak on top1     
cover with thin slices of pork and bake 
for forty minutes1 basting with the     
juice in the pan or with butter melted  
in hot water4 ,a few minutes before     
taking up1 remove the pork from the top 
and cover with cracker crumbs and melted
 butter4 ,serve with ,hollandaise ,sauce
 to which parboiled oysters have been   
added4  ,,baked ,,fillets ,,of ,,halibut
  ,skin1 bone and fillet two halibut    
steaks4 ,page #agg ,dip in melted       

butter1 season with salt1 pepper1 lemon-
 and onion-juice4 ,roll up each fillet1 
fasten with a wooden toothpick1 and bake
 for twenty minutes1 basting with butter
 melted in hot water4 ,serve with any   
preferred sauce4  ,,baked ,,halibut     
,,steaks--,i  ,put a halibut steak into 
a buttered baking-dish1 and spread with 
a dressing made of one cupful of crumbs1
 one tablespoonful of butter1 and grated
 onion1 minced parsley1 grated nutmeg1  
salt1 and red and black pepper to       
season4 ,lay another steak on top1      
season with salt and pepper1 dot with   
butter1 and bake for half an hour4      
,,baked ,,halibut ,,steaks--,,ii  ,wash 
the steaks and soak for an hour in      
olive-oil and lemon-juice4 ,put into a  
buttered baking-dish1 sprinkle with     
minced onion and parsley1 and pour over 
a ,cream ,sauce1 using white stock      
instead of milk1 if preferred4 ,put a   
layer of flaked cooked halibut into a   
buttered baking-dish1 season with salt1 
pepper1 and grated nutmeg1 add a layer  

of chopped mushrooms and a few          
tablespoonfuls of the sauce4 ,repeat    
until the dish is full1 having sauce on 
top4 ,sprinkle with crumbs1 dot with    
butter1 and brown in the oven4  ,page   
#agh ,,baked ,,halibut ,,steaks--,,iii  
,trim the steaks1 lay them in a         
baking-pan1 season with salt and pepper1
 dredge with flour1 dot with butter1    
pour over one cupful of cream and bake  
for fifteen minutes in a quick oven1    
basting with cream4  ,,baked ,,chicken  
,,halibut  ,prepare a dressing according
 to directions given in the preceding   
recipe4 ,stuff a chicken halibut1 sew up
 and bake in a buttered pan1 basting    
with melted butter and salted hot water4
 ,serve with ,hollandaise ,sauce4       
,,baked ,,halibut ,,steaks ,,with       
,,tomatoes  ,soak the steaks for an hour
 in olive-oil and lemon-juice4 ,cook    
together for fifteen minutes a can of   
tomatoes and a seeded chopped green     
pepper1 half an onion1 a teaspoonful of 
sugar1 and pepper and salt to season4   

,rub through a colander and cool4 ,put  
the drained fish in a buttered          
baking-pan1 pour the sauce over1 and    
bake4  ,,devilled ,,halibut--,i  ,flake 
cold cooked halibut4 ,make a forcemeat  
of bread-crumbs1 the yolks of two eggs1 
a tablespoonful of melted butter1 and   
salt1 ,page #agi paprika1 grated onion1 
and minced parsley to season4 ,mix the  
fish1 moisten with oyster liquor1 and   
fill buttered individual shells4 ,cover 
with crumbs1 season with salt and       
pepper1 dot with butter1 and brown in   
the oven4  ,,devilled ,,halibut--,,ii   
,flake a pound of cooked halibut4 ,mix  
together the pounded yolks of three     
hard-boiled eggs1 one tablespoonful of  
olive-oil1 two teaspoonfuls of sugar1 a 
teaspoonful of made mustard1 a pinch of 
cayenne1 a teaspoonful of salt1 a       
teaspoonful of ,worcestershire sauce1   
half a teaspoonful of anchovy paste1 and
 enough vinegar to make a smooth paste4 
,mix thoroughly with the fish1 and      
garnish with hard-boiled eggs sliced or 

quartered4  ,,moulded ,,halibut ,,with  
,,green ,,peas  ,chop a pound of raw    
halibut very fine4 ,add to it the yolk  
of an egg well beaten1 and salt1 red and
 white pepper to season4 ,add a         
teaspoonful of corn-starch rubbed smooth
 with two thirds of a cupful of milk and
 one third of a cupful of cream1 whipped
 solid4 ,fill buttered individual       
moulds1 put into a pan of hot ,page #ahj
 water1 and bake in a slow oven for     
twenty minutes4 ,turn out on a platter  
and surround with cooked peas1 reheated 
in ,cream ,sauce4  ,,sandwiches ,,of    
,,chicken ,,halibut  ,cut chicken       
halibut into thin fillets4 ,put together
 in pairs with chopped oysters between1 
rubbed to a paste with seasoned crumbs  
and cream4 ,rub with melted butter1     
sprinkle with lemon-juice1 and season   
with salt and pepper4 ,put into a       
shallow pan with half a cupful of white 
wine1 and bake for twenty minutes4      
,arrange on a platter1 sprinkle with    
minced parsley1 and serve with          

,hollandaise ,sauce4  ,,turbans ,,of    
,,halibut  ,have a slice of halibut cut 
two inches thick4 ,take off the skin and
 cut into cylinders with a small tin    
baking-powder box4 ,steam until firm and
 serve with a ,cream ,sauce flavored    
with parsley and lemon4 ,or1 bake in    
milk and serve with ,cream ,sauce1 using
 stewed and strained tomato for half of 
the liquid4  ,,halibut ,,and ,,lobster  
,,la ,,hollandaise  ,reheat equal       
quantities of boiled and flaked lobster 
and halibut in ,hollandaise ,sauce4     
,page #aha ,,halibut ,,steak  ,,la      
,,jardini,,re--,i  ,soak halibut steaks 
for an hour in salt and water4 ,wipe dry
 and rub with melted butter4 ,butter a  
china baking-dish1 sprinkle chopped     
onion on the bottom and put in the      
steaks4 ,on top put a boiled carrot cut 
into dice1 half a dozen sliced tomatoes1
 a shredded green pepper1 and half a    
cupful of green peas4 ,add enough salted
 boiling water to keep the fish from    
scorching1 put a tablespoonful of butter

 on top1 cover1 and bake until done4    
,drain the liquor carefully from the    
pan1 add three tablespoonfuls of white  
wine1 and thicken with a teaspoonful of 
butter rolled in browned flour4 ,serve  
separately as a sauce4  ,,halibut  ,,la 
,,jardini,,re--,,ii  ,cover two slices  
of halibut with a chopped onion1 two    
tomatoes sliced1 a shredded and seeded  
green pepper1 a dozen chopped almonds1 a
 tablespoonful of melted butter1 and    
salt to season4 ,bake for half an hour1 
pour over the sauce from the pan1 and   
serve4  ,,halibut ,,in ,,cucumbers      
,cook the halibut until tender in court 
bouillon1 drain1 and flake with a fork4 
,make a ,cream ,sauce1 seasoning with   
curry powder4 ,pare1 cut in halves1 and 
parboil in beef stock ,page #ahb as many
 cucumbers as are required4 ,scoop out  
the inside of each half1 fill with the  
creamed fish1 cover with crumbs1 dot    
with butter1 and bake in the oven until 
the cucumbers are soft4 ,serve with a   
garnish of lemon and parsley4  ,,halibut

 ,,with ,,anchovy ,,sauce  ,four        
tablespoonfuls of butter1 four          
tablespoonfuls of flour1 one eighth     
teaspoonful of pepper1 one half         
teaspoonful of salt1 two hard-boiled    
eggs chopped1 two cupfuls of cream1 two 
drops of tabasco1 one teaspoonful of    
anchovy essence1 one and one half       
cupfuls of cold cooked halibut1 flaked4 
,mix the ingredients in the order given 
and cook for ten minutes4 ,serve with   
brown bread spread with cheese and      
chopped olives4  ,,halibut ,,au ,,gratin
  ,flake cold cooked halibut and mix    
with an equal quantity of ,cream ,sauce4
 ,put into buttered individual shells1  
sprinkle with crumbs1 dot with butter1  
and brown in the oven4  ,,escalloped    
,,halibut  ,prepare the fish according  
to directions given in the preceding    
recipe1 and add the yolks of two eggs   
well beaten4 ,fill a baking-dish1 ,page 
#ahc using alternate layers of fish and 
grated cheese4 ,cover with crumbs1 dot  
with butter1 and brown in the oven4     

,,halibut ,,steak  ,,la ,,flamande      
,butter a baking-pan1 sprinkle with     
chopped onion1 and lay a halibut steak  
upon it4 ,pour over the beaten yolk of  
an egg1 season with salt and pepper1 add
 the juice of half a lemon1 and one     
tablespoonful of butter cut into small  
pieces4 ,bake for thirty minutes4 ,add  
to the liquid remaining in the pan      
enough boiling water to make the        
required quantity of sauce1 and thicken 
it with browned flour4  ,,creamed       
,,halibut  ,flake cold cooked halibut   
and mix with ,cream ,sauce4 ,add a      
tablespoonful of minced parsley1 the    
juice of half a lemon1 and three        
tablespoonfuls of grated ,parmesan      
cheese4 ,spread on buttered toast1      
sprinkle with minced parsley and serve4 
,,halibut ,,salad  ,take cold cooked    
halibut cut small1 salt and pepper      
lightly1 and sprinkle with lemon-juice4 
,for the dressing boil three large      
peeled potatoes until mealy4 ,drain1 let
 dry1 and ,page #ahd beat to a dry      

powder with a fork4 ,add one            
saltspoonful of salt1 the same of       
mustard and pepper1 one rounding        
teaspoonful of powdered sugar1 and two  
tablespoonfuls of vinegar beaten in     
gradually4 ,pour over the halibut and   
decorate with lettuce or green tops4    
,,turkish ,,halibut  ,place on the      
bottom of a baking-pan two or three     
slices of onion1 then a cutlet of       
halibut1 and put a tablespoonful of     
butter cut into small bits over the top 
of the fish4 ,cut three skinned tomatoes
 into quarters1 slice a sweet green     
pepper into ribbons1 and put the        
tomatoes and pepper on the fish4 ,put   
the pan on the shelf of the oven to cook
 first the vegetables1 but do not let it
 remain there long enough to discolor or
 change their shape2 then remove it to  
the bottom of the oven1 baste it well1  
and finish the cooking4 ,when done place
 it carefully on a hot dish1 and pour   
over it the juice from the pan4         
,,halibut ,,pie  ,butter a china        

baking-dish and sprinkle with chopped   
shallots and parsley4 ,add a layer of   
chopped halibut1 and salt1 pepper1      
grated nutmeg1 chopped shallots1 and    
parsley ,page #ahe to season4 ,dot with 
butter and cover with sliced hard-boiled
 eggs4 ,add a cupful of ,cream ,sauce1  
and two wineglassfuls of white wine4    
,wet the edge1 cover with pastry1 gash1 
brush with egg and bake for an hour and 
a half in a moderate oven4 ,make a hole 
in the centre and moisten the pie with  
milk if it becomes too dry4  ,,steamed  
,,halibut  ,put the prepared fish on a  
plate1 cover with a cloth1 and put in a 
steamer4 ,steam for two hours and pour  
over an ,egg ,sauce4  ,,halibut         
,,mousselines  ,mince enough uncooked   
halibut to make two cupfuls1 add one    
cupful of soft bread-crumbs and one half
 cupful of cream4 ,press through a      
colander1 season with salt1 pepper1     
lemon-juice1 a suspicion of mace and    
,worcestershire ,sauce4 ,fold in        
carefully the beaten whites of four     

eggs4 ,turn into buttered moulds        
7round-bottomed ones7 and steam one half
 hour4 ,turn out on separate plates1    
surround with sauce1 make a stock of the
 fish bones and water1 and add it to two
 tablespoonfuls of butter and two of    
flour cooked together4 ,there should be 
one and one half cupfuls of stock4 ,add 
one half ,page #ahf cupful of cream1 and
 when boiling add salt1 pepper1 and one 
tablespoonful of grated horseradish     
soaked in lemon-juice4  ,,halibut       
,,steaks  ,,la ,,ma,,tre ,d',h,,tel     
,season the steaks with salt and pepper1
 and rub thoroughly with oil4 ,broil in 
a double-broiler1 and serve with melted 
butter1 minced parsley1 and lemon-juice4
  ,,timbale ,,of ,,halibut  ,chop half a
 pound of raw halibut and press it      
through a sieve4 ,mix a cupful of       
bread-crumbs to a smooth paste with half
 a cupful of milk1 and cook until it    
thickens4 ,take from the fire1 add the  
fish pulp and the stiffly beaten whites 
of five eggs4 ,fill buttered timbale    

moulds with the mixture and cook in a   
pan of hot water in a moderate oven for 
twenty minutes4 ,serve with ,cream or   
,tomato ,sauce4  ,,fillets ,,of         
,,halibut  ,,la ,,poulette  ,free the   
fish of skin and bones and cut it into  
fillets4 ,sprinkle with lemon-juice1    
salt1 and pepper4 ,cover with sliced    
onion and let stand for half an hour4   
,remove the onion1 dip into melted      
butter1 roll up each piece1 and fasten  
with a wooden toothpick4 ,dip once ,page
 #ahg more into the butter1 dredge      
thickly with flour and bake for twenty  
minutes in a moderate oven4 ,cut the    
whites of three hard-boiled eggs into   
rings1 and arrange around the fillets   
after taking up4 ,sprinkle the grated   
yolks over the fish and serve with      
,cream ,sauce4  ,,cold ,,halibut        
,,fillet  ,prepare half a dozen fillets 
of halibut1 remove the skin and bone1   
and boil in court bouillon4 ,drain and  
sprinkle with olive-oil1 lemon-juice1   
minced parsley1 and chopped onion4      

,serve with ,tartar ,sauce4  ,,fillets  
,,of ,,halibut ,,with ,,tomato ,,sauce  
,prepare the fillets according to       
directions previously given1 and bake1  
basting with tomato-juice and melted    
butter4 ,serve with ,tomato ,sauce4     
,,fillets ,,of ,,halibut ,,stuffed      
,,with ,,oysters  ,prepare the fillets  
according to directions given for       
,fillets of ,halibut  la ,poulette4     
,roll each one around an oyster1 fasten 
with a wooden toothpick1 and bake as    
usual4  ,page #ahh ,,fillets ,,of       
,,halibut ,,with ,,brown ,,sauce  ,put  
the seasoned fillets into a buttered pan
 with sufficient boiling water1 and     
bake1 basting as required4 ,drain off   
the water1 add to it a teaspoonful of   
beef extract1 and thicken with browned  
flour4 ,pour the sauce over the fish1   
cover with buttered crumbs1 and bake    
until the crumbs are brown4  ,,fillets  
,,of ,,halibut ,,with ,,potato ,,balls  
,cut the solid meat into fillets1       
seasoning with salt1 pepper1 onion- and 

lemon-juice4 ,brown slightly in pork    
fat1 then place in a baking-dish4       
,prepare a ,cream ,sauce1 adding to it a
 slice each of carrot and onion1 a      
bay-leaf1 and minced parsley and grated 
nutmeg to season4 ,strain over the fish 
and bake for twelve minutes4 ,serve with
 a border of steamed potato balls4      
,,fried ,,fillets ,,of ,,halibut--,i    
,prepare the fillets according to       
directions previously given and soak for
 an hour in a marinade of oil1 vinegar1 
and minced onion4 ,drain1 dip in batter1
 then in crumbs1 and fry in deep fat4   
,page #ahi ,,fried ,,fillets ,,of       
,,halibut--,,ii  ,clean and fillet the  
fish4 ,dip into beaten egg1 then into   
crumbs1 and fry in deep fat4 ,serve with
 melted butter1 lemon-juice1 and minced 
parsley4  ,,mayonnaise ,,of ,,halibut   
,,with ,,cucumbers  ,boil or steam      
halibut steaks according to directions  
previously given4 ,remove the skin1     
cover with thinly sliced cucumbers1 and 
pour over a ,mayonnaise dressing4       

,,halibut ,,loaf  ,cook together two    
tablespoonfuls of butter and one        
tablespoonful of flour4 ,add half a can 
of chopped mushrooms1 two cupfuls of    
chopped cooked halibut1 pepper1 salt1   
onion-juice1 and anchovy paste to       
season1 and two eggs beaten smooth with 
four tablespoonfuls of cream4 ,pour into
 a buttered mould1 cover set into a pan 
of hot water and cook steadily for an   
hour4 ,turn out and garnish with potato 
balls4  ,,halibut ,,and ,,eggs  ,flake a
 pound of cooked halibut and mix with   
six eggs well beaten4 ,page #aij ,season
 with salt and pepper and cook in       
butter1 stirring constantly until the   
eggs set4 ,serve on buttered toast4     
,,halibut ,,in ,,ramekins  ,prepare the 
fish according to directions given for  
,halibut in ,cucumbers4 ,fill buttered  
individual dishes1 cover with crumbs1   
dot with butter1 and bake in the oven4  
,,halibut ,,fish ,,balls  ,flake cold   
cooked halibut and mix with an equal    
quantity of mashed potatoes beaten very 

light with egg4 ,season with salt1      
pepper1 and melted butter4 ,shape into  
balls1 dip into melted butter1 dredge   
with flour1 and fry in deep fat4        
,,breaded ,,halibut  ,prepare according 
to directions given for ,halibut  la    
,creole--,i1 sprinkling with minced     
parsley as well as garlic4 ,cover with  
crumbs1 dot with butter1 and bake in the
 oven4  ,,coquilles ,,of ,,halibut      
,flake cold cooked halibut1 and mix with
 ,cream ,sauce4 ,season with mushroom   
catsup1 fill buttered individual shells1
 cover with fried ,page #aia            
bread-crumbs and heat thoroughly in the 
oven4  ,,halibut ,,with ,,caper ,,sauce 
,boil the halibut in salted and         
acidulated water4 ,pour over a ,caper   
,sauce4  ,,halibut ,,pudding  ,three    
pounds of halibut1 six eggs1 one quarter
 pound butter1 one quart sweet milk1 two
 tablespoonfuls of corn-starch1 one     
tablespoonful of flour4 ,skin and bone  
the fish and run through a meat-chopper4
 ,add flour and corn-starch1 mixing     

well4 ,add butter1 rubbing all to a     
cream2 next the eggs1 one at a time1    
thoroughly beating after each one4 ,add 
milk gradually1 one quarter teaspoonful 
pepper and one and one half teaspoonfuls
 of salt4 ,beat until it thickens4      
,grease and line a deep baking-pan with 
browned bread-crumbs4 ,fill with the    
fish mixture and sprinkle crumbs on top4
 ,bake for an hour and a half in a      
moderate oven2 cover at first1 then     
remove the cover and let it brown well4 
,,boiled ,,halibut--,i  ,put two pounds 
of halibut into a saucepan and cover it 
with fresh water4 ,add a sliced onion1  
half a carrot sliced1 two tablespoonfuls
 of vinegar1 a small bunch of parsley1 a
 pinch ,page #aib of powdered sweet     
herbs1 and two tablespoonfuls of salt4  
,simmer until done1 drain1 and serve    
with melted butter to which a little    
anchovy paste has been added4  ,,boiled 
,,halibut--,,ii  ,rub the fish with     
salt1 sprinkle with lemon-juice1 and    
keep in a cool place for an hour4 ,cover

 with cold water1 bring quickly to the  
boil1 and simmer until done4 ,serve with
 ,egg ,sauce4  ,,boiled ,,halibut       
,,steaks ,,au ,,gratin  ,soak the steaks
 in salted water for an hour1 drain1 and
 sprinkle with oil and lemon-juice4 ,put
 into a covered baking-pan1 sprinkle    
with chopped onion and a tablespoonful  
of melted butter1 and add a cupful of   
boiling water4 ,cover and cook until    
nearly done1 then uncover1 sprinkle with
 crumbs1 dot with butter1 and bake      
brown4 ,serve with ,tartar ,sauce4      
,,boiled ,,halibut ,,steaks  ,cover the 
steaks with court bouillon or hot water1
 and add a slice each of carrot1 onion1 
and celery1 a bay-leaf1 four cloves1 six
 peppercorns1 and the juice of half a   
lemon4 ,simmer until done1 drain and    
serve with any preferred sauce4  ,page  
#aic ,,boiled ,,halibut  ,,la ,,bechamel
  ,prepare ,boiled ,halibut according to
 directions previously given1 and serve 
with ,bechamel ,sauce1 seasoning with   
salt1 pepper1 and grated nutmeg4 ,add   

four tablespoonfuls of butter and a     
pinch of sugar1 and strain over the     
fish4  ,,boiled ,,halibut ,,with        
,,parsley ,,sauce  ,boil the halibut in 
salted and acidulated water4 ,for the   
sauce boil a cupful of chopped parsley  
for five minutes in a cupful of water4  
,strain the water through a sieve1 and  
thicken with a tablespoonful of butter  
blended with a tablespoonful of flour4  
,take from the fire1 season with salt1  
pepper1 and grated nutmeg1 add the yolks
 of two eggs well beaten1 a little      
minced parsley1 two tablespoonfuls of   
butter1 and a few drops of lemon-juice  
or vinegar4 ,strain over the fish and   
serve4  ,,carbonade ,,of ,,halibut      
,skin the halibut and cut into large    
cubes4 ,dip into melted butter1 seasoned
 with salt1 pepper1 and onion-juice1    
then into beaten egg1 then into crumbs4 
,put into a buttered ,page #aid         
baking-pan1 spread with egg and butter1 
and cook in a hot oven for twelve       
minutes4 ,serve with ,hollandaise       

,sauce4  ,,fried ,,halibut--,i  ,cut    
into steaks1 and saut in butter in a    
frying-pan1 or dip in egg and crumbs and
 fry in deep fat4  ,,fried              
,,halibut--,,ii  ,season halibut steaks 
with salt and pepper1 dredge with flour1
 and saut in salt pork fat4 ,serve the  
pork with the fish4  ,,fried            
,,halibut--,,iii  ,soak halibut steaks  
for an hour in a marinade of oil and    
vinegar4 ,drain1 dredge with seasoned   
flour1 dip in beaten egg1 then in       
seasoned crumbs4 ,fry in deep fat4      
,page #aie ,,fried ,,halibut ,,with     
,,tomato ,,sauce  ,remove the skin and  
bones from small halibut steaks1 dip in 
milk1 roll in seasoned flour1 and fry   
light brown4 ,serve with a sauce of     
stewed1 strained1 and seasoned tomatoes 
thickened with butter and flour1 cooked 
together4  ,,escalloped ,,halibut ,,au  
,,parmesan  ,cut in thin slices four    
pounds of halibut meat4 ,put into a     
buttered pan with salt1 pepper1 grated  
nutmeg1 and chopped onions to season4   

,cover1 cook slowly1 and then drain4    
,cook together two tablespoonfuls each  
of butter and flour1 add a quart of milk
 and cook until thick1 stirring         
constantly4 ,take from the fire1 add the
 yolks of four eggs well beaten and half
 a cupful of grated cheese4 ,put into a 
buttered baking-dish a layer of fish1   
cover it with sauce1 and repeat until   
the dish is full1 having sauce on top4  
,sprinkle thickly with crumbs and grated
 cheese1 dot with butter1 and bake in a 
moderate oven4  ,,breaded ,,halibut     
,,steaks  ,dip halibut steaks into egg  
and bread crumbs1 and broil on a        
buttered gridiron1 basting with melted  
butter or olive-oil4  ,,halibut         
,,timbales  ,chop fine a slice of raw   
halibut1 and rub it through a sieve4    
,season one cupful of the pulp with     
salt1 red pepper1 and onion-juice1 then 
add gradually the stiffly beaten whites 
of four eggs1 and one cupful of whipped 
cream4 ,fill buttered timbale moulds1   
cover ,page #aif with buttered paper1   

and bake for fifteen minutes in a pan of
 hot water4 ,turn out and serve with any
 preferred sauce4  ,,halibut  ,,la      
,,poulette  ,melt one fourth of a cupful
 of butter1 and season it with salt1    
pepper1 grated onion1 and lemon-juice4  
,dip prepared fillets of halibut into   
it1 roll up1 and fasten with a wooden   
toothpick4 ,dredge with flour and bake1 
basting with melted butter4 ,arrange on 
a platter1 pour over a ,cream ,sauce and
 sprinkle thickly with chopped          
hard-boiled eggs4     ,page #aig        
,,twenty-,,five ,,ways ,,to ,,cook      
,,herring  ,,stewed ,,herring  ,clean   
the fish and cut off the heads4 ,pack in
 layers in an earthen pot1 and sprinkle 
salt and pepper over each layer4 ,chop  
together carrots and onions1 enough to  
cover the fish1 and fry in butter with  
parsley1 a few peppercorns1 and a minced
 clove of garlic4 ,pour over the        
vegetables enough white wine to cover   
the fish1 and bring to the boil4 ,simmer
 for half an hour1 then strain over the 

fish and cook over a slow fire until    
done4  ,,matelote ,,of ,,herring  ,cut  
off the heads and tails and divide each 
herring lengthwise into two fillets4    
,put a small amount of butter into a    
frying-pan and add enough flour to      
absorb nearly all of it1 then add a     
little chopped parsley and a few chopped
 shallots4 ,lay the fish in the pan1 add
 enough red wine to cover1 and cook over
 ,page #aih a hot fire4 ,garnish with   
small onions fried in butter and sugar1 
and sautd mushrooms4  ,,broiled         
,,herring  ,clean and split the fish4   
,let stand for an hour in olive-oil1    
seasoned with minced parsley4 ,broil    
over a slow fire and serve with melted  
butter1 lemon-juice and minced parsley4 
,,broiled ,,herring ,,with ,,mustard    
,,sauce  ,clean and cut off the heads of
 the fish1 but do not split4 ,dip in    
seasoned oil and let stand for an hour4 
,broil over a slow fire4 ,mix together  
one teaspoonful of flour and one        
tablespoonful of mustard4 ,add one      

cupful of white stock and bring to the  
boil4 ,add one tablespoonful of butter1 
a teaspoonful of minced parsley1 and    
pepper and salt to taste4 ,pour over the
 fish and serve4  ,,broiled ,,smoked    
,,herring  ,put the cleaned herring into
 a bowl1 cover with boiling water1 let  
stand for ten minutes1 skin1 wipe dry1  
broil1 and serve with melted butter4    
,page #aii ,,broiled ,,herring ,,with   
,,cream ,,sauce  ,soak for an hour in a 
marinade of oil and lemon-juice1        
seasoned with salt and pepper4 ,broil   
and serve with a ,cream ,sauce4 ,add to 
the sauce a teaspoonful of minced       
parsley1 and a few drops of vinegar4    
,,fried ,,herring--,i  ,clean and cut up
 the fish1 dip in milk1 roll in flour   
and fry in hot fat4 ,serve with a ,cream
 ,sauce1 to which four tablespoonfuls of
 prepared mustard have been added4      
,,fried ,,herring--,,ii  ,clean and cut 
up the fish1 dredge with salt1 pepper1  
and flour1 and put into a frying-pan    
with hot lard4  ,,fried ,,herring--,,iii

  ,remove the head and tail1 clean1 gash
 down to the bone1 roll in corn-meal1   
and fry in salt pork fat4 ,garnish with 
lemon and parsley4  ,,herring  ,,la     
,,normandy  ,chop a large onion fine and
 fry it4 ,when brown1 fry half a dozen  
prepared herrings in the same fat4 ,when
 brown add salt1 pepper1 ,page #bjj and 
two tablespoonfuls of vinegar4 ,bring to
 the boil and pour over the herring4    
,serve with mustard4  ,,smoked ,,herring
  ,,la ,,marine  ,cut off the heads of  
smoked herrings and put the rest in a   
bowl4 ,cover with hot water and soak for
 two hours4 ,take them out1 skin1 bone1 
and soak for two weeks in enough oil to 
cover1 with sliced onions1 pepper-corns1
 and bay-leaves4 ,keep in a cool place4 
,,boiled ,,herring  ,clean the fish     
thoroughly1 and rub with salt and       
vinegar4 ,skewer their tails in their   
mouths and boil for ten or twelve       
minutes4 ,drain and serve with melted   
butter and parsley4  ,,herring ,,relish 
,soak six ,holland herrings over night4 

,remove the backbones1 cut up into inch 
pieces1 and add three onions sliced     
thin4 ,cover with vinegar and serve the 
next day4  ,,herring ,,salad  ,soak four
 salt herrings in water over night4     
,page #bja ,drain and chop fine4 ,mix   
with four boiled beets1 three heads of  
celery boiled1 four peeled sour apples1 
two onions1 three pickles1 and two      
pounds of lean roast veal4 ,chop very   
fine1 season with salt and pepper1 and  
pour over enough oil to moisten1 and    
enough vinegar to suit the taste4 ,serve
 very cold with a garnish of hard-boiled
 eggs4  ,,herring ,,salad  ,,la         
,,brenoise  ,peel and cut into dice a   
quart of cold boiled potatoes1 four     
peeled and cored sour apples1 the       
fillets of four salt herrings1 a        
cucumber pickle and two boiled beets4   
,add salt1 pepper1 chopped onion1       
vinegar1 mustard and ,mayonnaise        
dressing4 ,sprinkle with minced parsley 
before serving4  ,,swedish ,,herring    
,,salad  ,soak two salted ,holland      

herrings for twenty-four hours4 ,remove 
the bones and cut into dice4 ,add an    
equal amount of cooked meat cut into    
dice and half the quantity each of      
boiled potatoes1 sour apples1 and beets 
chopped fine4 ,chop one tablespoonful of
 capers and four hard-boiled eggs4 ,add 
to the salad with three tablespoonfuls  
of cream1 two of olive-oil1 two of      
vinegar1 and pepper1 sugar1 and mustard 
to taste4 ,press in a mould1 and serve  
on platter with a ,page #bjb garnish of 
parsley4 ,serve with the same kind of   
dressing that was mixed with the salad4 
,,smoked ,,herring ,,salad  ,put the    
crisp leaves of a head of lettuce into a
 salad bowl4 ,skin and remove the bone  
from two smoked herrings1 chop fine and 
mix with the lettuce4 ,pour over a      
,french dressing to which a chopped     
hard-boiled egg has been added4         
,,pickled ,,herring  ,soak in milk and  
water over night4 ,next day put the     
herring into a stone jar with alternate 
layers of sliced onion1 a few slices of 

lemon1 a few cloves1 bay-leaves1 and    
whole peppers1 and enough mustard seed  
to season4 ,rub the roe through a sieve1
 add a tablespoonful of brown sugar and 
add it to the herring4 ,pour over enough
 vinegar to cover the fish and let stand
 three or four days before using4       
,,herring ,,balls  ,parboil three red   
herrings1 skin1 and remove the bones4   
,add an equal quantity of baked         
potatoes1 skinned and mashed4 ,make to a
 paste with cream and melted butter1    
season to ,page #bjc taste1 and shape   
into balls4 ,dip in egg and crumbs and  
fry in deep fat4  ,,baked ,,smoked      
,,herring  ,wash thoroughly1 wipe dry1  
wrap in clean wet manilla paper1 and put
 into a quick oven for fifteen minutes4 
,served with sliced lemon4  ,,baked     
,,fresh ,,herring  ,clean a dozen fresh 
herrings1 removing the head and tail4   
,butter a deep earthen dish1 put in a   
layer of fish1 two slices of lemon1 and 
three or four slices of onion4 ,season  
with pepper and salt and repeat until   

the dish is full1 cover with vinegar1   
tie a sheet of buttered brown paper over
 the dish1 and bake in a slow oven for  
six hours4 ,the bones will be dissolved4
  ,,marinade ,,of ,,herring  ,soak white
 salted herrings for two hours in milk  
to cover4 ,split1 remove the bones1 and 
cut each half into three pieces4 ,pack  
in layers in a deep jar1 seasoning      
between the layers with minced shallot1 
pounded clove and white pepper4 ,add    
here and there a bit of bay-leaf and a  
slice of fresh lemon with half the rind 
taken off4 ,use the roe with the        
herring4 ,season the top layer1 cover   
with ,page #bjd vinegar1 add three      
tablespoonfuls of olive-oil1 and let    
stand for two days before using4        
,,escalloped ,,herring  ,soak four or   
five ,norway herrings over night4       
,divide the fish down the back1 remove  
the skin and bones1 and cut into eight  
squares4 ,arrange in a baking-pan with  
alternate layers of cold boiled         
potatoes1 seasoning each layer with     

butter and red pepper4 ,have potatoes on
 top4 ,pour over three eggs beaten with 
three cupfuls of milk4 ,cover with      
crumbs1 dot with butter1 and bake for   
forty minutes4  ,,grilled ,,smoked      
,,herring  ,soak over night and in the  
morning cover with hot water and let    
stand for half an hour4 ,put into cold  
water for ten minutes1 then wipe dry and
 broil4 ,serve with hot corn bread4     
,,grilled ,,fresh ,,herring  ,dip in    
seasoned melted butter1 then in crumbs1 
and broil carefully1 basting with melted
 butter if required4 ,serve with ,matre 
d',htel ,sauce4     ,page #bje ,,nine   
,,ways ,,to ,,cook ,,kingfish4  ,,boiled
 ,,kingfish  ,clean the fish and boil   
with enough fish stock to cover4 ,drain 
carefully1 garnish with parsley1 and    
serve with either ,brown or ,white      
,sauce4  ,,boiled ,,kingfish  ,,la      
,,hollandaise  ,scale and clean two     
large kingfish1 and boil in salted and  
acidulated water1 with a bunch of       
parsley1 a slice each of carrot and     

onion1 and a pinch of powdered sweet    
herbs4 ,cover with buttered paper and   
simmer until done4 ,garnish with parsley
 and serve with ,hollandaise ,sauce4    
,,fried ,,kingfish--,i  ,cut the fish   
into fillets1 remove the skin1 season   
with salt and pepper1 dredge with flour1
 dip in beaten egg1 then in             
bread-crumbs1 and fry in deep fat4      
,serve with any preferred sauce4  ,page 
#bjf ,,fried ,,king ,,fish--,,ii        
,prepare the fish according to          
directions given in the preceding       
recipe4 ,cook until firm in melted      
butter and lemon-juice4 ,drain1 cool1   
dip in batter1 and fry in deep fat4     
,serve with any preferred sauce4        
,,fried ,,kingfish--,,iii  ,clean and   
fillet the fish1 dip in milk1 roll in   
flour and fry4 ,drain1 season1 garnish  
with lemons1 and serve with ,tomato     
,sauce4  ,,broiled ,,king ,,fish  ,clean
 thoroughly1 wipe dry1 and slit down the
 back2 season with salt and pepper and  
baste with oil before and during the    

broiling4 ,serve with melted butter1    
minced parsley1 and lemon-juice4        
,,baked ,,king ,,fish  ,clean four      
kingfish1 cut off the fins and gash from
 head to tail on each side4 ,place on a 
buttered baking-dish1 sprinkle with     
chopped shallots1 parsley1 and          
mushrooms4 ,sprinkle with salt and      
pepper and put small bits of butter in  
the incisions4 ,pour over two           
wine-glassfuls of white wine and baste  
with the liquid while baking4 ,thicken a
 cupful of beef stock with butter and   
browned flour1 and ,page #bjg pour over 
the fish when nearly done4 ,sprinkle    
with crumbs1 dot with butter1 and brown 
in the oven4 ,sprinkle with lemon-juice 
before serving4  ,,baked ,,king ,,fish  
,,with ,,white ,,sauce  ,prepare the    
fish according to directions given in   
the recipe for ,baked ,kingfish1        
omitting the mushrooms and the          
seasoning4 ,pour over one cupful of     
white wine1 and half a cupful of white  
stock4 ,baste with the liquid while     

baking4 ,take up the fish carefully1 and
 add to the liquid remaining in the pan 
enough white stock to make the required 
quantity of sauce4 ,thicken with a      
tablespoonful each of butter and flour  
cooked together1 take from the fire1 add
 two tablespoonfuls of butter and a     
little lemon-juice4 ,strain over the    
fish and serve4  ,,kingfish  ,,la       
,,meuni,,re  ,prepare and season eight  
small kingfish1 dredge with flour1 brown
 in butter1 and finish cooking in the   
oven4 ,when done1 pour over two         
tablespoonfuls of butter which has been 
cooked brown1 sprinkle with lemon-juice 
and minced parsley1 and serve in the    
baking-dish4     ,page #bji             
,,sixty-,,five ,,ways ,,to ,,cook       
,,mackerel  ,,broiled ,,spanish         
,,mackerel--,i  ,cut a fish down the    
middle1 take out all the bones1 and cut 
again in halves4 ,dry on a cloth and    
sprinkle with salt and pepper4 ,beat two
 eggs1 add an equal quantity of         
olive-oil1 dip the fish into this1 then 

into bread-crumbs1 and broil over a     
clear fire4  ,,broiled ,,spanish        
,,mackerel--,,ii  ,split the mackerel   
down the back and broil carefully over a
 clear fire4 ,season with butter1       
pepper1 and salt4  ,,broiled ,,fresh    
,,mackerel--,i  ,split two fresh        
mackerel1 remove the backbone1 season   
with salt and pepper1 rub with          
olive-oil1 and broil4 ,serve with melted
 butter1 lemon-juice1 and minced        
parsley4  ,page #baj ,,broiled          
,,mackerel--,,ii  ,draw and wash the    
mackerel1 cut off the head1 rub with    
olive-oil1 and broil4 ,sprinkle with    
minced parsley1 onions1 and lemon-juice1
 and serve very hot4  ,,broiled         
,,mackerel--,,iii  ,split a mackerel    
down the back1 take out the backbone1   
sprinkle with salt1 and broil on a      
buttered gridiron4 ,serve with melted   
butter1 lemon-juice1 salt1 and pepper4  
,a little minced parsley may be added4  
,,broiled ,,mackerel ,,with ,,anchovy   
,,butter  ,split and broil a fresh      

mackerel and serve with melted butter1  
seasoned with anchovy paste4  ,,broiled 
,,mackerel ,,au ,,beurre ,,noir  ,open  
the mackerel1 remove the bones1 sprinkle
 with pepper and salt1 spread with      
butter1 and broil4 ,cook a tablespoonful
 of butter until brown1 take from the   
fire1 add the juice of half a lemon1 and
 pour over the fish4 ,garnish with      
parsley4  ,page #baa ,,broiled          
,,mackerel  ,,la ,,livournaise  ,broil a
 ,spanish mackerel1 seasoning with salt 
and pepper1 and basting with oil4 ,serve
 with a sauce made of eight pounded     
anchovies mixed with ,mayonnaise and    
seasoned with pepper1 grated nutmeg1 and
 minced parsley4 ,the sauce is served   
cold4  ,,broiled ,,mackerel ,,with      
,,normandy ,,sauce  ,soak cleaned       
mackerel in oil with chopped onion and  
parsley to season4 ,leave the roe       
inside4 ,rub the inside with lemon-juice
 and butter1 wrap in oiled paper1 and   
broil over a slow fire for forty        
minutes4 ,prepare a ,cream ,sauce and   

add to it two tablespoonfuls each of    
mushroom catsup and fish stock1 or      
boiling water in which a little anchovy 
paste has been dissolved4 ,bring to the 
boil1 take from the fire1 add the yolks 
of two eggs and the juice of half a     
lemon4 ,add one tablespoonful of butter1
 pour over the fish1 and serve4         
,,broiled ,,mackerel  ,,la ,,fleurette  
,split a ,spanish mackerel1 remove the  
bones1 and season with salt1 pepper1 and
 olive-oil1 basting with oil as needed4 
,for the sauce1 ,page #bab cook in a    
saucepan1 without browning1 four chopped
 shallots1 two tablespoonfuls of        
vinegar1 a teaspoonful each of chopped  
chives and parsley1 salt1 pepper1 and   
grated nutmeg to season1 two            
tablespoonfuls of melted butter1 and a  
tablespoonful of flour4 ,cook until     
smooth1 stirring constantly1 take from  
the fire1 add two tablespoonfuls of     
butter and the juice of half a lemon1   
pour over the fish1 and serve4          
,,broiled ,,salt ,,mackerel--,i  ,soak  

the fish over night in cold water4 ,in  
the morning drain1 cover with boiling   
water1 and let stand for an hour4 ,rinse
 in cold water1 wipe dry1 and soak for  
twenty minutes in oil and vinegar or    
lemon-juice4 ,broil and serve with      
melted butter1 lemon-juice1 and minced  
parsley4  ,,broiled ,,salt              
,,mackerel--,,ii  ,prepare the fish     
according to directions given in the    
preceding recipe4 ,take the fish from   
the hot water and cover for five minutes
 with cold water4 ,wipe dry1 soak in    
olive-oil and lemon-juice for half an   
hour1 drain1 broil1 and serve with      
,tartar ,sauce4  ,page #bac ,,broiled   
,,salt ,,mackerel--,,iii  ,soak over    
night1 drain1 wipe1 rub with butter1 and
 broil4 ,pour over it a sauce made of a 
tablespoonful of butter1 a teaspoonful  
of lemon-juice or vinegar1 a            
tablespoonful of hot water1 a pinch of  
pepper1 and a chopped cucumber pickle4  
,bring to the boil and pour over the    
fish4  ,,broiled ,,salt ,,mackerel      

,,with ,,cream  ,soak over night in cold
 water1 drain1 wipe dry1 rub with oil1  
and broil4 ,serve on a hot platter and  
pour over half a cupful of hot cream4   
,sprinkle with minced parsley4          
,,broiled ,,mackerel ,,with ,,tarragon  
,,sauce  ,soak the cleaned fish for an  
hour in olive-oil1 and broil4 ,serve    
with melted butter seasoned with pepper1
 salt1 and tarragon vinegar4  ,,boiled  
,,mackerel--,i  ,boil in water or stock 
to cover1 seasoning with onion1 sweet   
herbs1 pepper1 salt1 cloves1 and        
vinegar4 ,strain the liquor1 thicken it 
with butter and flour blended together1 
and add to it minced parsley ,page #bad 
and hard-boiled eggs1 chopped fine4     
,pour over the fish and serve4  ,,boiled
 ,,mackerel--,,ii  ,boil in salted water
 until done and drain4 ,serve with ,egg 
,sauce4  ,,boiled ,,mackerel-,,iii      
,boil a fresh mackerel in salted and    
acidulated water4 ,drain1 and serve with
 a ,cream ,sauce4  ,,boiled             
,,mackerel--,,iv  ,clean a fresh        

mackerel and split it down the back4    
,put it in a dripping-pan and pour over 
it two cupfuls of boiling water1 two    
tablespoonfuls each of vinegar and      
lemon-juice1 and a teaspoonful of salt4 
,add a sliced onion and boil for three  
quarters of an hour4 ,take up the fish1 
strain the liquid1 add a teaspoonful of 
capers1 bring to the boil1 and pour over
 the fish4  ,,boiled ,,mackerel ,,with  
,,gooseberry ,,sauce  ,boil the mackerel
 in salted and acidulated water4 ,boil  
two cupfuls of gooseberries in water to 
cover until soft4 ,drain1 rub through   
,page #bae a sieve1 and mix with an     
equal quantity of the fish broth1       
thickened with butter and flour4 ,add   
two tablespoonfuls of melted butter4    
,,boiled ,,mackerel  ,,la ,,persillade  
,boil the fish according to directions  
given in the preceding recipe4 ,beat    
together with an egg-beater half a      
cupful of olive-oil1 the juice of two   
lemons1 two tablespoonfuls of minced    
parsley1 one tablespoonful of mustard1  

and a little tarragon vinegar4 ,pour    
over the fish and serve4  ,,fresh       
,,boiled ,,mackerel  ,clean the         
mackerel1 sprinkle with vinegar1 wrap in
 a floured cloth and baste closely4     
,boil for three-quarters of an hour in  
salted water1 drain1 and take off the   
cloth4 ,strain a cupful of the water in 
which the fish was boiled1 and bring to 
the boil with a tablespoonful of walnut 
catsup1 a teaspoonful of anchovy paste1 
and the juice of half a lemon4 ,thicken 
with butter and browned flour4  ,,boiled
 ,,mackerel  ,,la ,,bolonaise  ,clean   
four fresh mackerel1 remove the heads   
and tails and cut in halves crosswise4  
,put into a saucepan with sliced onions1
 a bunch ,page #baf of parsley1 salt and
 pepper1 a little white wine1 and enough
 boiling water to cover4 ,cover with    
buttered paper and simmer for fifteen   
minutes4 ,take out the fish1 strain the 
broth1 and thicken a pint of it with two
 tablespoonfuls each of butter and flour
 cooked together4 ,add two              

tablespoonfuls of butter1 a teaspoonful 
of chopped parsley1 and a little        
tarragon vinegar4 ,pour over the fish   
and serve4  ,,boiled ,,salt             
,,mackerel--,i  ,soak the fish in cold  
water over night and in the morning     
rinse thoroughly4 ,wrap in a cloth and  
put to boil in cold water4 ,bring slowly
 to the boiling point and cook for      
thirty minutes4 ,unwrap carefully1 take 
out the backbones1 and pour over a      
little melted butter and cream1         
seasoning with pepper4 ,or1 serve with a
 sauce made of a cupful of milk         
thickened with a teaspoonful of         
cornstarch1 and season with butter1     
pepper1 salt1 and minced parsley4 ,take 
from the fire1 add one egg well beaten1 
and pour over the fish4 ,garnish with   
lemon and parsley4  ,,boiled ,,salt     
,,mackerel--,,ii  ,soak over night in   
cold water and in the morning rinse     
thoroughly4 ,boil1 drain1 and pour over 
a cupful of hot cream in which a ,page  
#bag tablespoonful of butter has been   

melted4  ,,boiled ,,salt                
,,mackerel--,,iii  ,wash thoroughly1    
cover with cold water to which a chopped
 onion and a little black pepper have   
been added1 and boil until the flesh    
loosens from the bone4 ,drain1 and serve
 with melted butter and minced parsley4 
,,boiled ,,salt ,,mackerel--,,iv  ,soak 
the fish over night in cold water1 and  
in the morning cover with hot water for 
half an hour4 ,drain and boil in        
acidulated water or in milk until done4 
,serve with a ,cream ,sauce to which    
chopped hard-boiled eggs have been      
added1 or with ,tomato ,sauce4  ,,boiled
 ,,salt ,,mackerel--,v  ,soak the fish  
over night in cold water1 drain1 and    
simmer for fifteen minutes in water to  
cover1 adding a teaspoonful of vinegar1 
a bay-leaf1 a slice of onion1 and a     
sprig of parsley4 ,when tender1 place on
 a hot platter and pour over it a ,cream
 ,sauce4  ,,boiled ,,salt               
,,mackerel--,,vi  ,prepare the fish     
according to directions ,page #bah given

 in the preceding recipe1 and simmer for
 twenty minutes in acidulated water4    
,drain and pour over it a ,cream ,sauce4
  ,,boiled ,,salt ,,mackerel--,,vii     
,prepare according to directions given  
in the preceding recipe4 ,pour over a   
sauce made of stewed and strained       
tomatoes1 thickened with butter and     
browned flour1 and seasoned with pepper1
 salt1 sugar1 and grated onion4  ,,baked
 ,,mackerel--,i  ,clean the mackerel1   
split down the back and cut each fish in
 four pieces4 ,put in a baking-dish in  
layers1 seasoning each layer with       
bay-leaves1 cloves1 pepper-corns1 and   
sliced onions or shallots4 ,cover with  
one cupful of stock1 three              
tablespoonfuls each of white wine and   
vinegar1 one tablespoonful each of      
anchovy sauce and mushroom catsup1 and a
 teaspoonful of ,worcestershire4 ,bake  
in a moderate oven4 ,take out the fish  
carefully1 strain the sauce over them1  
and let cool4  ,,baked ,,mackerel--,,ii 
,split a fresh mackerel1 take out the   

backbone1 dry thoroughly1 and sprinkle  
the inside with salt and pepper4 ,drain 
the liquor from a ,page #bai quart of   
oysters and put aside a dozen of the    
large ones4 ,chop the remaining oysters 
coarsely4 ,fry two chopped onions in    
butter1 add the chopped oysters with    
three chopped hard-boiled eggs and a    
tablespoonful of minced parsley4 ,season
 with salt and pepper and cool4 ,mix    
with the yolks of two raw eggs and a    
tablespoonful of butter4 ,stuff the fish
 and sew up4 ,put into a baking-pan1    
cover with buttered paper1 and bake for 
twenty minutes1 basting as required4    
,add the oysters and bake for five      
minutes longer4 ,serve the fish on a    
warm platter with lemon-juice squeezed  
over it1 and place the oysters around it
 on thin circles of toast spread with   
anchovy paste4 ,garnish with parsley and
 lemon and serve very hot4  ,,baked     
,,mackerel--,,iii  ,gash two cleaned    
fresh mackerel1 and put in a buttered   
baking-dish with two tablespoonfuls of  

white wine1 three tablespoonfuls of     
mushroom liquor1 a chopped shallot1 and 
salt and pepper to season4 ,cover with  
buttered paper and bake for fifteen     
minutes in a moderate oven4 ,take up the
 fish and add to the gravy a little     
chopped onion1 mushrooms1 shallot1      
parsley1 and garlic fried together1 and 
,page #bbj enough white stock to make   
the required quantity of sauce4 ,thicken
 with butter and flour cooked together1 
take from the fire and add the yolks of 
three eggs well beaten4 ,add the juice  
of half a lemon and a tablespoonful of  
butter1 and pour over the fish4  ,,baked
 ,,mackerel--,,iv  ,soak a fresh cleaned
 fish for half an hour in olive-oil and 
lemon-juice4 ,lay in a baking-pan upon  
thin slices of fat salt pork1 sprinkle  
with salt and pepper1 and bake for      
twenty-five minutes4 ,serve with ,tomato
 ,sauce4  ,,baked ,,fillet ,,of         
,,mackerel  ,remove the head and        
backbone from a large fresh mackerel1   
and place the roe on top4 ,chop fine six

 shallots or three small onions1 half a 
pound of mushrooms1 and three or four   
sprigs of parsley4 ,add a teaspoonful of
 salt1 and a pinch of pepper4 ,put half 
of this mixture in a buttered           
baking-pan1 lay the fish upon it1 and   
pour over six tablespoonfuls of white   
wine4 ,spread the remaining seasoning on
 top1 sprinkle with crumbs1 dot with    
butter1 cover with buttered paper1 and  
bake for thirty minutes4 ,pour over a   
little melted butter1 garnish with lemon
 and parsley1 and serve in the dish in  
which it is baked4  ,page #bba ,,baked  
,,fillets ,,of ,,mackerel  ,butter an   
oval baking-dish and spread chopped     
oysters on the bottom4 ,arrange upon it 
the fillets of four fresh mackerel1     
skinned and seasoned with salt and      
pepper4 ,sprinkle with chopped onion1   
parsley1 and mushrooms1 cover with one  
cupful of beef stock thickened with     
browned flour1 sprinkle with crumbs1 dot
 with butter and bake for half an hour4 
,sprinkle with lemon-juice and serve in 

the same dish4  ,,baked ,,fillets ,,of  
,,mackerel  ,clean and fillet the fish4 
,put in a buttered baking-dish1 season  
with salt1 pepper1 and minced parsley1  
squeeze lemon juice over1 pour on a     
little melted butter1 cover with        
buttered paper1 and bake4 ,drain1 and   
serve with ,matre d',htel ,sauce4       
,,baked ,,fillets ,,of ,,mackerel ,,with
 ,,cream  ,cook the prepared fillets in 
melted butter and drain4 ,thicken two   
cupfuls of white stock with butter and  
flour cooked together1 add a            
wineglassful of white wine1 take from   
the fire1 and add the yolks of two eggs 
well beaten4 ,cover the fillets with the
 sauce1 ,page #bbb sprinkle with crumbs 
and grated cheese1 dot with butter1 and 
bake brown4 ,sprinkle with lemon-juice  
and serve in the same dish4  ,,mackerel 
,,baked ,,in ,,cream  ,skin and bone a  
large fish4 ,cut it into four pieces1   
season it and fry in butter4 ,drain it  
and keep warm4 ,mix a cupful of white   
stock with two tablespoonfuls of ,sherry

 and the yolk of an egg4 ,cook until it 
thickens1 and pour over the fish1       
seasoning with minced parsley and onion4
 ,sprinkle with crumbs and bake until   
brown4  ,,baked ,,fresh ,,mackerel      
,,with ,,fine ,,herbs  ,split and clean 
the fish1 remove the head and tail1 put 
into a buttered dripping-pan1 sprinkle  
with salt and pepper1 dot with butter1  
and pour over two-thirds of a cupful of 
milk4 ,bake for twenty-five minutes in a
 hot oven4  ,,baked ,,spanish ,,mackerel
 ,,with ,,fine ,,herbs  ,butter a       
baking-dish1 sprinkle with chopped      
shallots1 parsley and mushrooms1 lay a  
cleaned mackerel upon it1 sprinkle with 
more chopped shallots1 parsley and      
mushrooms1 season with ,page #bbc salt1 
pepper1 grated nutmeg1 and dots of      
butter4 ,add two wineglassfuls of white 
wine and a cupful of white stock4 ,cover
 with a buttered paper and boil1 basting
 frequently4 ,thicken the sauce with a  
tablespoonful of flour cooked in butter1
 pour over the fish1 sprinkle with      

crumbs1 dot with butter1 and bake brown4
 ,squeeze lemon-juice over the top and  
serve in the same dish4  ,,baked        
,,mackerel ,,with ,,oyster ,,stuffing   
,make a stuffing of a dozen chopped     
oysters1 a cupful of bread crumbs1 the  
chopped yolks of two hard-boiled eggs1 a
 tablespoonful of butter1 and           
onion-juice1 minced parsley1 salt1 and  
pepper to season4 ,bind with the yolk of
 a raw egg and fill a cleaned fresh     
mackerel with the stuffing4 ,put the    
fish on a buttered baking-dish1 dredge  
with flour and pour around it a cupful  
each of boiling water and stock4 ,bake  
until done1 basting often with melted   
butter and the drippings4 ,when done    
slide on to a hot platter and add to the
 remaining liquid sufficient warm water 
to make the required quantity of sauce4 
,thicken with browned flour1 seasoned   
with tomato catsup and ,worcestershire1 
pour over the fish1 and serve4  ,page   
#bbd ,,baked ,,salt ,,mackerel  ,soak   
over night in cold water4 ,in the       

morning drain1 cover with boiling water1
 and let stand for five minutes4 ,drain 
and put into a baking-pan4 ,rub with    
butter1 season with pepper1 and pour    
over half a cupful of cream or milk4    
,bake until brown4  ,,baked ,,salt      
,,mackerel ,,with ,,cream ,,sauce  ,soak
 a salt mackerel over night4 ,in the    
morning drain1 rinse1 and put into a    
baking-pan with a pint of milk4 ,bake   
for twenty minutes1 take up the fish1   
and thicken the milk with a             
tablespoonful each of butter and flour  
cooked together4 ,season with salt and  
pepper1 pour over the fish1 and serve4  
,,fried ,,mackerel  ,fry three slices of
 salt pork1 and add to the fat a        
teaspoonful of ,worcestershire ,sauce4  
,fry in this fresh mackerel1 dredged    
with flour4 ,season with melted butter4 
,the mackerel may be dipped in beaten   
egg before it is dipped in flour4       
,,fried ,,salt ,,mackerel  ,soak all day
 in cold water1 changing the ,page #bbe 
water every two hours4 ,in the morning  

drain1 wipe dry1 roll in flour and fry  
in melted butter4 ,serve with melted    
butter and parsley4  ,,mackerel  ,,la   
,,havraise  ,clean the fish1 take out   
the backbone and put into a baking-pan4 
,to each mackerel add four              
tablespoonfuls of butter1 two           
tablespoonfuls of chopped shallots1 and 
salt1 pepper1 and grated nutmeg to      
season4 ,add two cupfuls of white wine1 
cover and cook slowly for thirty        
minutes4 ,take up the fish1 thicken the 
sauce with a tablespoonful each of      
butter and flour cooked together1 and   
boil1 for five minutes4 ,take from the  
fire1 add the yolks of three eggs beaten
 with a cupful of cream1 season with    
lemon-juice and minced parsley1 pour    
over the fish1 and serve4  ,,spanish    
,,mackerel  ,,la ,,castillane  ,open a  
,spanish mackerel1 take out most of the 
backbone1 season with salt and pepper1  
and stuff with seasoned crumbs4 ,put    
into a buttered baking-dish with two    
sliced onions1 a bunch of parsley1 half 

a cupful of ,sherry1 and two cupfuls of 
white stock4 ,cover with a buttered     
paper and cook for half an hour in the  
oven1 basting as needed4 ,take up the   
fish1 strain the sauce and thicken with 
butter and flour cooked together4       
,season with lemon-juice and ,page #bbf 
anchovy paste1 add a tablespoonful of   
butter1 pour over the fish1 and serve4  
,,spanish ,,mackerel  ,l',,espagnole    
,put a cleaned ,spanish mackerel in a   
buttered pan with one cupful each of    
wine and white stock4 ,season with salt1
 pepper1 and grated nutmeg1 add a bunch 
of parsley1 and a clove of garlic1 cover
 with buttered paper1 and simmer for    
forty minutes4 ,take up the fish1       
thicken the sauce with browned flour1   
season with lemon-juice and melted      
butter1 pour over the fish1 and serve4  
,,spanish ,,mackerel  ,,la ,,nassau     
,clean and gash a large mackerel4 ,put  
in a buttered dish with salt1 pepper1   
half a dozen peeled and sliced tomatoes1
 two wineglassfuls of white wine and    

half a cupful of water4 ,add two sliced 
and parboiled onions1 a tablespoonful of
 minced parsley1 and half a cupful of   
mushrooms4 ,add two tablespoonfuls of   
butter1 cover with buttered paper1 and  
bake for half an hour1 basting as       
needed4 ,take out the fish and add      
enough stock to make the required       
quantity of sauce4 ,thicken with a      
tablespoonful each of butter and flour  
cooked together1 pour over the fish1    
cover with crumbs1 ,page #bbg dot with  
butter1 and bake brown4 ,squeeze        
lemon-juice over and serve4  ,,spanish  
,,mackerel  ,,la ,v,,nitienne  ,put the 
cleaned mackerel into a baking-pan with 
salt1 pepper1 grated onion1 grated      
nutmeg1 minced parsley1 a tablespoonful 
of butter and half a cupful each of     
white wine and white stock4 ,cover with 
a buttered paper and cook for forty     
minutes1 basting as needed4 ,take out   
the fish and add two cupfuls of white   
stock to the sauce4 ,bring to the boil1 
take from the fire1 thicken with the    

yolks of four eggs and add two          
tablespoonfuls of butter1 two           
tablespoonfuls of minced parsley1 and   
the juice of a lemon4 ,pour over the    
fish and serve4  ,,mackerel  ,,la       
,,tyrol  ,wash and dry two fresh fish1  
and put into a saucepan with salt1      
pepper1 grated nutmeg1 chopped parsley  
and onion1 and two tablespoonfuls of    
cider4 ,cover and cook for half an hour1
 then add one cupful of white stock     
thickened with flour and butter1 the    
yolk of an egg1 and a tablespoonful of  
tarragon vinegar4 ,strain the sauce over
 the fish1 cover with crumbs1 dot with  
butter1 and brown in the oven4 ,serve in
 the same dish4  ,page #bbh ,,fillets   
,,of ,,mackerel  ,,la ,,horly  ,clean   
and fillet the fish1 remove the skin and
 bones and soak for an hour in oil and  
lemon-juice1 seasoned with chopped      
onion1 parsley1 salt1 pepper1 and sweet 
herbs4 ,drain1 dredge with flour1 dip in
 beaten eggs1 roll in crumbs1 fry in    
deep fat1 and serve with ,tomato ,sauce4

  ,,fillets ,,of ,,mackerel             
,l',,indienne  ,fillet two large fresh  
mackerel1 cut in two and remove the     
skin4 ,simmer for fifteen minutes with  
two tablespoonfuls each of melted butter
 and curry powder mixed with two        
wineglassfuls of white wine4 ,season    
with salt and pepper4 ,prepare a ,cream 
,sauce and add to it two tablespoonfuls 
of butter and the juice of a lemon4     
,pour over the fish and serve with a    
border of plain boiled rice4  ,,mackerel
  ,,la ,,bretonne  ,wash and split a    
large mackerel1 wipe dry1 dredge with   
flour1 and fry brown in butter4         
,sprinkle with salt1 pepper1 and        
lemon-juice4  ,,salt ,,mackerel  ,,la   
,,bretonne  ,soak the fish for twelve   
hours and prepare according to          
directions given above4 ,serve with     
melted butter4  ,page #bbi ,,scotch     
,,mackerel ,,pie  ,make a forcemeat of  
the roe and some parsley1 onion1 butter1
 bread crumbs1 thyme1 sweet marjoram1   
and the yolk of an egg4 ,cut the fish   

into strips1 spread with the filling1   
and roll4 ,arrange in a deep dish1 pour 
in half a cupful of stock1 and cover    
with a layer of mashed potatoes4 ,bake  
for three quarters of an hour and serve4
  ,,toasted ,,salt ,,mackerel  ,soak    
over night in cold water1 and hang up   
for a day or two until perfectly dry4   
,put in a dry tin and set into the oven 
for ten minutes4  ,,mackerel ,,en       
,,papillotes  ,oil a sheet of paper a   
little larger than the fish4 ,lay a     
slice of cooked ham on each piece of    
paper1 and spread with chopped onion1   
carrot1 parsley1 and green pepper fried 
together in butter4 ,lay a mackerel on  
the ham1 spread with the fried          
vegetables1 cover with another slice of 
ham1 and fold the paper over1 twisting  
the ends4 ,bake for fifteen minutes in a
 moderate oven4 ,serve in the paper4    
,,potted ,,mackerel  ,pound together an 
ounce of black pepper ,page #bcj and six
 blades of mace4 ,mix with two ounces of
 salt and half an ounce of grated       

nutmeg4 ,rub thoroughly into pieces of  
fresh mackerel1 and fry in oil4 ,drain1 
and put the fish in a stone jar4 ,fill  
with vinegar1 and put two tablespoonfuls
 of oil on top4 ,cover closely and let  
stand for two days before using4        
,,fillets ,,of ,,mackerel ,,with        
,,ravigote ,,sauce  ,cook the fillets of
 four fish in a buttered dish with salt1
 pepper1 grated nutmeg1 and half a      
cupful of white wine4 ,for the sauce    
chop fine four shallots and put into a  
saucepan with two tablespoonfuls of     
butter and four tablespoonfuls of       
tarragon vinegar4 ,reduce half by       
boiling and add a pint of white stock   
thickened with a tablespoonful each of  
butter and flour cooked together4 ,add  
two tablespoonfuls of butter1 pour over 
the fish1 and serve4  ,,mackerel ,,with 
,,white ,,wine ,,sauce  ,cook three     
fresh mackerel in a cupful of white     
wine1 with butter1 salt1 pepper1 grated 
nutmeg1 minced onion1 and parsley to    
season4 ,page #bca ,take out the fish1  

and add two cupfuls of white stock to   
the gravy4 ,thicken with two            
tablespoonfuls each of butter and flour 
cooked together1 take from the fire1 and
 add the yolks of three eggs well       
beaten4 ,pour the sauce over the fish1  
sprinkle with crumbs1 dot with butter1  
and bake brown4 ,sprinkle with          
lemon-juice and serve in a baking-dish4 
,,spanish ,,mackerel ,,salad  ,drain the
 oil from a can of pickled ,spanish     
mackerel1 and cut the fish in slices4   
,boil a bunch of red beets for half an  
hour in water to cover1 then drain and  
bake for half an hour in a hot oven4    
,peel1 slice thin1 and cool thoroughly4 
,mix with the mackerel1 add a small     
bunch of radishes sliced thin1 and half 
a dozen sliced pickles4 ,surround with  
lettuce leaves and pour over a ,french  
dressing4  ,,stuffed ,,mackerel ,,with  
,,anchovy ,,sauce  ,stuff the prepared  
fish with seasoned crumbs mixed with    
chopped shallots1 parsley1 and          
mushrooms4 ,sew up and bake1 basting    

with oil4 ,serve with ,cream ,sauce1    
seasoned with anchovy essence4  ,page   
#bcb ,,german ,,pickled ,,mackerel      
,skin1 bone1 and cut into pieces four   
pounds of fresh mackerel1 and put it in 
layers into a stone jar1 sprinkling each
 layer with pepper1 salt1 bay-leaves1   
and sweet herbs4 ,cover with vinegar1   
seal firmly1 and bake for six hours in a
 moderate oven4     ,page #bcc ,,five   
,,ways ,,to ,,cook ,,mullet  ,,broiled  
,,mullet  ,soak the cleaned fish for an 
hour in salted and acidulated water4    
,drain1 wipe dry1 split1 rub with       
seasoned butter1 and broil4  ,,broiled  
,,mullets ,,with ,,melted ,,butter  ,rub
 prepared mullets with seasoned flour   
and broil1 basting with olive-oil as    
required4 ,serve with melted butter and 
minced parsley4  ,,mullet  ,,la         
,,ma,,tre ,d',h,,tel  ,clean four       
mullets and soak in olive-oil to cover  
for thirty minutes1 with a bunch of     
parsley1 a sliced onion1 and salt and   
pepper to season4 ,drain1 broil1 and    

serve with ,matre d',htel ,sauce4       
,,baked ,,mullet  ,clean the fish and   
soak for an hour in salted and          
acidulated water4 ,drain1 wipe dry1     
stuff with seasoned crumbs1 sew up1 rub 
with butter ,page #bcd and put into a   
baking-pan1 adding enough hot water to  
keep from burning4 ,baste as required   
and serve with any preferred sauce4     
,,fried ,,mullet  ,cut the cleaned fish 
in convenient pieces for serving and    
saut in pork fat1 or dip in egg and     
seasoned crumbs and fry in deep fat4    
,page #bce ,,fifteen ,,ways ,,to ,,cook 
,,perch  ,,fried ,,perch--,i  ,clean the
 fish1 dip in flour1 then in beaten egg1
 then in crumbs1 and fry in plenty of   
fat4 ,drain and garnish with lemon and  
parsley4  ,,fried ,,perch--,,ii  ,dip   
the cleaned perch in flour and fry brown
 in salt pork fat4  ,,fried             
,,perch--,,iii  ,prepare and clean the  
fish1 season with salt and pepper1 dip  
in egg and corn-meal1 and fry in deep   
fat4  ,,broiled ,,perch  ,rub the       

prepared fish with butter1 season with  
salt and pepper1 and broil4 ,garnish    
with fried parsley and lemon4  ,,boiled 
,,perch  ,boil the cleaned fish with    
parsley1 a tablespoonful ,page #bcf of  
butter1 and salt and pepper to season4  
,drain1 strain the liquid1 thicken with 
butter and flour1 season to taste1 pour 
over the fish1 and serve4  ,,boiled     
,,perch ,,with ,,oyster ,,sauce         
,prepare and clean the fish and simmer  
until done in salted and acidulated     
water4 ,drain and serve with ,oyster    
,sauce4  ,,perch  ,l',,allemande  ,put  
two large cleaned perch into a saucepan 
with two chopped carrots1 a sprig of    
parsley1 a celery root1 a sliced onion  
and a pinch of salt4 ,cover with white  
wine and simmer for twenty minutes4     
,drain and keep warm4 ,take out the     
onion1 parsley and celery root1 add half
 a cupful of chopped mushrooms1 and cook
 for five minutes4 ,cook with a         
tablespoonful each of butter and flour  
thickened together1 take from the fire1 

add a tablespoonful of butter and the   
juice of two lemons4 ,pour over the fish
 and serve4  ,,stewed ,,perch  ,,la     
,,bateli,,re  ,put four pounds of       
cleaned perch into a saucepan with salt 
and pepper to season1 two sliced onions1
 a bunch of parsley1 and ,claret ,page  
#bcg and water in equal parts to cover4 
,simmer for half an hour1 drain1 remove 
the parsley and thicken the sauce with  
two tablespoonfuls each of butter and   
flour cooked together4 ,add a           
tablespoonful of anchovy essence1 the   
juice of half a lemon1 and two          
tablespoonfuls of butter4 ,pour over the
 fish and serve4  ,,perch  ,,la         
,,fran,,aise  ,boil the perch in white  
wine1 and when cooked1 skin and arrange 
on a serving-dish4 ,pour over a ,cream  
,sauce to which has been added chopped  
cooked carrots and mushrooms and a      
tablespoonful of minced parsley4 ,add   
also to the sauce a tablespoonful of    
butter and grated nutmeg and lemon-juice
 to season4  ,,perch  ,,la ,,ma,,tre    

,d',h,,tel  ,prepare according to       
directions given for ,mullet  la ,matre 
d',htel4  ,,perch  ,,la ,,normandy      
,prepare and clean the fish and put into
 a stewpan with a chopped onion1 a bunch
 of parsley1 a pinch of salt1 and enough
 white wine to cover4 ,simmer for       
fifteen minutes1 take up the fish1 and  
strain the liquid4 ,add one cupful of   
oyster liquor and boil the liquid ,page 
#bch until reduced half4 ,take from the 
fire1 add one tablespoonful of butter   
and two of flour1 cooked together1 stir 
until smooth1 return to the fire1 and   
cook until thick1 stirring constantly4  
,take from the fire and add slowly the  
yolks of three eggs well beaten4 ,bring 
to the boil1 pour over the fish1 and    
serve4  ,,perch  ,,la ,,sicily  ,cook   
three or four large perch for twenty    
minutes with a bunch of parsley in      
salted and acidulated water4 ,put into a
 saucepan one tablespoonful of malt     
vinegar1 one tablespoonful of tarragon  
vinegar1 a teaspoonful of minced        

parsley1 a small chopped onion1 a       
bay-leaf1 and four pepper-corns4 ,boil  
for ten minutes1 strain1 and cool4 ,cook
 together four tablespoonfuls of butter 
and two of flour4 ,when brown1 add a    
pint of beef stock and cook until thick1
 stirring constantly4 ,take from the    
fire1 add the strained vinegar1 the     
beaten yolks of six eggs1 and two       
tablespoonfuls of grated horseradish4   
,bring to the boil1 pour over the fish1 
and serve4  ,,perch  ,,la ,,stanley     
,clean four large perch1 put into a     
saucepan with a tablespoonful of butter1
 a small bunch of parsley1 a pint of    
,rhine wine1 a pint ,page #bci of white 
stock1 and salt and pepper to season4   
,simmer slowly until done1 drain1 and   
keep warm4 ,thicken the sauce with two  
tablespoonfuls each of butter and flour 
cooked together1 take from the fire1 add
 the yolks of four eggs beaten with the 
juice of a lemon and three              
tablespoonfuls of butter4 ,bring to the 
boil1 add a dozen parboiled oysters1    

pour over the fish1 and serve4  ,,baked 
,,perch  ,prepare and clean the fish1   
stuff with seasoned crumbs1 and sew up4 
,bake with a little white wine and      
melted butter4  ,,perch ,,salad  ,clean 
and boil the fish1 drain1 and cool4     
,serve very cold on lettuce with        
,mayonnaise4     ,page #bda ,,ten ,,ways
 ,,to ,,cook ,,pickerel  ,,broiled      
,,pickerel  ,,la ,,ma,,tre ,d',h,,tel   
,prepare and clean the fish and cut into
 pieces suitable for serving4 ,dip in   
seasoned oil1 broil1 and serve with     
,matre d',htel ,sauce4  ,,fried         
,,pickerel--,i  ,prepare and clean the  
fish and cut into pieces suitable for   
serving4 ,dip in beaten egg and cracker 
dust and fry in deep fat4  ,,fried      
,,pickerel--,,ii  ,prepare and clean the
 fish and cut into steaks4 ,dip in      
corn-meal and fry in hot fat4 ,add one  
cupful of cream to the fat remaining in 
the pan and thicken with one            
tablespoonful each of butter and flour  
cooked together4 ,season with salt and  

pepper1 add a tablespoonful of minced   
parsley1 pour over the fish and serve4  
,page #bdb ,,fried ,,pickerel ,,with    
,,tomato ,,sauce  ,prepare and clean the
 fish and cut into pieces of a suitable 
size for serving4 ,dip in milk1 roll in 
flour1 and fry brown in plenty of hot   
lard4 ,drain and serve with ,tomato     
,sauce4  ,,fried ,,pickerel  ,,la       
,,cr,,me  ,clean the fish and cut into  
pieces suitable for serving4 ,roll in   
flour1 and fry diced salt pork crisp4   
,strain the fat1 fry the fish in it1    
take up and keep warm4 ,add a           
tablespoonful of butter and a           
tablespoonful of flour to the fat       
remaining in the pan4 ,when cooked1 add 
enough cream to make the required       
quantity of sauce1 and a pinch of soda4 
,cook until thick1 stirring constantly1 
add the salt pork fat and pour over the 
fish4  ,,baked ,,pickerel--,i  ,lay the 
cleaned fish in a baking-pan1 spread    
with butter1 season with salt and       
pepper1 and sprinkle with flour4 ,bake  

as usual1 basting with a cupful of hot  
water to which has been added a         
tablespoonful of butter and the juice of
 half a lemon4 ,serve with any preferred
 sauce4  ,page #bdc ,,baked             
,,pickerel--,,ii  ,clean the fish1      
remove the backbone1 and soak for an    
hour in a marinade of oil and           
lemon-juice4 ,cover the bottom of a     
baking-dish with thin slices of salt    
pork1 lay the fish upon the pork1 rub   
the fish with butter1 cover and bake for
 forty minutes4 ,serve with ,hollandaise
 or ,tartar ,sauce4  ,,baked ,,pickerel 
,,with ,,oyster ,,sauce  ,lay the fish  
in a buttered baking-pan1 spread with   
butter1 season with salt and pepper and 
dredge with flour4 ,bake in a hot oven1 
basting with a cupful of hot water to   
which a tablespoonful of butter and the 
juice of a lemon have been added4 ,serve
 with ,oyster ,sauce4  ,,baked          
,,pickerel ,,with ,,egg ,,sauce  ,put   
the prepared fish in a buttered         
baking-pan1 and bake slowly1 basting    

with melted butter and hot water4 ,serve
 with ,egg ,sauce4  ,,stuffed ,,pickerel
  ,prepare1 clean1 and split the fish4  
,remove the backbone and stuff with     
crumbs1 seasoned with salt1 pepper1     
sweet herbs1 and melted ,page #bdd      
butter4 ,mix with a beaten egg1 stuff   
the fish1 sew up1 and bake1 basting with
 melted butter as required4  ,,pickerel 
,,la ,,babette  ,butter a kettle and    
cover the bottom with sliced celery and 
onion4 ,lay the prepared and cleaned    
fish upon it1 add a bunch of parsley and
 a tablespoonful of butter4 ,season with
 salt and white pepper1 add a dozen     
peppercorns1 a sliced lemon1 a dozen    
pounded almonds1 and cold water to      
cover4 ,simmer slowly until done4 ,take 
up the fish1 beat the yolks of three    
eggs with a tablespoonful of cold water1
 take out the parsley1 thicken the      
sauce1 pour over the fish1 sprinkle with
 parsley and serve4     ,page #bde      
,,twenty ,,ways ,,to ,,cook ,,pike4     
,,fried ,,pike--,i  ,prepare and clean  

the fish1 and cut into pieces suitable  
for serving4 ,fry brown in butter1 add  
to the butter a teaspoonful of anchovy  
essence1 a bit of ginger root1 a grating
 of nutmeg1 salt and pepper to season1  
and enough ,claret to cover4 ,simmer    
until tender1 add the juice of an orange
 and a teaspoonful of butter4 ,serve    
with sauce poured over the fish4        
,,fried ,,pike--,,ii  ,clean the fish   
and cut it into pieces suitable for     
serving4 ,dip in egg and crumbs and fry 
in oil4  ,,fried ,,pike  ,,la           
,,hollandaise  ,clean the fish and cut  
it into steaks4 ,soak for two hours in a
 marinade of oil and lemon-juice1       
seasoning with pepper1 salt1 minced     
,page #bdf parsley1 and grated nutmeg4  
,drain1 dip in flour1 fry in lard1 and  
serve with ,hollandaise ,sauce4         
,,boiled ,,pike ,,with ,,melted ,,butter
  ,boil the fish with a bunch of parsley
 in salted and acidulated water to      
cover4 ,serve with melted butter1       
seasoned with salt1 pepper1 grated      

nutmeg1 and lemon-juice4  ,,boiled      
,,pike ,,with ,,caper ,,sauce  ,prepare 
and clean a fish1 put into a            
fish-kettle1 and simmer for forty       
minutes in court-bouillon to cover4     
,serve with ,caper ,sauce4  ,,boiled    
,,pike ,,with ,,horseradish ,,sauce     
,boil a large fish in salted and        
acidulated water with a bunch of        
parsley4 ,cook together two             
tablespoonfuls each of butter and flour1
 add three cupfuls of cream1 and cook   
until thick1 stirring constantly4       
,season with salt and pepper1 add two   
tablespoonfuls of butter and three      
tablespoonfuls of freshly grated        
horseradish4 ,pour over the fish1 and   
serve4  ,,boiled ,,pike ,,with ,,egg    
,,sauce  ,put the cleaned fish into a   
fish-kettle and ,page #bdg cover with   
cold water4 ,add half a cupful of       
vinegar1 a teaspoonful each of cloves   
and pepper-corns1 a bay-leaf1 half a    
lemon sliced1 and a tablespoonful of    
salt4 ,boil until the fins pull off     

easily1 take up and skin the fish       
carefully4 ,pour over an ,egg ,sauce    
made with a portion of the liquid in    
which the fish was cooked4  ,,boiled    
,,pike  ,,la ,,dubois  ,prepare and     
clean the fish and cook it in equal     
parts of white wine and water1 adding   
minced carrots and celery1 sweet herbs  
and parsley1 half a dozen pepper-corns1 
and salt to season4 ,cook together one  
tablespoonful each of butter and flour1 
add two cupfuls of the liquid and cook  
until thick1 stirring constantly4 ,add a
 teaspoonful of ,worcestershire ,sauce  
and two tablespoonfuls of butter4 ,pour 
over the fish and serve4  ,,baked       
,,pike--,i  ,clean a four-pound pike and
 put into a buttered baking-pan with    
enough hot water to keep from burning4  
,score the upper side deeply1 cover with
 chopped salt pork1 sprinkle with salt  
and pepper and dredge with flour4 ,bake 
for half an hour1 basting as required4  
,serve with any preferred sauce4  ,page 
#bdh ,,baked ,,pike--,,ii  ,put the     

cleaned fish into a buttered baking-dish
 with two onions sliced1 two bay-leaves1
 pepper and salt to season1 and one     
cupful of sour cream4 ,rub the fish with
 butter1 sprinkle thickly with bread    
crumbs and grated ,parmesan cheese1 and 
bake until brown4 ,pour the liquid      
remaining in the pan around the fish and
 serve4  ,,baked ,,pike  ,,la           
,,fran,,aise  ,marinate the prepared    
fish for two hours in oil and           
lemon-juice1 seasoning with salt1       
pepper1 chopped onion1 and minced       
parsley4 ,put into the oven in the      
marinade1 adding one cupful of stock and
 a wineglassful of white wine4 ,bake    
slowly1 basting as required4 ,take up   
the fish1 strain the sauce1 thicken with
 a tablespoonful each of butter and     
flour cooked together1 season with      
anchovy essence1 add two tablespoonfuls 
of butter and two tablespoonfuls of     
capers4 ,pour over the fish and serve4  
,,stuffed ,,and ,,baked ,,pike  ,clean  
and draw the fish1 stuff with seasoned  

crumbs1 sew up and put into a buttered  
baking-dish in the form of a circle4    
,score the ,page #bdi fish deeply1      
sprinkle with pepper and salt1 minced   
parsley1 chopped onion1 and chopped     
mushrooms4 ,add a cupful of ,sherry and 
a cupful of beef stock1 cover1 and bake1
 basting frequently with the liquid4    
,take up the fish carefully1 and add to 
the liquid enough stock to make the     
required quantity of sauce4 ,thicken    
with two tablespoonfuls of flour cooked 
brown in butter1 add two tablespoonfuls 
of butter1 lemon-juice1 red pepper1 and 
anchovy essence to season4 ,pour over   
the fish1 and serve4  ,,pike ,,baked    
,,in ,,sour ,,cream4  ,clean a          
four-pound pike1 cut into steaks1 and   
free from skin and bone4 ,put into a    
buttered baking-dish with two small     
onions chopped and two bay-leaves4      
,season with salt and cayenne1 add one  
cupful of sour cream and bake4 ,put on a
 serving-dish1 cover with crumbs and    
dots of butter and brown in the oven4   

,add enough stock to the liquid to make 
the required quantity of sauce1 thicken 
with butter and flour1 season1 add a    
dash of lemon-juice1 pour around the    
fish1 sprinkle with minced parsley and  
serve4  ,,pike ,,salad  ,flake cold     
cooked pike with a silver fork1 ,page   
#bej mix with ,mayonnaise and chopped   
capers1 and serve very cold on lettuce  
leaves4  ,,roasted ,,pike  ,prepare a   
large fish1 stuff with seasoned crumbs1 
and sew up4 ,spread with butter1        
sprinkle with chopped onion1 minced     
parsley1 minced pickle1 and pounded     
anchovies4 ,sprinkle with salt and      
pepper1 put in a buttered baking-dish1  
and bake slowly for an hour1 basting    
with melted butter as required4 ,add    
half a cupful of white wine and one     
cupful of white stock to the drippings4 
,thicken with a tablespoonful each of   
butter and flour cooked together1 take  
from the fire1 add two tablespoonfuls of
 butter and the yolks of three eggs     
beaten with the juice of a lemon4 ,bring

 to the boil1 pour over the fish and    
serve4  ,,pike  ,l',,allemande  ,prepare
 according to directions given for ,carp
  l',allemande4  ,,crimped ,,pike  ,,la 
,,hollandaise  ,prepare and clean the   
fish and cut into steaks4 ,soak in      
ice-water for two hours4 ,boil until    
tender in salted and acidulated water to
 cover and serve with ,hollandaise      
,sauce4  ,page #bea ,,pike  ,,la        
,,fran,,aise  ,cut a cleaned and        
prepared pike into thick steaks1 and    
marinate for two hours in oil and       
lemon-juice1 seasoned with salt1 pepper1
 minced onion and parsley1 and a pinch  
of sweet herbs4 ,drain1 dip in crumbs1  
and broil4 ,serve with any preferred    
sauce4  ,,pike  ,,la ,,normandy  ,clean 
and draw a large fish and tie in a      
circle4 ,put into a fish-kettle with    
sliced onion1 a bay-leaf1 a pinch of    
thyme1 a sprig of parsley1 and salt and 
pepper to season4 ,add two cupfuls each 
of white wine and white stock and enough
 water to cover4 ,add a tablespoonful of

 butter1 cover and simmer for forty     
minutes4 ,take up the fish1 strain the  
sauce and thicken with two              
tablespoonfuls each of butter and flour 
cooked together4 ,take from the fire1   
add the yolks of four eggs beaten with  
the juice of a lemon1 and two           
tablespoonfuls of butter4 ,strain over  
the fish and serve4  ,,pickled ,,pike   
,draw and clean a pike1 put into a      
fish-kettle1 cover with ,claret1 add    
three bay-leaves1 and simmer until      
tender4 ,let cool in the liquor4 ,serve 
with ,french dressing1 ,mayonnaise1 or  
,tartar ,sauce4     ,page #bec ,,ten    
,,ways ,,to ,,cook ,,pompano  ,,broiled 
,,pompano--,i  ,clean and split the     
fish1 sprinkle with salt and pepper1 rub
 with butter1 and broil4 ,squeeze       
lemon-juice over it and serve4          
,,broiled ,,pompano--,,ii  ,split the   
fish1 remove the backbone1 season with  
salt and pepper1 and put on a tin sheet4
 ,rub with butter and broil under the   
gas flame4  ,,broiled ,,pompano--,,iii  

,clean and split the fish1 rub with oil1
 sprinkle with salt and pepper1 roll in 
crumbs1 and broil4  ,,broiled ,,pompano 
,,la ,,ma,,tre ,d',h,,tel  ,clean and   
split the fish1 rub with salt1 pepper1  
and olive-oil1 and broil4 ,serve with   
,matre d',htel ,sauce4  ,page #bed      
,,fried ,,pompano--,i  ,cut the cleaned 
fish into slices1 dredge with flour1 and
 fry brown in butter4 ,serve with any   
preferred sauce4  ,,fried               
,,pompano--,,ii  ,cut the cleaned fish  
into strips1 season with salt1 pepper1  
and nutmeg1 dip in egg and crumbs and   
fry in fat to cover4  ,,fillets ,,of    
,,pompano  ,cut a prepared and cleaned  
pompano into strips4 ,marinate for an   
hour in oil and vinegar1 seasoned with  
salt and pepper4 ,drain1 dip in crumbs1 
then in egg1 then in crumbs1 and put in 
a buttered paper and bake until done4   
,serve with ,tomato ,sauce4  ,,fillets  
,,of ,,pompano  ,,la ,,duchesse  ,cut a 
cleaned pompano into strips1 sprinkle   
with salt1 pepper1 and onion-juice1 and 

put into a small baking-pan4 ,steam     
until done1 take up carefully and spread
 each one with seasoned mashed potato   
mixed with well-beaten egg4 ,bake in the
 oven until puffed and brown and serve  
immediately4  ,page #bee ,,fillets ,,of 
,,pompano ,,au ,,gratin  ,split the fish
 in two lengthwise1 and remove the bone 
and skin4 ,cut into strips1 season with 
salt1 pepper1 and butter1 roll up1 and  
tie or fasten with toothpicks or        
skewers4 ,simmer slowly until done in   
equal parts of white wine and water1    
adding a little ,matre d',htel ,sauce4  
,,pompano  ,,la ,,cardinal  ,butter a   
baking-dish and lay upon it a large     
cleaned and split pompano4 ,open a can  
of sweet ,spanish peppers1 drain1 and   
cover the fish with them4 ,sprinkle with
 chopped onion1 minced parsley1 chopped 
mushrooms1 crumbs1 and dots of butter4  
,add one cupful of stock1 and a         
wineglassful of ,port wine4 ,bake for   
twenty minutes1 basting as required1    
take up carefully1 and serve with fried 

sweet potatoes4     ,page #beg          
,,thirteen ,,ways ,,to ,,cook ,,red     
,,snapper  ,,fried ,,red ,,snapper      
,clean the fish1 skin1 and remove the   
backbone4 ,slice lengthwise in long thin
 strips1 roll up and fasten with a      
toothpick or skewer4 ,dip in egg1 then  
in cracker dust1 and fry in deep fat4   
,serve with ,tartar ,sauce4  ,,boiled   
,,red ,,snapper--,i  ,clean and draw the
 fish and boil slowly in salted and     
acidulated water to cover4 ,drain and   
serve with any preferred sauce4         
,,boiled ,,red ,,snapper--,,ii  ,clean a
 red snapper1 sew it up in mosquito     
netting1 and boil it in salted and      
acidulated water4 ,drain carefully1     
unwrap1 and serve with ,tomato ,sauce4  
,,baked ,,red ,,snapper--,i  ,prepare   
and clean the fish1 stuff with ,page    
#beh seasoned crumbs and chopped        
oysters4 ,put on a buttered tin sheet   
and lay into a baking-pan4 ,sprinkle    
with salt1 pepper1 and flour and bake   
for an hour1 basting with melted butter 

and hot water as required4 ,serve with  
any preferred sauce4  ,,baked ,,red     
,,snapper--,,ii  ,clean and season the  
fish1 rub with vinegar1 and put into a  
baking-pan4 ,dot with butter1 sprinkle  
with parsley1 and bake1 basting with    
melted butter and hot water as required4
 ,serve with ,tomato ,sauce4  ,,baked   
,,red ,,snapper--,,iii  ,clean the fish1
 leaving the head on1 and stuff with    
seasoned crumbs1 cover with sliced      
tomatoes and sliced lemon1 and bake1    
basting occasionally with melted butter 
and hot water4  ,,baked ,,red ,,snapper 
,,with ,,tomato ,,sauce  ,season four   
pounds of prepared and cleaned red      
snapper with salt and pepper4 ,cover    
with thin slices of bacon1 dredge with  
flour1 and put into a buttered          
baking-pan with two cupfuls of boiling  
water4 ,bake slowly4 ,while it is baking
 fry brown two slices of chopped ,page  
#bei bacon1 add a chopped onion1 a      
pepper pod1 a can of tomatoes1 and salt 
and black pepper to taste4 ,cook until  

it thickens1 pour over the fish1 and    
finish baking4 ,take up carefully4      
,,baked ,,red ,,snapper  ,,la ,,cr,,ole 
,clean1 split1 and bone a large red     
snapper1 lay it together again1 sprinkle
 with salt and pepper1 and put into a   
buttered baking-pan4 ,fry in butter a   
chopped onion1 half a dozen sliced      
mushrooms1 two fresh tomatoes1 and one  
green pepper chopped4 ,add a cupful of  
stock1 spread over the fish and bake for
 twenty minutes1 basting with melted    
butter and hot water as required4 ,take 
up carefully1 sprinkle with minced      
parsley1 and serve4  ,,stuffed ,,red    
,,snapper  ,make a stuffing of one      
cupful of chopped oysters1 half a cupful
 of cracker crumbs1 one egg well beaten1
 a teaspoonful of chopped onion1 a      
tablespoonful of butter1 a tablespoonful
 of minced parsley1 and salt1 pepper1   
and paprika to season4 ,add cream or    
oyster liquor to make soft1 fill the    
fish1 and sew up4 ,put a layer of salt  
pork1 sliced tomato1 and sliced onion   

into a baking-pan1 lay the fish upon it1
 cover with chopped salt pork1 sprinkle 
with salt1 pepper1 and flour1 add two   
cupfuls of stock and bake for an hour1  
basting as ,page #bfj required4 ,take up
 the fish carefully1 rub the tomatoes   
and liquid through a pure sieve1 thicken
 with butter and flour cooked together1 
pour around the fish1 and serve4        
,,stuffed ,,red ,,snapper  ,,la         
,,cr,,ole  ,cook together a can of      
tomatoes1 six chopped onions1 a cupful  
of dry bread crumbs1 a tablespoonful of 
,worcestershire ,sauce1 three           
tablespoonfuls of butter1 and salt1 red 
and black pepper to season4 ,stuff the  
prepared and cleaned red snapper with   
the mixture1 sew up1 spread with the    
remaining dressing1 dot with butter1 and
 bake for an hour4 ,take up carefully4  
,,steamed ,,red ,,snapper  ,lay a       
cleaned red snapper in a steamer on a   
bed of sliced tomatoes and chopped      
onion4 ,steam slowly for an hour or     
more1 turning once4 ,serve with ,oyster 

or ,tartar ,sauce4  ,,red ,,snapper     
,,la ,,babette  ,clean the fish and rub 
with salt and pepper inside and out4    
,boil in salted water to which has been 
added a small bunch of parsley1 a celery
 root1 two sliced onions1 a chopped     
carrot1 and a blade of mace4 ,when done1
 take up1 sprinkle with crumbs1 dot with
 butter1 ,page #bfa and brown in the    
oven4 ,strain the liquid1 thicken with  
butter and flour cooked together1 pour  
around the fish1 and serve4  ,,red      
,,snapper  ,,la ,,beaufort  ,put the    
prepared and cleaned fish into a        
fish-kettle with a pint each of white   
wine1 white stock1 and water1 adding    
salt and sweet herbs to season1 and half
 a cupful of mixed vegetables cut fine4 
,simmer for an hour1 drain1 skin1 and   
put on a serving-dish4 ,strain the      
liquid1 thicken with two tablespoonfuls 
each of butter and flour cooked         
together1 add a teaspoonful of beef     
extract1 salt and cayenne pepper to     
season1 take from the fire1 add the     

yolks of four eggs1 beaten with the     
juice of a lemon and two tablespoonfuls 
of butter1 pour over the fish1 and      
serve4     ,page #bfc ,,one ,,hundred   
,,and ,,thirty ,,ways ,,to ,,cook       
,,salmon  ,,broiled ,,salmon--,i        
,marinate slices of salmon in olive-oil 
with salt and pepper1 minced parsley1   
bay-leaves1 and mixed herbs to season4  
,soak in the marinade for an hour or    
more and broil1 basting with the        
marinade4 ,serve with ,caper ,sauce4    
,,broiled ,,salmon--,,ii  ,take a young 
fish weighing from four to six pounds1  
clean1 split1 remove the backbone and   
broil4 ,sprinkle with lemon-juice and   
red pepper4  ,,broiled ,,salmon--,,iii  
,take three pounds of the tail part of  
the salmon1 let it stand for six hours  
in a marinade of oil and lemon-juice1   
with minced parsley1 two bay-leaves and 
a sprig of thyme4 ,drain and broil4     
,serve with ,matre d',htel ,sauce to    
which a teaspoonful of chopped chives   
has been added4  ,page #bfd ,,salmon    

,,broiled ,,in ,,paper  ,season salmon  
steaks with pepper and salt1 wrap in    
buttered paper1 twisting the ends1 broil
 and serve with ,anchovy or ,caper      
,sauce4  ,,broiled ,,salmon ,,steaks--,i
  ,season with pepper and salt1 broil   
carefully on a buttered gridiron1 pour  
over melted butter1 garnish with        
parsley1 and serve4  ,,broiled ,,salmon 
,,steaks--,,ii  ,sprinkle with pepper   
and salt1 dredge with flour1 and broil1 
basting with melted butter as required4 
,spread with melted butter1 or with     
,matre d',htel ,sauce4  ,,broiled       
,,salmon ,,steaks--,,iii  ,marinate the 
steaks for an hour in oil and           
lemon-juice1 seasoning with salt and    
pepper4 ,broil carefully and serve with 
any preferred sauce4  ,,broiled ,,salmon
  ,,la ,,ravigote  ,marinate salmon     
steaks in seasoned oil and lemon-juice1 
and broil quickly4 ,serve with ,ravigote
 ,sauce4  ,page #bfe ,,salmon ,,cutlets 
,,in ,,papillotes  ,butter large sheets 
of white paper1 sprinkle with crumbs1   

and fold tightly over small cutlets of  
salmon4 ,broil carefully over a slow    
fire and serve in the papers4  ,,salmon 
,,cutlets ,,with ,,caper ,,sauce        
,marinate for two hours slices of salmon
 in oil with minced parsley and onion4  
,dip large pieces of paper in oil and   
wrap carefully around each slice1       
fastening firmly4 ,broil carefully and  
serve with a ,cream ,sauce to which     
capers have been added4  ,,salmon       
,,steaks ,,with ,,parsley ,,sauce       
,season salmon steaks1 dip in melted    
butter1 then in corn-meal1 and broil4   
,cook together two tablespoonfuls each  
of butter and flour1 add two cupfuls of 
cold water1 and cook until thick1       
stirring constantly4 ,take from the     
fire1 season with salt and pepper1 add  
the juice of half a lemon and a         
tablespoonful of minced parsley1 and    
pour over the fish4  ,,boiled           
,,salmon--,i  ,wash and wipe a small    
salmon1 wrap in a cloth1 tie securely   
and put into the fish-kettle4 ,cover    

with cold water1 add a handful of ,page 
#bff salt1 and boil slowly until done4  
,cook together one tablespoonful each of
 butter and of flour1 add two cupfuls of
 boiling cream and a tablespoonful of   
the water in which the fish is cooked4  
,cook until thick1 stirring constantly1 
season with salt and minced parsley1    
pour over the fish1 and serve4  ,,boiled
 ,,salmon--,,ii  ,chop together a       
carrot1 an onion and a stalk of celery4 
,fry in butter1 add half a cupful of    
vinegar1 four cloves1 four pepper-corns1
 a bay-leaf1 a sprig of parsley1 and six
 cupfuls of boiling water4 ,boil for an 
hour1 strain1 cool1 and boil the salmon 
in it4 ,serve with any preferred sauce4 
,,boiled ,,salmon ,,with ,,egg ,,sauce  
,tie a large chunk of salmon in mosquito
 netting and simmer until done in salted
 and acidulated water4 ,drain1 skin1    
and1 if possible1 remove the bone4      
,serve with ,drawn-,butter ,sauce to    
which chopped hard-boiled eggs have been
 added4  ,,boiled ,,salmon ,,with       

,,green ,,sauce  ,boil a small salmon in
 salted and acidulated water4 ,take up  
carefully and reduce the liquid by rapid
 boiling to two cupfuls4 ,cook together 
,page #bfg two tablespoonfuls each of   
butter and flour1 add the reduced       
liquid1 and cook until thick1 stirring  
constantly4 ,take from the fire1 add two
 tablespoonfuls of chopped capers1 one  
tablespoonful of chopped parsley1 the   
juice of a lemon1 and one tablespoonful 
of butter4 ,pour over the fish and      
serve4  ,,boiled ,,salmon ,,steaks--,i  
,wrap each steak separately in mosquito 
netting4 ,put into boiling water to     
which has been added a slice of onion1 a
 bay-leaf1 a blade of mace1 four        
tablespoonfuls of tarragon vinegar1 and 
a teaspoonful of salt4 ,simmer for      
twenty minutes1 remove carefully1 drain1
 and serve with any preferred sauce4    
,,boiled ,,salmon ,,steaks--,,ii  ,boil 
the steaks slowly in salted and         
acidulated water to cover or in         
court-bouillon seasoned with wine4      

,serve with ,hollandaise ,sauce4        
,,boiled ,,salmon ,,steaks--,,iii  ,cook
 the steaks in water to cover and add a 
celery root1 a small bunch of parsley1  
salt and pepper to season1 and a        
tablespoonful of vinegar4 ,strain the   
liquid1 thicken with a tablespoonful    
each ,page #bfh of butter and flour     
cooked together1 pour over the fish1 and
 serve4  ,,boiled ,,salmon  ,,la        
,,piquant  ,boil slices of salmon in    
court-bouillon seasoned with wine4      
,drain1 garnish with parsley1 and serve 
with ,piquant ,sauce4  ,,boiled ,,salmon
  ,,la ,,waldorf  ,boil a large piece of
 salmon in salted and acidulated water1 
seasoned with herbs and spice4 ,drain   
and keep warm4 ,add two cupfuls of the  
liquid in which the fish was cooked1 one
 wineglassful of white wine1 and two    
anchovies rubbed to a paste4 ,boil for  
fifteen minutes1 then add in small bits 
a tablespoonful of butter4 ,serve the   
sauce separately4  ,,salmon ,,with      
,,oyster ,,sauce  ,boil two pounds of   

fresh salmon in salted and acidulated   
water to cover1 with a chopped onion1   
two cloves1 eight pepper-corns1 and a   
small bunch of parsley4 ,drain1 and     
serve with ,oyster ,sauce4  ,,salmon    
,,cutlets ,,with ,,oyster ,,sauce  ,boil
 large slices of salmon in salted water 
,page #bfi until done4 ,fry a small     
onion1 chopped1 in oil1 add four dozen  
oysters1 cut small1 two tablespoonfuls  
of flour1 the liquor drained from the   
oysters1 two teaspoonfuls of sugar1 and 
pepper1 salt1 and anchovy essence to    
season4 ,when thick1 take from the fire1
 add the beaten yolks of four eggs1 and 
reheat but do not boil4 ,pour the sauce 
into a platter1 and cool4 ,lay the      
slices of salmon on the sauce1 brush    
with egg1 sprinkle with crumbs and brown
 in the oven4  ,,salmon  ,,la ,,supr,,me
  ,boil a salmon in court-bouillon with 
wine1 drain1 cool1 skin1 and serve with 
,tartar ,sauce4  ,,mayonnaise ,,of      
,,salmon  ,cook fresh salmon in a       
court-bouillon1 drain1 cool1 skin1 and  

serve with ,mayonnaise4  ,,salmon       
,,pudding  ,flake the fish1 add half the
 quantity of bread crumbs1 a            
tablespoonful of melted butter1 a       
teaspoonful of onion juice1 and pepper  
and salt to season4 ,beat two eggs light
 with two tablespoonfuls of cream1 mix  
with the fish1 put into a buttered mould
 and boil for an hour and a half4 ,serve
 with a ,cream ,sauce seasoned with     
,page #bgj lemon-juice and anchovy      
paste4  ,,baked ,,salmon--,i  ,put four 
salmon steaks into a buttered saucepan  
with two cupfuls each of white wine and 
white stock4 ,season with salt1 pepper1 
grated nutmeg1 minced parsley1 and a    
pinch of allspice4 ,add a heaping       
teaspoonful of butter and flour cooked  
together4 ,take from the fire1 add the  
yolks of four eggs well beaten and a    
little minced parsley4 ,arrange a mound 
of seasoned mashed potatoes in a deep   
platter4 ,take the skin from the steaks 
and arrange them around it4 ,pour the   
sauce over1 sprinkle with crumbs1 dot   

with butter1 and brown in the oven4     
,,baked ,,salmon--,,ii  ,wash and wipe a
 small fish4 ,rub with pepper and salt  
and sprinkle with paprika and powdered  
mace4 ,bake carefully1 basting with     
melted butter and its own dripping4     
,take up the fish carefully and add to  
the gravy enough stock or water to make 
the required quantity of sauce4 ,thicken
 with butter and flour cooked together1 
season with tomato catsup and           
lemon-juice4 ,pour around the fish and  
serve4  ,page #bga ,,baked              
,,salmon--,,iii  ,rub a small cleaned   
salmon with olive-oil1 sprinkle with    
salt and pepper1 put into a buttered    
baking-pan1 and add one cupful of       
boiling water and two tablespoonfuls of 
butter4 ,baste every ten minutes until  
done4 ,take up the fish and keep it     
warm4 ,thicken the gravy with a         
teaspoonful or more of cornstarch mixed 
with a little cold water4 ,season with  
grated onion1 lemon-juice1 and tomato   
catsup4  ,,baked ,,salmon ,,with ,,cream

 ,,sauce  ,wrap a large middle cut of   
salmon in buttered paper and fasten     
firmly4 ,bake in a buttered baking-pan1 
basting with butter melted in hot water4
 ,take from the oven at the end of an   
hour1 remove the paper carefully1 and   
keep warm4 ,bring to the boil one cupful
 of cream and add one tablespoonful of  
corn-starch rubbed smooth with a little 
cold cream4 ,add one tablespoonful each 
of butter and minced parsley1 and pepper
 and salt to season4 ,pour the sauce    
over the fish or serve separately4      
,,salmon ,,baked ,,in ,,paper  ,season a
 large piece of salmon with salt1 ,page 
#bgb pepper1 and lemon-juice1 wrap in a 
large piece of buttered paper and pin   
firmly4 ,put into a buttered baking-pan1
 cover and bake for an hour1 basting    
frequently with hot water and melted    
butter4 ,take off the paper and serve   
with any preferred sauce4  ,,baked      
,,salmon ,,steaks  ,put the steaks in a 
buttered baking-dish4 ,lay bits of      
butter upon them1 seasoning with salt1  

pepper1 minced parsley1 and grated      
onion4 ,bake carefully1 basting as      
required1 and serve with ,caper or      
,tomato ,sauce4  ,,baked ,,salmon       
,,cutlets  ,put salmon steaks into a    
buttered baking-pan with half a cupful  
of hot water and half a cupful of white 
wine4 ,sprinkle with salt1 paprika1 and 
grated nutmeg4 ,cover with raw oysters  
and crumbs fried in butter4 ,bake for   
twenty minutes4 ,take up the fish       
carefully4 ,cook together one           
tablespoonful each of butter and flour1 
add the liquor from the pan and a       
teaspoonful of anchovy paste4 ,cook     
until thick1 stirring constantly1 pour  
around the fish1 and serve4  ,,salmon   
,,la ,,windsor  ,season salmon steaks   
with salt and pepper1 ,page #bgc dip in 
egg and crumbs1 put into a buttered     
baking-pan1 and bake quickly4 ,serve    
with any preferred sauce4  ,,stuffed    
,,salmon  ,clean1 bone1 and parboil a   
small salmon4 ,rub the inside with salt1
 pepper1 and grated nutmeg4 ,stuff with 

chopped oysters1 minced parsley1 and    
seasoned crumbs4 ,fold together1 put    
into a buttered baking-dish1 and bake   
for half an hour1 basting with its own  
dripping4  ,,salmon ,,steaks  ,,la      
,,flamande  ,sprinkle a buttered        
dripping-pan with chopped onion1 and    
season with pepper and salt4 ,lay salmon
 steaks on top1 brush with the yolk of a
 beaten egg1 cover with a layer of      
chopped onion and parsley1 season with  
salt1 red pepper1 lemon-juice1 and dots 
of butter1 and bake for half an hour4   
,,salmon ,,en ,,papillotes  ,use six    
small salmon steaks4 ,season with salt  
and pepper4 ,butter sheets of white     
paper a little larger than the steaks   
and lay on each one a thin slice of lean
 boiled ham4 ,cook together in butter a 
chopped onion1 a handful of chopped     
mushrooms1 a minced bean of garlic1 and 
a tablespoonful of minced parsley4 ,page
 #bgd ,spread a thin layer on the ham1  
lay a slice of salmon upon it1 spread   
with the cooked vegetables1 cover with  

another slice of ham1 put another piece 
of oiled paper over1 and fold carefully 
at the edges4 ,bake in a moderate oven  
for fifteen or twenty minutes1 and serve
 in the papers4  ,,fillets ,,of ,,salmon
 ,,en ,,papillotes  ,cut salmon steaks  
into fillets1 dip into melted butter and
 lemon-juice1 fold in buttered paper1   
and bake for half an hour in a slow     
oven4 ,serve in the papers and pass     
,hollandaise ,sauce4  ,,salmon ,,cutlets
 ,,en ,,papillotes  ,cut slices of      
salmon into cutlets4 ,beat together     
three tablespoonfuls of olive-oil1 the  
yolk of an egg1 a teaspoonful of minced 
onion and a tablespoonful of chopped    
parsley4 ,sprinkle the fish with salt   
and pepper1 spread the mixture over1    
fold each piece in buttered paper1      
fastening securely1 and bake for half an
 hour4 ,serve in the papers4  ,,fried   
,,salmon--,i  ,cut slices of salmon into
 small pieces and put into a saucepan   
with pepper1 salt1 minced parsley1 and  
lemon-juice to season4 ,add ,page #bge  

sufficient butter and fry carefully4    
,serve with ,ravigote or any preferred  
sauce4  ,,fried ,,salmon--,,ii  ,wrap   
slices of salmon in oiled paper1        
fastening firmly1 and fry in deep fat4  
,drain carefully and serve in the paper4
  ,,fried ,,salmon--,,iii  ,sprinkle    
salmon steaks with salt and flour1 brush
 with the beaten yolk of an egg and fry 
in hot olive-oil4 ,drain1 garnish with  
fried parsley1 and serve4  ,,fried      
,,salmon ,,steaks  ,dredge the steaks   
with seasoned flour or dip into egg and 
seasoned crumbs and fry4  ,,fried       
,,salmon ,,cutlets--,i  ,steam salmon   
steaks1 cool1 cut into fillets1 dip in  
egg and crumbs1 fry in deep fat1 and    
serve with ,tartar or ,hollandaise      
,sauce4  ,,fried ,,salmon               
,,cutlets--,,ii  ,prepare very thick    
,cream ,sauce and mix with it cold      
cooked salmon cut fine4 ,season with red
 pepper1 salt1 and lemon-juice and let  
,page #bgf cool4 ,shape into cutlets1   
dip into beaten egg1 then in crumbs1 and

 fry in deep fat4  ,,fried ,,salmon     
,,cutlets--,,iii  ,rub cold boiled      
salmon smooth with one-third the        
quantity of mashed potatoes4 ,season    
with salt1 pepper1 and pounded mace4    
,shape into cutlets1 dip in egg and     
crumbs and fry in deep fat4 ,serve with 
any preferred sauce4  ,,salmon ,,cutlets
  ,l',,anglaise  ,cut slices of salmon  
in the shape of cutlets1 season with    
salt and pepper and fry in butter4      
,drain and serve with ,ravigote ,sauce4 
,,salmon  ,,la ,,lyons  ,fry slices of  
salmon in butter with pepper and salt to
 season4 ,serve with a ,hollandaise     
,sauce to which cooked oysters1 cooked  
shrimps1 and minced parsley have been   
added4  ,,salmon ,,cutlets ,,with       
,,milanaise ,,sauce  ,cut slices of     
salmon into small pieces1 dip into white
 wine and wrap in buttered paper1       
fastening securely4 ,fry carefully in   
butter1 ,page #bgg remove the papers1   
garnish with parsley1 and serve with    
,milanaise ,sauce4  ,,fillets ,,of      

,,salmon  ,l',,orly  ,cut fresh salmon  
into small pieces1 remove the skin1 and 
marinate for an hour in lemon-juice     
seasoned with salt and pepper4 ,drain1  
dip in egg and crumbs1 fry in deep fat1 
and serve with ,tomato ,sauce4  ,,salmon
  ,l',,allemande  ,put a large middle   
cut of salmon into a saucepan1 with a   
sliced carrot1 a large onion1 a bunch of
 parsley1 salt and pepper to season1    
half a cupful of butter1 two cupfuls of 
,claret1 and enough stock to cover4     
,cover with buttered paper and cook     
slowly for an hour4 ,take up the fish   
carefully and keep warm4 ,strain the    
liquid1 skim the fat1 and thicken with  
butter and flour cooked together until  
brown4 ,add a tablespoonful of butter1  
seasoned with lemon-juice and anchovy   
essence1 pour over the fish1 and serve4 
,,salmon  ,l',,admiral  ,fry in butter  
two chopped onions1 two parsley roots1 a
 bunch of chopped parsley with a sprig  
of thyme1 a broken bay-leaf1 a ,page    
#bgh clove1 and three small chopped     

carrots4 ,add one cupful of white wine1 
put a small cleaned salmon into a       
buttered baking-dish1 spread the        
vegetables over1 cover1 and cook until  
tender1 basting with the drippings or   
with hot water if needed4 ,take out the 
fish1 strain the liquid1 add to it a    
cupful of cream and thicken with a      
tablespoonful each of butter and flour  
cooked together4 ,pour it around the    
fish and garnish with lemon and parsley4
  ,,salmon  ,,la ,,bordeaux  ,clean a   
small salmon1 stuff with seasoned crumbs
 and oysters1 and put into a fish-kettle
 with two tablespoonfuls of butter1 two 
onions sliced1 a bunch of parsley1 and  
salt1 pepper1 and grated nutmeg to      
season4 ,add two cupfuls each of stock1 
water1 and white wine4 ,cover the fish  
with buttered paper and simmer for an   
hour4 ,drain the fish and keep warm4    
,prepare a sauce according to directions
 given in the recipe for ,salmon  la    
,genoise1 using the liquid strained from
 the fish4  ,,salmon  ,,la ,,candace    

,put a large cut of salmon on the       
drainer in a fish-kettle and cover it   
with a small slice of raw ham4 ,add two 
cupfuls of ,rhine wine1 a quart of      
stock1 and a bunch of parsley4 ,cover   
with buttered paper1 ,page #bgi simmer  
for an hour1 drain1 and remove the skin4
 ,strain the liquid1 thicken with flour 
cooked brown in butter1 add a           
tablespoonful of butter1 cayenne1 and   
lemon-juice to season4 ,bring to the    
boil1 pour over the fish1 and serve4    
,,salmon  ,,la ,,chambord  ,put a large 
middle cut of salmon into a saucepan    
with sliced carrots and onions1 a bunch 
of parsley1 two tablespoonfuls of butter
 and two cupfuls each of white wine and 
white stock4 ,season with salt and      
pepper-corns1 cover1 and simmer slowly  
for an hour4 ,take up the fish carefully
 and keep warm4 ,strain the liquid and  
thicken with flour cooked brown in      
butter4 ,add half a cupful of stewed and
 strained tomatoes1 the juice of a      
lemon1 two tablespoonfuls of butter1 and

 a teaspoonful of anchovy essence4 ,pour
 over the fish and serve4  ,,salmon     
,l',,espagnole  ,cut fresh salmon in    
small pieces suitable for serving1 and  
fry in butter4 ,drain and keep warm4    
,add two tablespoonfuls of flour to the 
butter1 in which the fish is cooked1 and
 brown4 ,add two cupfuls of stock and   
cook until thick1 stirring constantly4  
,take ,page #bhj from the fire1 add a   
tablespoonful of butter1 a teaspoonful  
of minced parsley1 and the juice of a   
lemon4 ,pour over the fish and serve4   
,,salmon  ,,la ,,genoise  ,boil a small 
fresh salmon in salted and acidulated   
water to cover1 drain1 and skin4        
,arrange on a serving-dish and keep     
warm4 ,chop fine a small slice of ham1 a
 slice of carrot1 a small stalk of      
celery1 an onion1 a parsley root1 and   
three or four shallots4 ,add a sprig of 
thyme1 a bay-leaf1 a blade of mace1 and 
two cloves4 ,fry in butter1 add two     
tablespoonfuls of flour and cook until  
brown4 ,add two cupfuls of ,claret and  

cook until thick1 stirring constantly4  
,add half a cupful of beef stock1 bring 
to the boil1 and strain through a sieve4
 ,reheat1 add a tablespoonful of butter1
 and minced parsley1 lemon-juice1 grated
 nutmeg1 and anchovy essence to season4 
,pour around the fish and serve4        
,,salmon  ,l',,italienne  ,flake cold   
salmon fine with a silver fork and mix  
with an equal quantity of cold cooked   
spaghetti cut fine4 ,reheat in a ,cream 
,sauce1 add a few capers and serve very 
hot4  ,page #bha ,,salmon ,,steaks  ,,la
 ,,marini,,re  ,marinate salmon steaks  
in seasoned oil1 drain1 and broil4      
,cover with small boiled onions and     
cooked oysters4 ,pour over a sauce made 
according to directions given in the    
recipe for ,salmon  la ,genoise1 and    
serve4  ,,salmon  ,,la ,,marseilles     
,boil a small salmon in salted and      
acidulated water4 ,skin and put on a    
serving-dish4 ,spread over it some very 
thick ,cream ,sauce1 sprinkle with      
crumbs1 brush with beaten egg1 cover    

with crumbs again1 sprinkle with salt1  
pepper1 and grated nutmeg1 and brown in 
the oven4 ,serve with a sauce made of   
equal parts of white wine and stock1    
thickened with butter and flour cooked  
together4  ,,salmon  ,,la ,,maryland    
,prepare and clean a small salmon and   
simmer in salted water until done4      
,prepare a ,drawn-,butter ,sauce and add
 to it half a cupful of butter4 ,when   
the butter is melted1 take from the fire
 and add quickly two eggs beaten with   
the juice of half a lemon4 ,pour the    
sauce over the fish and serve4  ,page   
#bhb ,,salmon  ,,la ,,naples  ,fry      
salmon steaks in butter1 seasoning with 
salt1 pepper1 and grated nutmeg4 ,when  
half cooked1 add half a cupful of white 
wine to the butter1 cover1 and simmer   
slowly until done4 ,cover the salmon    
with cooked oysters1 pour the liquid    
remaining in the pan over the fish1 and 
serve4  ,,salmon  ,,la ,,provence       
,season four salmon steaks and cook with
 a tablespoonful of butter and the juice

 of a lemon4 ,add a dozen oysters1 half 
a dozen small shrimps1 and one cupful of
 white stock thickened with flour and   
butter cooked together4 ,simmer until   
the oysters are cooked1 take from the   
fire1 add the yolk of an egg beaten     
smooth with a tablespoonful of ,sherry1 
and serve with triangles of fried bread4
  ,,salmon  ,,la ,,proven,,ale  ,put a  
large cut of salmon into a saucepan and 
cover with salted and acidulated water4 
,add a sliced onion1 a carrot1 a bunch  
of parsley1 and salt1 pepper1 sweet     
herbs1 and a pinch of allspice to       
season4 ,cover the fish with buttered   
paper and cook slowly for ,page #bhc an 
hour4 ,chop together a small onion1 a   
clove of garlic1 and a few sprigs of    
parsley4 ,fry in olive-oil1 add two     
tablespoonfuls of flour1 and cook until 
the flour is brown4 ,add two cupfuls of 
brown stock and one cupful of stewed and
 strained tomato4 ,cook until thick1    
stirring constantly1 seasoning with red 
and white pepper and lemon-juice4       

,remove the skin from the fish1 pour the
 hot sauce over it1 and serve4          
,,fillets ,,of ,,salmon  ,,la           
,v,,nitienne  ,put salmon steaks into a 
buttered baking-pan with fine match-like
 strips of larding pork laid on each    
side4 ,season with salt1 pepper1 and    
lemon-juice1 add one cupful of white    
wine and cover with a sheet of buttered 
paper1 having a small hole in the       
centre4 ,bake for forty minutes1 basting
 often4 ,cook together one tablespoonful
 each of butter and flour1 add one      
cupful of stock1 and cook until thick1  
stirring constantly4 ,add a             
tablespoonful each of butter and        
lemon-juice and a teaspoonful of minced 
parsley4 ,pour around the fish and      
serve4  ,,salmon  ,,la ,,waldorf        
,marinate salmon steaks for an hour in  
,page #bhd lemon-juice4 ,cover with     
stock1 add pepper1 salt and minced      
parsley to season1 and simmer slowly    
until done4 ,drain1 thicken the sauce1  
add a tablespoonful of butter1 and serve

 separately4  ,,salmon ,,mousse  ,rub   
half a pound of raw salmon to a smooth  
paste with water1 adding gradually a    
dozen chopped raw oysters1 half a cupful
 of ,tomato ,sauce and the yolks of     
three eggs4 ,when smooth1 fold in the   
stiffly beaten whites1 season with salt 
and pepper1 and press through a pure    
sieve into small buttered moulds4 ,put  
into a baking-pan1 surround with hot    
water1 and bake for fifteen or twenty   
minutes in a moderate oven4 ,unmould and
 serve with any preferred sauce4        
,,salmon ,,mousse  ,,la ,,martinot      
,pound to a pulp with a little water1   
half a pound of raw salmon1 and add the 
well-beaten whites of two eggs4 ,cook   
together one tablespoonful each of      
butter and flour1 add a cupful of milk1 
and cook until thick1 stirring          
constantly4 ,season with salt1 red and  
white pepper1 grated onion1 and mushroom
 essence4 ,take from the fire1 and add  
the yolks of three eggs beaten smooth   
with two ,page #bhe tablespoonfuls of   

cream4 ,cool the sauce1 and when cold   
mix it with the fish4 ,fold in carefully
 one cupful of whipped cream and fill a 
buttered mould with the fish4 ,put the  
mould in a pan of hot water and bake in 
a moderate oven for half an hour4  ,for 
the sauce1 cook together for ten minutes
 a tablespoonful each of butter and     
flour1 a teaspoonful each of chopped    
onion1 salt1 and sugar1 and half a can  
of tomatoes4 ,rub through a sieve1 and  
add the yolks of four eggs beaten smooth
 with a tablespoonful of cream and a    
grating of nutmeg4 ,take from the fire  
and add two tablespoonfuls of butter in 
small bits4 ,return to the fire1 and add
 a little lemon-juice or tarragon       
vinegar4 ,strain1 and add a little      
whipped cream4  ,,salmon ,,steaks ,,with
 ,,claret ,,sauce  ,put four steaks into
 a buttered saucepan with salt1 pepper1 
and grated nutmeg to season1 add a bunch
 of parsley1 a teaspoonful of mixed     
sweet herbs1 a chopped onion1 and two   
cupfuls of ,claret4 ,cover with a       

buttered paper1 simmer until done1 and  
drain4 ,strain the sauce1 thicken with  
flour cooked brown in butter1 skim1 add 
two tablespoonfuls of butter and the    
juice of a lemon2 pour over the fish and
 serve4  ,page #bhf ,,salmon            
,,mayonnaise ,,with ,,cucumbers  ,steam 
salmon steaks until tender1 remove the  
skin1 and cool4 ,cover with thinly      
sliced cucumbers1 mask with ,mayonnaise1
 and serve with a border of lettuce     
leaves and sliced hard-boiled eggs4     
,,creamed ,,salmon ,,on ,,toast  ,reheat
 a cupful of cold flaked salmon1 either 
fresh or canned1 in ,cream ,sauce4 ,take
 from the fire1 add one egg beaten      
smooth with half a cupful of cream1 pour
 over buttered toast1 and serve4        
,,curried ,,salmon  ,chop a ,spanish    
onion1 fry it in butter1 and add a      
tablespoonful of curry powder mixed with
 a teaspoonful of flour4 ,add two       
cupfuls of stock and cook until thick1  
stirring constantly4 ,add cold cooked   
salmon1 cut into small pieces1 and      

reheat4 ,serve in a border of boiled    
rice4  ,,chartreuse ,,of ,,salmon  ,wash
 a cupful of rice in several waters1    
drain and parboil for five minutes in   
salted water at a galloping boil4 ,drain
 in a colander1 ,page #bhg return to the
 saucepan1 add a pinch of salt and three
 cupfuls of milk or stock4 ,steam until 
tender1 then add three tablespoonfuls of
 butter melted and mixed with one       
tablespoonful of curry powder and two   
tablespoonfuls of lemon-juice4 ,mix     
thoroughly and line a two-quart buttered
 mould with the rice4 ,fill the center  
with flaked cooked salmon1 seasoned with
 salt1 pepper and lemon-juice1 cover    
with rice1 steam for half an hour and   
serve with ,egg ,sauce4  ,,fricassee    
,,of ,,salmon  ,cut two pounds of salmon
 steaks into strips4 ,put into a        
saucepan with half a cupful of water1   
salt and pepper to season1 a clove1 a   
blade of mace1 a tablespoonful of sugar1
 a chopped onion1 and a heaping         
teaspoonful of mustard mixed with half a

 cupful of vinegar4 ,bring to the boil1 
add six tomatoes peeled and sliced1 a   
teaspoonful of minced parsley1 and a    
wineglassful of ,sherry4 ,simmer for    
forty-five minutes and serve either hot 
or cold4  ,,salmon ,,with ,,eggs  ,steam
 salmon steaks until tender1 cool1 and  
lay upon a platter covered with lettuce 
leaves4 ,season with salt1 pepper1 and  
lemon-juice and surround with slices of 
hard-boiled eggs4 ,mix together a       
tablespoonful of melted butter1 a       
teaspoonful of made mustard1 and ,page  
#bhh salt and pepper to season4 ,spread 
over the egg slices and serve4          
,,jellied ,,salmon--,i  ,simmer salmon  
steaks in court-bouillon until done4    
,drain and arrange on a platter4 ,spread
 with ,mayonnaise1 tinted green with    
spinach juice to which a little         
dissolved gelatine has been added4      
,serve cold4  ,,jellied ,,salmon--,,ii  
,mix two cupfuls of cold boiled salmon  
with one tablespoonful of lemon-juice1  
one teaspoonful of minced parsley1 two  

drops of tabasco sauce and one          
tablespoonful of granulated gelatine    
dissolved in cold water4 ,add it to half
 a cupful of cooked salad dressing4 ,wet
 in cold water one large mould or       
several small ones1 fill with the salmon
 and put on ice until thoroughly        
chilled4 ,serve with sliced cucumbers   
and ,tartar ,sauce4  ,,salmon ,,pie     
,butter a baking-dish and line the sides
 with a rich biscuit crust4 ,fill the   
pan with fresh or canned salmon1        
seasoned with salt and pepper1          
lemon-juice1 a pinch of mace1 and a     
teaspoonful of onion juice4 ,spread over
 the salmon a cupful of boiled lobster  
which has ,page #bhi been seasoned with 
melted butter and ,worcestershire       
,sauce4 ,cover with biscuit crust1 slit 
diagonally down the centre1 and bake for
 an hour in a moderate oven4  ,,cold    
,,salmon ,,patties  ,season chopped     
salmon highly with salt and pepper1     
grated nutmeg and melted butter4 ,add   
the beaten yolk of an egg to bind4 ,line

 patty-tins with puff paste or rich     
pastry1 fill with the salmon mixture1   
cover with the paste1 and bake4         
,,pickled ,,salmon--,i  ,boil large     
fresh pieces of salmon in salted and    
acidulated water to cover4 ,bring to the
 boil one quart of vinegar1 six blades  
of mace1 half a dozen white peppers1    
half a dozen cloves1 a teaspoonful of   
made mustard1 two tablespoonfuls of     
sugar1 and a cupful of water in which   
the fish was boiled4 ,let the fish cool 
in the water1 then put it in an earthen 
jar1 pour the boiling liquid over1 and  
let stand for a day or two before using4
  ,,pickled ,,salmon--,,ii  ,cut the    
fish into large pieces and cook until   
done in salted and acidulated water4    
,drain1 cool1 and skin4 ,put into a     
preserving-kettle ,page #bij two quarts 
of vinegar1 one cupful of boiling water1
 four blades of mace1 two tablespoonfuls
 of sugar1 a dozen cloves1 two          
tablespoonfuls of mustard seed1 an onion
 sliced1 a dozen pepper-corns1 one small

 red pepper1 two bay-leaves1 and a      
teaspoonful of celery seed4 ,bring to   
the boil1 put in the fish1 boil up once 
and cool4 ,let stand for two or three   
days before using4  ,,pickled           
,,salmon--,,iii  ,boil large pieces of  
salmon in salted and acidulated water1  
drain1 and cool4 ,add one quart of the  
water in which the fish was cooked1 two 
quarts of vinegar1 a tablespoonful of   
pepper-corns1 grated nutmeg and a dozen 
blades of mace4 ,boil for half an hour  
and cool4 ,pour over the salmon1 add a  
tablespoonful of olive-oil1 cover1 and  
keep in a cool place for two or three   
days before using4  ,,spiced ,,salmon   
,mix half a cupful of vinegar1 the juice
 of half a lemon1 two cloves1 a         
bay-leaf1 an inch of stick cinnamon1 a  
teaspoonful of salt and a pinch of black
 pepper4 ,bring to the boil and pour    
over salmon steaks which have been      
boiled1 drained1 and cooled4 ,let stand 
for ,page #bia two or three hours before
 serving4  ,,salmon ,,souffl  ,cook     

together one tablespoonful each of      
butter and flour1 add one cupful of     
milk1 and cook until thick1 stirring    
constantly4 ,add half a cupful of stale 
bread crumbs1 a teaspoonful of grated   
onion1 a tablespoonful of               
,worcestershire ,sauce1 a teaspoonful of
 minced parsley1 and the yolks of three 
eggs1 well-beaten4 ,add one cupful of   
flaked salmon1 mix thoroughly1 and fold 
in the salmon1 and bake in a pan of hot 
water in a moderate oven for forty-five 
minutes4 ,serve with any preferred      
sauce4  ,,salmon ,,on ,,toast  ,reheat  
two cupfuls of cold salmon steaks in a  
cupful of ,drawn-,butter ,sauce1        
seasoning with salt and red pepper4     
,take from the fire and add one egg     
beaten light with three tablespoonfuls  
of cream4 ,pour over slices of fried    
bread1 sprinkle with minced parsley1 and
 serve4  ,,salmon ,,timbales  ,flake a  
pound of cooked salmon and rub to a     
paste4 ,season with salt1 pepper1 and   
grated onion1 add a tablespoonful of    

chopped almonds and ,page #bib the      
unbeaten whites of three eggs4 ,mix     
thoroughly and stir in one cupful of    
cream whipped solid4 ,put into small    
buttered moulds1 set into boiling water1
 and bake for twenty minutes4 ,turn out 
and serve with ,hollandaise ,sauce4     
,,salmon ,,turbot--,i  ,cook together   
two tablespoonfuls of butter and three  
of flour4 ,add two cupfuls of milk and  
cook until thick1 stirring constantly4  
,take from the fire1 add two eggs1 well 
beaten1 a teaspoonful of minced parsley 
and the juice of half a lemon4 ,put into
 a baking-pan alternate layers of the   
sauce and cold flaked salmon1 cover with
 crumbs1 dot with butter1 and brown in  
the oven4  ,,salmon ,,turbot--,,ii      
,cook together one tablespoonful each of
 butter and flour1 add two cupfuls of   
milk and cook until thick1 stirring     
constantly4 ,take from the fire1 add two
 tablespoonfuls of butter1 and salt and 
pepper to season4 ,put a layer of flaked
 salmon into a buttered baking-dish1    

spread with the sauce1 and repeat until 
the dish is full1 having crumbs and     
butter on top4 ,bake for half an hour4  
,page #bic ,,salmon ,,box  ,line a      
square tin mould with hot boiled rice1  
fill the centre with cold boiled salmon 
flaked and seasoned with salt1 pepper1  
and grated nutmeg4 ,cover with rice1    
steam for an hour1 turn out on a        
platter1 and serve with ,egg ,sauce4    
,,salmon ,,with ,,cucumber ,,sauce  ,put
 a large cut of salmon into a buttered  
saucepan with salt1 pepper1 a bunch of  
parsley1 a chopped onion1 and sweet     
herbs4 ,add half a cupful of white wine 
and enough stock to cover4 ,simmer until
 the fish is done and drain carefully4  
,strain the liquid and thicken with     
flour cooked in butter4 ,peel and slice 
three small cucumbers1 parboil in salted
 water1 drain1 and fry in butter with a 
little sugar4 ,add to the sauce with a  
tablespoonful of butter and the juice of
 a lemon4 ,pour over the fish and serve4
  ,,salmon ,,croquettes--,i  ,cook      

together one tablespoonful of butter and
 two tablespoonfuls of flour1 add one   
cupful of cream1 and cook until thick1  
stirring constantly4 ,take from the     
fire1 add one egg well beaten1 and one  
pound of cold cooked salmon flaked4 ,let
 cool1 shape into croquettes1 ,page #bid
 dip into egg and crumbs1 and fry in    
deep fat4 ,serve with any preferred     
sauce4  ,,salmon ,,croquettes--,,ii     
,cook together one tablespoonful of     
butter and three tablespoonfuls of      
flour4 ,add one cupful of cream1 and    
cook until thick1 stirring constantly4  
,season with salt1 red pepper1 and      
minced parsley1 take from the fire1 add 
the juice of a lemon and a can of flaked
 salmon4 ,mix thoroughly and cool4      
,shape into croquettes1 dip in egg and  
crumbs1 and fry in deep fat4  ,,salmon  
,,croquettes--,,iii  ,cook together one 
tablespoonful of flour and two of       
butter1 add a cupful of cream or milk1  
and cook until thick1 stirring          
constantly4 ,take from the fire1 add an 

egg well beaten1 half a cupful of       
crumbs1 a small can of flaked salmon1   
and salt1 red pepper1 and powdered mace 
to season4 ,mix thoroughly1 cool1 shape 
into croquettes1 dip into egg and       
crumbs1 and fry in deep fat4  ,,salmon  
,,croquettes--,,iv  ,cook together two  
tablespoonfuls each of ,page #bie butter
 and flour and add one cupful of cream  
in which the yolks of two eggs have been
 beaten4 ,cook until very thick1        
stirring constantly4 ,take from the     
fire1 add a pound can of salmon1 flaked1
 salt and pepper to season1 and a       
teaspoonful of minced parsley4 ,stir in 
the beaten whites of the eggs and cool4 
,shape into croquettes1 dip in egg and  
crumbs1 fry in deep fat1 and serve with 
,tomato ,sauce4  ,,salmon               
,,croquettes--,v  ,cook together two    
tablespoonfuls of butter and one of     
flour4 ,add one cupful of milk and cook 
until thick1 stirring constantly4 ,add a
 small can of flaked salmon1 pepper and 
salt to season1 and three eggs well     

beaten4 ,reheat1 but do not boil4 ,when 
it thickens1 take from the fire1 and    
cool4 ,when cold1 shape into croquettes1
 dip in egg and crumbs1 and fry in deep 
fat4  ,,salmon ,,croquettes--,,vi  ,cook
 together one tablespoonful of butter   
and two of flour4 ,add one cupful of    
milk and cook until very thick1 stirring
 constantly4 ,season with salt1 pepper1 
and celery salt4 ,add two cupfuls of    
canned salmon freed from skin1 fat1 and 
bone and chopped fine4 ,mix thoroughly  
and spread on a platter to cool4 ,shape 
into croquettes1 dip in crumbs1 ,page   
#bif then in beaten egg1 then in crumbs1
 and fry in deep fat4 ,serve with green 
peas4  ,,swedish ,,salmon ,,croquettes  
,cook one cupful of white stock with a  
tablespoonful of butter1 the yolks of   
two eggs1 and parsley1 pepper and salt1 
and grated onion to season4 ,add a can  
of flaked salmon and cook until thick1  
stirring constantly4 ,cool1 shape into  
croquettes1 dip in egg and crumbs1 and  
fry in deep fat4 ,serve with ,tartar    

,sauce4  ,,salmon ,,cutlets  ,cook      
together one tablespoonful of butter and
 three of flour4 ,add one cupful of     
cream and cook until thick1 stirring    
constantly4 ,add a can of salmon1       
chopped1 the juice of half a lemon1 a   
tablespoonful of minced parsley1 and    
salt and red pepper to season4 ,mix     
thoroughly1 and cool4 ,shape into       
cutlets1 dip in egg and crumbs and fry  
in deep fat4  ,,salmon ,,chops  ,prepare
 according to directions given for      
,salmon ,croquettes1 shape into chops1  
dip into egg and crumbs1 fry in deep    
fat1 and serve with ,tartar ,sauce4     
,page #big ,,baked ,,salmon ,,loaf--,i  
,put a cupful of milk into a            
double-boiler and add enough bread      
crumbs to make a smooth paste4 ,cook    
until thick1 stirring constantly4 ,add a
 can of salmon1 chopped1 half a cupful  
of cream1 salt and red pepper to season 
and three eggs beaten separately1       
folding in the stiffly beaten whites    
last4 ,mix thoroughly1 pour into a      

buttered mould1 set into a pan of hot   
water1 and bake until firm in a moderate
 oven4  ,,salmon ,,loaf--,,ii  ,mash a  
can of salmon1 add the juice of a lemon1
 and half a cupful of fresh             
bread-crumbs1 three tablespoonfuls of   
minced parsley1 four tablespoonfuls of  
melted butter and four eggs beaten      
separately1 folding in the stiffly      
beaten whites last4 ,put into a buttered
 mould and steam for an hour4 ,add to   
the oil drained from the salmon one     
cupful of boiling milk1 one             
tablespoonful of cornstarch rubbed      
smooth in a little cold milk1 and a     
tablespoonful of butter4 ,cook until    
thick1 stirring constantly1 take from   
the fire1 add one egg well beaten1 a    
teaspoonful of tomato catsup and mace   
and pepper to season4 ,turn the mould   
out on a platter and pour the sauce     
around it4  ,page #bih ,,salmon         
,,loaf--,,iii  ,flake a can of salmon   
and mix it with the pounded yolks of two
 hard-boiled eggs1 a tablespoonful of   

capers1 and pepper1 salt1 mace1 and     
parsley to season4 ,dissolve a          
teaspoonful of anchovy paste in a cupful
 of boiling water1 add a tablespoonful  
of lemon-juice and a tablespoonful of   
soaked gelatine4 ,heat until the        
gelatine is dissolved and mix with the  
fish4 ,butter a mould and arrange upon  
it the rings of the hard-boiled eggs4   
,put the fish into it and put on ice    
until perfectly cold and firm4 ,turn out
 on a platter and serve with            
,mayonnaise4  ,,salmon ,,loaf--,,iv     
,drain the oil from a can of salmon1    
remove skin1 fat1 and bone1 and flake   
the fish with a silver fork4 ,add the   
yolks of four eggs1 well beaten1 half a 
cupful of bread crumbs1 four            
tablespoonfuls of melted butter1 and    
pepper1 salt1 and minced parsley to     
season4 ,fold in the stiffly beaten     
whites of the eggs1 put into a buttered 
pan1 and bake for half an hour4 ,add to 
the drained oil one cupful of milk4     
,thicken it with a tablespoonful each of

 butter and flour cooked together1 take 
from the fire1 and add one egg well     
beaten4  ,page #bii ,,fricasseed        
,,salmon  ,reheat a can of flaked salmon
 in a cupful of ,drawn-,butter ,sauce1  
adding half a cupful of cream1 and salt1
 red and white pepper to season4 ,take  
from the fire1 add one egg1 well beaten1
 pour over buttered toast1 and sprinkle 
with parsley4  ,,curried ,,salmon--,i   
,chop a small onion fine1 and fry brown 
in butter4 ,add to it the liquor drained
 from a can of salmon1 and a            
tablespoonful of flour4 ,when the flour 
is smooth1 add half a cupful of water1 a
 teaspoonful each of curry powder and   
lemon-juice1 and salt and pepper to     
taste4 ,add a can of salmon flaked1     
reheat1 and serve4  ,,curried           
,,salmon--,,ii  ,fry a chopped onion in 
olive-oil1 and when the onion is brown  
add a tablespoonful of flour mixed with 
a teaspoonful of curry powder4 ,add one 
cupful of boiling water and cook until  
thick1 stirring constantly4 ,reheat     

flaked canned salmon in the sauce and   
serve with a garnish of sliced lemon4   
,,curried ,,salmon--,,iii  ,fry a       
chopped onion brown in olive-oil4 ,page 
#cjj add two teaspoonfuls of curry      
powder and a tablespoonful of flour4    
,when the flour is cooked1 add two      
cupfuls of hot water and cook until     
thick1 stirring constantly4 ,add a      
tablespoonful of tomato catsup or       
,chutney ,sauce and salt and pepper to  
season4 ,add a can of salmon flaked4    
,reheat and serve4  ,,creamed ,,salmon  
,bring to the boil one cupful of cream  
and half a cupful of milk4 ,add a       
teaspoonful of butter and two           
teaspoonfuls of corn-starch rubbed      
smooth with a little cold milk4 ,cook   
until thick1 stirring constantly1 and   
add one can of flaked salmon4 ,fill     
ramekins with the mixture1 sprinkle with
 crumbs1 dot with butter1 and brown in  
the oven4  ,,creamed ,,salmon ,,on      
,,toast  ,prepare the fish according to 
directions given for ,baked ,creamed    

,salmon4 ,pour over slices of buttered  
toast1 sprinkle with minced parsley1 and
 serve4  ,,baked ,,creamed ,,salmon     
,cook together two tablespoonfuls of    
butter and two of flour1 add two cupfuls
 of milk or cream1 and cook until thick1
 stirring constantly4 ,add salt1 pepper 
and minced parsley to season1 and a can 
of flaked ,page #cja salmon4 ,reheat and
 arrange in a baking-dish with alternate
 layers of crumbs and butter1 having    
crumbs and butter on top4 ,bake in the  
oven until brown4  ,,salmon ,,patties   
,prepare ,creamed ,salmon according to  
directions given in the recipe for      
,baked ,creamed ,salmon4 ,fill          
patty-shells and serve4  ,,escalloped   
,,salmon--,i  ,prepare ,creamed ,salmon 
according to directions given for ,baked
 ,creamed ,salmon4 ,put into a buttered 
baking-dish1 cover with crumbs1 dot with
 butter1 and brown in the oven4         
,,escalloped ,,salmon--,,ii  ,cook      
together two tablespoonfuls of butter   
and one of flour4 ,add a cupful of      

water1 the juice of a lemon1 a small    
onion chopped1 the yolks of three boiled
 eggs mashed smooth1 and pepper and salt
 to season4 ,cook until thick1 stirring 
constantly4 ,add a can of flaked salmon1
 reheat1 and serve4  ,,coquilles ,,of   
,,salmon  ,prepare ,creamed ,salmon     
according to ,page #cjb directions given
 in the recipe for ,baked ,creamed      
,salmon1 seasoning with salt1 pepper and
 lemon-juice4 ,put into buttered shells 
or individual dishes with alternate     
layers of cooked mushrooms4 ,sprinkle   
with crumbs and grated cheese1 dot with 
butter and brown in the oven4           
,,devilled ,,salmon  ,prepare ,creamed  
,salmon according to directions given   
for ,baked ,creamed ,salmon1 adding half
 a cupful of ,worcestershire ,sauce and 
the juice of a lemon4 ,fill individual  
dishes or a large baking-dish1 sprinkle 
with crumbs1 dot with butter1 and brown 
in the oven4  ,,banked ,,salmon  ,reheat
 a can of salmon in a ,cream ,sauce4    
,arrange on a platter and put around it 

a border of mashed potatoes4 ,sprinkle  
with crumbs1 dot with butter1 and brown 
in the oven4  ,,pressed ,,salmon  ,mix  
together two beaten eggs1 a             
tablespoonful of butter1 two cupfuls of 
bread crumbs1 a can of salmon1 flaked1  
and salt and pepper to ,page #cjc       
season1 turn into a buttered mould1     
steam for half an hour1 and serve cold  
with ,mayonnaise or ,tartar ,sauce4     
,,moulded ,,salmon  ,free a pint can of 
salmon from fat1 skin1 and bone and     
flake the fish with a silver fork4 ,add 
salt and pepper to season1 half a cupful
 of cracker crumbs1 two tablespoonfuls  
of butter melted1 and three eggs beaten 
separately1 mix thoroughly1 put into a  
buttered mould and steam for an hour4   
,serve with ,drawn-,butter ,sauce to    
which chopped olives and capers have    
been added4  ,,salmon ,,in ,,green      
,,peppers  ,prepare ,creamed ,salmon    
according to directions given for ,baked
 ,creamed ,salmon4 ,cut slices from the 
tops of sweet green peppers1 remove the 

seeds and fibre1 fill with the prepared 
salmon1 sprinkle with crumbs1 dot with  
butter1 put into a pan of hot water and 
bake for twenty or thirty minutes4      
,,salmon ,,en ,,casserole  ,chop a large
 onion and fry it in butter4 ,add a     
cupful of bread crumbs and one and one  
half cupfuls of milk4 ,bring to the     
boil1 ,page #cjd add salt and pepper to 
season1 a flaked can of salmon1 and two 
eggs well beaten4 ,pour into a buttered 
casserole1 dot with butter1 and bake    
brown4 ,sprinkle with minced parsley and
 serve4  ,,broiled ,,smoked ,,salmon--,i
  ,soak for twelve hours1 changing the  
water three times4 ,drain1 wipe dry1 dip
 in olive-oil and vinegar1 and broil4   
,serve with a garnish of lemon and      
parsley4  ,,broiled ,,smoked            
,,salmon--,,ii  ,cut into narrow strips1
 parboil for ten minutes1 drain1 cover  
with cold water1 let stand for fifteen  
minutes1 wipe dry1 and broil4 ,season   
with red pepper and lemon-juice and     
serve with buttered toast4  ,,broiled   

,,smoked ,,salmon--,,iii  ,cut smoked   
salmon into strips and broil carefully4 
,pour over it melted butter and         
lemon-juice1 sprinkle with minced       
parsley1 and serve4  ,,broiled ,,smoked 
,,salmon--,,iv  ,parboil slices of      
smoked salmon for twenty minutes1 drain1
 cool1 rub with flour1 broil carefully1 
and serve with any preferred sauce4     
,page #cje ,,broiled ,,smoked           
,,salmon--,v  ,wash thoroughly and soak 
for a few hours very salt4 ,cover with  
warm water1 simmer for fifteen or twenty
 minutes1 drain1 wipe dry1 rub with     
butter1 and broil4  ,,broiled ,,salmon  
,,la ,,ma,,tre ,d',h,,tel  ,soak the    
smoked salmon for an hour in cold water1
 then drain and wipe dry4 ,brush with   
melted butter and broil carefully4      
,serve with ,matre d',htel ,sauce4      
,,smoked ,,salmon  ,cut it into thin    
slices1 warm it up in a little          
olive-oil1 strain the oil when it is    
warmed1 add to it lemon-juice and minced
 parsley1 pour over the fish1 and serve4

  ,,broiled ,,kippered ,,salmon  ,cut   
the salmon into strips1 wrap in buttered
 paper1 and broil carefully over a clear
 fire4 ,remove the paper and serve4     
,,fried ,,kippered ,,salmon  ,soak      
slices of kippered salmon in olive-oil  
for several hours4 ,drain off the oil   
and fry the salmon slices in it4 ,serve 
with melted butter ,page #cjf and       
lemon-juice4  ,,broiled ,,salt ,,salmon 
,soak the fish for thirty-six hours in  
cold water1 changing the water often4   
,drain1 wipe dry1 rub with melted       
butter1 broil1 and serve with ,egg      
,sauce4  ,,boiled ,,salt ,,salmon  ,soak
 the fish over night1 drain1 rinse1 and 
simmer for fifteen or twenty minutes4   
,season with pepper and butter and      
garnish with parsley4  ,,pickled ,,salt 
,,salmon  ,prepare according to         
directions given for ,pickled ,salmon1  
soaking the salt fish for twelve hours  
before cooking4  ,,salt ,,salmon ,,in   
,,papillotes  ,cut the fish into strips1
 soak for an hour in cold water1 drain1 

and dry4 ,season with pepper and wrap   
each piece in tough1 well-buttered      
paper1 twisting the ends4 ,broil        
carefully over clear coals1 unwrap and  
serve with any preferred sauce4  ,p4,s4 
,this is an insignificant fraction of   
what we really know about salmon4 ,we   
are saving the rest for a ,piscatorial  
,encyclopedia4     ,page #cjg ,,fourteen
 ,,ways ,,to ,,cook ,,salmon-,,trout    
,,fried ,,salmon-,,trout ,,cutlets  ,cut
 cutlets from a large salmon-trout1 dip 
in seasoned crumbs1 and saut in hot fat4
 ,serve with ,cream ,sauce4  ,,boiled   
,,salmon-,,trout--,i  ,wrap the prepared
 and cleaned fish in mosquito netting1  
tie firmly1 cover with cold salted      
water1 bring to the boil and boil slowly
 until done4 ,serve with any preferred  
sauce4  ,,boiled ,,salmon-,,trout--,,ii 
,prepare and clean a salmon-trout1 stuff
 with seasoned crumbs1 and put on the   
grate in a fish-kettle4 ,sprinkle with  
salt1 pepper1 and grated nutmeg1 add a  
bunch of sweet herbs1 a clove of garlic 

and two tablespoonfuls of butter4 ,add  
enough ,claret to cover and simmer until
 done4 ,drain the fish1 strain the      
liquid1 thicken if ,page #cjh desired1  
and serve the sauce separately4         
,,boiled ,,salmon-,,trout--,,iii  ,wrap 
a small cleaned fish in mosquito        
netting1 sew up1 and simmer in salted   
and acidulated water until tender4 ,take
 up carefully1 remove the netting1      
garnish with lemon and parsley1 and     
serve with ,egg or ,cream ,sauce4       
,,boiled ,,salmon-,,trout--,,iv  ,clean 
a salmon-trout1 stuff with seasoned     
crumbs1 and put into a fish-kettle with 
equal parts of white wine and stock or  
water to cover4 ,add a carrot1 an onion1
 a bay-leaf1 and two or three beans of  
garlic4 ,cook the fish slowly1 drain1   
and reduce the liquid by rapid boiling  
to one pint4 ,thicken with butter and   
flour1 pour over the fish1 and serve4   
,,baked ,,salmon-,,trout--,i  ,clean a  
salmon-trout1 stuff it with seasoned    
crumbs1 and sew up4 ,put into a         

fish-kettle with a quart of white wine1 
half a cupful of butter1 a chopped      
onion1 two tablespoonfuls of chopped    
parsley1 a can of button mushrooms1 and 
salt1 pepper1 and grated nutmeg to      
season4 ,cover and cook in a moderate   
oven for an hour4 ,take up ,page #cji   
carefully1 skin the fish1 cover with    
crumbs1 dot with butter1 and brown in   
the oven4 ,reduce the gravy by rapid    
boiling1 thicken with butter and flour  
cooked together1 and serve in a         
gravy-boat4  ,,baked                    
,,salmon-,,trout--,,ii  ,prepare and    
clean the fish and put into a buttered  
baking-pan with enough water to keep    
from burning4 ,bake slowly1 basting as  
required with melted butter and hot     
water4 ,cook together one tablespoonful 
each of butter and flour1 add a cupful  
of cream1 and half a cupful of boiling  
water in which a bit of soda has been   
dissolved4 ,cook until thick1 stirring  
constantly1 and add two tablespoonfuls  
of melted butter and a teaspoonful of   

minced parsley4 ,pour the sauce around  
the fish and serve4  ,,baked            
,,salmon-,,trout--,,iii  ,have a large  
salmon-trout cleaned and larded4 ,put   
into a buttered baking-pan1 rub the fish
 with salt and pepper1 and pour over a  
wineglassful of ,madeira4 ,cover with   
buttered paper and bake1 basting every  
ten or fifteen minutes with the liquid4 
,serve with any preferred sauce4  ,page 
#caj ,,salmon-,,trout  ,,la ,,genoise   
,prepare and clean a salmon-trout1      
remove the backbone1 stuff with seasoned
 crumbs1 and put into a buttered pan    
with half a cupful of ,sherry1 two      
cupfuls of stock1 a bunch of parsley1 a 
sliced onion1 and salt1 pepper1 and     
sweet herbs to season4 ,cover with a    
buttered paper and cook slowly1 basting 
often4 ,take up the fish1 strain the    
liquid1 and add enough stock to make the
 required quantity of sauce4 ,thicken   
with flour cooked in butter1 add two    
tablespoonfuls of butter1 and           
lemon-juice and anchovy essence to      

season4 ,serve the sauce separately1    
,,salmon-,,trout  ,,la ,,hollandaise    
,prepare and clean the salmon-trout and 
cook in salted and acidulated water1    
seasoning with salt1 pepper1 and        
parsley4 ,drain1 and serve with a       
,hollandaise ,sauce to which chopped    
cooked oysters have been added4         
,,salmon-,,trout  ,,la ,,ma,,tre        
,d',h,,tel  ,prepare and clean a        
salmon-trout1 split and broil1 basting  
with oil if required4 ,serve with ,matre
 d',htel ,sauce4  ,,salmon-,,trout  ,,la
 ,,richelieu  ,put a cleaned            
salmon-trout into a baking-dish1 ,page  
#caa with two tablespoonfuls of butter1 
salt1 pepper1 and grated nutmeg to      
season1 and enough white wine to keep   
from burning4 ,cover with a buttered    
paper and bake1 basting frequently with 
the liquid4 ,drain the fish and add     
enough white stock or oyster liquid to  
make the required quantity of sauce4    
,thicken with flour cooked in butter4   
,take from the fire1 add the yolks of   

four eggs beaten with the juice of a    
lemon1 reheat1 pour over the fish1 and  
serve4  ,,pickled ,,salmon-,,trout      
,clean the fish thoroughly and cut into 
strips4 ,cover the bottom of a          
baking-dish with sliced onion1 sprinkle 
with salt and pepper1 cover with pieces 
of fish1 add more onions1 and cover with
 cold water1 made very acid with good   
vinegar4 ,add a few cloves1 a bit of    
ginger root1 and a pinch of allspice4   
,bake slowly until the fish is tender   
and serve cold4  ,,salmon-,,trout ,,with
 ,,shrimp ,,sauce  ,prepare and clean a 
salmon-trout and cook in salted and     
acidulated water to cover1 adding a     
bunch of parsley4 ,drain and serve with 
,shrimp ,sauce4     ,page #cac ,,twenty 
,,ways ,,to ,,cook ,,sardines4          
,,broiled ,,sardines--,i  ,broil a dozen
 large sardines on a double broiler4    
,lay on fingers of toast1 garnish with  
lemon1 and serve with ,matre d',htel    
,sauce4  ,,broiled ,,sardines--,,ii     
,drain the fish and broil quickly on a  

double-broiler4 ,serve on toast and     
garnish with lemon and parsley4         
,,broiled ,,sardines--,,iii  ,drain     
large sardines1 broil1 lay on fingers of
 hot buttered toast1 sprinkle with      
grated ,parmesan cheese1 and brown in   
the oven4  ,,broiled ,,sardines ,,on    
,,toast  ,drain large sardines1 skin    
carefully1 broil on a double-broiler1   
arrange on fingers of hot buttered      
toast1 and pour over a tablespoonful of 
melted butter and a cupful of canned    
tomatoes4 ,boil slowly until ,page #cad 
tender1 take up carefully1 rub the sauce
 through a coarse sieve1 bring to the   
boil1 and add a cupful of cream beaten  
smooth with a tablespoonful of flour4   
,cook until thick1 stirring constantly2 
take from the fire1 add a teaspoonful of
 minced parsley1 pour over the fish1 and
 serve4  ,,baked ,,sardines--,i  ,skin a
 dozen sardines and heat in the oven4   
,drain the oil from them1 bring to the  
boil1 add one cupful of water1 a        
teaspoonful of ,worcestershire ,sauce1  

and salt and pepper to season4 ,take    
from the fire1 add the yolk of an egg   
beaten with a teaspoonful each of       
vinegar and made mustard1 bring to the  
boil1 pour over the fish1 and serve with
 toasted crackers4  ,,baked             
,,sardines--,,ii  ,drain the oil from   
large sardines1 roll in cracker dust1   
season with pepper and lemon-juice1 and 
brown in the oven4 ,serve with toasted  
crackers4  ,,baked ,,sardines--,,iii    
,drain and skin a dozen large sardines1 
put in the oven1 and keep warm4 ,bring  
the oil to a boil1 add a teaspoonful of 
,worcestershire ,page #cae ,sauce and a 
teaspoonful of tomato catsup4 ,arrange  
the fish on fingers of buttered toast1  
pour over the fish1 and serve4  ,,baked 
,,sardines--,,iv  ,marinate drained     
sardines in lemon-juice1 then drain1    
sprinkle with cracker crumbs1 and put   
into a hot oven for ten minutes4 ,cook  
together a heaping teaspoonful each of  
butter and flour1 add one cupful of     
tomato-juice1 and cook until thick1     

stirring constantly4 ,season with salt1 
pepper1 grated onion1 and sugar4        
,arrange the sardines on toasted strips 
of brown bread1 pour the sauce over1 and
 serve4  ,,fried ,,sardines  ,drain     
large sardines1 dip in egg and crumbs1  
fry1 and serve on toast4  ,,curried     
,,sardines--,i  ,rub to a paste one     
tablespoonful of butter1 one teaspoonful
 each of ,french mustard and curry      
powder1 using lemon-juice to make       
smooth4 ,drain and skin large sardines1 
spread with the paste1 broil1 and serve 
on toast with a border of broiled       
tomatoes4  ,,curried ,,sardines--,,ii   
,mix together a teaspoonful each of     
sugar ,page #caf and curry powder1 add a
 cupful of cream and the juice of half a
 lemon1 bring to the boiling point1 add 
a dozen sardines1 and heat thoroughly4  
,serve on toast with fried apple and    
sliced fried onion4  ,,devilled         
,,sardines  ,skin1 split and bone a     
dozen sardines4 ,season with salt1      
pepper1 lemon-juice1 and made mustard4  

,let stand for an hour in the seasoning4
 ,broil and serve on toast1 garnishing  
with lemon and parsley4  ,,sardines     
,,la ,,ma,,tre ,d',h,,tel  ,skin large  
sardines1 arrange on fingers of buttered
 toast1 and heat in the oven4 ,add to   
one cupful of ,cream ,sauce a           
tablespoonful of grated onion1 a        
teaspoonful of minced parsley1 salt and 
pepper to season1 and a tablespoonful of
 vinegar4 ,pour over the fish and serve4
  ,,sardines  ,,la ,,piedmont  ,skin a  
dozen sardines and put in the oven to   
heat4 ,put into a saucepan the yolks of 
four eggs well beaten with one          
teaspoonful each of malt vinegar1       
tarragon vinegar1 and made mustard4 ,add
 a pinch of salt1 and a tablespoonful of
 butter4 ,stir until thick1 ,page #cag  
but do not boil4 ,put the sardines on   
circles of fried or toasted bread1 pour 
the sauce over1 and serve4  ,,stuffed   
,,sardines  ,drain the oil from large   
sardines1 skin and bone them1 and stuff 
with chopped mushrooms1 fine herbs1 and 

bread crumbs made smooth with brown     
stock4 ,wrap in buttered paper1 heat    
thoroughly in the oven1 unwrap          
carefully1 and serve on a hot dish4     
,,sardine ,,salad  ,drain a dozen large 
sardines1 remove the skin and bone1 and 
lay upon a bed of lettuce leaves4       
,sprinkle with hard-boiled eggs1 chopped
 fine1 pour over a ,french dressing and 
serve with toasted crackers4  ,,sardines
 ,,in ,,crusts  ,scoop out the crumbs   
from stale ,french rolls and toast or   
fry in deep fat4 ,cook together a       
tablespoonful each of butter and flour1 
add a little boiling water1 and cook    
until thick1 stirring constantly4       
,season with anchovy paste and          
,worcestershire ,sauce1 and add drained 
and flaked sardines4 ,reheat1 fill the  
shells1 fit on the covers1 and serve    
with quarters of lemon4  ,page #cah     
,,sardine ,,canapes  ,skin1 bone1 and   
mash sardines4 ,rub to a smooth paste1  
using melted butter and lemon-juice1 and
 seasoning with salt and ,tabasco       

,sauce4 ,toast small triangles of       
crustless bread1 butter them1 spread    
with the sardine mixture1 heat          
thoroughly in the oven1 and serve piping
 hot as a first course at dinner or     
luncheon4  ,,sardine ,,in ,,egg ,,cups  
,cut hard-boiled eggs in halves         
crosswise and take out the yolks4 ,cut a
 thin slice off the bottom of each cup4 
,rub the yolks to a smooth paste with   
olive-oil and add half a dozen sardines 
skinned1 boned1 and mashed4 ,season with
 salt1 pepper1 mustard and lemon-juice1 
fill the egg cups1 and serve on lettuce 
leaves with ,french or ,mayonnaise      
dressing4  ,,sardine ,,egg ,,cups  ,,la 
,,bearnaise  ,prepare according to      
directions given in the preceding       
recipe4 ,heat in a double-boiler1 or in 
the oven1 being careful to keep dry4    
,pour over a ,bearnaise ,sauce and serve
 hot4  ,,sardines  ,,la ,,cambridge     
,boil and chop a peck of spinach4 ,add  
one ,page #cai cupful of fresh bread    
crumbs and four tablespoonfuls of melted

 butter4 ,mix thoroughly and add a dozen
 skinned and boned sardines pounded to a
 paste4 ,heat thoroughly1 adding stock  
or water if needed4 ,put on a platter1  
shape into a mound1 lay sardines on top 
and garnish with sliced hard-boiled eggs
 and lemon4  ,,sardine ,,rarebit  ,toast
 strips of bread1 lay a broiled sardine 
on each1 and keep warm4 ,melt one       
tablespoonful of butter1 add two        
tablespoonfuls of grated cheese1 and    
gradually1 as the cheese melts1 the yolk
 of an egg beaten smooth with one fourth
 of a cupful of cream4 ,when smooth and 
thick1 season with salt and ,tabasco    
,sauce2 pour over the sardines and      
serve4 ,garnish with lemon and parsley4 
,page #cba ,,ninety-,,five ,,ways ,,to  
,,cook ,,shad  ,,broiled ,,shad--,i     
,prepare and clean the fish1 split1 and 
remove the backbone4 ,season with salt  
and pepper1 dip in oil1 broil carefully1
 and serve with ,matre d',htel ,sauce4  
,,broiled ,,shad--,,ii  ,marinate the   
prepared fish for an hour in olive-oil1 

seasoned with salt1 pepper1 minced      
onion1 and parsley4 ,drain and broil1   
basting with the oil as required4 ,serve
 with ,matre d',htel ,sauce4 ,the onion 
and parsley may be omitted from the     
seasoning4  ,,broiled ,,shad--,,iii     
,clean the shad1 split1 remove the      
backbone and marinate for an hour in oil
 and lemon-juice1 seasoning with salt   
and pepper4 ,drain1 sprinkle with       
crumbs1 and broil carefully4 ,serve with
 ,fine ,herbs ,sauce4  ,page #cbb       
,,broiled ,,shad--,,iv  ,prepare1 clean1
 and split the fish4 ,put on a platter  
skin side down and sprinkle with sugar1 
pepper1 and salt4 ,let stand over night1
 broil1 and serve with melted butter4   
,,broiled ,,shad--,v  ,clean1 split1    
season with salt and pepper1 broil on a 
buttered gridiron1 and serve with plenty
 of melted butter4  ,,broiled ,,salt    
,,shad  ,soak for twelve hours in tepid 
water1 drain and put into ice-cold water
 for half an hour4 ,drain1 wipe dry1    
sprinkle with pepper1 and broil on a    

buttered gridiron1 skin side up4 ,serve 
with plenty of melted butter4  ,,fried  
,,shad--,i  ,prepare and clean the fish 
and cut into suitable pieces for        
serving4 ,roll in seasoned flour and    
saut in hot fat4 ,serve with any        
preferred sauce4  ,,fried ,,shad--,,ii  
,clean1 split1 and take out the         
backbone1 cut into strips1 season to    
taste1 and fry in hot lard until brown4 
,serve with any preferred sauce4  ,page 
#cbc ,,boned ,,fried ,,shad  ,remove the
 head and tail1 then take out the back  
and side bones4 ,cut into convenient    
pieces for serving1 season with salt and
 pepper1 dip in egg and crumbs1 and fry 
in deep fat4 ,serve with any preferred  
sauce4  ,,shad ,,cutlets  ,cut the      
cleaned fish into convenient pieces for 
serving1 dip into egg and crumbs and fry
 in fat to cover4 ,serve on a bed of    
spinach and garnish with hard-boiled    
eggs4  ,,boiled ,,shad  ,boil the fish  
in salted and acidulated water or in    
court-bouillon4 ,drain carefully1       

garnish with lemon and parsley and serve
 with ,matre d',htel or ,hollandaise    
,sauce4  ,,boiled ,,shad ,,with ,,egg   
,,sauce  ,sew the cleaned fish in       
mosquito netting1 and boil slowly in    
salted and acidulated water4 ,drain1    
remove the netting1 and serve with ,egg 
,sauce4  ,,boiled ,,roe ,,shad  ,clean  
the fish and do not break the roe4      
,sprinkle with salt and pepper1 wrap in 
separate squares of mosquito netting1   
tie firmly and ,page #cbd put into a    
fish-kettle1 side by side4 ,cover with  
salted water and simmer until done4     
,drain1 remove the cloth carefully1 and 
serve with ,egg or ,hollandaise ,sauce4 
,,boiled ,,shad ,,with ,,hollandaise    
,,sauce  ,cook the prepared fish slowly 
in salted and acidulated water1 drain1  
and serve with ,hollandaise ,sauce4     
,,shad ,,in ,,court-,,bouillon  ,put the
 prepared and cleaned fish on a         
perforated sheet in a fish-kettle4 ,add 
two tablespoonfuls of butter1 two sliced
 onions1 and salt1 pepper1 mace1 and    

parsley to season4 ,add enough ,claret  
to cover and simmer slowly until done4  
,drain1 strain the liquid and thicken   
with flour cooked in butter4 ,take from 
the fire1 add two tablespoonfuls of     
butter1 the juice of half a lemon1 and  
red pepper to season4 ,pour over the    
fish and serve4  ,,cold ,,boiled ,,shad 
,boil a cleaned shad in salted and      
acidulated water or in court-bouillon4  
,serve very cold with ,tartar ,sauce4   
,page #cbe ,,boiled ,,shad  ,,la        
,,virginia  ,chop together an onion1 a  
carrot1 and a stalk of celery4 ,fry in  
butter4 ,cover a prepared shad with     
boiling salted and acidulated water1 and
 add the cooked vegetables to it4 ,add  
also two tablespoonfuls of white wine1 a
 blade of mace1 half a dozen            
peppercorns1 two cloves1 and a bay-leaf4
 ,simmer slowly until the fish is done1 
drain1 and serve with a ,drawn-,butter  
,sauce1 using the strained cooking      
liquor for liquid4  ,,boiled ,,salt     
,,shad  ,soak the fish all day in warm  

water1 changing the water frequently1   
wipe off the salt1 and plunge into      
ice-water for an hour4 ,put into a      
fish-kettle with boiling water to cover1
 and simmer until done4 ,season with    
pepper and serve with plenty of melted  
butter4  ,,baked ,,shad--,i  ,bake a    
shad in a buttered baking-pan1 adding   
enough boiling water to keep from       
burning4 ,baste while baking with melted
 butter and lemon-juice1 seasoning with 
pepper and salt4 ,cook together a       
tablespoonful each of butter and flour  
until brown4 ,add slowly a cupful of    
stock and cook until thick1 stirring    
constantly4 ,take ,page #cbf from the   
fire and add the yolks of two eggs      
beaten with the juice of half a lemon4  
,pour over the fish and serve4  ,,baked 
,,shad--,,ii  ,clean a large fish and   
stuff with seasoned crumbs mixed with   
minced parsley1 adding enough melted    
butter to make a smooth paste4 ,score   
one side of the fish deeply and lay a   
small strip of salt pork in each gash4  

,put the fish in a buttered baking-dish1
 sprinkle with salt1 pepper1 and flour1 
and add enough boiling water to keep    
from burning4 ,baste as required with   
the drippings1 adding more boiling water
 if necessary4 ,serve with ,hollandaise 
,sauce or ,drawn-,butter ,sauce to which
 the mashed roe has been added4  ,,baked
 ,,shad--,,iii  ,stuff a fish with      
seasoned crumbs made smooth with melted 
butter4 ,season the fish with salt and  
pepper and cover with thin slices of    
breakfast bacon4 ,bake until well done1 
basting with melted butter and hot      
water4 ,add a teaspoonful each of       
lemon-juice and anchovy essence to the  
gravy remaining in the pan and thicken  
with flour browned in butter4 ,serve the
 sauce separately4  ,page #cbg ,,baked  
,,shad--,,iv  ,stuff a large fish with  
seasoned crumbs1 adding chopped onion   
and melted butter to taste4 ,sew up the 
fish and put into a buttered baking-pan 
with a cupful of salted boiling water   
and two tablespoonfuls of butter4       

,dredge with flour1 and bake1 basting   
with the drippings4 ,take up the fish   
carefully and thicken the gravy with two
 tablespoonfuls of flour browned in     
butter and made smooth with a little    
cold water4 ,add a cupful of stock or   
water1 the juice of a lemon1 and        
,worcestershire ,sauce and kitchen      
bouquet to season4 ,strain through a    
sieve and serve with the fish4  ,,baked 
,,shad--,v  ,stuff the cleaned fish with
 seasoned crumbs made very rich with    
melted butter4 ,wrap in a large sheet of
 buttered paper1 fastening it securely1 
and bake in a moderate oven4 ,remove the
 paper carefully and serve with any     
preferred sauce4  ,,baked ,,shad--,,vi  
,leave the head on4 ,make a stuffing of 
bread-crumbs1 cold ham or bacon minced  
fine1 sweet marjoram1 pepper1 salt1 mace
 or ground cloves and a raw egg1 or two 
if necessary1 to bind4 ,put the fish    
,page #cbh into a deep buttered         
baking-pan fastening its tail in its    
mouth2 put into the pan enough water to 

cover1 add half a cupful of ,port or    
,claret1 and a tablespoonful of butter  
rolled in flour4 ,baste frequently with 
the gravy and bake until done4 ,pour the
 gravy over and serve4  ,,baked         
,,shad--,,vii  ,prepare a stuffing of   
two cupfuls of bread-crumbs1 the beaten 
yolk of an egg1 a tablespoonful of      
powdered sweet herbs1 a tablespoonful of
 chopped onion1 a teaspoonful of        
lemon-juice and salt1 pepper1           
,worcestershire and powdered cloves to  
season4 ,stuff and sew up a prepared    
shad1 lay on a buttered baking-pan1     
cover with slices of salt pork1 dredge  
with flour1 season with salt and pepper 
and bake1 basting with hot water and    
melted butter as required4 ,serve with  
,hollandaise ,sauce4  ,,baked           
,,shad--,,viii  ,clean a shad and stuff 
with seasoned crumbs mixed with beaten  
eggs4 ,cover a buttered baking-dish with
 sliced raw potatoes1 lay the shad upon 
it1 add enough stock or water to keep   
from burning and bake4 ,serve with any  

preferred sauce4  ,page #cbi ,,baked    
,,shad--,,ix  ,stuff the fish with      
cracker crumbs1 mixed with minced       
parsley1 capers1 and lemon-juice1       
seasoning with salt and pepper1 and     
adding enough melted butter to make a   
smooth paste4 ,put the fish in a        
buttered baking-pan1 rub with butter1   
dredge with flour1 and add enough       
boiling water to keep from burning4     
,baste every ten minutes with the gravy 
in the pan and melted butter1 dredging  
lightly after each basting with seasoned
 flour4 ,serve with ,brown ,sauce4      
,,baked ,,shad--,x  ,trim and clean a   
small shad1 put it into a buttered      
baking-dish1 seasoning with salt1       
pepper1 minced onion and half a cupful  
of white wine4 ,add water or stock1 if  
necessary1 to keep from burning4 ,cover 
with buttered paper and bake for half an
 hour4 ,prepare a cupful of ,allemande  
,sauce and add to it the liquid drained 
from the fish and a little chopped      
cooked spinach4 ,strain over the fish   

and serve4  ,,shad ,,baked ,,in ,,milk  
,clean a large roe shad1 saving the roe 
and removing the back-bone4 ,soak stale 
bread in cold water and squeeze dry4    
,chop a large onion ,page #ccj fine and 
fry in butter4 ,add the bread1 and salt1
 pepper1 parsley1 and sage to season4   
,cook thoroughly1 take from the fire and
 add the yolks of two eggs well beaten4 
,stuff the fish1 sew up1 rub with salt  
and put in a buttered baking-pan with   
thin slices of salt pork or bacon to    
cover the top4 ,fill the pan with sweet 
milk1 leaving only the pork exposed4    
,bake slowly1 basting often4 ,take up   
the fish carefully1 strain the liquor1  
thicken with butter and flour1 and serve
 separately4 ,fry the roe in butter1 cut
 in slices1 and garnish the fish with   
it4  ,,baked ,,shad  ,,la ,,virginia    
,clean the fish and stuff with seasoned 
crumbs made very rich with melted       
butter4 ,put in a baking-pan with enough
 boiling water to keep it from burning1 
and bake until done1 basting with melted

 butter and the liquid in the pan4 ,take
 up the fish carefully and keep warm4   
,thicken the gravy with a tablespoonful 
of flour browned in butter1 and mix     
smooth with cold water4 ,season with    
catsup1 lemon-juice1 ,sherry or         
,madeira4 ,serve the sauce separately4  
,,baked ,,shad  ,,la ,,carolina  ,clean 
a large roe shad1 leaving the head on1  
,page #cca take out the backbone and    
stuff with the boiled roe chopped1 six  
chopped hard-boiled eggs1 half a cupful 
of bread-crumbs1 a chopped onion1 a     
tablespoonful of butter1 and salt1      
pepper1 and minced parsley to season4   
,stuff the fish1 sew up and put in a    
buttered baking-pan1 adding enough hot  
water to keep from burning1 three or    
four slices of bacon1 and salt and      
pepper to season4 ,baste often and serve
 with ,tartar ,sauce4  ,,baked ,,shad   
,,with ,,fine ,,herbs  ,sprinkle a      
buttered baking-dish with chopped onion 
and parsley1 lay the prepared fish upon 
it and sprinkle with onion and parsley1 

seasoning with salt1 pepper1 and dots of
 butter4 ,add half a cupful of white    
wine and a cupful of white stock4 ,cover
 with a buttered paper and bake in a    
moderate oven4 ,take up the fish        
carefully and thicken the gravy with    
flour cooked in butter4 ,pour the sauce 
over the fish1 sprinkle with crumbs1 dot
 with butter1 and brown in the oven4    
,squeeze the juice of a lemon over and  
serve4  ,,baked ,,shad ,,stuffed ,,with 
,,oysters  ,rub a large cleaned fish    
with salt inside and out4 ,stuff with   
oysters and seasoned crumbs made very   
rich with melted butter1 and bake1 ,page
 #ccb basting with melted butter and hot
 water4 ,thicken the gravy with flour   
browned in butter1 adding a little hot  
water or stock if necessary1 season with
 lemon-juice and catsup and serve the   
sauce separately4  ,,stuffed ,,shad--,i 
,make a stuffing of two cupfuls of      
bread-crumbs1 half a cupful of tomatoes1
 an onion chopped fine1 half a cupful of
 melted butter1 and salt and pepper to  

season4 ,stuff the fish1 sew up1 rub    
with butter1 season with salt and       
pepper1 dredge with flour1 and bake for 
an hour1 basting often with melted      
butter and hot water4 ,serve with       
,tomato ,sauce4  ,,stuffed ,,shad--,,ii 
,season a cupful of cracker crumbs with 
grated onion1 minced capers and parsley1
 add a heaping tablespoonful of butter1 
and salt and pepper to season4 ,or1 fry 
a small chopped onion in butter1 add a  
cupful of crumbs1 season with salt1     
pepper and lemon-juice1 take from the   
fire and add the yolk of an egg beaten  
smooth with a little milk4 ,stuff the   
cleaned shad and sew up4 ,cover the     
bottom of a baking-dish with thin slices
 of salt pork1 lay the fish upon it1    
cover with more pork1 add enough boiling
 water to keep from burning1 ,page #ccc 
and bake1 basting frequently4 ,for the  
sauce1 melt half a cupful of butter and 
add to it the juice of half a lemon and 
three tablespoonfuls of ,claret4 ,serve 
the sauce separately4  ,,stuffed        

,,shad--,,iii  ,prepare a shad as for   
boiling and stuff with seasoned crumbs1 
adding the beaten yolk of an egg to     
bind4 ,fill the fish and sew up2 put    
into a baking-pan enough water or stock 
to keep from burning and two            
tablespoonfuls of butter4 ,bake         
carefully1 basting as required4 ,take up
 the fish and add to the liquid enough  
stock to make the required quantity of  
sauce4 ,thicken with flour browned in   
butter1 season with lemon-juice1 catsup1
 and ,sherry or ,madeira4 ,pour around  
the fish and serve4  ,,roasted ,,shad   
,marinate the cleaned fish for an hour  
in oil and lemon-juice1 seasoning with  
salt1 pepper1 minced parsley1 and thyme4
 ,drain1 wrap in oiled paper1 fastening 
securely1 and bake carefully4 ,take up  
the fish and serve with ,ravigote       
,sauce4  ,page #ccd ,,toasted ,,shad    
,put into a baking-pan a tablespoonful  
of butter and lay a cleaned and split   
shad upon it1 skin-side up4 ,place it   
under a gas flame until the skin is     

puffed and blistered4 ,turn out on a hot
 platter2 season with salt and pepper1  
dot with butter1 and serve garnished    
with lemon and parsley4  ,,planked      
,,shad--,i  ,prepare the fish as for    
boiling1 butter the plank1 and tack the 
fish upon it1 skin-side down4 ,season   
the fish with salt1 pepper1 and butter  
and bake in the oven4 ,serve on the     
plank4  ,,planked ,,shad--,,ii  ,split  
the shad as for broiling and tack it on 
a buttered fish plank1 skin-side down4  
,rub with melted butter and cook under a
 gas flame or in the oven4 ,season with 
salt1 pepper1 and melted butter1        
surround with a border of mashed        
potatoes1 garnish with lemon and parsley
 and serve on the plank4  ,,planked     
,,shad--,,iii  ,tack the split fish on a
 buttered board1 flesh-side up4 ,put    
into the oven and bake until brown1     
basting with melted butter seasoned     
,page #cce with walnut catsup4 ,serve   
with a garnish of pickled walnuts4      
,,planked ,,shad--,,iv  ,tack a large   

split shad skin-side down on a buttered 
plank4 ,spread with butter1 season with 
salt and pepper1 and pour over a        
tablespoonful of walnut catsup or white 
wine4 ,cook under a gas flame1 sprinkle 
with minced parsley1 and serve with any 
preferred sauce4  ,,panned ,,shad       
,split the fish down the back1 remove   
the backbone1 and put into a buttered   
baking-pan1 flesh-side up4 ,rub with    
butter1 sprinkle with salt and pepper1  
and bake in the oven4 ,garnish with     
lemon and parsley and serve with any    
preferred sauce4  ,,stewed ,,shad       
,prepare and clean a small shad and soak
 it for two or three hours in a marinade
 of oil and lemon-juice seasoned with   
onion and parsley4 ,put it in a buttered
 stewpan with half a wineglassful of    
white wine1 three tablespoonfuls of     
mushroom liquor1 four sprigs of parsley1
 a sprig of celery1 a bay-leaf1 a sprig 
of thyme1 and two cloves4 ,add ,page    
#ccf two handfuls of picked and washed  
sorrel or spinach1 chopped fine4 ,season

 with salt and pepper and simmer slowly 
for two hours4 ,take up the fish1       
thicken the gravy with butter and flour 
cooked together1 pour over the fish and 
serve4  ,,pickled ,,shad--,i  ,boil a   
shad in salted water to cover1 drain and
 cool4 ,add to the water in which it was
 boiled half as much vinegar and a red  
pepper pod1 whole cloves1 allspice1 and 
mace to season4 ,boil for an hour4 ,cut 
the fish into large pieces1 put into an 
earthen jar and pour the boiling spiced 
liquid over the fish4 ,cover and let    
stand for two days before using4        
,,pickled ,,shad--,,ii  ,cut a large    
shad into pieces1 put a layer in the    
bottom of an earthen crock1 sprinkle    
with salt1 and add a few whole cloves1  
allspice1 peppers1 and bay-leaves4      
,cover with fish1 add more spices1 and  
pour on strong vinegar to cover4 ,cover 
the dish1 bake for four hours in a      
moderate oven1 and let stand for three  
or four days before using4 ,serve cold4 
,,creamed ,,shad  ,cook together a      

tablespoonful each of butter ,page #ccg 
and flour1 add two cupfuls of milk and  
cook until thick1 stirring constantly4  
,add a teaspoonful of grated onion1 take
 from the fire and add the beaten yolks 
of two eggs1 and salt1 pepper1 and      
minced parsley to season4 ,add two      
cupfuls of cold cooked shad flaked fine1
 put into a buttered baking-dish1       
sprinkle with crumbs and brown in the   
oven4  ,,shad ,,vert-,,pr  ,prepare and 
clean a small shad and put into a       
buttered baking-dish with salt and      
pepper to season1 two finely chopped    
shallots and half a wineglassful of     
white wine4 ,cover with buttered paper  
and bake in a moderate oven4 ,take up   
the fish1 add the juice to a cupful of  
,allemande ,sauce and tint green with   
minced parsley and spinach juice4 ,pour 
over the fish and serve4  ,,broiled     
,,shad ,,roe--,i  ,soak two shad roes   
for twenty minutes in seasoned          
olive-oil1 drain and broil4 ,serve with 
,matre d',htel ,sauce4  ,,broiled ,,shad

 ,,roe--,,ii  ,wash and dry the roe and 
broil on a well-greased broiler1 rubbing
 with butter while broiling4 ,serve with
 ,matre d',htel ,sauce4  ,page #cch     
,,broiled ,,shad ,,roe--,,iii  ,parboil 
a large shad roe1 drain1 rub with melted
 butter1 and broil4 ,serve with ,matre  
d',htel ,sauce4  ,,broiled ,,shad       
,,roe--,,iv  ,parboil the roe for ten   
minutes in salted water1 drain1 and     
plunge into ice-water for ten minutes4  
,wipe dry and put on ice for half an    
hour4 ,rub with oil and lemon-juice1    
broil1 and serve with ,matre d',htel    
,sauce4  ,,broiled ,,shad ,,roe--,v     
,wash a shad's roe in cold water1 wipe  
it dry1 rub with butter1 and broil4     
,garnish with lemon and parsley4        
,,broiled ,,shad ,,roe ,,with ,,bacon   
,marinate the roe in seasoned oil1 broil
 carefully1 surround with slices of     
broiled bacon1 and serve with ,matre    
d',htel ,sauce4  ,,fried ,,shad         
,,roe--,i  ,saut in hot lard1 turning   
carefully4 ,garnish with lemon and      

parsley4  ,page #cci ,,fried ,,shad     
,,roe--,,ii  ,season the roes with salt 
and pepper1 dredge with flour1 dip in   
beaten egg1 then in crumbs1 and fry in  
fat to cover4 ,drain1 and serve with    
,tomato ,sauce4  ,,fried ,,shad         
,,roe--,,iii  ,parboil the roe in salted
 water1 drain1 plunge into cold water1  
and let stand for ten minutes4 ,drain1  
wipe dry1 cut in half-inch slices1 dip  
in seasoned lemon-juice1 then in beaten 
egg1 then in crumbs1 and fry in fat to  
cover4  ,,fried ,,shad ,,roe--,,iv      
,parboil the roe1 drain1 and cool4      
,dredge with seasoned flour and saut in 
butter4  ,,fried ,,shad ,,roe--,v       
,parboil the roe for ten minutes in     
salted and acidulated water4 ,drain1    
plunge into cold water1 and cool4       
,drain1 dip in beaten egg1 then in      
seasoned crumbs1 and fry brown in deep  
fat4 ,serve with any preferred sauce4   
,,fried ,,shad ,,roe--,,vi  ,season the 
roe1 dip it in corn-meal and saut in    
butter or lard4 ,or1 parboil1 cool1     

season1 dip in beaten egg1 then in      
cracker crumbs and saut in butter or    
lard4  ,page #cdj ,,fried ,,shad        
,,roe--,,vii  ,parboil the shad roes in 
salted water to which a slice of lemon  
and a sprig of parsley have been added4 
,cool in the liquid1 drain1 wipe dry1   
dip in beaten egg1 then in cracker      
crumbs1 and fry brown in butter4 ,take  
up1 strain the cooking liquid into the  
frying-pan1 add a teaspoonful each of   
,worcestershire and catsup1 and bring to
 the boil4 ,thicken with a tablespoonful
 of flour browned in butter and made    
smooth with a little ,sherry or         
,madeira4 ,bring to the boil1 pour over 
the roes and serve4  ,,shad ,,roe ,,saut
  ,plunge a large shad roe into boiling 
water1 then into cold water1 drain1 and 
saut until brown in butter4 ,add a      
tablespoonful of butter to a cupful of  
cream1 bring to the boil1 season with   
salt and pepper1 pour over the fish and 
serve4  ,,baked ,,shad ,,roe--,i        
,butter a baking-dish and sprinkle      

thickly with chopped onion1 parsley1 and
 mushrooms4 ,lay the roes upon it1      
sprinkle with more onion1 parsley1 and  
mushrooms1 season with salt and pepper  
and dot with butter4 ,add half a cupful 
of white wine and one cupful of white   
stock4 ,page #cda ,bake carefully1      
basting as required4 ,drain1 thicken the
 gravy with flour cooked in butter1 pour
 over the roes1 sprinkle with crumbs1   
dot with butter1 and brown in the oven4 
,squeeze lemon-juice over and serve4    
,,baked ,,shad ,,roe--,,ii  ,boil the   
shad roe slowly until done4 ,drain and  
put into a buttered baking-dish4 ,season
 with salt and pepper1 spread with      
butter1 and dredge thickly with flour4  
,bake in a moderate oven1 basting       
frequently with melted butter and hot   
water4  ,,baked ,,shad ,,roe--,,iii     
,cover the roe from a large shad with   
boiling water and drain4 ,put into a    
buttered baking-pan with two            
tablespoonfuls of butter1 one cupful of 
stock and salt and paprika to season4   

,bake slowly until done1 strain the     
liquid and thicken with the yolks of    
three eggs beaten with one cupful of    
cream4 ,pour over the sauce1 and serve  
with thin slices of broiled bacon4      
,,baked ,,shad ,,roe--,,iv  ,lay the roe
 in a buttered baking-pan1 season1 add a
 little milk1 and bake about fifteen    
minutes1 basting often4 ,take up1       
sprinkle ,page #cdb with lemon-juice1   
salt1 cayenne1 and minced parsley1 and  
pour over a ,cream ,sauce1 to which the 
yolks of two well-beaten eggs have been 
added4  ,,baked ,,shad ,,roe--,v        
,butter a baking-dish1 put in two shad  
roes1 season with salt and pepper1 and  
add half a cupful of white wine4 ,bake  
carefully1 basting as required4 ,chop an
 onion1 two sprigs of parsley1 and ten  
mushrooms4 ,fry in butter1 add the      
liquid drained from the fish1 and       
thicken with a little flour rubbed      
smooth in cold water4 ,spread the paste 
upon the roe1 cover with large fresh    
mushrooms1 sprinkle with crumbs1 dot    

with butter1 and brown in the oven4     
,serve immediately in the same dish4    
,,baked ,,shad ,,roe--,,vi  ,butter an  
earthen dish and sprinkle with chopped  
onion1 parsley1 mushrooms1 and          
bread-crumbs4 ,lay two skinned shad roes
 upon it1 cover with crumbs1 mushrooms1 
minced onion1 and parsley1 and pour over
 one cupful of white stock mixed with a 
tablespoonful of ,sherry4 ,bake for half
 an hour1 drain off the sauce1 strain it
 and thicken with flour and butter1     
cooked together4 ,pour over the fish1   
cover ,page #cdc with crumbs1 dot with  
butter1 sprinkle with lemon-juice1 and  
brown in the oven4  ,,shad ,,roe ,,baked
 ,,with ,,bacon  ,cover the bottom of a 
baking-pan with thin slices of bacon1   
lay the shad roes upon it1 cover with   
bacon1 and bake in a very hot oven4     
,squeeze lemon-juice over and serve with
 bacon as a garnish4  ,,shad ,,roe      
,,baked ,,in ,,tomato ,,sauce  ,boil the
 roe1 drain1 cool1 and skin4 ,cook      
together for ten minutes one cupful of  

canned tomatoes1 one cupful of stock or 
water1 a slice of onion1 and salt and   
pepper to season4 ,cook together two    
tablespoonfuls of butter and one of     
flour1 add the tomato1 and cook until   
thick1 stirring constantly4 ,rub the    
sauce through a strainer4 ,put the roe  
on a buttered baking-dish1 season with  
salt and pepper1 cover with the sauce   
and bake4 ,serve in the dish in which it
 was baked4  ,,shad ,,roe ,,baked ,,with
 ,,cream ,,sauce  ,brown two            
tablespoonfuls of flour in butter1 add  
two cupfuls of milk1 and cook until     
thick1 stirring constantly4 ,season with
 salt ,page #cdd and pepper and continue
 according to directions given for ,shad
 ,roe ,baked in ,tomato ,sauce4         
,,escalloped ,,shad ,,roe--,i  ,boil the
 roes in salted and acidulated water1   
drain1 and flake with a fork4 ,spread a 
layer of the roe in a shallow buttered  
baking-dish1 sprinkle with chopped      
hard-boiled eggs1 season with minced    
parsley and lemon-juice1 add a thin     

layer of ,cream ,sauce and repeat4      
,cover with buttered crumbs and bake    
brown4  ,,escalloped ,,shad ,,roe--,,ii 
,prepare according to directions given  
above1 sprinkling crumbs on each layer  
of ,cream ,sauce1 and adding grated     
cheese to the crumbs on top4            
,,escalloped ,,shad ,,roe--,,iii  ,boil 
the roes in salted and acidulated water1
 plunge into cold water1 cool1 drain1   
wipe dry1 and mash4 ,add the chopped    
yolks of three hard-boiled eggs to a    
cupful of well seasoned ,drawn-,butter  
,sauce4 ,mix the sauce with the roes4   
,butter a baking-dish1 sprinkle with    
seasoned crumbs1 add the roe mixture1   
cover with crumbs1 dot with butter1 and 
brown in the oven4  ,page #cde          
,,escalloped ,,shad ,,roe--,,iv         
,parboil in salted water the roes of two
 shad1 drain1 plunge into ice-water for 
ten minutes1 drain1 wipe dry1 and flake 
with a fork4 ,add the yolks of three    
hard-boiled eggs rubbed smooth with a   
teaspoonful of anchovy paste and the    

juice of half a lemon4 ,add also one    
cupful of bread-crumbs1 salt1 cayenne1  
and minced parsley to season1 and one   
cupful of ,drawn-,butter ,sauce4 ,butter
 a baking-pan1 sprinkle with crumbs1    
fill with the mixture1 cover with       
crumbs1 dot with butter1 and brown in   
the oven4  ,,shad ,,roe ,,croquettes--,i
  ,boil the roe for fifteen minutes in  
salted water1 drain1 and mash4 ,cook    
together two tablespoonfuls each of     
butter and corn-starch1 add two cupfuls 
of hot cream1 and cook until thick1     
stirring constantly4 ,take from the     
fire1 add the mashed roe1 and salt1     
cayenne1 grated nutmeg1 and lemon-juice 
to season4 ,cool1 shape into croquettes1
 dip in egg and crumbs1 and fry in deep 
fat4 ,serve with any preferred sauce4   
,,shad ,,roe ,,croquettes--,,ii  ,simmer
 shad roes in salted boiling water for  
,page #cdf fifteen minutes1 drain1 and  
plunge into cold water4 ,when cold1     
drain1 dry1 cut into slices two inches  
thick1 season with salt1 pepper1 and    

lemon-juice1 dip in egg1 roll in crumbs1
 fry in deep fat1 and serve with ,tartar
 ,sauce4  ,,shad ,,roe                  
,,croquettes--,,iii  ,boil the roe1     
cool1 skin1 and mash fine4 ,cook        
together one tablespoonful of butter and
 two of flour1 and add one-half cupful  
of cream and one-half cupful of stock4  
,cook until thick1 stirring constantly4 
,take from the fire1 add the yolks of   
two well-beaten eggs1 and the mashed    
roe1 and cool4 ,season with salt1       
pepper1 lemon-juice1 and minced parsley1
 shape into croquettes1 dip in egg and  
crumbs1 and fry in deep fat4 ,serve with
 ,hollandaise ,sauce4  ,,shad ,,roe     
,,croquettes--,,iv  ,parboil two shad   
roes1 drain1 cool1 skin1 and mash4 ,cook
 together one tablespoonful of butter   
and two of flour1 add one cupful of     
boiling cream or milk1 and cook until   
thick1 stirring constantly4 ,take from  
the fire1 add the beaten yolks of two   
eggs1 and minced parsley1 lemon-juice1  
grated nutmeg1 salt1 pepper1 and cayenne

 to taste4 ,reheat1 stir until thick1   
add the mashed shad roe1 mix thoroughly1
 and cool4 ,shape into croquettes1 dip  
in egg and crumbs1 ,page #cdg fry in    
deep fat1 and serve with ,tartar ,sauce4
  ,,shad ,,roe ,,croquettes--,v  ,cook  
the roe in boiling salted and acidulated
 water for fifteen minutes1 drain1 and  
mash4 ,beat together one-fourth cupful  
each of corn-starch and butter1 add one 
and one half cupfuls of hot cream1 and  
cook for ten minutes1 stirring          
constantly4 ,take from the fire1 add the
 juice of half a lemon1 a grating of    
nutmeg1 salt and paprika to season1 the 
mashed roe1 and a few chopped mushrooms 
fried4 ,cool1 shape into croquettes1 dip
 in egg and crumbs1 and fry in deep fat4
 ,serve with any preferred sauce4       
,,shad ,,roe ,,croquettes--,,vi  ,simmer
 two shad roes in salted boiling water  
for fifteen minutes4 ,take from the     
fire1 drain1 skin1 and mash4 ,cook      
together one tablespoonful of butter and
 two of flour1 add gradually one cupful 

of boiling cream1 and cook until thick1 
stirring constantly4 ,take from the     
fire1 add the yolks of two eggs1 the    
mashed roe1 one tablespoonful each of   
lemon-juice and minced parsley1 and     
salt1 pepper1 cayenne1 and grated nutmeg
 to season4 ,cool1 shape into ,page #cdh
 croquettes1 dip in egg and crumbs1 and 
put into the ice-box for an hour4 ,fry  
in deep fat and serve with ,tartar      
,sauce4  ,,shad ,,roe                   
,,croquettes--,,vii  ,boil the roe of a 
large shad until done1 drain1 mash1 and 
mix with half a cupful of bread-crumbs1 
a beaten egg1 two tablespoonfuls of     
melted butter1 and salt and paprika to  
season4 ,shape into small flat cakes and
 saut in melted butter1 or dip in egg   
and crumbs and fry in deep fat4 ,serve  
with any preferred sauce4  ,,shad ,,roe 
,,croquettes--,,viii  ,parboil the roes 
in salted and acidulated water1 drain1  
and plunge into ice-water to cool4      
,drain and flake with a fork4 ,cook     
together two tablespoonfuls each of     

butter and flour1 add a cupful of milk  
and cook until thick1 stirring          
constantly4 ,take from the fire1 season 
with salt and pepper1 add the mashed    
roes and two eggs well-beaten4 ,season  
with lemon-juice and anchovy paste1     
reheat1 but do not boil4 ,cool1 shape   
into croquettes1 dip in egg and cracker 
crumbs and let stand for an hour before 
frying in deep fat4  ,page #cdi ,,shad  
,,roe  ,,la ,,baltimore  ,put two or    
three roes into a well-buttered         
baking-dish1 sprinkle with salt and     
pepper1 add a cupful and a half of      
stock1 and two tablespoonfuls of butter4
 ,cover and cook in the oven for fifteen
 minutes4 ,take up the roe and add      
slowly to the liquid the yolks of three 
eggs beaten smooth with one cupful of   
cream4 ,cook over hot water until thick1
 adding two tablespoonfuls of butter and
 salt and pepper to season4 ,pour over  
the fish1 garnish with broiled bacon and
 serve4  ,,shad ,,roe  ,,la ,,brooke    
,parboil two shad roes1 drain1 cool1 and

 skin4 ,put into a saucepan1 cover with 
white wine1 add a clove1 a blade of     
mace1 and salt to season4 ,simmer for   
half an hour4 ,wash and drain two       
cupfuls of scallops1 put into a saucepan
 and cover with salted boiling water1   
adding a bit of bay-leaf1 four whole    
allspice1 and two cloves4 ,cover the    
dish and boil for half an hour4 ,cook   
together one tablespoonful each of      
butter and flour1 add a cupful of the   
water in which the scallops were boiled1
 and cook until thick1 stirring         
constantly4 ,season with salt and       
pepper1 add a teaspoonful of minced     
garlic1 and gradually three             
tablespoonfuls of butter in small bits4 
,take ,page #cej from the fire and add  
the yolks of three eggs well-beaten4    
,put the roe into a serving-dish1 cover 
with the scallops1 and freshly grated   
horseradish4 ,pour the sauce over1      
reheat1 and serve4  ,,shad ,,roe  ,,la  
,,ma,,tre ,d',h,,tel  ,marinate the roes
 for an hour in oil and lemon-juice1    

seasoning with salt and pepper4 ,drain1 
broil1 and serve with a ,matre d',htel  
,sauce to which chopped onion has been  
added4  ,,shad ,,roe  ,,la ,,maryland   
,put two or three roes in a             
well-buttered baking-pan1 season with   
salt and pepper1 add half a cupful each 
of stock and ,sherry1 spread the roe    
with butter1 cover1 and bake for fifteen
 minutes4 ,take up carefully and thicken
 the liquid with the yolks of three eggs
 beaten smooth with a cupful of cream4  
,take from the fire1 add a tablespoonful
 of butter1 pour over the roe1 garnish  
with fried bacon1 and serve4  ,,panned  
,,shad ,,roe  ,boil a shad roe for      
fifteen minutes in salted water1 drain1 
and break up with a fork4 ,melt two     
tablespoonfuls of butter1 add the ,page 
#cea shad roe with the yolks of two     
hard-boiled eggs mashed fine1 a small   
cupful of bread-crumbs1 and pepper1     
salt1 and minced parsley to season4     
,reheat and serve very hot4  ,,shad     
,,roes ,,en ,,brochette  ,parboil shad  

roes for fifteen minutes1 drain1 and    
plunge into cold water4 ,when cool1 cut 
into small pieces and roll in flour4    
,string on slender skewers with         
alternate squares of bacon cut very thin
 and broil over a clear fire or cook in 
the oven until the bacon is crisp4 ,the 
flour may be omitted4 ,serve with melted
 butter or ,matre d',htel ,sauce4       
,,shad ,,roe ,,kromeskies  ,parboil a   
shad roe1 drain1 cool1 skin1 and cut    
into small pieces4 ,season with salt and
 pepper1 wrap a thin slice of bacon     
around each piece1 and fasten with a    
toothpick4 ,fry in deep fat and serve   
with any preferred sauce4  ,,shad ,,roes
 ,,with ,,brown ,,butter ,,sauce  ,boil 
the roes slowly in salted and acidulated
 water1 drain1 and pour over half a     
cupful of butter melted and browned1 and
 mixed with a tablespoonful of vinegar4 
,page #ceb ,,shad ,,roe ,,with          
,,mushrooms  ,boil a shad roe1 flake    
with a fork1 and add an equal quantity  
of fresh or canned mushrooms cut in     

small pieces4 ,cook together a          
tablespoonful each of butter and flour  
and add half a cupful of cream mixed    
with the beaten yolks of two eggs4 ,mix 
with the mushrooms and roe4 ,fill       
ramekins1 sprinkle with crumbs1 dot with
 butter1 and brown in the oven4         
,,creamed ,,shad ,,roe ,,with           
,,mushrooms  ,parboil a shad roe1 plunge
 into cold water1 drain1 cool1 cut into 
squares1 and saut in butter until brown4
 ,season with salt and pepper and add   
half a cupful of cooked mushrooms and   
one cupful of boiling cream4 ,thicken   
with a teaspoonful of flour rubbed      
smooth with a little cold cream1 season 
with salt and red pepper1 and serve very
 hot4  ,,shad ,,roe ,,with ,,eggs  ,boil
 a shad roe and flake fine with a fork4 
,beat three eggs1 season with salt and  
pepper1 add the roe1 and cook in a      
chafing-dish or frying-pan with plenty  
of melted butter4  ,page #cec ,,shad    
,,roe ,,with ,,oysters  ,fry the shad   
roe according to directions previously  

given and serve with fried oysters and  
broiled bacon4  ,,shad ,,roe ,,with     
,,brown ,,sauce  ,soak a shad roe in    
water for half an hour1 scald1 drain1   
cool1 and cut in slices4 ,saut in butter
 and drain1 ,cook a tablespoonful of    
flour in the butter1 add one cupful of  
stock1 and cook until thick1 stirring   
constantly4 ,season with salt1 paprika1 
,worcestershire1 and curry powder2 pour 
over the fish and serve4     ,page #cee 
,,sixteen ,,ways ,,to ,,cook            
,,sheepshead  ,,boiled ,,sheepshead     
,clean and salt the fish and soak in    
cold water for an hour4 ,drain1 wipe    
dry1 and cut several deep gashes across 
both sides4 ,put the fish on the drainer
 of the fish-kettle1 pour the juice of a
 lemon over it1 and cover with equal    
parts of milk and water4 ,add salt and  
pepper and minced parsley to season and 
simmer gently until the fish is done4   
,drain carefully and serve the sauce    
separately1 thickening if desired4      
,,boiled ,,sheepshead ,,with ,,oyster   

,,sauce  ,boil a prepared and cleaned   
fish in salted and acidulated water with
 a bunch of parsley1 a sliced onion1 and
 some sweet herbs4 ,drain1 garnish with 
parsley1 and serve with a ,holandaise   
,sauce to which cooked oysters have been
 added4  ,page #cef ,,broiled           
,,sheepshead  ,prepare and clean a large
 sheepshead1 score the sides deeply1 and
 broil1 seasoning with salt and pepper1 
and basting with oil4 ,melt half a      
cupful of butter and add to it the juice
 of a lemon and two tablespoonfuls of   
anchovy essence4 ,pour over the fish and
 serve4  ,,fried ,,fillets ,,of         
,,sheepshead  ,prepare and clean the    
fish and cut in fillets4 ,dip into      
salted milk1 then in flour1 then in     
beaten egg1 then in seasoned crumbs1 and
 fry in deep fat4 ,serve with any       
preferred sauce4  ,,sheepshead ,,with   
,,caper ,,sauce  ,boil according to     
directions previously given and serve   
with ,caper ,sauce4  ,,sheepshead ,,with
 ,,drawn ,,butter  ,clean a medium sized

 fish1 rub with salt and pepper1 steam  
for an hour1 take up carefully1 garnish 
with parsley and lemon1 and serve with  
,drawn-,butter ,sauce4  ,,sheepshead    
,,with ,,parsley ,,sauce  ,cook the     
prepared and cleaned fish in salted and 
acidulated water to cover1 drain1 and   
serve with ,parsley ,sauce4  ,page #ceg 
,,sheep ,,shead  ,,la ,,bahama  ,prepare
 and clean a large sheepshead and remove
 the fins4 ,score deeply to the bone on 
both sides and put into a buttered      
fish-pan with a chopped onion1 a small  
bunch of parsley1 four sliced tomatoes1 
and four chopped chilli peppers4 ,add   
salt and pepper to season1 one cupful of
 ,catawba wine1 and enough white stock  
to cover4 ,cover with a buttered paper  
and boil until done4 ,drain1 strain the 
liquid through a coarse sieve1 and add  
enough stock to make the required       
quantity of sauce4 ,thicken with flour  
cooked in butter1 take from the fire1   
add two tablespoonfuls of butter1 a     
teaspoonful of minced parsley1 and the  

juice of half a lemon4 ,cover the fish  
with broiled tomatoes1 pour the sauce   
around1 and serve4  ,,sheepshead  ,,la  
,,birmingham  ,prepare and clean a large
 sheepshead and put into a buttered     
fish-pan with four tablespoonfuls of    
butter1 a bunch of parsley1 a shredded  
green pepper1 a chopped onion1 six      
peeled and sliced tomatoes1 two cupfuls 
each of white wine and water1 and salt  
and paprika to season4 ,simmer until the
 fish is done1 drain1 and keep warm4    
,strain the liquid and thicken with     
flour browned in butter4 ,pour ,page    
#ceh over the fish and serve with rice  
and baked green peppers4  ,,sheepshead  
,,la ,,caroline  ,clean a sheepshead1   
cut off the fins and score to the bone  
on each side4 ,put into a buttered      
baking-pan with two tablespoonfuls of   
butter1 a bunch of parsley1 a small     
chopped onion1 a shredded green pepper1 
and salt and pepper to season4 ,add one 
cupful of white wine and two cupfuls of 
water or white stock4 ,cover with       

buttered paper and bake in a moderate   
oven1 basting often with the liquid4    
,take up the fish1 strain the liquid1   
thicken with flour cooked in butter1    
take from the fire1 add two             
tablespoonfuls of butter1 the juice of a
 lemon and a teaspoonful of minced      
parsley4 ,pour over the fish and serve4 
,,sheepshead  ,,la ,,cr,,ole  ,chop     
together an onion1 a green pepper1 a    
tomato1 four mushrooms1 a clove of      
garlic and a bunch of sweet herbs4 ,fry 
in olive-oil1 add a tablespoonful of    
flour and cook until the flour is brown4
 ,add one cupful of beef stock and cook 
until thick1 stirring constantly4 ,put  
six slices of sheepshead into a buttered
 baking-pan1 spread with the sauce1 and 
bake slowly for an hour4  ,page #cei    
,,sheepshead  ,,la ,,hollandaise        
,prepare and clean a sheepshead1 cover  
with salted and acidulated water1 and   
simmer until done4 ,drain and serve with
 ,hollandaise ,sauce4  ,,sheep ,,shead  
,l',,indienne  ,cook a large sheepshead 

in a fish-boiler with two cupfuls each  
of water and white wine1 two            
tablespoonfuls of butter1 two chopped   
onions1 a chopped green pepper1 a bunch 
of parsley1 and salt1 pepper1 and sweet 
herbs to season4 ,cover with buttered   
paper1 boil until done and drain4 ,cook 
three tablespoonfuls of butter with two 
tablespoonfuls each of flour and curry  
powder1 add the liquid drained from the 
fish1 and enough stock to make the      
required quantity of sauce4 ,cook until 
thick1 stirring constantly1 and skim off
 the fat4 ,add two tablespoonfuls each  
of butter and chutney sauce1 take from  
the fire1 add the juice of a lemon1 pour
 over the fish1 and serve with plain    
boiled rice4  ,,sheepshead  ,,la        
,,louisianne  ,prepare and clean a large
 sheepshead and put into a buttered     
baking-dish with two sliced onions1 a   
chopped green pepper1 a cupful of stewed
 and ,page #cfj strained tomatoes1 two  
cupfuls of white wine1 a bunch of       
parsley1 a tablespoonful of butter1 and 

salt and white pepper to season4 ,cover 
with buttered paper and bake for forty  
minutes1 basting as necessary4 ,when    
done1 drain the fish and keep it warm4  
,strain the liquid and add enough brown 
stock to make the required quantity of  
sauce4 ,thicken with flour browned in   
butter1 add the juice of a lemon and a  
little minced parsley4 ,pour over the   
fish and serve with a border of plain   
boiled rice4  ,,sheepshead  ,,la        
,,majestic  ,butter a baking-pan and    
line it with sliced onions and tomatoes1
 sprinkled with salt1 pepper1 and minced
 parsley4 ,lay upon it a cleaned        
sheepshead weighing three pounds4       
,sprinkle with salt1 pepper1 and flour1 
and add enough stock and white wine to  
keep from burning4 ,baste as required   
and serve with the onions and tomatoes  
around the platter4  ,,sheepshead  ,,la 
,,mobile  ,prepare and clean a large    
fish and cut it into thin slices4 ,put  
into a buttered saucepan with half a    
dozen sliced tomatoes1 two sliced       

onions1 a bunch of parsley1 two bruised 
beans of garlic1 and ,page #cfa salt1   
paprika1 and sweet herbs to season4 ,add
 equal parts of ,claret and white stock 
to cover4 ,cover with buttered paper1   
bring to the boil1 and simmer for forty 
minutes4 ,drain1 strain the sauce1      
thicken with flour browned in butter1   
take from the fire1 add a tablespoonful 
of butter and the juice of a lemon1 pour
 over the fish and serve4     ,page #cfc
 ,,nine ,,ways ,,to ,,cook ,,skate      
,,fried ,,skate  ,prepare and clean the 
fish and cut into suitable pieces for   
serving4 ,dip in flour1 then in egg1    
then in crumbs1 and fry in deep fat4    
,serve with any preferred sauce4        
,,boiled ,,skate  ,prepare and clean a  
small skate and cut into convenient     
pieces for serving4 ,put into a kettle  
an onion and a carrot sliced1 a bunch of
 parsley1 a sprig of thyme1 two         
bay-leaves1 a tablespoonful each of salt
 and pepper-corns1 and half a cupful of 
vinegar4 ,put the fish on this1 add cold

 water to cover1 and boil slowly for    
forty-five minutes4 ,drain and serve    
with any preferred sauce4  ,,boiled     
,,skate ,,with ,,black ,,butter  ,boil  
the skate until tender in salted and    
acidulated water to cover1 with onion1  
thyme1 parsley1 bay-leaves1 and pepper  
to season4 ,drain the fish and pour over
 half a cupful of browned butter to     
which a ,page #cfd tablespoonful of     
vinegar has been added4  ,,boiled       
,,skate ,,with ,,caper ,,sauce  ,cook   
the fish in salted and acidulated water 
to cover1 adding a sliced onion1 two    
bay-leaves1 and a bunch of parsley to   
the water1 with salt and pepper to      
season4 ,drain1 place on a hot dish1 and
 serve with ,caper ,sauce4  ,,boiled    
,,skate ,,with ,,oyster ,,sauce  ,boil  
the fish in salted and acidulated water 
to cover1 drain1 and serve with ,oyster 
,sauce4  ,,baked ,,skate  ,skin the fish
 and cut into suitable pieces for       
serving4 ,put into a buttered saucepan  
with the juice of half a lemon and a    

bunch of sweet herbs4 ,sprinkle with    
salt and pepper1 dredge with flour1 and 
pour in two cupfuls of milk4 ,when      
nearly tender1 drain1 brown in the oven1
 thicken the sauce with butter and flour
 cooked together1 pour around the fish  
and serve4  ,,skate ,,with ,,fine       
,,herbs  ,butter a baking-dish and put  
into it pieces of prepared skate4       
,sprinkle with chopped mushrooms1 onion1
 and parsley1 season with ,page #cfe    
salt and pepper1 add two wineglassfuls  
of ,sherry and half a cupful of stock4  
,sprinkle with crumbs and bake4 ,take up
 the fish carefully and add to the      
liquid enough brown stock to make the   
required quantity of sauce4 ,thicken    
with butter and flour cooked together1  
add a tablespoonful of butter1 a        
teaspoonful of anchovy essence1 and the 
juice of half a lemon4 ,pour around the 
fish and serve4  ,,skate  ,l',,italienne
  ,put the prepared fish into a buttered
 saucepan with a bean of garlic1 one    
bay-leaf1 two sprigs of thyme1 a        

tablespoonful of butter1 three cloves1  
and salt and pepper to season4 ,sprinkle
 with flour1 cover the fish with milk1  
and simmer gently until done1 then      
drain4 ,put into a serving-dish1        
sprinkle with grated cheese1 and garnish
 with boiled button onions and triangles
 of fried bread4 ,strain the sauce over 
and serve4  ,,skate  ,,la ,,royale      
,parboil small pieces of skate1 drain1  
cool1 and marinate in oil and vinegar1  
seasoning with salt and pepper4 ,drain1 
dip in batter1 and fry4 ,serve with any 
preferred sauce4     ,page #cfg         
,,thirty-,,five ,,ways ,,to ,,cook      
,,smelts  ,,broiled ,,smelts--,i  ,dip  
prepared smelts in lemon-juice and      
seasoned melted butter1 then in flour2  
broil in a double-broiler1 and serve    
with ,remoulade ,sauce4  ,,broiled      
,,smelts--,,ii  ,draw and clean large   
smelts1 dip in oil1 season with salt and
 pepper1 and broil on a double-broiler4 
,serve with ,matre d',htel ,sauce4      
,,broiled ,,smelts--,,iii  ,split and   

bone large smelts1 rub with seasoned    
oil1 and broil4 ,serve with ,bearnaise  
,sauce4  ,,broiled ,,smelts--,,iv  ,soak
 the prepared fish for an hour in       
seasoned olive-oil1 drain1 broil        
carefully1 and serve with ,matre d',htel
 ,sauce4  ,page #cfh ,,broiled          
,,smelts--,v  ,take off the heads1 split
 the fish1 remove the back-bone1 and    
broil for five minutes on a buttered    
broiler4 ,garnish with lemon and parsley
 and serve with melted butter1 made very
 hot with red pepper4  ,,broiled ,,boned
 ,,smelts  ,,la ,,bearnaise  ,split a   
dozen good-sized smelts1 take out the   
back-bone1 rub with seasoned oil1 and   
broil on a double-broiler4 ,pour        
,bearnaise ,sauce into the platter1 lay 
the smelts upon it1 and serve4          
,,broiled ,,smelts ,,with ,,onion       
,,sauce  ,clean six or seven large      
smelts1 dip in beaten egg1 then into    
seasoned crumbs1 and string on skewers  
by the heads4 ,broil1 basting with      
melted butter as required4 ,fry two     

teaspoonfuls of chopped onion in butter1
 but do not brown4 ,take from the fire1 
add a teaspoonful of vinegar1 and an    
equal quantity of minced parsley4 ,pour 
into a bowl and put on ice until cool4  
,when ready to serve1 mix a             
tablespoonful and a half of fresh butter
 with the sauce and make it into small  
balls4 ,serve one ball of the butter    
with each fish4  ,page #cfi ,,baked     
,,smelts--,i  ,remove the heads1 split1 
dip in melted butter1 then in flour4    
,put into a buttered baking-pan1 bake   
for ten minutes1 sprinkle with cayenne  
and lemon-juice1 and serve4  ,,baked    
,,smelts--,,ii  ,put prepared smelts    
into a buttered baking-dish1 sprinkle   
with chopped parsley and mushrooms1 and 
salt1 pepper1 and grated nutmeg to      
season4 ,pour over half a cupful of     
white wine1 cover with a ,cream ,sauce1 
sprinkle with crumbs1 dot with butter1  
and bake in the oven4 ,squeeze          
lemon-juice over and serve in the       
baking-dish4  ,,baked ,,smelts--,,iii   

,clean eighteen or twenty smelts and put
 into a baking-dish with one            
tablespoonful each of chopped onion and 
celery1 a wineglassful of white wine1   
and salt and pepper to season4 ,cover   
with large fresh mushrooms and a cupful 
of ,spanish ,sauce4 ,sprinkle with      
crumbs1 dot with butter1 and bake in a  
hot oven4 ,sprinkle with parsley1       
squeeze lemon-juice over1 and serve4    
,page #cgj ,,baked ,,smelts  ,,la       
,,duxelles  ,put a dozen cleaned and    
prepared smelts into a buttered         
baking-dish and sprinkle with chopped   
onion1 parsley1 mushrooms1 salt1 pepper1
 and grated nutmeg1 cover with          
,drawn-,butter ,sauce to which a        
wineglassful of white wine has been     
added4 ,sprinkle with crumbs1 dot with  
butter1 and bake for thirty minutes4    
,squeeze lemon-juice over and serve4    
,,baked ,,smelts  ,,la ,,manton         
,prepare according to directions given  
for ,baked ,smelts a la ,duxelles1      
omitting the chopped onion and the wine 

from the sauce4 ,sprinkle with crumbs   
and grated ,parmesan cheese1 dot with   
butter1 and brown in the oven4 ,squeeze 
the juice of a lemon over and serve4    
,,fried ,,smelts--,i  ,dip the prepared 
fish into seasoned1 melted butter1 then 
into corn-meal1 and fry in deep fat4    
,or1 dip in beaten egg and corn-meal4   
,,fried ,,smelts--,,ii  ,clean the fish1
 season with salt and pepper1 and saut  
in hot fat4 ,or1 dip in egg and crumbs  
and fry in deep fat4  ,page #cga ,,fried
 ,,smelts--,,iii  ,dredge the cleaned   
fish with flour1 dip in egg and crumbs1 
and saut in a frying-pan with butter1 or
 fry in deep fat4  ,,fried              
,,smelts--,,iv  ,dip the cleaned smelts 
in cream1 then in seasoned flour1 and   
fry in fat to cover4 ,serve with ,tartar
 ,sauce4  ,,fried ,,smelts--,v  ,clean  
small smelts1 season with salt and      
pepper1 dip in egg and crumbs1 and      
string on skewers1 piercing the head    
with a skewer4 ,fry in deep fat and     
serve with ,mayonnaise or ,tartar       

,sauce4  ,,fried ,,smelts--,,vi  ,clean 
the smelts1 trim off the tails1 and     
remove the back-bone4 ,sprinkle with    
salt and pepper inside and out and      
skewer into circles with tooth-picks4   
,dip in egg and crumbs1 fry in deep fat1
 and serve with ,tartar ,sauce4  ,,fried
 ,,smelts  ,l',,anglaise  ,dip the      
cleaned fish into cracker crumbs1 then  
in beaten eggs1 then in cracker crumbs1 
and fry brown in deep fat4 ,serve with  
,tartar ,page #cgb ,sauce4  ,,fried     
,,smelts ,,au ,,beurre ,,noir  ,clean   
the smelts1 season with salt and pepper1
 dip in corn-meal1 then in beaten egg   
and crumbs1 and fry in deep fat4 ,drain 
and serve with ,brown ,butter ,sauce4   
,if desired1 the fish may be skewered in
 circles before frying4  ,,fried        
,,smelts  ,,la ,,parisienne  ,wash the  
smelts1 remove the bone1 wipe dry1      
dredge with flour1 put their tails in   
their mouths1 fasten with a tooth-pick1 
and fry in very hot fat4 ,garnish with  
hard-boiled eggs and serve with ,tartar 

,sauce4  ,,fried ,,smelts ,,with ,,salt 
,,pork  ,clean the smelts1 leaving them 
whole4 ,dip into fine crumbs or         
corn-meal4 ,cut half a pound of fat salt
 pork into dice1 and fry until crisp4   
,take up the pork1 fry the fish in the  
fat1 and drain on brown paper4 ,make a  
,cream ,sauce1 using the pork fat       
instead of butter1 add to it the diced  
pork1 pour around the fish and serve4   
,page #cgc ,,stuffed ,,smelts--,i       
,stuff the cleaned fish with            
bread-crumbs mixed with tomato and      
melted butter1 seasoning with salt and  
pepper4 ,bake in a buttered pan and     
serve with any preferred sauce4         
,,stuffed ,,smelts--,,ii  ,stuff cleaned
 smelts with chopped oysters and        
seasoned crumbs4 ,roll in melted butter1
 then in crumbs1 and bake for fifteen   
minutes1 basting with melted butter2 the
 breading may be omitted if a more      
simple dish is desired4 ,serve with     
,bearnaise ,sauce4  ,,stuffed           
,,smelts--,,iii  ,cook to a paste one   

cupful of crumbs and one cupful of milk4
 ,beat smooth1 add one egg well-beaten1 
a teaspoonful each of minced parsley1   
lemon-juice1 and chopped olives1 and one
 cupful of chopped oysters4 ,stuff large
 smelts1 lay them in a pan lined with   
buttered paper1 skewer the head and tail
 together1 and fill the circles with    
stuffing4 ,steam for fifteen minutes or 
sprinkle with crumbs and butter and     
bake4  ,,stuffed ,,smelts               
,l',,italienne  ,prepare1 clean1 and    
split the smelts1 stuff ,page #cgd with 
seasoned crumbs1 and arrange in a       
buttered baking-dish1 cover with        
,italian ,sauce1 and bake4 ,squeeze     
lemon-juice over and serve4 ,chopped    
oysters or cooked fish may be used with1
 or instead of1 the crumbs4  ,,stuffed  
,,smelts ,,au ,,gratin  ,chop half a    
pound of raw fish1 either sea-bass or   
salmon1 and pound in a mortar to make   
very fine4 ,add two tablespoonfuls of   
bread-crumbs which have been soaked in  
hot milk and squeezed dry4 ,add the     

yolks of two eggs and the white of one1 
two tablespoonfuls of cream1 and salt   
and pepper to season4 ,rub until very   
smooth and fold in lastly two           
tablespoonfuls of whipped cream4 ,let   
cool thoroughly4  ,fry two              
tablespoonfuls of chopped onion in      
butter with two tablespoonfuls of minced
 parsley and a quarter of a pound of    
chopped fresh mushrooms4 ,season with   
salt and pepper and set aside4 ,stuff   
the smelts with the fish paste4 ,butter 
a silver platter and spread it thinly   
with the fried onions and mushrooms4    
,add two tablespoonfuls of white wine   
and lay the fish upon it4 ,sprinkle with
 salt and pepper1 spread with the rest  
of the onion and mushrooms1 cover with  
crumbs1 dot with butter1 and brown in   
the oven4 ,serve in the ,same dish4     
,page #cge ,,smelts ,,au ,,gratin       
,clean and dry eighteen smelts4 ,fry    
together in butter a chopped onion1 two 
shallots1 twice the quantity of         
mushrooms1 a minced bean of garlic1 and 

a tablespoonful of minced parsley4      
,butter a baking-dish1 spread the cooked
 vegetables upon it1 and lay upon it the
 prepared fish4 ,season with salt and   
pepper1 moisten with half a glassful of 
white wine1 cover with large fresh      
mushrooms1 pour over a cupful of        
,spanish ,sauce1 sprinkle with crumbs1  
dot with butter1 and bake in the oven4  
,sprinkle with lemon-juice and minced   
parsley and serve4 ,the smelts may be   
boned if desired4  ,,smelts ,,au        
,,beurre ,,noir  ,roll the cleaned      
smelts in flour1 saut in butter1 and    
arrange on fingers of buttered toast4   
,brown half a cupful of butter1 add a   
tablespoonful of vinegar1 pour over the 
fish1 and serve4  ,,smelts  ,,la        
,,boulanger  ,clean and dry the fish1   
dip into cream1 then into flour1 and fry
 in deep fat4  ,,smelts  ,,la ,,davis   
,prepare and clean the fish1 remove the 
bone1 ,page #cgf dip in milk1 season    
with salt and pepper1 dip in flour1 and 
brown in butter4 ,melt two              

tablespoonfuls of peanut butter1 add to 
it the juice of a lemon1 pour over the  
fish and serve1 garnishing with lemon   
and parsley4  ,,smelts  ,,la ,,toulouse 
,clean and bone a dozen large smelts4   
,cook in a saucepan with white wine and 
mushroom liquor or stock1 seasoning with
 salt and pepper4 ,drain1 and add the   
remaining liquid to a cupful of         
,allemande ,sauce4 ,add a few button    
mushrooms and a tablespoonful of butter 
to the sauce4 ,pour over the smelts and 
serve4  ,,smelts  ,,la ,,dresden  ,clean
 and remove the bone from large smelts  
and stuff them with seasoned crumbs1    
chopped oysters1 and mushrooms rubbed to
 a paste with melted butter4 ,butter a  
serving-dish1 lay the prepared fish upon
 it1 cover with chopped onion1 and      
squeeze over the juice of a lemon4 ,add 
a tablespoonful of butter and a cupful  
of white stock and bake half an hour4   
,serve with any preferred sauce4        
,,boiled ,,smelts  ,cook smelts in      
salted and acidulated water1 or in court

 bouillon1 ,page #cgg drain and serve   
with ,tartar ,sauce4  ,,smelts ,,with   
,,mayonnaise  ,dip the cleaned fish into
 beaten egg1 then into crumbs1 and fry  
in deep fat4 ,serve cold with           
,mayonnaise4  ,,stewed ,,smelts  ,clean 
the fish and remove the heads4 ,put into
 a buttered china baking-dish4 ,add     
enough fish or veal stock to cover1 and 
chopped onions1 capers1 parsley1 thyme1 
pepper and salt1 and white wine to      
season4 ,bring to the boil1 pour over   
the fish and bake for ten or fifteen    
minutes4 ,serve in the same dish4       
,,smelts ,,with ,,fine ,,herbs  ,chop   
together chives and parsley1 and        
sprinkle a buttered baking-dish4 ,season
 with salt and pepper1 lay prepared     
smelts upon it1 sprinkle with chopped   
onions and seasoning1 add half a cupful 
of white wine1 cover with buttered paper
 and bake for ten minutes4 ,take up     
carefully1 thicken the liquid with      
butter and flour cooked together1 and   
serve with the fish4  ,page #cgh ,,smelt

 ,,croquettes  ,clean and split smelts  
and remove the backbone4 ,pound fine a  
pound of cooked halibut1 seasoning with 
salt1 white pepper1 and ,sherry4 ,add   
enough very thick ,cream ,sauce to make 
a stiff paste1 and cool4 ,shape into    
croquettes and roll a smelt around each 
one1 fastening it by sticking the tail  
through the head4 ,dip in egg and crumbs
 and fry in hot lard to cover4 ,serve   
with ,tartar ,sauce4  ,,smelts ,,in     
,,matelote  ,chop together an onion1 a  
sprig of parsley1 three mushrooms1 and a
 bean of garlic4 ,fry in oil and season 
with salt and pepper4 ,put the cleaned  
smelts into the pan1 add enough white   
wine to cover1 and simmer until done4   
,strain the liquid1 thicken it with     
butter and flour cooked together1 pour  
over the fish1 and serve with a garnish 
of lemon and parsley4     ,page #cgi    
,,fifty-,,five ,,ways ,,to ,,cook       
,,soles  ,,note3--,if the imported sole 
is not readily obtainable1 flounder or  
pompano makes a very acceptable         

substitute4  ,,boiled ,,soles  ,trim the
 soles1 rub with lemon-juice and boil in
 salted water4 ,drain1 and serve with   
any preferred sauce4  ,,broiled         
,,sole--,i  ,marinate for an hour in oil
 and lemon-juice seasoned with salt and 
pepper4 ,broil on a double-broiler and  
serve with ,matre d',htel ,sauce4       
,,broiled ,,sole--,,ii  ,clean and skin 
a sole1 dip in melted butter and        
lemon-juice1 then in seasoned crumbs1   
and broil4 ,remove the bone from an     
anchovy and rub it to a paste with a    
small lump of butter4 ,add a            
wineglassful of white wine and the juice
 of half a lemon and keep the sauce     
warm4 ,page #chj ,place the sole on a   
hot dish1 pour the sauce over and serve4
  ,,baked ,,fillets ,,of ,,sole--,i     
,butter a baking-pan1 sprinkle with     
chopped onions and parsley1 lay fillets 
of sole upon it1 spread with butter1    
season with salt and pepper1 add a      
wineglassful of white wine1 and bake in 
the oven1 basting frequently4 ,take up  

the fish carefully1 add to the liquid a 
dozen chopped mushrooms1 a tablespoonful
 of fresh bread-crumbs and minced       
parsley to season4 ,lay the fillets on a
 baking-dish1 spread with the paste1    
cover with large fresh mushrooms1       
sprinkle with crumbs1 dot with butter1  
and brown in the oven4 ,serve very hot  
in the same dish4  ,,baked ,,fillets    
,,of ,,sole--,,ii  ,put the prepared    
fillets in a buttered baking-dish1      
sprinkling with chopped onion1 parsley1 
and mushrooms1 and seasoning with salt  
and pepper4 ,add a tablespoonful of     
butter and enough white wine and white  
stock in equal parts to keep from       
burning4 ,bake1 basting frequently4     
,cook together one tablespoonful each of
 butter and flour1 add a cupful of brown
 stock and cook until thick1 stirring   
constantly4 ,take up the fish1 drain the
 liquor from the pan into the ,page #cha
 sauce1 and reheat4 ,spread the sauce   
over the fish1 sprinkle with crumbs1 dot
 with butter1 and brown in the oven4    

,,fillets ,,of ,,sole ,,baked ,,in      
,,white ,,wine  ,butter a baking-dish   
and put into it six fillets of sole4    
,add half a cupful of hot water and a   
tablespoonful of lemon-juice4 ,cook     
together one tablespoonful each of      
butter and flour1 seasoning with minced 
parsley1 grated onion1 salt1 cayenne1   
and powdered mace4 ,add one cupful of   
white wine and cook until thick1        
stirring constantly4 ,drain the fish1   
pour the sauce over1 and serve4  ,,baked
 ,,sole ,,with ,,wine ,,sauce  ,clean a 
large sole1 trimming off the gills and  
dark skin and scraping the white side4  
,make a deep cut on each side of the    
back-bone and take off the fins4 ,put   
into a buttered baking-pan with salt and
 pepper to season and two cupfuls of    
white wine4 ,bake for twenty minutes4   
,cook together one tablespoonful of     
butter and two of flour1 add a cupful of
 cold water and cook until thick1       
stirring constantly4 ,strain the liquor 
from the fish into the sauce1 bring to  

the boil1 ,page #chb add one            
tablespoonful each of butter and minced 
parsley1 pour over the fish and serve4  
,,fried ,,sole--,i  ,remove the skin1   
dip in beaten egg1 then in crumbs1 and  
fry in deep fat4 ,serve with any        
preferred sauce4  ,,fried ,,sole--,,ii  
,skin and clean a pair of soles and     
marinate for an hour in oil and         
lemon-juice4 ,dip in egg and crumbs and 
fry in deep fat4 ,cool1 trim1 dip into  
melted butter1 then into the beaten     
yolks of eggs1 then into seasoned       
crumbs4 ,sprinkle with grated ,parmesan 
cheese and broil slowly1 basting with   
melted butter if needed4 ,serve with    
,matre d',htel ,sauce4  ,,fried         
,,fillets ,,of ,,sole--,i  ,marinate a  
sole for an hour in white wine1 seasoned
 with salt1 pepper1 and sweet herbs4    
,drain1 cut into fillets1 dip in milk1  
dredge with flour1 and fry in hot lard4 
,,fried ,,fillets ,,of ,,sole--,,ii     
,sprinkle the prepared fillets with     
salt1 pepper1 and lemon-juice1 dip in   

egg and crumbs1 repeat1 fry in fat to   
cover1 and serve with ,tartar ,sauce4   
,page #chc ,,fried ,,fillets ,,of ,,sole
  ,l',,orly  ,soak the prepared fillets 
for an hour in lemon-juice seasoned with
 grated onion1 minced parsley1 salt and 
pepper4 ,drain1 dry1 dredge with flour  
or dip in batter4 ,fry in deep fat and  
serve with ,tomato ,sauce4  ,,fried     
,,sole  ,l',,anglaise  ,dredge the      
prepared fish with flour1 brush with the
 beaten yolk of an egg1 cover with      
crumbs1 and fry in deep fat4  ,,fried   
,,sole  ,,la ,,colbert--,i  ,cut the    
fish into fillets1 dip in milk1 then in 
flour1 and fry brown4 ,serve with melted
 butter and garnish with lemon and      
parsley4  ,,fried ,,sole  ,,la          
,,colbert--,,ii  ,select six small      
soles1 cut off their heads1 and make an 
incision down the back-bone4 ,season    
with salt1 pepper1 and lemon-juice1 dip 
in egg and crumbs1 fry in hot fat1      
drain1 and serve with ,colbert ,sauce4  
,,fried ,,soles ,,with ,,shrimp ,,sauce 

,fillet the fish1 dip in flour1 then    
into egg and crumbs1 fry in deep fat1   
and serve with ,shrimp ,sauce4  ,page   
#chd ,,sole  ,l',,aurore  ,butter a     
shallow platter1 lay a sole upon it1    
cover with buttered paper and put into  
the oven for ten minutes4 ,take it out  
and remove the back-bone1 filling its   
place with chopped onions and parsley4  
,replace the upper side of the fish1    
cover with a cupful of ,cream ,sauce and
 put in the oven for ten or fifteen     
minutes4 ,rub the yolks of hard-boiled  
eggs through a sieve over the fish1 and 
garnish with the whites in rings1 sliced
 lemon1 and parsley4  ,,fillets ,,of    
,,sole  ,,la ,,bercy  ,cook some fillets
 of sole in butter1 seasoning with salt1
 pepper1 and minced onion4 ,take up the 
fish1 add two tablespoonfuls of butter1 
a teaspoonful of minced parsley1 and the
 juice of a lemon4 ,pour over the fish  
and serve4  ,,fillets ,,of ,,sole  ,,la 
,,bordeaux  ,season the prepared fillets
 with salt and pepper1 dip in melted    

butter1 then into flour1 then into      
beaten eggs1 then into bread-crumbs4    
,fry brown in deep fat1 garnish with    
lemon and parsley1 and serve with       
,tomato ,sauce4  ,page #che ,,soles     
,,la ,,colbert  ,skin and trim the soles
 and boil in salted water until done4   
,chop fine a head of endive and fry it  
in butter4 ,add two cupfuls of stock1   
bring to the boil1 take from the fire1  
and add the yolk of an egg beaten smooth
 with a little cream4 ,place the soles  
on a hot dish1 pour over the sauce1 and 
serve4  ,,fillets ,,of ,,sole  ,,la     
,,cr,,me  ,simmer the prepared fillets  
in salted and acidulated water to cover1
 seasoning with salt and pepper1 sliced 
onion1 cloves1 and parsley4 ,cook       
together a tablespoonful each of butter 
and flour and add one cupful of cream   
and half a cupful of stock4 ,cook until 
thick1 stirring constantly4 ,take from  
the fire1 season with salt and pepper1  
and add the yolks of two eggs beaten    
smooth with a teaspoonful of lemon-juice

 and a tablespoonful of melted butter4  
,pour the sauce over the fillets and    
serve4  ,,sole  ,,la ,,dieppoise        
,butter a baking-dish1 sprinkle with    
chopped shallot1 and lay upon it the    
fillets of three soles4 ,add half a     
wineglassful of white wine and three    
tablespoonfuls of mushroom liquor4 ,cook
 for six ,page #chf minutes1 take up1   
and reduce the liquid half by rapid     
boiling4 ,add to it one cupful of       
,allemande ,sauce1 a dozen cooked       
mussels or oysters1 and half a dozen    
small cooked mushrooms4 ,take from the  
fire1 add a tablespoonful of butter and 
the juice of half a lemon4 ,pour over   
the fish and serve4  ,,fillets ,,of     
,,sole  ,,la ,,fran,,aise  ,fry the     
fillets with a chopped onion and a      
tablespoonful of chopped parsley in     
seasoned butter4 ,serve with ,italian   
,sauce4  ,,fillets ,,of ,,sole          
,l',,italienne  ,arrange the prepared   
fillets in a buttered saucepan1 with    
salt1 pepper1 chopped onion1 and half a 

cupful of white wine4 ,cook for ten     
minutes and drain carefully1 reserving  
the liquid4 ,add four tablespoonfuls of 
chopped mushrooms1 and two cupfuls of   
,spanish ,sauce4 ,add a tablespoonful of
 butter1 a teaspoonful of minced        
parsley1 and the juice of half a lemon4 
,pour over the fish and serve4          
,,fillets ,,of ,,sole  ,,la ,,joinville 
,season the prepared fillets with salt1 
pepper1 and grated nutmeg1 and put into 
a buttered baking-pan with a            
tablespoonful of butter ,page #chg and  
half a cupful of white wine4 ,cover1    
cook for ten minutes1 and drain1        
reserving the liquid4 ,arrange on a     
serving-dish and cover with cooked      
mushrooms1 oysters1 and lobster4 ,cook  
together two tablespoonfuls each of     
butter and flour1 add the fish gravy and
 two cupfuls of white stock1 and cook   
until thick1 stirring constantly4 ,take 
from the fire1 add the yolks of four    
eggs beaten with the juice of half a    
lemon1 two tablespoonfuls of butter1 a  

pinch of red pepper1 and enough pounded 
lobster coral to tint4 ,pour the sauce  
over the fish and serve4  ,,fillets ,,of
 ,,sole  ,,la ,,joinville--,,ii  ,butter
 a flat baking-dish and arrange in it1  
crown-shaped1 the prepared and cleaned  
fillets of three soles4 ,add half a     
wineglassful of white wine1 three       
tablespoonfuls of mushroom liquor1 and  
salt and pepper to season4 ,cook for six
 minutes1 take up the fish1 and put on a
 hot dish4 ,cover with ,allemande       
,sauce1 garnish with broiled mushrooms  
and serve4  ,,sole  ,,la ,,ma,,tre      
,d',h,,tel  ,simmer fillets of sole for 
six minutes in salted and acidulated    
water to cover4 ,drain and serve with   
,matre d',htel ,sauce4  ,page #chh      
,,fillets ,,of ,,sole  ,,la ,,ma,,tre   
,d',h,,tel  ,put the fillets into a     
buttered baking-tin1 sprinkle with salt 
and lemon-juice1 cover with buttered    
paper1 and cook in a hot oven for six   
minutes4 ,put the bones and trimmings of
 the fish into a saucepan with cold     

water to cover and simmer slowly4 ,cook 
together one tablespoonful of butter and
 two of flour1 add the strained fish    
stock1 and cook until thick1 stirring   
constantly4 ,add one-fourth cupful of   
cream1 reheat1 take from the fire1 add a
 tablespoonful of minced parsley1 a dash
 of lemon-juice1 and salt and pepper to 
season4 ,arrange the fillets on a hot   
platter1 drain the liquid from the pan  
into the sauce1 pour over the fish1 and 
serve4  ,,fillets ,,of ,,sole  ,,la     
,,mar,,chale  ,season the prepared      
fillets with salt1 pepper1 and          
lemon-juice1 and cover with a thin      
coating of ,bchamel ,sauce4 ,put on ice 
for an hour1 dip in crumbs1 then in     
beaten egg1 then in crumbs1 and saut in 
clarified butter1 drain1 and serve with 
,bchamel ,sauce4  ,,sole  ,,la          
,,normandy--,i  ,make a stuffing of     
bread-crumbs1 sweet ,page #chi herbs1   
oysters1 mushrooms1 truffles1 and a     
quarter of a pound of ham1 all chopped  
very fine and mixed to a paste with     

stock4 ,stuff the fish with this1       
sprinkle with lemon-juice1 dot with     
butter1 sprinkle with crumbs1 minced    
parsley1 and salt and pepper to season4 
,add half a cupful of white stock and   
bake slowly1 basting frequently and     
adding more stock if required4  ,,sole  
,,la ,,normandy--,,ii  ,butter a        
baking-dish and cover with sliced       
onions1 parboiled4 ,lay the sale upon   
them1 seasoning with salt1 pepper1      
grated nutmeg1 and minced parsley4 ,add 
the juice of a lemon and white wine to  
cover4 ,bake in a slow oven1 basting    
with the gravy1 and adding melted butter
 if necessary4 ,serve with a sauce made 
by adding half a cupful of cream to the 
gravy and thickening with a             
tablespoonful each of butter and flour  
cooked together4  ,,sole  ,,la          
,,normandy--,,iii  ,put the fillets from
 three soles in a buttered saucepan with
 half a wineglassful of white wine1     
three tablespoonfuls of mushroom liquor1
 and salt and pepper to season4 ,cover  

and cook for six minutes1 drain1 and    
arrange on a serving-dish4 ,boil the    
gravy for five minutes1 ,page #cij add a
 cupful of ,allemande ,sauce1 a dozen   
oysters1 and six sliced mushrooms4 ,take
 from the fire1 add a tablespoonful of  
butter and the juice of half a lemon1   
pour over the fish1 and serve4  ,,sole  
,,la ,,normandy--,,iv  ,butter a        
baking-dish and put the fish into it    
with two dozen oysters1 a dozen mussels1
 a chopped onion1 a sprig each of thyme 
and parsley1 a tablespoonful of butter1 
and salt and pepper to season4 ,add one 
cupful each of red wine and stock1      
cover1 and cook until nearly done4      
,drain and keep warm1 lay the oysters   
and mussels over the sole4 ,add to the  
liquid enough stock to make the required
 quantity of sauce1 strain1 and thicken 
with flour cooked in butter4 ,take from 
the fire1 add the beaten yolks of two   
eggs1 pour over the fish1 and serve4    
,,fillets ,,of ,,sole  ,,la ,,normandy  
,put the fillets in a buttered saucepan 

with salt and pepper to season1 a       
tablespoonful of butter1 a chopped      
onion1 and half a cupful of white wine4 
,cover and cook for ten minutes1 then   
take up the fish and drain carefully4   
,cook together without browning1 two    
tablespoonfuls each of butter and flour1
 add the liquid ,page #cia drained from 
the pan and enough oyster liquor and    
white stock to make three cupfuls of    
sauce4 ,cook until thick1 stirring      
constantly1 skim1 take from the fire1   
and add the yolks of four eggs          
well-beaten1 two tablespoonfuls of      
butter in small bits1 the juice of half 
a lemon1 and a few cooked oysters1      
mussels1 and scallops cut fine4 ,pour   
the sauce over and serve4  ,,fillets    
,,of ,,sole  ,l',,orly  ,marinate the   
prepared fillets for half an hour in    
lemon-juice with pepper and salt to     
season4 ,put the trimmings of the fish  
into a saucepan with a bunch of sweet   
herbs and white wine to cover4 ,season  
with salt and pepper1 boil rapidly for  

fifteen minutes and strain4 ,dredge the 
fillets with flour1 fry in boiling fat1 
and serve the sauce separately4         
,,fillets ,,of ,,sole  ,,la ,,provence  
,simmer the fillets in white wine to    
which a little olive-oil has been added1
 seasoning with minced parsley and      
garlic1 grated nutmeg1 salt1 and pepper4
 ,drain1 sprinkle with lemon-juice1 and 
serve with a border of fried onions4    
,page #cib ,,fillets ,,of ,,sole  ,,la  
,,rouen  ,put the prepared fillets into 
a buttered baking-pan and squeeze       
lemon-juice over them4 ,cover with      
buttered paper and bake4 ,cook together 
one tablespoonful each of butter and    
flour1 add one cupful of fish stock and 
half a cupful of cream1 and cook until  
thick1 stirring constantly4 ,season with
 salt1 paprika1 and lemon-juice4 ,pour  
over the fish and serve4  ,,fillets ,,of
 ,,sole  ,,la ,,trouville  ,put the     
prepared fillets into a buttered pan    
with salt1 pepper1 grated nutmeg1 half a
 cupful of white wine1 and half a cupful

 of stock4 ,cover and cook quickly1 then
 drain the fish and keep warm4 ,put into
 the pan in which the fish was cooked   
two dozen large oysters1 two cupfuls of 
scallops1 and a dozen large mushrooms4  
,simmer slowly until cooked1 drain1 and 
cover the fish with them4 ,add stock if 
necessary to make the required quantity 
of sauce1 and thicken with two          
tablespoonfuls each of butter and flour 
cooked together4 ,pour the sauce over1  
sprinkle with crumbs1 dot with butter1  
and brown in the oven4  ,,fillets ,,of  
,,sole  ,,la ,v,,nitienne--,i  ,put the 
prepared fillets into a buttered pan    
,page #cic with salt1 pepper1 nutmeg1 a 
chopped onion1 and half a cupful of     
white wine4 ,cover and cook for ten     
minutes4 ,add two cupfuls of stock and  
thicken with a tablespoonful each of    
butter and flour cooked together4 ,take 
from the fire1 add the yolks of four    
eggs beaten with the juice of half a    
lemon1 and two tablespoonfuls of butter4
 ,pour the sauce over the fish1 sprinkle

 with chopped parsley1 and serve4       
,,fillets ,,of ,,sole  ,,la             
,v,,nitienne--,,ii  ,simmer the fillets 
for ten minutes in a saucepan with      
clarified butter1 lemon-juice1 white    
pepper1 and salt4 ,simmer other fillets 
without trimming in the same manner4    
,drain and cool4 ,cut the untrimmed     
fillets into dice1 mix with thick       
,allemande ,sauce1 grated ,parmesan     
cheese1 and salt1 white pepper1 and     
grated nutmeg to season4 ,spread this   
preparation very thinly on an earthen   
dish1 and when it is cool cut into      
pieces the size and shape of the        
fillets2 dip in crumbs1 then in egg1    
then in crumbs1 and fry in fat to cover4
 ,warm the fillets and arrange in a     
circle alternately with the breaded     
ones4 ,serve with any preferred sauce4  
,,sole ,,au ,,gratin--,i  ,make a paste 
of bread-crumbs and chopped ,page #cid  
mushrooms1 seasoning with pepper1 salt1 
and minced parsley1 and using cream for 
the liquid4 ,butter a serving-dish1     

spread with a layer of the paste1 lay   
the fish upon it1 and pour over it a    
wineglassful of white wine and an equal 
quantity of veal or chicken stock4      
,cover with crumbs1 dot with butter1 and
 brown in the oven4 ,serve in the dish  
in which it was cooked4  ,,sole ,,au    
,,gratin--,,ii  ,butter a baking-pan1   
sprinkle with crumbs1 chopped onion1 and
 minced parsley4 ,season the fish with  
salt1 pepper1 and ginger1 and stuff with
 whole oysters1 shrimps1 and mushrooms4 
,cover with a layer of bread-crumbs1    
parsley1 and butter1 add half a         
wineglassful of white wine1 and bake    
until done4  ,,sole ,,au ,,gratin--,,iii
  ,put the prepared fish into a buttered
 baking-dish1 season with salt and      
pepper1 sprinkle with minced parsley1   
add enough white wine to keep from      
burning1 and bake4 ,take up carefully1  
cover with ,italian ,sauce1 sprinkle    
thickly with crumbs1 and brown in the   
oven4  ,,sole ,,au ,,gratin--,,iv  ,cook
 together in butter a chopped onion1    

,page #cie half a dozen mushrooms1 a    
tablespoonful of minced parsley1 and a  
bean of garlic1 with salt and pepper to 
season4 ,spread on the bottom of a      
buttered baking-dish and lay the        
seasoned fillets upon it4 ,add half a   
wineglassful of white wine and bake for 
five minutes4 ,cover with fresh         
mushrooms1 pour over a cupful of        
,spanish ,sauce1 sprinkle with crumbs1  
dot with butter1 and brown in the oven4 
,squeeze the juice of half a lemon over 
it and serve4  ,,stewed ,,soles ,,with  
,,oyster ,,sauce  ,soak the fish for two
 hours in seasoned vinegar and simmer   
until done in salted and acidulated     
water4 ,serve with ,oyster ,sauce4      
,,fillets ,,of ,,sole ,,with ,,anchovies
  ,fry the fillets in olive-oil1        
seasoning with salt and pepper1 cool1   
and cut into small pieces4 ,add four    
anchovies cut into small bits1 pour over
 a ,french dressing and serve with      
toasted crackers4  ,,fillets ,,of ,,sole
 ,,in ,,cases  ,fry in butter one cupful

 of chopped mushrooms1 two              
tablespoonfuls of chopped onion1 and one
 tablespoonful of minced parsley1       
seasoning with pepper and salt4 ,cut the
 soles in fillets1 spread with the ,page
 #cif mixture1 tie with thread1 put into
 a buttered pan1 cover1 and bake4 ,put  
each fillet into a small paper case1    
fill with ,cream ,sauce1 lay a mushroom 
on the top of each1 and serve4          
,,fillets ,,of ,,sole ,,with ,,fine     
,,herbs  ,prepare according to          
directions given for ,fillets of ,sale  
la ,joinville--,,ii1 adding to the sauce
 a chopped onion and two shallots       
browned in butter1 with twice the       
quantity of chopped mushrooms1 and a    
bean of garlic4 ,season with salt1      
pepper1 and minced parsley4  ,,soles    
,,with ,,fine ,,herbs  ,trim the fish   
and put into a buttered baking-pan1     
sprinkling with chopped mushrooms1      
parsley1 and grated onion4 ,season with 
salt1 pepper1 and grated nutmeg1 add    
enough white wine to keep from burning1 

cover with buttered paper1 and bake4    
,take up the fish and add the drained   
liquid to a cupful of ,allemande ,sauce 
and reheat4 ,take from the fire1 add a  
tablespoonful of butter1 the juice of   
half a lemon1 and a teaspoonful of      
minced parsley4 ,pour over the fish and 
serve4  ,,fillets ,,of ,,sole ,,with    
,,mushrooms  ,bake the fillets for ten  
minutes and cool4 ,page #cig ,cook      
together one tablespoonful each of      
butter and flour1 add half a cupful of  
stock and half a cupful of cream4 ,cook 
until thick1 stirring constantly4 ,add a
 pound of fresh mushrooms chopped fine  
and simmer until the mushrooms are      
cooked4 ,cool the mushroom mixture and  
spread upon the fillets4 ,set the       
baking-pan into another of hot water1   
reheat in the oven1 and serve with      
,hollandaise ,sauce4  ,,fillets ,,of    
,,sole ,,with ,,oysters  ,fry the       
fillets in butter and cover with        
,allemande ,sauce to which chopped      
cooked oysters have been added4         

,,fillets ,,of ,,sole ,,with ,,ravigote 
,,sauce  ,fry the fillets in seasoned   
butter1 adding a little lemon-juice when
 done4 ,pour over ,ravigote ,sauce and  
serve4  ,,fillets ,,of ,,sole ,,in      
,,turbans  ,put the bones and trimmings 
cut from fillets of sole in cold water  
to cover1 simmer for half an hour1      
strain1 and add a pinch of salt to the  
liquid4 ,when it boils1 put in the      
fillets rolled up1 and fastened with a  
toothpick4 ,simmer for ten minutes and  
prepare ,page #cih a ,cream ,sauce1     
using for liquid half fish stock and    
half milk or cream4 ,pour over the fish 
and serve4  ,,fillets ,,of ,,sole ,,with
 ,,wine  ,butter a baking-pan1 lay the  
fillets in it1 season with salt and     
pepper1 and spread with butter4 ,add    
half a cupful of white wine1 cover with 
buttered paper1 and bake for five or ten
 minutes4 ,take up the fish carefully   
and add to the liquid a teaspoonful each
 of butter and flour cooked together4   
,take from the fire1 add the yolk of two

 eggs1 beaten smooth with half a cupful 
of cream2 pour over the fish and serve4 
,,rolled ,,fillets ,,of ,,sole  ,beat   
together until smooth two tablespoonfuls
 of anchovy paste1 a teaspoonful of     
lemon-juice1 a pinch of mustard1 a dash 
of cayenne1 and two tablespoonfuls of   
fresh butter4 ,spread long narrow       
fillets of sole with the butter1 roll   
and fasten with wooden tooth-picks4     
,sprinkle with salt1 pepper1 and        
lemon-juice1 and bake1 wrapping in      
buttered paper if desired4 ,these       
fillets may be fried in butter with     
parsley and onions1 or dipped in egg and
 crumbs1 and fried in deep fat1 or      
cooked with wine and lemon-juice in     
stock made ,page #cii from the bone and 
trimmings1 and served with the strained 
stock thickened with butter and flour   
cooked together4  ,,stuffed ,,fillets   
,,of ,,sole  ,wind long1 thin1 narrow   
fillets of sole around small carrots to 
keep their shape1 fastening with        
tooth-picks4 ,simmer the trimmings of   

the fish for half an hour in two cupfuls
 of boiling water to cover1 seasoning   
with salt and paprika4 ,cover the       
fillets with one cupful of this stock   
and half a cupful of white wine4 ,simmer
 for twenty minutes4 ,cook together one 
tablespoonful each of butter and flour1 
add one-half cupful of fish stock and   
cook until thick1 stirring constantly4  
,take from the fire1 add one-half cupful
 of chopped shrimps and one-half cupful 
of chopped oysters1 the yolk of one egg 
well beaten1 and ,worcestershire1 salt1 
and ,tabasco ,sauce to season4 ,take out
 the carrots and replace with the cooked
 mixture4 ,cool1 dip the fillets in egg 
and crumbs1 fry in deep fat1 and serve  
with any preferred sauce4  ,,chaudfroid 
,,of ,,soles  ,marinate the fillets of  
three soles in seasoned lemon-juice4    
,chop half a dozen mushrooms and cook   
for five minutes in butter1 ,page #djj  
seasoned with pepper and salt4 ,add     
enough bread-crumbs to make a smooth    
paste1 cool1 and spread on the fillets4 

,fold each piece of fish so that the    
stuffing will be in the middle1 arrange 
on a buttered baking-dish1 cook in a    
moderate oven1 and cool4 ,cook together 
one tablespoonful each of butter and    
flour1 and add one cupful of fish stock 
made from the bones and trimmings of the
 soles4 ,take from the fire1 add a      
little cream1 and stir until cold4 ,pour
 the sauce over the fillets1 garnish    
with lemon1 parsley1 and hard-boiled    
eggs1 and serve very cold4  ,,fritters  
,,of ,,sole  ,rub two tablespoonfuls of 
butter into half a pound of flour1 add a
 pinch of salt1 the beaten yolk of an   
egg1 and enough cold water to make a    
very stiff paste4 ,roll the paste very  
thin and cut into pieces large enough to
 wrap fillets of sole1 which have been  
seasoned with pepper and salt1 and      
lemon-juice4 ,fry in deep fat and serve 
with ,tartar ,sauce4     ,page #dja     
,,twenty-,,five ,,ways ,,to ,,cook      
,,sturgeon  ,,boiled ,,sturgeon--,i     
,cover a cut of sturgeon with salted and

 acidulated water4 ,add an onion1 six   
cloves1 a slice of carrot1 three        
bay-leaves1 a small bunch of parsley1   
and a cupful of wine4 ,simmer slowly    
until done1 drain1 and serve with some  
of the cooking liquor thickened with    
flour1 browned in butter4  ,,boiled     
,,sturgeon--,,ii  ,boil the fish in     
court bouillon and serve with           
,drawn-,butter ,sauce4  ,,broiled       
,,sturgeon ,,steaks--,i  ,parboil       
sturgeon steaks for fifteen minutes1    
drain1 wipe dry1 season with salt and   
pepper1 and broil4 ,serve with melted   
butter or ,matre d',htel ,sauce4        
,,broiled ,,sturgeon ,,steaks--,,ii     
,skin and soak for an hour in cold      
salted ,page #djb water4 ,drain1 wipe   
dry1 and soak for an hour in a marinade 
of oil and vinegar4 ,drain and broil4   
,serve with melted butter and           
lemon-juice4  ,,broiled ,,sturgeon      
,,steaks--,,iii  ,skin the steaks and   
soak in cold1 salted water for an hour1 
drain1 season1 and broil1 basting with  

melted butter as required4 ,season with 
melted butter and garnish with lemon    
quarters and parsley4 ,or1 brown a      
tablespoonful of flour in butter1 add   
half a cupful of cold water and cook    
until thick1 stirring constantly4       
,season with salt1 lemon-juice1 and     
,worcestershire ,sauce1 or anchovy      
essence4 ,bring to the boil1 pour over  
the fish1 and serve4  ,,fried           
,,sturgeon--,i  ,parboil slices of      
sturgeon in milk for fifteen minutes1   
drain1 dip in beaten egg1 then in       
seasoned flour1 and fry brown in butter4
  ,,fried ,,sturgeon--,,ii  ,cut the    
fish into cutlets1 dredge with flour1   
dip into egg and crumbs1 and saut in a  
frying-pan4 ,drain off the fat1 add a   
little flour and cook to a smooth paste4
 ,add boiling water to make a sauce1 and
 cook until thick1 stirring constantly4 
,season with grated onion1 ,page #djc   
pepper and salt and sweet herbs4 ,reheat
 the fish in the sauce1 squeeze in the  
juice of half a lemon1 and serve4       

,,fried ,,sturgeon--,,iii  ,cut sturgeon
 steaks into small cutlets4 ,dip into   
egg and crumbs1 fry in fat to cover1 and
 serve with any preferred sauce4        
,,baked ,,sturgeon--,i  ,skin a large   
cut of sturgeon1 parboil for fifteen    
minutes1 drain1 cover with a marinade of
 oil and vinegar1 and let stand for an  
hour4 ,gash the surface deeply and fill 
the incision with a force meat of       
bread-crumbs and minced salt pork1      
seasoning with lemon-juice1 pepper1 and 
minced parsley1 and adding enough melted
 butter to make smooth4 ,cover1 add     
enough boiling water to keep from       
burning1 and bake1 basting frequently4  
,,baked ,,sturgeon--,,ii  ,skin a large 
cut of sturgeon1 parboil for fifteen    
minutes1 drain1 and cool4 ,rub with a   
marinade of oil and vinegar1 cover1 and 
bake with enough water to keep from     
burning4 ,serve with ,caper ,sauce4     
,page #djd ,,baked ,,sturgeon--,,iii    
,skin a six-pound cut of sturgeon and   
parboil for twenty minutes4 ,drain and  

put into a baking-pan on a layer of     
thinly sliced bacon4 ,add enough boiling
 water to keep from burning1 and bake   
until done1 basting often4  ,,baked     
,,sturgeon--,,iv  ,skin a six-pound cut 
of sturgeon1 soak in salted water for an
 hour1 drain1 and parboil in fresh      
water4 ,make a stuffing of bread-crumbs1
 chopped salt pork1 sweet herbs1 and    
enough melted butter to make a smooth   
paste4 ,score the upper-side of the fish
 deeply and fill the gashes with the    
stuffing4 ,put in a buttered baking-pan 
with enough water to keep from burning1 
and bake for an hour1 basting as        
required4 ,serve with ,drawn-,butter    
,sauce1 seasoned with capers and catsup4
  ,,baked ,,sturgeon--,v  ,cover a      
buttered baking-pan with thin slices of 
salt pork4 ,sprinkle with chopped       
carrot1 turnip1 and onion1 and lay a    
thick cut of sturgeon upon it4 ,season  
the fish with salt1 pepper1 and         
lemon-juice1 and cover with thin slices 
of pork4 ,cook for ten minutes1 ,page   

#dje then add one cupful of boiling     
water1 and cook slowly1 basting as      
required4 ,dredge with seasoned flour   
after each basting1 and add more boiling
 water if necessary4 ,after the fish has
 cooked for an hour1 remove the pork1   
and drop it into the pan4 ,pour a       
wineglassful of ,sherry over the fish1  
spread with butter1 and dredge thickly  
with flour4 ,bake until the fish is a   
rich brown color4 ,take out the pork and
 add enough boiling water to the liquid 
in the pan to make the required quantity
 of sauce4 ,thicken with butter and     
flour cooked together1 strain1 and serve
 with the fish4  ,,sturgeon  ,,la       
,,cardinal  ,clean two pounds of        
sturgeon1 bind into shape with tape1 and
 put it into a buttered saucepan with   
acidulated water to cover4 ,add an      
onion1 four cloves1 a blade of mace1 a  
sliced carrot1 and a bunch of sweet     
herbs4 ,simmer gently until the fish is 
done and serve with ,lobster ,sauce4    
,,sturgeon  ,,la ,,fran,,aise  ,skin and

 clean a five-pound cut of sturgeon1 and
 tie into shape with strings4 ,put into 
a buttered saucepan with sliced carrots 
and onions1 a bunch of parsley1 three   
blades of mace1 three cloves ,page #djf 
of garlic1 and salt and pepper to       
season4 ,add red wine and white stock in
 equal parts to cover4 ,simmer until    
done1 drain1 and keep warm4 ,take enough
 of the strained liquid to make a sauce1
 and thicken with butter and flour      
cooked together4 ,take from the fire1   
add a tablespoonful of anchovy essence1 
a dash of paprika1 two tablespoonfuls of
 butter1 and the juice of a lemon4 ,pour
 over the fish and serve4  ,,sturgeon   
,,la ,,normandy  ,remove the skin from a
 five-pound cut of sturgeon1 cover with 
thin slices of salt pork1 and tie into  
shape with a string4 ,put into a        
saucepan with sliced vegetables1 two    
tablespoonfuls of butter1 one cupful of 
white wine1 two cupfuls of white stock1 
a little oyster or mussel liquor1 and   
salt and sweet herbs to season4 ,cover  

and cook slowly for an hour1 basting    
with the liquid frequently4 ,when done1 
drain the fish1 and keep warm4 ,strain  
the liquid1 skim off the fat1 thicken   
with a tablespoonful each of butter and 
flour cooked together1 take from the    
fire1 add the yolks of four eggs beaten 
with the juice of a lemon1 and two      
tablespoonfuls of butter in small bits4 
,take the pork off the sturgeon1 pour   
the sauce over1 and serve4  ,page #djg  
,,sturgeon  ,,la ,,russe  ,soak two     
pounds of sturgeon in salted water to   
cover for ten or twelve hours4 ,drain   
and marinate in vinegar for an hour4    
,put it into a fish-kettle with boiling 
water to cover1 adding two onions1 a    
bunch of sweet herbs1 and a little salt4
 ,when nearly done drain1 dredge with   
flour1 and brown in the oven1 basting   
with melted butter4 ,bone and skin two  
anchovies and put them into a saucepan  
with a wineglassful of white wine1 a    
small onion1 a bit of lemon-peel1 and a 
cupful of stock4 ,boil for five minutes1

 strain1 thicken with flour and butter  
cooked together1 take from the fire1 add
 two tablespoonfuls of cream1 and pour  
over the fish1 or serve separately4     
,,stewed ,,sturgeon--,i  ,marinate      
slices of sturgeon in vinegar for ten   
minutes4 ,drain1 dry1 dredge with flour1
 and fry brown in hot fat4 ,add enough  
veal stock to cover the fish1 and a     
wineglassful of ,madeira2 cover and     
simmer for an hour4 ,add a tablespoonful
 of capers and serve4  ,,stewed         
,,sturgeon--,,ii  ,cut sturgeon steaks  
into small pieces and ,page #djh parboil
 for fifteen minutes4 ,drain1 season    
with salt and pepper1 and cook slowly in
 butter until done4 ,add one cupful of  
milk1 bring to the boil1 and add one    
tablespoonful of flour rubbed smooth in 
a little cold water4 ,cook until thick1 
stirring constantly1 and serve4         
,,sturgeon ,,steak--,i  ,put a large    
sturgeon steak into a buttered          
baking-pan with salt1 pepper1 sliced    
onion1 a bunch of parsley1 and some     

sweet herbs4 ,add ,claret and white     
stock to cover4 ,cover with a buttered  
paper and cook slowly until done4 ,drain
 and serve with any preferred sauce4    
,,sturgeon ,,steak--,,ii  ,cover a      
sturgeon steak with boiling water1 let  
stand for five minutes1 and drain4      
,marinate for five hours in melted      
butter1 lemon-juice1 and vinegar1       
seasoning with salt and pepper4 ,drain1 
dip in egg and crumbs1 and fry in deep  
fat4 ,beat the yolks of two eggs1 add a 
teaspoonful of made mustard and the     
marinade drained from the fish4 ,cook   
over hot water until thick1 pour over   
the fish1 and serve4  ,page #dji        
,,grilled ,,sturgeon  ,cut the sturgeon 
into slices an inch thick4 ,dip in      
flour1 then into egg and crumbs1 and    
broil1 basting with oil as needed4      
,season with salt and pepper and serve  
with any preferred sauce4  ,,panned     
,,sturgeon  ,cut two pounds of sturgeon 
into squares1 parboil1 drain1 and cool4 
,cook together one tablespoonful each of

 butter and flour1 add two cupfuls of   
milk1 and some of the liquid drained    
from the fish4 ,cook until thick1       
stirring constantly4 ,season with salt  
and pepper1 pour over the fish and      
serve4  ,,pickled ,,sturgeon  ,skin a   
six-pound cut of sturgeon and soak in   
cold water for half an hour4 ,drain1    
cover with boiling water1 parboil for   
fifteen minutes1 drain1 and cool4 ,bring
 to the boil three pints of vinegar to  
which has been added a sliced onion1 two
 bay-leaves1 a dozen cloves1 three      
blades of mace1 a tablespoonful of      
mustard seed1 a dozen pepper-corns1 a   
small red pepper1 and two tablespoonfuls
 of sugar4 ,boil for fifteen minutes1   
pour over the sturgeon1 and let stand   
covered for two or three days before    
using4  ,page #daj ,,roasted ,,sturgeon 
,clean and skin a six-pound cut of      
sturgeon1 season with salt and pepper1  
and wrap in a large sheet of buttered   
paper with carrots and onions sliced1   
two bay-leaves1 sprigs of chive and     

parsley1 the juice of a lemon1 and a    
tablespoonful of olive-oil4 ,tie up and 
bake for an hour in a moderate oven4    
,unwrap the paper1 take out the         
vegetables1 and serve with any preferred
 sauce4     ,page #daa ,,fifty ,,ways   
,,to ,,cook ,,trout  ,,broiled          
,,trout--,i  ,clean and split the fish  
and let stand for an hour in melted     
butter1 seasoned with salt1 pepper1 and 
sweet herbs4 ,sprinkle with crumbs1     
broil1 squeeze lemon-juice over1 then   
serve4  ,,broiled ,,trout--,,ii  ,gash a
 cleaned trout and marinate in oil and  
lemon-juice1 seasoning with salt and    
pepper1 minced chives1 and parsley1 and 
a little thyme4 ,drain1 sprinkle with   
crumbs and chopped herbs1 and broil     
carefully4 ,serve with any preferred    
sauce4  ,,broiled ,,trout  ,,la         
,,ma,,tre ,d',h,,tel  ,clean the fish   
but do not split4 ,score deeply on both 
sides1 dip in seasoned oil1 broil1 and  
serve with ,matre d',htel ,sauce4       
,,broiled ,,brook-,,trout  ,clean and   

split the fish1 wipe dry1 dip in        
seasoned oil and broil4 ,page #dab      
,serve with any preferred sauce4        
,,broiled ,,trout ,,with ,,bacon  ,wash1
 clean1 and split a trout1 and remove   
the back-bone4 ,put a strip of bacon in 
place of the bone1 tie the fish into its
 original shape and broil over a clear  
fire4 ,garnish with fried parsley4      
,,boiled ,,trout--,i  ,put the fish into
 cold court bouillon1 bring to the      
boiling point1 and simmer for six       
minutes1 drain1 and serve with ,cream   
,sauce4  ,,boiled ,,trout--,,ii  ,tie a 
large trout in a cloth and boil it in   
salted and acidulated water to cover1   
adding an onion1 a stalk of celery1 and 
a bunch of parsley4 ,when done1 drain   
and keep warm4 ,stick blanched almonds  
into the fish1 sharp side down1 and pour
 over a ,cream ,sauce to which chopped  
hard-boiled eggs and parsley have been  
added4  ,,boiled ,,brook-,,trout--,i    
,put the cleaned trout in a saucepan    
with ,page #dac enough ,claret to cover4

 ,add a slice of lemon1 two cloves1 four
 pepper-corns1 a blade of mace1 and a   
pinch of salt4 ,simmer slowly until done
 and let cool in the liquid4 ,take out1 
strain a little of the liquid over them1
 and serve4  ,,boiled                   
,,brook-,,trout--,,ii  ,prepare and     
clean four large trout1 pour over then  
two cupfuls of boiling vinegar1 two     
cupfuls of white wine1 and enough water 
to cover4 ,add an onion1 three cloves1  
three stalks of celery1 four bay-leaves1
 a small bunch of parsley1 a teaspoonful
 of peppercorns1 and a little salt4     
,cover1 boil until done1 drain1 and     
serve with any preferred sauce4  ,,fried
 ,,trout--,i  ,roll the cleaned fish in 
seasoned flour and fry in deep fat4     
,,fried ,,trout--,,ii  ,clean the fish1 
split1 season with salt1 dredge with    
flour1 and saut for five minutes in hot 
butter4  ,page #dad ,,fried             
,,trout--,,iii  ,salt the fish and dip  
in equal parts of flour and corn-meal1  
thoroughly mixed4 ,saut in salt pork    

fat4  ,,fried ,,brook-,,trout  ,clean   
and split the fish1 dip in seasoned     
flour or corn-meal1 and saut in butter  
or salt pork fat4  ,,fried ,,fillets    
,,of ,,trout--,i  ,remove the fillets   
from slices of sea-trout1 dip in beaten 
egg1 then in seasoned crumbs1 and fry in
 deep fat4 ,serve with ,tartar ,sauce4  
,,fried ,,fillets ,,of ,,trout--,,ii    
,boil and cool a trout and divide into  
fillets1 removing the bone4 ,season with
 lemon-juice1 chopped onion1 and minced 
parsley1 and cover with a very thick    
,cream ,sauce4 ,dip into crumbs1 then   
into beaten egg1 then into crumbs1 fry  
in deep fat1 and serve with any         
preferred sauce4  ,,fried ,,trout ,,with
 ,,mushroom ,,sauce  ,dip slices of     
sea-trout in beaten egg1 then ,page #dae
 in seasoned crumbs1 and fry in deep    
fat4 ,serve with the sauce given in the 
recipe for ,baked ,trout with ,mushroom 
,sauce4  ,,trout ,,with ,,remoulade     
,,sauce  ,saut a small trout in butter1 
drain on brown paper1 and serve with    

,remoulade ,sauce4  ,,fillets ,,of      
,,trout  ,l',,aurore  ,saut the fillets 
of a cleaned trout in butter1 seasoning 
with salt and pepper4 ,drain and serve  
with ,aurora ,sauce4  ,,baked           
,,trout--,i  ,scrape and clean the      
trout1 stuff with seasoned crumbs1 and  
put into a buttered baking-dish4 ,lay a 
thin slice of salt pork on each fish1   
sprinkle with three or four             
tablespoonfuls of chopped onions1 add a 
can of mushrooms drained from the       
liquor1 a tablespoonful of minced       
parsley1 three tablespoonfuls of butter1
 and one cupful of stock4 ,bake1 basting
 frequently4 ,thicken the liquid with   
butter and flour cooked together1 pour  
over the fish1 and serve4  ,,baked      
,,trout--,,ii  ,clean a large sea or    
lake trout4 ,prepare a ,page #daf       
stuffing of bread-crumbs1 seasoning with
 chopped onions1 celery1 salt1 pepper1  
and melted butter4 ,cook the stuffing   
for ten minutes1 using as little water  
as possible4 ,stuff the fish1 put into a

 buttered baking-pan with enough hot    
water to keep from burning4 ,cover the  
fish with thin slices of salt pork and  
bake until done1 adding more hot water  
if required4 ,brown two tablespoonfuls  
of flour in butter1 add half a cupful of
 cream1 and enough boiling water to make
 a smooth thick sauce4 ,season with salt
 and pepper1 add a few capers1 pour     
around the fish1 and serve4  ,,baked    
,,trout--,,iii  ,stuff a large sea or   
lake trout with mashed potatoes1        
seasoning with butter1 pepper1 salt1 and
 grated onion4 ,butter a baking-pan and 
cover the bottom with thin slices of    
tomatoes4 ,lay the fish upon it1        
sprinkle with salt and pepper1 add two  
tablespoonfuls of butter and enough     
water to keep from burning4 ,bake until 
done and serve with the tomatoes and    
sliced hard-boiled eggs4  ,,baked       
,,brook-,,trout--,i  ,clean and score   
small trout1 dip in seasoned melted     
butter1 and put in a buttered           
baking-pan4 ,cover with buttered paper  

and bake1 ,page #dag basting with their 
own liquid until done4 ,serve with any  
preferred sauce4  ,,baked               
,,brook-,,trout--,,ii  ,chop fine three 
or four large mushrooms and a truffle1  
fry for a moment in butter1 season with 
salt and cayenne1 add enough melted     
butter to make a smooth paste1 and stuff
 large brook-trout with the mixture4    
,put in a buttered baking-pan1 sprinkle 
with minced parsley1 and pour over half 
a cupful of stock to which two          
tablespoonfuls of butter have been      
added4 ,bake for half an hour1 basting  
as required4  ,,baked                   
,,brook-,,trout--,,iii  ,soak a cupful  
of bread-crumbs in milk1 squeeze dry1   
add two tablespoonfuls of butter1 the   
yolk of an egg1 and pepper1 salt1 thyme1
 and lemon-juice to season4 ,stuff the  
fish1 sew up1 put in a buttered         
baking-pan1 dredge with flour1 dot with 
butter1 and bake4  ,,baked ,,trout      
,,with ,,white ,,wine--,i  ,put the     
cleaned fish in a small buttered        

baking-pan with white wine to moisten1  
and salt and pepper to season4 ,cover   
with buttered paper and bake1 basting   
with the liquid4 ,take up the fish1     
thicken ,page #dah the liquid with      
butter and flour cooked together1 add a 
little more butter1 pour over the fish1 
and serve4  ,,baked ,,trout ,,with      
,,white ,,wine--,,ii  ,take the fillets 
from a three-pound trout and bake for   
ten minutes in a buttered baking-pan4   
,fry a chopped onion in butter1 add a   
tablespoonful of flour and half a cupful
 of white wine4 ,cook until thick1      
stirring constantly1 and add two        
tablespoonfuls of butter1 broken into   
bits4 ,pour the sauce over the fillets  
and bake for fifteen minutes longer4    
,,baked ,,trout  ,,la ,,chambord  ,split
 and bone the cleaned fish and put in a 
buttered baking-pan skin side down4     
,sprinkle with salt1 pepper1 and crumbs1
 and put into the oven4 ,cover the bones
 and trimmings with cold water1 adding  
two tablespoonfuls of butter1 a sliced  

onion1 and two cupfuls of stock4 ,boil  
for half an hour1 strain1 add a can of  
mushrooms1 chopped1 and enough crumbs to
 thicken4 ,season with salt1 pepper1 and
 anchovy paste4 ,take up the fish       
carefully1 put on a serving-dish1 cover 
with the sauce1 put in the oven for a   
few moments1 and serve4  ,page #dai     
,,trout ,,with ,,fine ,,herbs  ,put half
 a dozen cleaned trout in a buttered    
baking-dish with half a glassful of     
white wine1 and a finely chopped        
shallot4 ,bake for ten minutes1 strain  
the liquid1 and add to it one cupful of 
,allemande ,sauce4 ,add also a small    
chopped onion1 two shallots1 twice the  
quantity of mushrooms1 and a bean of    
garlic1 all minced and fried in butter4 
,season with salt1 pepper1 minced       
parsley1 and lemon-juice2 pour over the 
fish and serve4  ,,baked ,,trout ,,with 
,,mushroom ,,sauce  ,butter a           
baking-dish1 sprinkle with bread-crumbs1
 lay a sea-trout upon it1 cover with    
crumbs1 dot with butter1 squeeze over   

the juice of half a lemon1 and bake1    
adding enough water to keep from        
burning4 ,brown a tablespoonful of flour
 in butter1 add the liquid drained from 
the fish1 one cupful each of mushroom   
and oyster liquor1 and a wineglassful of
 ,madeira4 ,cook until thick1 stirring  
constantly1 take from the fire1 and add 
a few cooked oysters1 shrimps1 and      
mushrooms4 ,season with salt and pepper 
and serve separately4  ,,baked ,,trout  
,,with ,,polish ,,sauce  ,put a cleaned 
trout into a buttered baking-pan1 ,page 
#dbj rub with butter1 and season with   
salt and pepper4 ,fry a chopped onion in
 butter1 add half a cupful of white wine
 and two tablespoonfuls of minced       
parsley1 and pour over the fish4        
,sprinkle with crumbs1 dot with butter1 
and bake slowly until done4 ,melt one   
and one-half cupfuls of butter and add a
 tablespoonful of minced parsley1 and   
three hard-boiled eggs chopped very     
fine4 ,serve the sauce separately4      
,,stuffed ,,trout  ,clean1 split1 and   

stuff a trout1 using seasoned crumbs or 
chopped oysters4 ,put in a buttered     
baking-dish1 lay in the fish1 season    
with salt and pepper1 cover with crumbs1
 dot with butter1 pour over a little    
white wine1 and bake in the oven4 ,serve
 in the dish in which they were baked4  
,,trout ,,baked ,,in ,,papers  ,stuff   
trout with seasoned crumbs1 cover each  
one with a thin slice of salt pork1 and 
wrap in buttered paper1 fastening the   
papers securely2 bake and serve in the  
papers4  ,,brook-,,trout ,,in ,,paper   
,,cases  ,stuff the fish with seasoned  
crumbs or chopped oysters or raw fish   
pounded to a pulp and mixed to a paste  
with the beaten white of egg ,page #dba 
and a little cream4 ,lay a very thin    
slice of salt pork on each fish and wrap
 in buttered paper4 ,bake in a hot oven4
 ,remove the string and serve in the    
paper4 ,serve any preferred sauce       
separately4  ,,trout ,,in ,,cases       
,clean1 parboil1 and trim the fish1 wrap
 in buttered paper1 bake1 and serve with

 ,fine ,herb ,sauce4  ,,trout           
,l',,aurore  ,boil and skin the fish1   
put on a serving-dish1 cover with       
,allemande ,sauce1 and the chopped yolks
 of hard-boiled eggs4 ,brown in the oven
 and serve with ,aurora ,sauce4  ,,trout
  ,,la ,,cambaceres  ,prepare six trout 
according to directions given in the    
recipe for ,trout with ,shrimp ,sauce4  
,serve with one cupful of ,spanish      
,sauce1 adding two chopped truffles1    
half a dozen chopped mushrooms1 a dozen 
chopped olives1 and three tablespoonfuls
 of stewed and strained tomato4 ,pour   
over the fish and serve4  ,page #dbb    
,,trout  ,,la ,,chambord  ,stuff cleaned
 trout with chopped oysters or seasoned 
crumbs1 and put into a buttered         
baking-dish4 ,add half a wineglassful of
 white wine1 a sprig of celery1 a       
bay-leaf1 a sprig of thyme1 two cloves1 
and salt and pepper to season4 ,bake in 
the oven1 basting frequently4 ,take up  
the fish1 strain the liquid1 and add it 
to a cupful of ,spanish ,sauce1 with a  

chopped truffle1 four cooked mushrooms1 
chopped1 and a dozen cooked oysters4    
,pour the sauce over the fish and serve4
  ,,trout  ,,la ,,chevali,,re  ,boil1   
skin1 trim the fish1 cover with very    
thick ,cream ,sauce and let cool4 ,dip  
in crumbs1 then in egg1 then in crumbs1 
sprinkle thickly with grated ,parmesan  
cheese1 and bake in a buttered          
baking-dish1 basting with melted butter 
as required4 ,serve with ,allemande     
,sauce1 seasoned with white wine1       
chopped cooked mushrooms1 and anchovy   
essence4  ,,trout  ,,la ,,geneva  ,dip  
the trout in a marinade of oil and      
lemon-juice seasoned with salt1 pepper1 
and grated onion4 ,broil carefully4     
,heat one cupful ,page #dbc of stock    
with a teaspoonful of anchovy essence   
and a tablespoonful each of minced      
parsley and ,claret4 ,pour over the fish
 and serve4  ,,trout  ,,la ,,gasconne   
,prepare the fish according to          
directions given in the recipe for trout
  l',italienne1 and pour over it a      

,sauce  la ,gasconne4  ,,trout  ,,la    
,,hussar  ,stuff a cleaned trout through
 the mouth with butter mixed with finely
 chopped sweet herbs4 ,dip in seasoned  
oil and broil4  ,,trout  ,l',,italienne 
,boil a large sea-trout in salted water1
 drain1 skin1 and serve with ,italian   
,sauce1 seasoned with butter1 anchovy   
paste1 nutmeg1 and lemon-juice4  ,,trout
  ,,la ,,provence  ,cook the cleaned    
trout in salted and acidulated water    
with a sliced carrot1 a bay-leaf1 and a 
sprig of thyme4 ,drain1 and cover with a
 sauce made by boiling for fifteen      
minutes one cupful of stewed tomatoes1 a
 chopped onion1 two sprigs of parsley1  
two truffles1 and ,page #dbd half a     
dozen mushrooms4 ,strain over the fish1 
garnish with olives1 and serve4  ,,trout
  ,,la ,,royale  ,stuff a large trout   
with seasoned crumbs1 and cover it with 
,claret1 adding mushrooms1 parsley1     
chopped onion1 thyme1 a bay-leaf1       
pepper-corns1 and mace to season4 ,drain
 the fish and reduce the liquid by rapid

 boiling to one cupful4 ,strain1 mix    
with ,allemande ,sauce1 seasoning with  
anchovy paste1 red pepper1 and          
lemon-juice4  ,,trout  ,,la ,v,,nitienne
  ,clean a large trout and score it     
deeply4 ,fill the openings with butter  
highly seasoned with chopped sweet      
herbs1 and marinate for an hour in oil4 
,drain1 sprinkle with seasoned          
bread-crumbs mixed with chopped sweet   
herbs1 and broil4 ,serve with any       
preferred sauce4  ,,trout ,,au          
,,gratin--,i  ,parboil1 drain1 and skin4
 ,put on a buttered baking-dish1 season 
with pepper1 salt1 minced parsley1      
chopped shallots1 and chopped mushrooms4
 ,cover with ,brown ,sauce1 pour over   
half a cupful of ,page #dbe ,sherry and 
bake4 ,sprinkle with crumbs1 dot with   
butter1 and brown4 ,squeeze lemon-juice 
over and serve in the same dish4        
,,trout ,,au ,,gratin--,,ii  ,clean and 
bone a two-pound trout4 ,put in a       
buttered baking-pan1 skin side down4    
,dot with butter1 season with cayenne1  

sprinkle with chopped anchovies1 cover  
with half a pound of grated ,american   
cheese1 and pour over one cupful of sour
 cream4 ,bake for half an hour1 basting 
as required4  ,,trout ,,au ,,beurre     
,,noir  ,clean and score the fish1 dip  
in seasoned flour1 saut in hot butter1  
and take up4 ,brown half a cupful of    
butter1 take from the fire1 add the     
juice of a lemon and a teaspoonful of   
minced parsley1 pour over the fish1 and 
serve4  ,,trout ,,with ,,shrimp ,,sauce 
,put the cleaned trout on the grate in a
 fish kettle1 adding salted water to    
cover4 ,add also a sliced carrot1 a     
sprig of thyme1 two bay-leaves and half 
a wineglassful of white wine4 ,simmer   
until done1 drain1 and serve with       
,shrimp ,sauce4  ,page #dbf ,,tenderloin
 ,,of ,,trout ,,with ,,wine ,,sauce     
,cut a large sea-trout in pieces and    
simmer until done in salted and         
acidulated boiling water to which a     
large sliced onion has been added4      
,drain and keep warm4 ,cook together two

 tablespoonfuls each of butter and flour
 and add enough of the liquid drained   
from the fish to make a thick sauce4    
,cook until thick1 stirring constantly1 
take from the fire1 add one cupful of   
,madeira wine and three eggs            
well-beaten4 ,put the fish in a buttered
 baking-pan1 sprinkle with seasoned     
crumbs1 cover with mushrooms1 then with 
oysters and shrimps4 ,pour the sauce    
over and bake until the oysters are     
done4 ,serve in the dish in which it was
 baked4  ,,steamed ,,trout  ,lay the    
prepared fish in a steamer and place    
over boiling water1 steam until done and
 serve with plenty of melted butter or  
,egg ,sauce4  ,,steamed ,,brook-,,trout 
,clean the fish1 season lightly with    
salt and pepper and steam until tender4 
,serve with ,hollandaise or ,tartar     
,sauce4  ,page #dbg ,,trout ,,en        
,,papillotes  ,stuff cleaned trout with 
chopped oysters and seasoned crumbs4    
,wrap a thin slice of salt pork around  
each one1 season with salt and pepper1  

wrap in buttered paper1 fasten firmly1  
and bake in a slow oven for twenty      
minutes4 ,serve in the papers4          
,,escalloped ,,trout  ,boil two trout in
 salted water1 drain and flake1 removing
 all the bones4 ,fry a small chopped    
onion in butter1 add a tablespoonful of 
flour and two cupfuls of milk4 ,cook    
until thick1 stirring constantly4 ,put a
 layer of the boned fish in a buttered  
baking-pan1 add a layer of the sauce1   
sprinkle with minced parsley1 and repeat
 until the dish is full4 ,cover with    
crumbs1 dot with butter1 and brown in   
the oven4     ,page #dbi ,,fifteen      
,,ways ,,to ,,cook ,,turbot  ,,boiled   
,,turbot  ,wash the fish carefully and  
soak it for an hour in salted water1    
drain1 and rinse in fresh water4 ,with a
 sharp knife score the black skin in a  
straight line from head to tail4 ,boil  
the fish in salted and acidulated water 
to cover1 drain1 garnish with parsley   
and lemon1 and serve with any preferred 
sauce4  ,,broiled ,,turbot  ,clean a    

small turbot and marinate for an hour in
 seasoned oil and vinegar or            
lemon-juice4 ,drain1 broil1 and serve   
with any preferred sauce4  ,,broiled    
,,turbot  ,,la ,,provence  ,soak the    
fish for four hours in a marinade of oil
 and lemon-juice1 seasoned with sliced  
carrot1 onion1 bay-leaf1 thyme1 parsley1
 and garlic4 ,drain1 broil the fish on  
one side1 and put in a buttered         
baking-dish with the marinade4 ,add two 
cupfuls of white wine1 and ,page #dcj   
bake1 basting frequently4 ,take up the  
fish1 and add the remainder of the      
bottle of wine to the liquid4 ,boil for 
five minutes1 rub through a sieve1      
thicken with butter and flour cooked    
together1 season with anchovy paste1    
minced parsley1 and capers4 ,pour over  
the fish and serve4  ,,baked ,,turbot   
,rub a small cleaned turbot with melted 
butter1 sprinkle with minced parsley1   
powdered mace1 and salt and pepper to   
season4 ,let stand for an hour and put  
into a buttered baking-dish4 ,brush with

 beaten egg1 sprinkle with crumbs1 dot  
with butter1 bake1 and serve with any   
preferred sauce4  ,,turbot  ,,la        
,b,,chamel  ,reheat cold flaked turbot  
in a ,bchamel ,sauce1 adding a few      
cooked oysters4  ,,turbot ,,au ,,beurre 
,,noir  ,cut cold cooked turbot into    
small fillets4 ,brown half a cupful of  
butter1 add tarragon vinegar to taste1  
and pepper1 salt1 and minced parsley to 
season4 ,reheat the fish in the sauce   
and serve4  ,page #dca ,,turbot  ,,la   
,,cr,,me--,i  ,reheat cold flaked turbot
 in a ,cream ,sauce1 seasoning with     
grated nutmeg and lemon-juice4  ,,turbot
  ,,la ,,cr,,me--,,ii  ,cook together   
three tablespoonfuls each of butter and 
flour1 add a quart of cream and cook    
until thick1 stirring constantly4       
,season with pepper1 salt1 minced       
parsley1 and grated onion4 ,butter a    
baking-dish1 put in a layer of cold     
cooked turbot flaked fine1 cover with   
sauce1 and repeat until the dish is     
full1 having sauce on top4 ,sprinkle    

with crumbs1 dot with butter1 and brown 
in the oven4 ,sprinkle with chopped eggs
 and parsley4  ,,turbot ,,au            
,,gratin--,i  ,remove the skin1 fat1 and
 bone from cold turbot1 and flake fine  
with a fork4 ,fry in butter a slice of  
onion chopped1 a small slice of carrot  
minced1 a bit of bay-leaf1 and a pinch  
of mace4 ,add a tablespoonful of flour1 
one cupful of milk1 and half a cupful of
 stock or water4 ,cook until thick1     
stirring constantly4 ,season with salt  
and pepper and rub through a sieve4 ,put
 a layer of the flaked fish in the      
bottom of a buttered baking-dish1 spread
 with the sauce1 ,page #dcb sprinkle    
with grated ,parmesan cheese1 and repeat
 until the dish is full4 ,cover with    
crumbs1 sprinkle with cheese1 dot with  
butter1 and brown in the oven4  ,,turbot
 ,,au ,,gratin--,,ii  ,boil a fish1     
drain1 and cool4 ,flake with a fork1 and
 mix with ,bechamel ,sauce to which has 
been added the yolks of four eggs       
well-beaten1 half a cupful of grated    

,parmesan cheese1 and lemon-juice and   
grated nutmeg to season4 ,mix lightly1  
put into a buttered baking-dish1 cover  
with crumbs1 sprinkle with ,parmesan    
cheese1 dot with butter1 and brown in   
the oven4 ,cream may be poured over the 
fish before sprinkling with the crumbs4 
,,turbot  ,,la ,,hollandaise  ,clean a  
medium sized turbot and make a deep     
incision down the back from head to     
tail4 ,rub with lemon-juice and boil in 
salted and acidulated water until       
tender4 ,drain and serve with           
,hollandaise ,sauce4  ,,fillets ,,of    
,,turbot  ,l',,indienne  ,cut a small   
turbot into fillets and fry in butter   
with a little curry powder to season4   
,serve with ,velout ,sauce4  ,page #dcc 
,,fillets ,,of ,,turbot  ,,la           
,,mar,,chale  ,clean and boil the fish  
and cut into convenient pieces for      
serving4 ,cool1 cover with a very stiff 
,cream ,sauce1 sprinkle with crumbs1 dip
 in beaten egg1 then in seasoned crumbs1
 and fry4 ,serve with any preferred     

sauce4  ,,fillets ,,of ,,turbot  ,,la   
,,ravigote  ,saut the prepared fillets  
in butter1 seasoning with salt1 pepper1 
and lemon-juice4 ,drain1 and serve with 
,ravigote ,sauce4  ,,fillets ,,of       
,,turbot  ,soak a medium sized turbot in
 salted water for half an hour1 drain1  
rinse in fresh water1 and cut into      
fillets4 ,dip in seasoned melted butter 
and broil or saut in melted butter4     
,serve with ,matre d',htel ,sauce4      
,,fillets ,,of ,,turbot ,,with ,,cream  
,separate cold cooked turbot into       
fillets and reheat in a ,cream ,sauce4  
,page #dce ,,five ,,ways ,,to ,,cook    
,,weakfish  ,,fried ,,weakfish  ,clean1 
wash1 wipe dry1 dip in milk1 roll in    
flour1 fry in hot fat to cover1 and     
serve with any preferred sauce4  ,,baked
 ,,weakfish--,i  ,arrange the fish on a 
buttered baking-dish with minced onion1 
parsley1 and mushrooms1 and salt1       
pepper1 and grated nutmeg to season4    
,moisten with equal parts of white wine 
and white stock4 ,cover with small bits 

of butter1 bring to the boil1 and finish
 cooking in the oven4 ,take up the fish 
and thicken the sauce with crumbs1 dot  
with butter1 and brown in the oven4     
,squeeze lemon-juice over and serve in  
the baking-dish4  ,,baked               
,,weakfish--,,ii  ,clean and split the  
fish1 season with salt and pepper1 and  
put into a buttered baking-pan1 skin    
side up4 ,rub with butter and bake4     
,pour over melted butter1 sprinkle with 
minced parsley1 and serve4  ,page #dcf  
,,fillets ,,of ,,weakfish ,,in ,,cases  
,spread the fillets with chapped oysters
 mixed with the unbeaten white of egg4  
,season with salt and pepper1 sprinkle  
with chapped shallots1 parsley1 and     
mushrooms4 ,cover with crumbs1 dot with 
butter1 wrap in buttered paper1 and bake
 slowly far half an hour4 ,serve with   
,velout ,sauce1 seasoned with           
lemon-juice4  ,,fillets ,,of ,,weakfish 
,l',,orly  ,season the fillets with     
salt1 pepper1 and lemon-juice1 dip in   
flour1 then in well-beaten eggs to which

 two tablespoonfuls of olive-oil have   
been added1 and then in crumbs4 ,fry in 
deep fat and serve with ,tomato ,sauce4 
,,fillets ,,of ,,weakfish  ,,la         
,,havraise  ,season the fillets with    
salt and pepper and fry for a few       
minutes in butter4 ,drain and keep warm4
 ,add to the butter two cupfuls of      
,velout ,sauce and a wineglassful of    
white wine4 ,boil for five minutes1 take
 from the fire1 add the yolks of three  
eggs beaten with the juice of half a    
lemon1 and three tablespoonfuls of      
butter4 ,reheat1 but do not boil4 ,add a
 few cooked mushrooms or oysters to the 
sauce1 pour over the fish1 and serve4   
,page #dcg ,,turbans ,,of ,,weakfish    
,take the fillets of four small         
weakfish1 remove the skin and most of   
the bones4 ,spread with chopped oysters 
mixed with seasoned crumbs1 roll up1    
fasten with skewers1 put in a buttered  
baking-pan1 cover with buttered paper1  
and bake until done4 ,take out the      
skewers1 cool1 dip in crumbs1 then in   

beaten egg1 then in crumbs1 fry in deep 
fat1 drain1 and serve with ,ravigote    
,sauce4     ,page #dci ,,four ,,ways    
,,to ,,cook ,,whitebait  ,,fried        
,,whitebait--,i  ,heat together one     
cupful of lard and one cupful of        
olive-oil4 ,sprinkle the whitebait      
thickly with seasoned flour and shake   
free of all that does not adhere        
readily4 ,fry quickly in a              
frying-basket1 season with salt and     
cayenne1 and serve immediately4  ,,fried
 ,,whitebait--,,ii  ,wash the whitebait 
in ice-water1 drain1 wipe dry1 dip in   
milk1 then in equal parts of cracker    
dust and seasoned flour4 ,fry in deep   
fat1 season with salt and cayenne1 and  
serve4  ,,fried ,,whitebait--,,iii      
,cover the fish with cold water1 drain1 
and throw them into a cloth strewn with 
sifted flour4 ,shake them in the cloth  
to make the flour adhere to them1 then  
toss them in a sieve4 ,the fish will not
 stick together if they are fresh4 ,have
 ready plenty of boiling beef fat1 and  

fry the whitebait in a wire basket1 a   
few at a time4 ,when they are crisp     
without being brown they are done       
enough4 ,drain1 sprinkle ,page #ddj with
 salt1 and serve immediately4           
,,devilled ,,whitebait  ,fry the        
whitebait according to directions       
previously given1 season very highly    
with cayenne pepper1 and serve4         
,page #dda ,,twenty-,,five ,,ways ,,to  
,,cook ,,whitefish  ,,boiled ,,whitefish
  ,boil a large whitefish in salted and 
acidulated water1 adding a bunch of     
parsley and a sliced onion to the water4
 ,drain1 and serve with any preferred   
sauce4  ,,boiled ,,whitefish  ,,la      
,,mackinac  ,clean and split the fish   
and put into a buttered dripping-pan1   
skin-side down4 ,add enough salted water
 barely to cover1 and simmer for half an
 hour4 ,serve with ,matre d',htel ,sauce
 and garnish with hard-boiled eggs4     
,,fried ,,whitefish--,i  ,clean and trim
 the fish and cut into convenient pieces
 for serving4 ,dip in seasoned flour and

 saut in hot lard in a frying-pan4      
,,fried ,,whitefish--,,ii  ,cut the fish
 in slices1 dip in beaten egg1 then in  
seasoned crumbs1 and fry in fat to      
cover4 ,serve with any preferred sauce4 
,page #ddb ,,fried ,,whitefish--,,iii   
,clean and dry the fish1 cut into       
fillets1 dip in seasoned crumbs1 then in
 egg1 then in crumbs1 and fry quickly in
 fat to cover4 ,serve with ,tartar      
,sauce4  ,,broiled ,,whitefish--,i      
,clean1 trim1 and split a large         
whitefish1 season with salt1 pepper1 and
 oil1 and broil4 ,garnish with lemon and
 parsley and serve with ,tartar ,sauce4 
,,broiled ,,whitefish--,,ii  ,put a     
cleaned and split whitefish on a wire   
broiler1 season with salt and cayenne1  
lay a few thin slices of bacon on top1  
put the broiler on a baking-pan1 and    
cook in the oven without turning4 ,put  
on a platter1 add a little butter1 and  
rub hard-boiled eggs through a sieve    
over the fish4 ,garnish with parsley and
 lemon4  ,,broiled ,,whitefish--,,iii   

,clean and split the fish1 season with  
salt and pepper1 sprinkle with          
lemon-juice1 and broil4 ,pour over      
melted butter and serve4  ,,baked       
,,whitefish--,i  ,clean and split a     
large fish1 remove the bone1 and put in 
a buttered baking-pan skin-side down4   
,season with salt1 cayenne1 and         
lemon-juice1 ,page #ddc sprinkle with   
crumbs1 dot with butter1 and bake4      
,serve with any preferred sauce4        
,,baked ,,whitefish--,,ii  ,make a      
stuffing of one and one-half cupfuls of 
dry bread-crumbs1 seasoning with salt   
and pepper4 ,add a heaping tablespoonful
 of butter and one egg well-beaten4     
,stuff the fish and sew it up4 ,put in a
 buttered baking-pan1 pour in one cupful
 of vinegar1 and bake until done1       
basting with butter and hot water4 ,take
 up the fish and thicken the gravy with 
two tablespoonfuls of flour browned in  
butter and rubbed smooth with a little  
cold water4  ,,baked ,,white            
,,fish--,,iii  ,dip the fillets of      

whitefish in beaten egg1 then in crumbs1
 then in egg1 then in crumbs1 and lastly
 in beaten egg4 ,bake in a buttered     
dripping-pan for twenty-five minutes and
 serve with ,cream ,sauce4  ,,baked     
,,fillets ,,of ,,whitefish  ,cut a large
 cleaned whitefish into fillets1        
removing as much as possible of the     
bone4 ,season with salt and pepper1 dip 
into beaten egg1 then in crumbs1 then in
 beaten egg1 then in crumbs1 and lastly 
,page #ddd in beaten egg4 ,bake in a    
thickly buttered baking-dish1 drain on  
brown paper1 garnish with fried parsley1
 and serve with ,parsley ,sauce4        
,,baked ,,whitefish  ,,la ,,bordeaux    
,stuff a large whitefish with seasoned  
crumbs1 put into a buttered baking-pan1 
rub with butter1 dredge with seasoned   
flour1 add one cupful of ,claret1 and   
bake4 ,take up the fish1 strain the     
liquid1 add a little more ,claret1      
thicken with flour1 brown in butter1    
season with red pepper1 and serve       
separately4  ,,stuffed ,,whitefish      

,make a stuffing of bread-crumbs1       
seasoning with salt1 pepper1 sweet      
herbs1 and melted butter4 ,add a beaten 
egg to bind1 stuff the fish1 and sew up4
 ,bake slowly1 basting with melted      
butter and water1 and serve with ,tartar
 ,sauce4  ,,stuffed ,,whitefish ,,with  
,,oyster ,,sauce  ,make a stuffing of   
two cupfuls of bread-crumbs1 half a     
cupful of chopped salt pork fried crisp1
 a chopped hard-boiled egg1 half a      
cupful of vinegar1 and salt1 pepper1    
butter1 sage1 and mustard to season4    
,stuff the fish1 tie in mosquito        
netting1 and steam until ,page #dde     
done4 ,pour over a ,cream ,sauce to     
which cooked oysters and a little       
lemon-juice and minced parsley have been
 added4  ,,whitefish  ,,la ,,cr,,me--,i 
,cook the fish until done in boiling    
salted water1 drain1 and remove the     
large bones4 ,cook together two         
tablespoonfuls each of butter and flour1
 add two cupfuls of milk1 and cook until
 thick1 stirring constantly4 ,season    

with salt1 pepper1 grated onion1 minced 
parsley1 and grated nutmeg1 take from   
the fire and add half a cupful of       
butter4 ,add also the white of an egg   
well-beaten4 ,put the fish on a         
serving-dish1 spread the sauce over it  
and brown in the oven4  ,,whitefish     
,,la ,,cr,,me--,,ii  ,clean a whitefish 
and simmer until done in salted1 boiling
 water4 ,drain1 remove the large bones4 
,put into a buttered baking-pan1        
sprinkle with chopped onion and minced  
parsley1 seasoning with grated nutmeg1  
salt1 and pepper4 ,cover with ,cream    
,sauce to which three tablespoonfuls of 
butter have been added1 and put into a  
hot oven for ten or fifteen minutes4    
,page #ddf ,,whitefish ,,au ,,gratin--,i
  ,boil a whitefish in salted water and 
flake fine with a fork4 ,bring to the   
boil two cupfuls of milk and thicken it 
with a tablespoonful of corn-starch     
rubbed smooth in a little cold water4   
,take from the fire1 add salt and pepper
 to season1 two tablespoonfuls of       

butter1 and two eggs well-beaten4       
,butter a baking-dish1 put in a layer of
 fish1 cover with sauce1 season with    
grated nutmeg1 and repeat until the dish
 is full4 ,cover with crumbs1 dot with  
butter1 and brown in the oven4          
,,whitefish ,,au ,,gratin--,,ii  ,skin  
and bone the fish1 cut into small       
squares1 and season with salt and       
pepper4 ,brown two tablespoonfuls of    
flour in butter1 and add gradually two  
cupfuls of stock or milk4 ,cook until   
thick1 stirring constantly1 seasoning   
with salt1 pepper1 lemon-juice1 minced  
parsley1 grated onion1 and a            
tablespoonful of vinegar4 ,butter a     
baking-dish1 put in a layer of the fish1
 cover with sauce1 and repeat until the 
dish is full4 ,cover with crumbs1 dot   
with butter1 and brown in the oven4     
,,whitefish  ,,la ,,ma,,tre ,d',h,,tel  
,clean1 split1 and bone a large         
whitefish1 dip in seasoned oil1 broil1  
,page #ddg and serve with ,matre d',htel
 ,sauce4  ,,whitefish  ,,la ,,point     

,,shirley  ,clean1 split1 and bone the  
fish1 and put into a buttered           
baking-pan1 skin-side down4 ,season with
 salt1 red pepper1 and lemon-juice1 add 
enough boiling water to keep from       
burning1 and bake4 ,serve with ,matre   
d',htel ,sauce4  ,,planked              
,,whitefish--,i  ,butter a fish-plank   
and tack a large cleaned and split      
whitefish on it1 skin side down4 ,rub   
with butter1 season with salt and       
pepper1 and cook in the oven or under a 
gas flame4 ,put a border of mashed      
potato mixed with the beaten white of   
egg around the fish1 using a pastry tube
 and forcing bag4 ,put into the oven for
 a few minutes to brown the potato1 and 
serve with a garnish of lemon and       
parsley4  ,,planked ,,whitefish--,,ii   
,clean and split a large whitefish1     
remove the bone1 and tack on a buttered 
fish-plank1 skin-side down4 ,season with
 salt1 pepper1 butter1 and lemon-juice1 
and bake in the oven4  ,page #ddh       
,,creamed ,,whitefish  ,,la ,,madison   

,steam a large whitefish until tender1  
take out the bones1 and flake fine4     
,cook together one tablespoonful of     
butter and two of flour1 add two cupfuls
 of milk1 and cook until thick1 stirring
 constantly4 ,season with parsley1      
thyme1 grated onion1 salt1 and pepper1  
take from the fire1 add two eggs        
well-beaten1 and three tablespoonfuls of
 butter4 ,put in a buttered baking-dish 
a layer of fish1 then a layer of sauce1 
and repeat until the dish is full1      
having crumbs and butter on top4 ,brown 
in the oven4  ,,jellied ,,whitefish     
,boil two pounds of whitefish in salted 
and acidulated water1 with four         
bay-leaves1 a tablespoonful of          
pepper-corns1 and half a dozen cloves4  
,take out the fish1 strain the liquid1  
and reduce by rapid boiling to a        
quantity barely sufficient to cover the 
fish4 ,add the juice of a lemon and two 
ounces of dissolved gelatine4 ,flake the
 fish with a fork1 removing all skin1   
fat1 and bone1 mix with the liquid1 pour

 into a fish mould1 wet with cold water1
 and put on ice until firm4 ,serve with 
,mayonnaise or ,tartar ,sauce4          
,,whitefish ,,croquettes  ,one cupful of
 cold boiled fish flaked fine4 ,page    
#ddi ,add to it half a cupful of mashed 
potatoes1 half a cupful of bread-crumbs1
 half a cupful of cream1 the beaten     
yolks of two eggs1 and salt and pepper  
to season4 ,shape into croquettes1 dip  
into the beaten white of eggs1 then into
 crumbs1 and fry in deep fat4 ,garnish  
with parsley and serve with any         
preferred sauce4  ,,whitefish ,,with    
,,fine ,,herbs  ,put a large whitefish  
in a buttered baking-pan with salt1     
pepper1 grated nutmeg1 minced parsley1  
chopped onions1 and mushrooms to season4
 ,moisten with white wine and white     
stock1 and bake1 basting frequently4    
,cover with ,velout ,sauce1 sprinkle    
with crumbs1 dot with butter1 bake      
brown1 squeeze lemon-juice over1 and    
serve4     ,page #dea ,,eight ,,ways    
,,to ,,cook ,,whiting  ,,broiled        

,,whitings  ,trim the fish and score on 
both sides1 dip in oil1 broil1 and serve
 with ,matre d',htel ,sauce4  ,,boiled  
,,whitings  ,clean and trim the fish1   
boil in salted water1 drain1 and serve  
with any preferred sauce4  ,,fried      
,,whitings  ,trim and skin the fish1    
skewer in a circle1 dip into beaten     
eggs1 then in seasoned crumbs1 and fry  
in fat to cover4 ,serve with any        
preferred sauce4  ,,fillets ,,of        
,,whiting  ,,la ,,ma,,tre ,d',h,,tel    
,saut the prepared fillets in fresh     
butter1 seasoning with pepper and salt4 
,drain1 and serve with ,matre d',htel   
,sauce4  ,,fillets ,,of ,,whiting  ,,la 
,,mar,,chale  ,parboil the prepared     
fillets1 drain1 cool1 spread with very  
thick ,page #deb ,cream ,sauce1 dip in  
crumbs1 then in beaten eggs1 then in    
crumbs1 and fry in fat to cover4 ,serve 
with any preferred sauce4  ,,fillets    
,,of ,,whiting  ,l',,orly  ,fillet the  
whitings and remove the skin from each4 
,marinate for two hours in oil and      

vinegar with pepper1 salt1 thyme1       
bay-leaf1 parsley1 and shallot to       
season4 ,drain1 dip in flour1 and fry in
 deep fat4  ,,fillets ,,of ,,whiting    
,,la ,,royale  ,prepare according to    
directions given in the recipe for      
,fillets of ,whiting  l',orly1 dipping  
in batter before frying4  ,,whiting     
,,with ,,fine ,,herbs  ,clean and skin  
the fish well and fasten them with their
 tails in their mouths4 ,put on a       
buttered baking-dish1 season with salt1 
pepper1 and powdered sweet herbs1 pour  
over a little melted butter1 cover1 and 
bake4 ,allow one fish for each person   
and serve in the dish in which they are 
baked4     ,page #dec ,,one ,,hundred   
,,miscellaneous ,,recipes  ,,baked      
,,fish  ,prepare a ,cream ,sauce1       
seasoning with grated onion1 minced     
parsley1 and powdered mace4 ,take from  
the fire1 add the yolks of two eggs1 and
 salt and pepper to taste4 ,put a layer 
of cold cooked flaked and seasoned fish 
into a buttered baking-dish1 spread with

 the sauce1 and repeat until the dish is
 full1 having sauce on top4 ,sprinkle   
with crumbs1 dot with butter1 and brown 
in the oven4 ,this may be baked in      
individual dishes if desired4  ,,fish   
,,balls  ,prepare a fish stock from the 
skin1 bones1 and trimmings of fish1     
seasoning with bay-leaf1 onion1 mace1   
cloves1 and garlic4 ,boil slowly for an 
hour in water to coyer4 ,chop the raw   
fish with a few blanched almonds and a  
little garlic4 ,season with salt1       
pepper1 and mace1 and shape into small  
balls4 ,strain the stock1 bring it to   
the boil1 drop the balls in1 and simmer 
slowly for twenty minutes4 ,skim out the
 balls and put on ice4 ,beat six eggs   
thoroughly with a ,page #ded little cold
 water and add them gradually to the    
boiling stock4 ,cook in a double-boiler 
until smooth and thick4 ,take from the  
fire1 add the juice of two lemons1 and a
 tablespoonful of tarragon vinegar4     
,pour the sauce over the balls1 sprinkle
 with capers and minced parsley1 and    

serve very cold4  ,,cold ,,boiled ,,fish
  ,clean and skin a large fish and put  
on a piece of buttered paper in the     
bottom of a fish-pan4 ,add a sliced     
onion1 two beans of garlic1 and enough  
salted water to cover4 ,simmer until    
done4 ,take it up and squeeze over it   
the juice of a lemon4 ,boil two eggs    
hard1 chop the whites fine and sift the 
yolks4 ,cut cold boiled beets in fancy  
shapes4 ,put a row of the chopped whites
 of eggs down the middle of the fish1 on
 each side of that a row of the yolks1  
and next to the yolks a row of the      
beets4 ,pour over a ,french dressing1   
garnish with lettuce leaves1 and serve4 
,,fish  ,,la ,,brunswick  ,cook any     
large fish in salted water1 adding one  
cupful of vinegar1 and sliced onions1   
celery root1 and parsley to season4 ,for
 the sauce mix the yolks of two         
hard-boiled eggs with the yolks of two  
,page #dee raw eggs1 add a teaspoonful  
of prepared mustard1 and a little salt1 
pepper1 vinegar1 lemon-juice1 chopped   

parsley1 onion1 capers1 shallots1 and   
chopped pickle4 ,mix to a smooth paste  
with oil1 add the finely chopped whites 
of the eggs1 spread over the drained    
fish1 and serve4  ,,fish ,,aux          
,,bouillabaisse  ,heat a tablespoonful  
of sweet oil1 cut a small piece of onion
 into bits1 and let brown in the oil1   
add a cupful of strained tomatoes1 a    
tiny bit of garlic1 a bay-leaf1 a little
 thyme1 a lemon-peel1 a dash of tabasco1
 a little tomato catsup1 salt1 pepper1  
parsley1 and white wine2 let this boil  
for half an hour1 then add the fish and 
boil for twenty minutes4 ,serve on      
buttered toast with the sauce poured    
over4 ,garnish with parsley4            
,,bouillabaisse--,i  ,cut into pieces   
and remove the bones from three pounds  
of fish1 add six shrimps or one lobster 
or two crabs1 cooked1 and cut into large
 pieces1 add one-half pint of olive-oil2
 fry lightly1 and add one lemon and two 
tomatoes1 one onion1 and one carrot1 all
 sliced1 one pinch of saffron1--as much 

as lies on a ten cent piece1--a         
bay-leaf1 and some parsley4 ,a bean of  
garlic is used1 unless the ,page #def   
casserole is rubbed with it before      
cooking4 ,stir for ten minutes1 add one 
cupful of stock and one wineglassful of 
white wine or cider4 ,cook for fifteen  
minutes longer1 pour out into a bowl1   
place slices of toast in the casserole1 
and cover with the fish and vegetables1 
allowing the sauce sufficient time to   
soak into the toast1 and adding salt and
 pepper to taste4  ,,bouillabaisse--,,ii
  ,put into a saucepan about four pounds
 of different varieties of fish1        
including one lobster4 ,the fish should 
be cleaned and cut into small square    
pieces2 the lobster should be cut in    
sections1 leaving the shell on4 ,add a  
bunch of parsley1 three sliced tomatoes1
 one large whole clove of garlic1       
chopped fine1 three bay-leaves1 half a  
dozen cloves1 one teaspoonful of        
saffron1 three sliced onions1 one cupful
 of olive-oil1 salt and pepper to       

season1 and enough water to cover4      
,bring to the boil1 and simmer for      
thirty minutes4 ,line a soup tureen with
 thin slices of toasted bread1 pour the 
contents of the sauce over it1 and serve
 in soup plates1 with both forks and    
spoons4 ,this is a genuine ,french      
recipe4  ,,canapes ,,of ,,fish  ,toast  
small squares of bread and make a ,page 
#deg border of stiffly beaten white of  
egg around each one1 using a pastry bag 
and tube4 ,bake in a quick oven until   
light brown4 ,fill the centre with      
creamed fish and serve very hot4  ,,fish
 ,,cakes--,i  ,season hot mashed        
potatoes with salt1 pepper1 and butter1 
and add one beaten egg to each two      
cupfuls of potatoes4 ,add an equal      
amount of cold cooked flaked fish and   
enough ,cream or ,drawn-,butter ,sauce  
to make a smooth mixture4 ,shape into   
small flat cakes1 dredge with seasoned  
flour1 and saut in bacon fat4 ,serve    
with a garnish of fried bacon4  ,,fish  
,,cakes--,,ii  ,chop the cooked fish and

 season with grated onion1 sweet herbs1 
powdered mace1 and salt and pepper4 ,add
 half as much bread-crumbs as fish1 mix 
with the unbeaten white of egg and a    
little melted butter1 shape into small  
flat cakes1 dredge with flour1 and fry  
in butter4  ,,fish ,,chops  ,mix cold   
cooked flaked fish with a little very   
thick ,cream ,sauce1 and season with    
lemon-juice and minced parsley4 ,shape  
into chops1 dip in egg and crumbs1 and  
fry in deep fat4 ,stick a small piece of
 ,page #deh macaroni in the small end of
 each chop to represent the bone4 ,serve
 with ,tartar ,sauce4  ,,chartreuse ,,of
 ,,fish--,i  ,butter a small mould and  
put in alternate layers of seasoned     
mashed potatoes1 cold cooked flaked     
fish1 seasoned1 and sliced hard-boiled  
eggs4 ,pour over enough cream to        
moisten1 cover with potatoes and steam  
for twenty minutes4 ,turn out on a hot  
platter1 garnish with parsley1 and serve
 with any preferred sauce4  ,,chartreuse
 ,,of ,,fish--,,ii  ,mix one cupful of  

stale bread-crumbs with two cupfuls of  
cold cooked flaked fish and two eggs    
well-beaten4 ,season to taste1 adding a 
little ,worcestershire ,sauce4 ,put into
 a buttered mould1 steam for thirty     
minutes1 and serve with any preferred   
sauce4  ,,fish ,,chowder  ,skin three or
 four pounds of fresh fish and cut into 
convenient pieces for serving4 ,cut a   
quarter of a pound of fat salt pork into
 dice1 and fry crisp4 ,skim out the dice
 and fry two sliced onions brown in the 
fat4 ,strain the fat into a deep kettle1
 cover with ,page #dei sliced raw       
potatoes1 add the fish1 salt and pepper 
to season1 and enough boiling water or  
fish stock to cover4 ,simmer slowly     
until the fish is almost done1 add two  
tablespoonfuls of butter1 half a dozen  
split ,boston crackers1 four cupfuls of 
boiling milk1 and the onion and pork    
dice4 ,reheat and serve4  ,,coquilles   
,,of ,,fish  ,flake cold boiled fish and
 mix it with ,cream ,sauce4 ,season with
 anchovy essence1 salt and pepper1 then 

fill buttered shells with the mixture1  
cover with fried crumbs1 heat thoroughly
 in the oven1 and serve4  ,,court       
,,bouillon ,,fish  ,slice the fish in   
pieces 7red fish is best71 season with  
salt and pepper1 and boil until done4   
,put two tablespoonfuls of butter into a
 frying-pan1 when hot slice in one large
 onion and brown it1 add one-half can of
 tomatoes1 season with one teaspoonful  
of pepper1 one-half teaspoonful of      
allspice1 some finely chopped parsley1  
and one-half cupful of tomato catsup4   
,just before it begins to boil add one  
wineglassful of good ,claret4 ,cut some 
bread into small cubes1 fry in butter to
 garnish the dish4 ,place the fish in   
the centre of the platter1 pour the     
gravy over and garnish with the bread   
cubes4  ,page #dfj ,,fish  ,,la         
,,cr,,me--,i  ,reheat cold cooked fish1 
flaked1 in a ,cream ,sauce4  ,,fish     
,,la ,,cr,,me--,,ii  ,butter a stoneware
 platter and put upon it cold cooked    
flaked fish mixed with ,cream ,sauce4   

,sprinkle with crumbs1 dot with butter1 
and surround with a border of mashed    
potato mixed with beaten egg1 using a   
pastry bag and tube4 ,sprinkle with     
cheese and bake in the oven4  ,,fish    
,,la ,,cr,,me--,,iii  ,scald one quart  
of milk in a double-boiler with a blade 
of mace1 a bay-leaf1 and a sprig of     
parsley4 ,thicken with one tablespoonful
 each of corn-starch and butter rubbed  
together4 ,take from the fire1 add salt 
and pepper to season1 and the beaten    
yolks of two eggs4 ,put a layer of fish 
in a buttered baking-dish1 then a layer 
of sauce1 and repeat until the dish is  
full1 having sauce on top4 ,cover with  
crumbs1 dot with butter1 and brown in   
the oven4  ,,creamed ,,fish  ,mix cold  
cooked flaked fish with ,cream ,sauce   
and season to taste4 ,peel large        
cucumbers1 cut in two lengthwise1 boil  
until tender in ,page #dfa salted water1
 scoop out the pulp1 and fill with the  
hot fish4 ,cover with crumbs1 dot with  
butter1 and brown in the oven4          

,,creamed ,,fish ,,with ,,oysters       
,reheat cold cooked flaked fish with an 
equal quantity of oysters in ,cream     
,sauce4 ,simmer until the edges of the  
oysters curl4  ,,creamed ,,fish ,,on    
,,toast  ,mix cold cooked flaked fish   
with ,cream ,sauce1 season with         
lemon-juice1 pour over hot buttered     
toast1 and serve4  ,,fish  ,,la         
,,cr,,ole  ,chop an onion and a clove of
 garlic and fry in lard4 ,add three     
tablespoonfuls of flour1 cook until     
brown1 and add one can of strained      
tomatoes4 ,have the fish cut into       
convenient pieces for serving1 dredge   
with seasoned flour1 and saut in butter 
until brown4 ,pour the sauce over1      
simmer until done1 and serve4  ,,fish   
,,croquettes--,i  ,mix cold cooked      
flaked fish with one-third the quantity 
of mashed potatoes and add enough       
,drawn-,butter ,sauce to make a smooth  
paste1 season with salt1 pepper1 and    
,worcestershire1 cool1 shape into ,page 
#dfb croquettes1 dip in egg and crumbs1 

and fry in deep fat4  ,,fish            
,,croquettes--,,ii  ,prepare a very     
thick ,cream ,sauce and mix it with     
twice as much cold cooked fish flaked   
fine4 ,season to taste and cool4 ,add   
bread-crumbs or an egg1 or both1 if the 
mixture is not stiff enough4 ,shape into
 croquettes1 dip in egg and crumbs1 fry 
in deep fat1 and serve with any         
preferred sauce4  ,,curried ,,fish--,i  
,fry two chopped onions in butter and   
add a tablespoonful of flour mixed with 
a teaspoonful of curry powder4 ,add two 
cupfuls of water or stock and cook until
 thick1 stirring constantly4 ,reheat in 
this sauce cold cooked flaked fish2 take
 from the fire1 season with salt1       
pepper1 and lemon-juice1 and serve in a 
border of boiled rice4  ,,curried       
,,fish--,,ii  ,season cold cooked flaked
 fish with grated onion and lemon-juice 
and reheat in ,curry ,sauce4  ,,curried 
,,fish--,,iii  ,fry two chopped onions  
in butter and add enough flour to make a
 smooth paste4 ,add enough stock to make

 the required quantity of ,page #dfc    
sauce1 and cook until thick1 stirring   
constantly4 ,season highly with salt1   
pepper1 lemon-juice1 cayenne1 curry     
powder1 and a little sugar4 ,reheat cold
 boiled fish in this sauce and serve    
with boiled rice4  ,,curried            
,,fish--,,iv  ,fry a chopped onion in   
butter1 and add enough curry powder to  
season highly4 ,add a cupful of stock or
 milk1 and cold cooked fish cut into    
small slices4 ,simmer for ten minutes1  
sprinkle with chopped parsley1 and      
serve4  ,,curried ,,fish ,,in ,,ramekins
  ,reheat cold cooked flaked fish in    
,curry ,sauce1 fill buttered individual 
dishes1 cover with crumbs1 dot with     
butter1 sprinkle with grated cheese1 and
 brown in the oven4  ,,fish ,,cutlets   
,mix cold cooked flaked fish with very  
thick ,cream ,sauce and season to taste4
 ,shape into cutlets1 dip in egg and    
crumbs1 and fry in deep fat4  ,,devilled
 ,,fish--,i  ,make a paste with a       
teaspoonful of dry ,page #dfd mustard1  

two tablespoonfuls of butter1 and       
lemon-juice1 seasoning with salt and    
cayenne4 ,fill small buttered shells    
with cold cooked flaked fish1 spread    
with the paste1 cover with crumbs1 dot  
with butter1 and brown in the oven4     
,,devilled ,,fish--,,ii  ,mix cold      
cooked flaked fish with ,cream ,sauce   
and chopped hard-boiled eggs1 seasoning 
with salt1 pepper1 minced parsley1 and  
made mustard4 ,fill small shells--clam  
shells are usually used--and cool4      
,brush the tops with beaten egg1        
sprinkle with crumbs1 and fry in deep   
fat4 ,serve with ,tartar ,sauce4        
,,devilled ,,fish--,,iii  ,mix together 
one tablespoonful each of mustard1      
lemon-juice1 and hot water1 add a       
teaspoonful of ,worcestershire1 and salt
 and paprika to season4 ,broil the fish 
until it begins to brown1 spread with   
the mixture1 dip in crumbs1 and finish  
broiling4 ,serve with ,tartar ,sauce4   
,,escalloped ,,fish--,i  ,reheat equal  
quantities of cold cooked flaked fish   

and cold cooked maraconi cut small in   
equal parts of tomato sauce and ,page   
#dfe oyster liquor4 ,season with salt   
and pepper1 grated onion1 paprika1 and  
minced parsley4 ,if desired1 this       
mixture may be put into a buttered      
baking-dish1 covered with crumbs1 dotted
 with butter1 and browned in the oven4  
,,escalloped ,,fish--,,ii  ,fill a      
buttered baking-dish half full of cold  
cooked flaked fish seasoned to taste4   
,cover with ,cream ,sauce1 seasoned with
 grated onion1 chopped celery1 minced   
parsley1 and clove4 ,cover with mashed  
potato1 beaten light with the stiffly   
beaten white of egg1 dot with butter1   
and brown in the oven4 ,cream may be    
used instead of the ,cream ,sauce4      
,,escalloped ,,fish--,,iii  ,mix cold   
baked flaked fish with the remnants of  
the stuffing4 ,arrange in a buttered    
baking-dish with alternate layers of    
seasoned cracker crumbs1 having crumbs  
on top4 ,pour over enough cream to      
moisten1 and bake brown4  ,,escalloped  

,,fish--,,iv  ,into a well-buttered     
baking-dish put a layer of cold baked   
fish flaked4 ,add a layer of the        
stuffing1 if any1 sprinkle with ,page   
#dff crumbs1 dot with butter1 and repeat
 until the dish is full1 having crumbs  
and butter on top4 ,pour over enough    
cream or ,cream ,sauce to moisten1 and  
bake until well browned4  ,,escalloped  
,,fish ,,au ,,gratin  ,add one egg      
well-beaten to three cupfuls of seasoned
 mashed potato4 ,make a border of the   
potato around a stoneware platter4 ,put 
a layer of ,bchamel ,sauce on the bottom
 of the platter1 then a layer of cold   
cooked flaked fish1 cover with sauce1   
sprinkle with crumbs and grated cheese1 
dot with butter1 and brown in the oven4 
,serve in the same dish4  ,,escalloped  
,,fish ,,in ,,shells  ,allow one cupful 
of ,cream ,sauce to each cupful of cold 
cooked flaked fish1 seasoning with salt1
 pepper1 grated onion1 and lemon-juice4 
,add chopped hard-boiled eggs if        
desired1 or the yolk of one egg beaten  

smooth with a little hot cream4 ,fill   
buttered shells with the mixture1 cover 
with crumbs1 dot with butter1 and brown 
in the oven4 ,sprinkle also with minced 
parsley or grated ,parmesan cheese1 or  
sweet green pepper4  ,,filled ,,fish    
,clean a fish thoroughly and take the   
flesh ,page #dfg carefully from the     
skin4 ,do not injure the skin4 ,take out
 the bones1 chop the meat fine1 and mix 
with an equal quantity of bread-crumbs4 
,season with grated onion1 salt1 pepper1
 grated nutmeg1 and minced parsley4 ,add
 half a cupful of butter1 half a cupful 
of blanched and pounded almonds1 three  
whole eggs1 and the yolks of two more4  
,fill the skin1 preserving the natural  
shape of the fish1 and sew up4 ,simmer  
in court bouillon until done1 drain1 and
 stick the body of the fish full of     
blanched almonds shredded4 ,strain the  
liquid in which the fish was cooked1    
thicken with butter and flour cooked    
together1 season with lemon-juice1 pour 
around the fish1 and serve4  ,,fish     

,,fritters  ,mix any cold cooked flaked 
fish with an equal quantity of mashed   
potatoes1 seasoning with grated onion4  
,make into a paste with beaten egg1     
shape into balls1 dredge with flour1 and
 fry in deep fat4 ,dip in egg and crumbs
 before frying if desired4  ,,fish ,,in 
,,green ,,peppers  ,prepare ,creamed    
,fish according to directions previously
 given4 ,cut a slice from the pointed   
ends of green peppers1 and remove the   
seeds carefully4 ,stuff with the fish   
mixture1 sprinkle with crumbs1 ,page    
#dfh and lay a bit of butter on top of  
each one4 ,put into a baking-pan with a 
little hot water and bake carefully1    
basting as required4  ,,fish ,,hash     
,cut salt pork into dice1 fry crisp1 and
 skim out the pork4 ,mix together equal 
parts of cold cooked flaked fish and    
cooked potatoes1 cut small4 ,season to  
taste and cook slowly in the pork fat   
until brown4 ,arrange the dice around   
the platter as a garnish4  ,,jellied    
,,fish ,,salad  ,mix cold flaked fish1  

which has been cooked in court bouillon1
 with ,mayonnaise4 ,add sufficient      
soaked and dissolved gelatine to make   
the mixture very hard4 ,one package of  
gelatine will solidify one quart of the 
mixture4 ,pour into a mould wet in cold 
water and put on the ice to harden4     
,turn out and serve with a garnish of   
hard-boiled eggs and lettuce4           
,,kedjeree--,i  ,prepare a ,cream       
,sauce1 take from the fire1 season to   
taste1 and add two eggs well-beaten4    
,add cold cooked flaked fish and boiled 
rice in equal parts1 seasoning the rice 
with salt1 pepper1 cayenne1 ,page #dfi  
mace1 and melted butter4 ,reheat and    
serve4  ,,kedjeree--,,ii  ,moisten cold 
flaked fish with one egg beaten with two
 tablespoonfuls of milk and a           
tablespoonful of melted butter4 ,heat   
thoroughly in a double-boiler1 season to
 taste1 and serve with rice which has   
been cooked for ten minutes in stock4   
,,cr,,ole ,,kedjeree--,i  ,cook together
 for five minutes one cupful of cold    

cooked flaked fish1 one cupful of cold  
boiled rice1 one hard-boiled egg chopped
 fine1 a tablespoonful of butter1 and   
salt1 red pepper1 and curry powder to   
season4 ,serve on buttered toast4       
,,cr,,ole ,,kedjeree--,,ii  ,prepare    
according to directions given above1    
adding chopped onion and garlic1 and a  
little lemon-juice to the seasoning4    
,,fish ,,loaf  ,line a buttered         
baking-dish with mashed potato that has 
been well seasoned with pepper and salt1
 and made light with well-beaten eggs4  
,fill the centre with ,creamed ,fish1   
seasoned to taste1 cover ,page #dgj with
 more mashed potato1 rub with butter1   
and bake until the top is nicely        
browned4 ,serve in the same dish4       
,,fish ,,with ,,lemon ,,sauce  ,put to  
boil in a wide porcelain-lined kettle   
sufficient water to cook the fish4 ,add 
one-half cupful of vinegar1 and one-half
 cupful of wine4 ,add a heaping         
tablespoonful of butter1 and when       
melted1 put in the slices of fish1 which

 have already been seasoned4 ,boil until
 the fish is tender4 ,in the meantime1  
beat the yolks of four eggs until light 
with half a cupful of sugar1 and the    
juice of two lemons4 ,remove one cupful 
of fish stock from the kettle with the  
fish4 ,let boil until thoroughly mixed1 
shaking the pan to prevent curdling4    
,put on a serving-dish1 and garnish with
 slices of lemon and parsley4  ,,baked  
,,fish ,,with ,,lemon ,,sauce  ,bake the
 fish in a pan with water and butter1   
taking care to add water when all in the
 pan has been absorbed4 ,when the fish  
is done1 drain off all the gravy which  
is in the pan1 and put on the stove to  
boil with one cupful of white wine4     
,beat the yolks of four eggs with       
one-half cupful of sugar1 stir a little 
wine in1 add the juice of two lemons1   
put back on the stove to thicken1 and   
just before ,page #dga serving1 pour the
 sauce over the fish4 ,half the quantity
 of sauce can be used for a small       
family4  ,,cream ,,lemon ,,fish  ,boil  

the sliced fish until tender1 in enough 
water to cover1 to which a lump of      
butter1 half a cupful of vinegar1 and   
salt and pepper have been added4 ,beat  
the yolks of two eggs and two           
teaspoonfuls of sugar1 and add the juice
 of one lemon4 ,take the fish out of the
 water1 and put on the platter in which 
it is to be served4 ,thicken the gravy  
with flour that has first been dissolved
 in a little water4 ,when thick1 pour   
two cupfuls of the gravy over the eggs  
and lemon1 stirring all the time4 ,when 
cold1 add one-half cupful of cream      
whipped stiff1 and pour over the fish4  
,,masked ,,fish  ,cover the bottom of an
 earthen baking-dish with sliced onion1 
add a thick layer of sliced raw         
potatoes1 seasoning with salt and red   
pepper4 ,cover with a layer of fish1 add
 a layer of sliced tomatoes1 cover with 
raw potato1 and fill the bowl with stock
 or water in which one-half cupful of   
butter has been melted4 ,bake for two   
hours in a slow oven4  ,page #dgb       

,,stewed ,,fish  ,,la ,,marseilles      
,cook three pounds of fish with a crab  
in equal parts of hot water and cider1  
seasoning with minced garlic1 parsley1  
and thyme1 a bay-leaf1 and a clove4     
,cook for half an hour and thicken with 
a tablespoonful each of butter and flour
 cooked together4 ,add the yolks of two 
eggs beaten with a little cold water1   
and salt1 pepper1 and lemon-juice to    
season4 ,add a green pepper chopped     
fine1 and two pods of okra4 ,simmer for 
fifteen minutes and serve in the dish in
 which it is cooked4  ,,fish ,,en       
,,matelote--,i  ,cut any firm-fleshed   
fish into strips and season with salt   
and pepper4 ,parboil two sliced onions1 
drain1 season1 add a cupful of hot water
 and half a cupful of ,sherry4 ,add the 
fish and simmer until done4 ,thicken    
with butter cooked in flour1 and serve4 
,,fish ,,en ,,matelote--,,ii  ,cut three
 or four kinds of fish into convenient  
pieces for serving1 and sprinkle with   
salt and pepper4 ,cover with water and  

,claret in equal parts1 and add parsley1
 thyme1 and bay-leaves to season4       
,simmer until done4 ,take the fish up   
carefully and strain the ,page #dgc     
cooking liquor4 ,fry a dozen or more    
small white onions brown in butter4 ,add
 two tablespoonfuls of flour and the    
liquid drained from the fish4 ,cook     
until thick1 stirring constantly1 and   
add boiling water or stock1 if too      
thick4 ,when the onions are done1 take  
from the fire1 season with lemon-juice1 
add a few cooked mushrooms1 pour over   
the fish1 and serve4  ,,matelote ,,of   
,,fish  ,,la ,,normandy  ,fry brown in  
butter with sliced onions two pounds of 
fresh sliced fish1 using several kinds4 
,add two tablespoonfuls of flour1 half a
 dozen sliced mushrooms1 salt1 pepper1  
and lemon-juice to season1 a pinch of   
sweet herbs1 and ,claret and stock in   
equal parts to cover4 ,simmer for half  
an hour and serve in a casserole4       
,,fish ,,mousselines  ,mince enough     
uncooked white fish to make two cups1   

add one cupful of soft bread-crumbs and 
one-half cupful of cream4 ,press through
 a colander1 season with salt1 pepper1  
lemon-juice1 a suspicion of mace1 and   
,worcestershire ,sauce4 ,fold in        
carefully the beaten whites of four     
eggs4 ,turn into buttered moulds 7round 
bottomed ones7 and steam one-half hour4 
,turn out on separate plates1 surround  
,page #dgd with the sauce1 and drop tiny
 balls of boiled potato in the sauce4   
,for sauce1 make a stock of the fish    
bones and add to it two tablespoonfuls  
of butter and two of flour cooked       
together4 ,there should be one and      
one-half cupfuls of stock4 ,add one-half
 cupful of cream2 and1 when boiling1    
salt1 pepper1 and one tablespoonful of  
grated horse-radish soaked in           
lemon-juice4  ,,mould ,,of ,,fish  ,line
 a buttered mould with seasoned mashed  
potato and fill the centre with         
alternate layers of ,creamed ,fish and  
sliced hard-boiled eggs4 ,cover with the
 potato and steam or bake4 ,turn out and

 serve with any preferred sauce4  ,,fish
 ,,patties--,i  ,mix cold cooked flaked 
fish with ,cream ,sauce and put into    
buttered patty-shells with alternate    
layers of crumbs4 ,sprinkle with crumbs1
 dot with butter1 and brown in the oven4
  ,,fish ,,patties--,,ii  ,reheat cold  
cooked flaked fish in ,bchamel ,sauce1  
adding a few cooked mushrooms4 ,fill    
patty-shells and brown in the oven4     
,page #dge ,,fish ,,and ,,oyster ,,pie  
,butter a baking-dish and put in a layer
 of cold cooked fish1 seasoning with    
pepper and salt4 ,sprinkle with         
bread-crumbs1 add a layer of oysters1   
and season with nutmeg and minced       
parsley4 ,repeat until the dish is full4
 ,cover with crumbs and dot with butter1
 or with a rich biscuit dough1 and bake4
 ,if the biscuit crust is used1 rub with
 butter1 and bake until brown4  ,,fish  
,,pie  ,soak one cupful of stale        
bread-crumbs in milk1 add two           
tablespoonfuls of melted butter1 salt1  
pepper1 minced parsley1 and thyme to    

season1 and beat until smooth4 ,skin and
 bone two medium-sized fish1 using bass1
 cod1 flounder1 or mackerel4 ,scrape and
 pound half of the flesh and add it to  
the bread paste4 ,cut the rest of the   
fish into slices1 season it1 and arrange
 in layers in a deep baking-dish1       
spreading each layer with the paste and 
seasoning4 ,cover with thin slices of   
bacon and pour over one cupful of stock4
 ,cover the pie with pastry1 leaving a  
hole in the middle for the steam to     
escape4 ,cover with buttered paper and  
bake for three hours in a slow oven4    
,take off the paper1 brown the crust1   
and pour into the hole half a cupful of 
stock to which a tablespoonful of       
,sherry or white wine ,page #dgf has    
been added4 ,serve cold4  ,,normandy    
,,fish ,,pie  ,fill a baking-dish with  
any kind of fish1 freed from skin1 fat1 
and bone1 and cut into small pieces4    
,season with minced parsley1 grated     
nutmeg1 salt1 cayenne1 black pepper1 and
 mushroom catsup4 ,moisten with white   

wine and brandy in equal parts1 cover1  
bake1 and serve very hot4  ,,fish       
,,piquant  ,boil the fish whole in water
 seasoned well with onion1 celery1 salt1
 red pepper1 and a tiny bit of garlic4  
,when tender1 drain1 and put on a       
platter4 ,mix a lump of butter the size 
of an egg with three tablespoonfuls of  
flour1 then add the juice of one or two 
lemons 7according to size74 ,stir into  
this three cupfuls of the water in which
 the fish was boiled1 put back on the   
stove1 and stir until thickened4 ,remove
 from the fire1 pour over the           
well-beaten yolks of two eggs1 add some 
cut up pickles and olives1 pour over the
 fish1 and garnish with parsley or      
celery tops4  ,,pickled ,,fish--,i  ,cut
 any kind of fish into pieces1 dredge   
with flour1 and fry4 ,cover with hot    
vinegar1 adding a sprig of mint1 and a  
pod of pepper4 ,let ,page #dgg cool in  
the liquid1 drain1 and serve very cold4 
,,pickled ,,fish--,,ii  ,cut any        
firm-fleshed fish into small pieces1    

dredge with seasoned flour1 and fry     
brown in butter4 ,cover with boiling    
water to which half a cupful of vinegar 
has been added4 ,add a chopped onion1   
two tablespoonfuls of olive-oil1 and a  
teaspoonful each of ground mace1 cloves1
 and allspice4 ,simmer for an hour and  
serve very hot4  ,,potted ,,fish--,i    
,pound cold cooked flaked fish to a     
paste1 seasoning highly with salt1      
mustard1 red and black pepper4 ,add     
melted butter to moisten1 pack closely  
in small stone jars or cups and steam   
for half an hour4 ,cover with melted    
butter and keep in a cool place until   
ready to use4  ,,potted ,,fish--,,ii    
,cut the fish into convenient pieces for
 serving4 ,for every six pounds of fish 
allow one-fourth cupful each of salt1   
black pepper1 and stick cinnamon1       
one-eighth cupful of allspice and one   
teaspoonful of clove4 ,put a layer of   
the fish in the bottom of an earthen    
pot1 ,page #dgh dredge with flour1      
sprinkle with spices1 dot with butter1  

and continue until the dish is full4    
,fill the jar with equal parts of       
vinegar and water1 cover tightly1 and   
bake for five hours in a slow oven4     
,serve cold4  ,,potted ,,fish--,,iii    
,clean1 skin1 split1 bone1 and cut in   
small pieces three shad or half a dozen 
small mackerel4 ,pack in layers in a    
small stone jar1 sprinkling each layer  
with salt1 cayenne1 and whole spices4   
,cover with vinegar1 close the jar      
tightly1 and bake for five or six hours 
in a slow oven4 ,let stand for two or   
three days before using4 ,all the small 
bones will be dissolved4  ,r,,chauff    
,,of ,,fish--,i  ,take two cupfuls of   
cold cooked flaked fish and put into the
 chafing dish with two tablespoonfuls of
 butter1 one cupful of crumbs1 salt and 
pepper to season1 and one egg beaten    
smooth with half a cupful of cream4     
,simmer for five or six minutes4        
,r,,chauff ,,of ,,fish--,,ii  ,reheat   
one cupful of cooked flaked fish and one
 cupful of cooked macaroni in butter4   

,season with salt1 pepper1 and tabasco  
sauce1 and ,page #dgi add one cupful of 
stewed and strained tomatoes4 ,heat     
thoroughly and serve4  ,r,,chauff ,,of  
,,fish--,,iii  ,prepare a ,cream ,sauce1
 using for liquid equal parts of cream  
and fish stock4 ,add cold cooked flaked 
fish which has been seasoned with salt1 
pepper1 oil1 and lemon-juice4 ,reheat1  
season with anchovy paste and minced    
parsley1 and serve4  ,r,,chauff ,,of    
,,fish--,,iv  ,allow one cupful of ,egg 
,sauce and four cupfuls of mashed potato
 to each two cupfuls of cold cooked     
flaked fish4 ,put a layer of potato in a
 baking-dish1 lay the fish upon it1 add 
the sauce1 cover with potato1 spread    
with melted butter1 and brown in the    
oven4  ,r,,chauff ,,of ,,fish--,v       
,brown a tablespoonful of flour in      
butter1 add two cupfuls of milk1 and    
cook until thick1 stirring constantly4  
,season with salt1 pepper1 cayenne1     
ginger1 and mace4 ,reheat cold cooked   
flaked fish in the sauce4  ,r,,chauff   

,,of ,,fish--,,vi  ,reheat one and      
one-half cupfuls of stewed ,page #dhj   
and strained tomatoes1 seasoning with   
salt and pepper4 ,warm cold cooked      
flaked fish in the sauce1 take from the 
fire1 add the yolk of an egg beaten with
 a little cold water1 and serve4 ,the   
fish may be put on a serving-dish and   
the sauce poured over it if desired4    
,,fish  ,,la ,,reine--,i  ,mix one pound
 of cold cooked flaked fish with ,cream 
,sauce1 seasoning with salt1 pepper1 and
 minced parsley4 ,add three chopped     
mushrooms and the yolk of one egg       
well-beaten and reheat1 but do not boil4
 ,serve in paper cases or shells4       
,,fish  ,,la ,,reine--,,ii  ,reheat cold
 cooked flaked fish in a ,cream ,sauce1 
seasoning with pepper1 salt1 and minced 
parsley4 ,add a cupful of chopped cooked
 mushrooms1 and when very hot1 take from
 the fire and stir in the beaten yolks  
of two eggs4 ,serve in patty-shells or  
individual dishes4  ,,fish              
,,rissoles--,i  ,flake cold cooked fish1

 add one-third the quantity of grated   
bread-crumbs1 season with salt1 pepper1 
grated onion1 and melted butter1 and add
 enough well-beaten yolk of egg to make 
a smooth ,page #dha paste4 ,cut         
pie-paste into three-inch squares4      
,place a teaspoonful of the minced fish 
in each square and cover with the paste4
 ,wet the edges to make sure they       
adhere4 ,dip the rissoles in egg and    
crumbs1 and fry in deep fat4  ,,fish    
,,rissoles--,,ii  ,season a cupful of   
cold cooked flaked fish with salt1      
pepper1 and melted butter4 ,soak a      
,french roll soft in half a cupful of   
milk1 add the fish1 and beat until      
smooth4 ,season with a little grated    
onion and mix with two eggs well-beaten4
 ,bake in small buttered cups1 turn out1
 and serve with any preferred sauce4    
,,fish ,,salad  ,cut a large fish into  
slices and boil the trimmings in water  
to cover with a chopped onion1 a little 
butter1 and pepper and salt to season4  
,boil for fifteen minutes1 strain1 and  

simmer the sliced fish in it until done4
 ,take up the fish carefully and squeeze
 the juice of three lemons into the     
liquid4 ,season with cayenne1 take from 
the fire and add the yolks of six eggs  
and the whites of three beaten with a   
little cold water4 ,reheat but do not   
boil2 pour over the fish and let cool4  
,serve very cold4  ,page #dhb ,,fish    
,,salad  ,,la ,,tyrolienne  ,add one    
cupful of cooked shrimps1 cut into dice1
 to two cupfuls of cold cooked flaked   
fish4 ,mix with four tablespoonfuls of  
vinegar1 two tablespoonfuls of capers1 a
 pinch of celery seed1 and a little     
pepper4 ,add one green pepper freed from
 seeds and shredded4 ,mix with          
,mayonnaise and serve on lettuce leaves 
with a garnish of hard-boiled eggs4     
,,stewed ,,fish--,i  ,cover the         
trimmings of a large fish with cold     
water1 boil for half an hour1 and       
strain4 ,add two fried onions and cover 
the fish with the liquid4 ,add the juice
 of half a lemon and one tablespoonful  

of butter and two tablespoonfuls of     
flour cooked to a smooth paste4 ,simmer 
until the fish is done1 season with     
salt1 pepper1 minced parsley1 and       
mushroom catsup1 add one quart of       
parboiled oysters1 and serve4  ,,stewed 
,,fish--,,ii  ,boil three sliced onions 
in water to cover until tender1 and     
drain4 ,season the onions with salt1    
pepper1 cloves1 mace1 and allspice4     
,cover with thick slices of fish4 ,add  
white wine or ,claret and water in equal
 parts to cover1 and bring to the boil4 
,simmer until ,page #dhc the fish is    
done1 and thicken the liquid with butter
 and flour cooked together4  ,,stewed   
,,or ,,sharp ,,fish  ,put in a          
fish-kettle on the stove one            
tablespoonful of fresh butter1 when     
melted add half an onion cut fine1 a    
tiny piece of garlic1 cut fine2 let     
brown1 then add a tablespoonful of      
flour1 lightly browned1 and enough water
 to cook the fish4 ,to this liquor add  
some cut up celery or celery seed1 some 

finely chopped parsley1 two cloves1 one 
bay-leaf1 a tiny pinch of mace1 a small 
pinch of cayenne pepper1 some black     
pepper1 a little ginger1 and one        
tablespoonful of fresh butter4 ,when    
this mixture begins to boil1 add the    
fish1 which has been cut up1 and salted4
 ,cook until done4 ,remove the fish to a
 platter1 and add to the liquor one     
cupful of sweet milk1 stirring          
constantly2 boil for one minute1 then   
pour over the beaten yolks of two eggs1 
stirring all the time4 ,slice a lemon   
over the fish1 then pour the liquor     
over4 ,serve hot or cold4  ,,sweet      
,,sour ,,fish  ,first cut up and salt   
the fish4 ,shad or trout is best4 ,put  
in a fish-kettle with one and one-half  
cupfuls of water and one cupful of      
vinegar1 add one onion cut in slices1   
one dozen raisins1 one ,page #dhd lemon 
cut in slices1 two bay-leaves1 and six  
cloves4 ,when this mixture begins to    
boil1 put in the fish and cook          
thoroughly4 ,when done1 remove the fish 

to a platter4 ,put the liquor back on   
the stove1 add three tablespoonfuls of  
granulated sugar 7which has been melted 
and browned in a frying pan71 then add  
two tablespoonfuls of flour which has   
been rubbed smooth with a little water4 
,let boil well and pour over the fish4  
,if not sweet enough1 add more sugar4   
,serve cold4  ,,sweet ,,sour ,,fish     
,,with ,,wine  ,put to boil in a        
fish-kettle one cupful of water1        
one-half cupful of vinegar1 two         
tablespoonfuls of brown sugar1 six      
cloves1 one-half teaspoonful of ground  
cinnamon1 and one onion cut in slices4  
,boil thoroughly1 then strain and add to
 it one lemon cut in slices1 one        
wineglassful of red wine1 one dozen     
raisins1 and one tablespoonful of       
pounded almonds4 ,return to the fire1   
and when it comes to a boil1 add the    
fish1 cut up and salted4 ,cook until    
done1 remove the fish to a platter1 and 
to the liquor add a small piece of      
,leb-kuchen or ginger cake1 and stir in 

the well-beaten yolks of four eggs2 stir
 carefully or it will curdle4 ,if not   
sweet enough1 add more sugar4 ,page #dhe
 ,pour over the fish4 ,shad or trout is 
the best fish to use4  ,,spiced         
,,fish--,i  ,cook together for ten      
minutes one cupful of vinegar1 one      
tablespoonful of sugar1 and six each of 
whole allspice1 cloves1 and peppercorns4
 ,strain over two cupfuls of cold cooked
 flaked fish1 and serve very cold4      
,,spiced ,,fish--,,ii  ,cool five pounds
 of sliced fish in salted water1 drain1 
cool1 and skin4 ,boil together a quart  
of vinegar1 two blades of mace1 a small 
onion sliced1 a small red pepper1 two   
tablespoonfuls of grated horse-radish1  
six cloves1 a bay-leaf1 a tablespoonful 
of mustard seed1 and half a cupful of   
water4 ,put the fish into an earthen    
jar1 pour over the hot spiced vinegar   
and let stand in a cold place for two   
days before using4  ,,fish ,,timbales   
,pound in a mortar one pound of fresh   
raw fish and press through a pure sieve4

 ,to every cupful of fish pulp add a    
tablespoonful of bread-crumbs soaked    
until soft in cream4 ,add also the      
beaten yolk of one egg1 and salt1       
pepper1 grated onion1 and nutmeg to     
,page #dhf season4 ,beat thoroughly1 and
 for every cupful of pulp1 fold in the  
whites of two eggs beaten stiff4 ,fill a
 well-buttered mould three-quarters     
full1 set it into a pan of warm water1  
cover with buttered paper1 and bake for 
twenty minutes4 ,do not let the water   
boil4 ,turn out on a platter and serve  
with any preferred sauce4  ,,fish       
,,timbale--,i  ,run through a           
meat-chopper twice half a pound of white
 fleshed fish4 ,add one cupful of soft  
bread-crumbs which have been boiled to a
 smooth paste in a little milk4 ,cool1  
add to the fish1 press through a sieve1 
add six tablespoonfuls of cream1 and    
salt and pepper to season4 ,fold in     
carefully the stiffly beaten whites of  
five eggs4 ,butter a small timbale      
mould1 fill with the mixture1 and put in

 a baking-pan half full of boiling      
water4 ,cover with buttered paper1 bake 
for twenty minutes1 and serve with      
,cream ,sauce4  ,,fish ,,timbale--,,ii  
,chop cold cooked fish fine and mix to a
 smooth paste with bread-crumbs soaked  
in milk4 ,season with melted butter and 
grated onion and moisten with the beaten
 yolks of eggs4 ,bake in buttered       
individual moulds1 turn out1 and serve  
with a sauce made of one cupful of      
stewed ,page #dhg and strained tomatoes 
mixed with a wineglassful of ,sherry and
 half a cupful of cream1 and thickened  
with the beaten yolks of two eggs4 ,add 
a few shrimps and cooked oysters to the 
sauce1 pour around the timbales1 and    
serve4  ,,fish ,,timbales--,,iii  ,chop 
fine one cupful of raw fish and rub it  
through a sieve4 ,season with salt1     
pepper1 and grated onion1 and add a     
dozen blanched almonds1 chopped fine4   
,fold in one cupful of whipped cream and
 the whites of four eggs beaten very    
stiff4 ,fill small buttered moulds1 set 

into a pan of hot water1 and bake       
carefully4  ,,fish ,,timbale--,,iv  ,add
 one cupful of cold cooked flaked fish  
to one cupful of very thick ,cream      
,sauce and season with salt1 cayenne1   
lemon-juice1 and minced parsley4 ,take  
from the fire1 add the yolks of three   
eggs1 well-beaten1 and cool4 ,fold in   
the whites of three eggs beaten stiff1  
fill buttered individual moulds         
two-thirds full1 set into a pan of hot  
water1 and bake for fifteen or twenty   
minutes4 ,serve with any preferred      
sauce4  ,page #dhh ,,turban ,,of        
,,fish--,i  ,prepare a ,cream ,sauce1   
seasoning with grated onion1 powdered   
mace1 minced parsley1 and lemon-juice4  
,add the yolks of two eggs4 ,put a layer
 of cold cooked flaked fish in a        
buttered baking-dish1 season with salt1 
pepper1 and lemon-juice1 spread with the
 sauce1 and repeat until the dish is    
full4 ,cover with crumbs1 dot with      
butter1 sprinkle with grated ,parmesan  
cheese1 and brown in the oven4  ,,turban

 ,,of ,,fish--,,ii  ,cut thin slices of 
fish into narrow strips1 remove the     
skin1 dip in seasoned oil1 and roll up1 
fastening with wooden toothpicks4 ,dip  
in seasoned flour or in beaten egg and  
crumbs1 fry in deep fat1 and serve with 
any preferred sauce4 ,if preferred do   
not roll the fish1 but fry the strips   
straight4  ,,fish ,,turbot  ,reheat any 
kind of cold cooked fish in a ,cream    
,sauce1 adding the beaten yolk of an egg
 to the sauce4 ,put into a buttered     
baking-dish1 cover with crumbs1 dot with
 butter1 sprinkle with grated ,parmesan 
cheese if desired1 and bake brown1 or   
put the fish and the sauce in the       
baking-pan in separate layers4  ,page   
#dhi ,,fish ,,toast  ,mix cold cooked   
flaked fish with ,cream ,sauce1         
seasoning with salt1 pepper1            
lemon-juice1 and minced parsley4 ,add   
the yolks of two eggs1 beaten with a    
little milk1 and heat thoroughly1 but do
 not boil4 ,spread on very hot buttered 
toast4  ,,fish  ,,la ,,vinaigrette      

,flake cold cooked fish and arrange on a
 platter with a border of lettuce       
leaves4 ,pour over it a ,french dressing
 to which chopped olives1 capers1 and   
pickles have been added4     ,page #dij 
,,back ,,talk  ,the author1 though at   
present unable to contemplate calmly    
even a pair of fish-net curtains1 is    
willing to admit that there are more    
ways of cooking fish than appear here4  
,the blank pages appended are for       
additional recipes4    ,o4,g4     ,page 
#dii ,,index  ,,anchovies1 ten ways to  
serve1 #da ff1 ,anchovy butter sauce1   
#ad  ,,bass1 in season1 #f2 forty-five  
ways to cook1   #de ff4 7,see also      
,,sea-,,bass and ,,striped   ,,bass47   
la ,bordelaise1 #ea      la ,buena      
,vista1 #ef     ,baked1 ,nos4 ,i1 ,,ii1 
,,iii1 ,,iv1 #de1 #df2 with       white 
wine1 #df2 with shrimp sauce1 #dg       
,boiled1 #ea2 sea1 with egg sauce1 #ea2 
with       parsley sauce1 #ee2 with     
mushrooms1 #eb2       black1 with cream 
sauce1 #eb     ,breaded1 with bacon1 #ed

     ,broiled1 #ec2 black1 #ec          
,cold1 with tartar sauce1 #ec           
,fillet of1 breaded1 #ed     ,fried1    
with bacon1 #ed2 black1 #ed2 with tartar
 sauce1 #ee     ,matelote of1 #ee       
,stewed1 with tomatoes1 #ec             
,stuffed1 #dg2  la ,newport1 #dh2  la   
,manhattan1       #dh2 with tomatoes1   
#dh2  la       babette1 #di2 fillets1   
#di2  la ,montmorency1       #di2 sea1  
#ej ,,blackfish1 in season1 #f2 eight   
ways to cook1   #fe ff4                 
l',amricaine1 #fe     ,baked1 ,no4 ,i1  
#fg2 ,no4 ,,ii1 #fh     ,broiled1 with  
,chili sauce1 #ff     ,matelote of1 #ff 
,stewed1  la ,newport1 #fg     with fine
 herbs1 #fe     with port wine sauce1   
#fh ,,bluefish1 in season1 #f2          
twenty-six ways to   cook1 #fi ff4      
la ,icarienne1 #gf      la ,venetienne1 
#gf     ,baked1 ,no4 ,i1 #fi2 ,no4 ,,ii1
 #gj2 ,no4 ,,iii1 #gj2       ,no4 ,,iv1 
#ga2 ,no4 ,v1 #ga2 ,no4 ,,vi1 #ga2      
la ,italienne1 #fi2  la ,naples1 #gb    
,boiled1 #gc     ,broiled1 #gc2 ,no4    

,,ii1 #gc2  la beurre noir1       #gd2  
with mustard sauce1 #gd2                
,escalloped1 #ge     ,fillets of1  la   
,duxelles1 #ge2 with anchovy            
sauce1 #ge     ,fried1 #gg     ,fried   
fillets of1 #gf     ,matelote of1 #gd   
,pan-broiled1 #gc     ,steamed1 #gg     
,stuffed1 ,no4 ,i1 #gd2 ,no4 ,,ii1 #gd  
,bouillons1 court1 eleven varieties of1 
#h-aa ,,butter-,,fish1 in season1 #f2   
five ways to cook1   #gi ff4            
,boiled1 #hj     ,fried1 ,no4 ,i1 #gi2  
,no4 ,,ii1 #gi2 ,no4 ,,iii1 #gi     with
 fine herbs1 #gi  ,,carp1 in season1 #f2
 twenty-two ways to cook1   #ha ff4     
l',allemande1 #hc      la ,bordelaise1  
#hd      la bourguinotte1 #hg      la   
,coblentz1 #he      la ,franaise1 #he   
la ,italienne1 #hc      la ,lyons1 #hh  
la ,prigueux1 #hg      la ,provenale1   
#hh     ,baked1 ,nos4 ,i1 ,,ii1 #ha2  la
 marinire1 #hf     ,boiled1 #hb         
,broiled1 #hd     ,fried1 ,no4 ,i1 ,no4 
,,ii1 ,no4 ,,iii1 #he     in matelote1  
#hf     ,pickled1 #h     ,steamed1 #hf  

,stewed1 ,no4 ,i1 #hb2 ,no4 ,,ii1 #hb   
,catching of unshelled fish1 #a ff4     
,,catfish1 in season1 #f2 six ways to   
cook1 #hi f4     ,boiled1 #ij           
,fried1 ,no4 ,i1 ,no4 ,,ii1 ,no4 ,,iii1 
#hi     ,stewed1 #ij ,,codfish1 in      
season1 #f2 sixty-seven ways to   cook1 
#ia ff4      la ,beauregard1 #ajb       
la ,bchamel1 #aje      la bonne femme1  
#aja      la ,creole1 ,no4 ,i1 ,no4     
,,ii1 #ih      la flamande1 #aje      la
 ,seville1 #ajd     au gratin1 #ii      
,baked1 ,no4 ,i1 ,no4 ,,ii1 ,no4 ,,iii1 
#ia1 #ib2       salt1 #ib2  la          
,montreal1 #ic2  la ,nantucket1         
#ic2 with cheese sauce1 #ic2            
quick1 #id2 rock1 with dressing1 #id2   
la ,bedford1 #id2 with cream1 #ie       
,balls1 #ih     ,boiled1 ,no4 ,i1 ,no4  
,,ii1 #ie2 salted1 with egg       sauce1
 #ie1 #ig2 with oyster sauce1 #if2      
with cream sauce1 #if2  la ,hollandaise1
       #if2 with caper sauce1 #if2 ,no4 
,,ii1 #ig2       creamed1 #ig           
,boiled tongue of1 with egg sauce1 #ajc 

,broiled salt1 #aja1 #aaj     ,creamed  
and baked1 #ib1 #ajj     ,devilled1 #ajd
     ,escalloped1 with macaroni1 #ii2   
with cheese1 #ajj     ,fricassed salt1  
#ajj     ,fillets of1 #aji2 fried1 #aaj 
,fried1 #aaj2  la matre d'htel1 #aaj    
,fried tongue of1 #ajc     ,fritters1   
#ajd     ,matelote of1 #aji     ,pie1   
#aaj     ,puffs1 #ii     ,salt1  la     
brandade1 #ajf2 with brown butter1 #ajg 
,souffl1 #aja     ,steak1 #ajg2 broiled 
with bacon1 #ajg2       ,no4 ,,ii1 #ajh2
 breaded1 #ajh2 fried1 #ajh2       a la 
,narragansett1 #ajh     ,stewed1  la    
,lincoln1 #ajb2  la ,shrewsbury1        
#ajf2 with oysters1 #ajf1 #aji          
,tongue of1  la poulette1 #ajc2  la     
beurre       noir1 #ajc     with        
macaroni1 #aja ,court bouillons1 eleven 
varieties of1 #h-aa  ,,eels1 in season1 
#f2 forty-five ways to cook1   #aac ff4 
la ,indienne1 #aag      la ,london1 #aah
      la ,lyonnaise1 #aaf      la       
,normandy1 #aah      la poulette1 #aai  
la ,reine1 #aai      la ,tartar1 #aag   

la ,villeroy1 #aaf     ,baked1 #abh2    
with tartar sauce1 #abh     ,boiled1    
#abg     ,broiled1 ,no4 ,i1 ,no4 ,,ii1  
#aac1 #aad2 with sour sauce1 #aad       
,collared1 #abi     ,creamed1 #acj      
,english pie1 #abi     ,fricasse of1    
#aai1 #abj     ,fried1 ,no4 ,i1 ,no4    
,,ii1 ,no4 ,,iii1 ,no4 ,,iv1 #aae2      
in batter1 #aaf     ,green1 #abg        
,matelote of1 ,nos4 ,i1 ,,ii1 ,,iii1    
#abd1 #abe2        la ,parisienne1 #abe2
  la ,genoise1 #abf2        la          
,bordelaise1 #abg     ,pickled1 #abg    
,stewed1 with cucumbers1 #abj2 ,no4 ,i1 
#abj2 ,nos4 ,,ii1 ,,iii1 ,,iv1 #aba1    
#abb2  l',anglaise       #abb2          
l',amricaine1 #abb2         la poulette1
 #abc2  la canotire1 #abc2         la   
,genevoise1 #abc     ,stuffed1  la      
,italienne1 #aah  ,,finnan-,,haddie1    
fifteen ways to cook1 #aca ff4      la  
,delmonico1 #acc     ,baked1 ,nos4 ,i1  
,,ii1 #acb     ,boiled1 ,nos4 ,i1 ,,ii1 
#aca     ,broiled1 ,nos4 ,i1 ,,ii1      
,,iii1 ,,iv1 #aca1 #acb     ,creamed1   

#ace     ,escalloped1 #acc     ,hash1   
#acd     ,savory1 #acd     ,toasted1    
#acc     with tomatoes1 #acd ,fish1     
unshelled1 the catching of1 #a ff2 in   
season1 #f ,fish sauces1 one hundred    
varieties of1 #ac ff4 ,,flounder1 in    
season1 #f2 thirty-two ways to   cook1  
#acg ff4      la ,franaise1 #ada      la
 ,janin1 #ada      la ,provenale1 #adb  
au gratin1 #aej     ,baked1 #acg2  la   
,italienne1 #acg2  la       ,bonvallet1 
#ach2  la ,parisienne1 #ach2        la  
,st4 ,malo1 #aci2 fillets of1 in wine1  
#aci1 #adj     ,breaded turban of1 #adb2
 with anchovies1       #adb2 with       
oysters1 #adc     ,broiled1 #adi        
,fillets of1 au gratin1 #add2  la       
,lyons1       #add2  la ,normandy1 #ade2
 with green       peas1 #adf2 stuffed1  
,nos4 ,i1 ,,ii1 #adf2       steamed1    
#adg2 rolled1 #adh2 broiled1       #adh 
,fricasse of1 #adc     ,fried1 #adc2    
fillets of1 #add     ,pie  la ,normandy1
 #adi     with fine herbs1 #adj     with
 wine sauce1 #adi ,,frog ,,legs1        

twenty-seven ways to cook1   #aea ff4   
la ,creole1 #aei      la ,hollandaise1  
#aeg      la poulette1 ,nos4 ,i1 ,,ii1  
#aeh      la ,provenale1 #aeg     au    
beurre noir1 #aeg     ,baked1 #aec      
,broiled1 #aec     ,fricasse of1 ,nos4  
,i1 ,,ii1 ,,iii1 #aed2 brown1 #aee      
,fried1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 ,v1
 ,,vi1 #aea1 #aeb2       southern1 #aeb2
  l',anglaise1 #aec2  la                
,franaise1 #aec     ,patties1 #aeh      
,saut1 #aeb     ,southern fried1 #aeb   
,stewed1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1   
#aee1 #aef  ,,haddock1 in season1 #f2   
twenty ways to cook1   #afa ff4      la 
crme1 #afg     ,baked1 ,nos4 ,i1 ,,ii1  
,,iii1 #afb1 #afc2 fillets of1          
#afc2 with sauce1 #afc2 with oyster     
stuffing1 #afd     ,boiled1 with white  
sauce1 #afe2 with egg       sauce1 #afe2
 with lobster sauce1 #aff     ,broiled1 
,nos4 ,i1 ,,ii1  la matre d'htel1 #afa2 
smoked1 #afa     ,cutlets1 #afh         
,fillets of1  la royale1 #afg     ,fried
 fillets of1 ,nos4 ,i1 ,,ii1 #afb2      

smoked1       #afb     ,rarebit1 #afd   
,stewed1 #aff     with oysters1 #afg    
,,halibut1 in season1 #f2 eighty ways to
 cook1   #afi ff4      la ,conant1 #aga 
la ,creole1 ,nos4 ,i1 ,,ii1 ,,iii1 #agb 
la matre d'htel1 #aga      la majestic1 
#agj      la poulette1 #aif      la rare
 bit1 #agj     au gratin1 #ahb          
,baked1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 ,v1
 #agd2 with       lobster sauce1 #age2  
with tomato sauce1       #age2 with     
cream1 #age2 fillets au gratin1         
#agf2 steaks with oysters1 #agf2        
chicken1       #agg2 steaks1 ,nos4 ,i1  
,,ii1 ,,iii1 #agh     ,boiled1 #aia2    
steaks au gratin1 #aib2 steaks1         
,nos4 ,i1 ,,ii1 #aib2  la ,bchamel1     
#aic2 with       parsley sauce1 #aic    
,breaded1 #aij2 steaks of1 #aie         
,broiled1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1  
,v1 #afi1 #agj2        la ,boston1 #agj 
,carbonade of1 #aic     ,coquilles of1  
#aij     ,creamed1 #ahc     ,devilled1  
,nos4 ,i1 ,,ii1 #agh1 #agi              
,escalloped1 #ahb2 au parmesan1 #aie    

,fillets of1  la poulette1 #ahf2 cold1  
#ahg2        with tomato sauce1 #ahg2   
with oysters1        #ahg2 with brown   
sauce1 #ahh2 with        potato balls1  
#ahh     ,fish balls of1 #aij           
,fried1 ,nos4 ,i1 ,,ii1 ,,iii1 with     
tomato sauce1 #aid     ,fried fillets   
of1 ,nos4 ,i1 ,,ii1 #ahh1 #ahi     in   
cucumbers1 #aha     in ramekins1 #aij   
,loaf1 #ahi     ,mayonnaise of1 with    
cucumber1 #ahi     ,moulded1 with green 
peas1 #agi     ,mousselines1 #ahe       
,pie1 #ahd     ,pudding1 #aia           
,salad1 #ahc     ,sandwiches of1 #ahj   
,steak  la jardinire1 ,nos4 ,i1 ,,ii1   
#aha      la ,flamande1 #ahc            
,steamed1 #ahe     ,timbale1 #ahf1 #aie 
,turbans of1 #ahj     ,turkish1 #ahd    
with anchovy sauce1 #ahb     with caper 
sauce1 #aia     with eggs1 #ahi     with
 lobster  la ,hollandaise1 #ahj         
,,herring1 in season1 #f2 twenty-five   
ways to   cook1 #aig ff4      la        
,normandy1 #aii     ,baked smoked1 #bjc2
 fresh1 #bjc     ,balls1 #bjb           

,boiled1 #bjj ,broiled1 #aih2 with      
mustard sauce1 #aih2       smoked1 #aih2
 with cream sauce1 #aii     ,escalloped1
 #bjd     ,fried1 ,nos4 ,i1 ,,ii1 ,,iii1
 #aii     ,grilled smoked1 #bjd2 fresh1 
#bjd     ,marinade of1 #bjc             
,matelote of1 #aig     ,pickled1 #bjb   
,relish1 #bjj     ,salad1 #bjj2  la     
,brenoise1 #bja2 ,swedish1       #bja2  
smoked1 #bjb     ,smoked1  la marine1   
#bjj     ,stewed1 #aig  ,,kingfish1 in  
season1 #f2 nine ways to cook1   #bje   
ff4      la meunire1 #bjg     ,baked1   
#bjf2 with white sauce1 #bjg            
,boiled1 #bje2  la ,hollandaise1 #bje   
,broiled1 #bjf     ,fried1 ,nos4 ,i1    
,,ii1 ,,iii1 #bje1 #bjf  ,,mackerel1 in 
season1 #f2 sixty-five ways to   cook1  
#bji ff4      la ,bretonne1 #bbh2 salt1 
#bbh      la ,havraise1 #bbe      la    
,tyrol1 #bbg     ,baked1 ,nos4 ,i1 ,,ii1
 ,,iii1 ,,iv1 #bah1 #bai1 #bbj2         
fillet of1 #bbj1 #bba2 with cream1 #bba2
       fresh1 with fine herbs1 #bbb2    
,spanish1       #bbb2 with oyster       

stuffing1 #bbc2 salt1       #bbd2 salt1 
with cream sauce1 #bbd     ,boiled1     
,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 #bac1 #bad2
 with       gooseberry sauce1 #bad2  la 
persiallde1       #bae2 fresh1 #bae2  la
 ,bolonaise1 #bae2       salt1 ,nos4 ,i1
 ,,ii1 ,,iii1 ,,iv1 ,v1 ,,vi1 ,,vii1    
#baf1 #bag1 #bah     ,broiled ,spanish1 
,nos4 ,i1 ,,ii1 #bji2 fresh1       ,nos4
 ,i1 ,,ii1 ,,iii1 #baj2 with anchovy    
butter1 #baj2 au beurre noir1 #baj2  la 
,livournaise1 #baa2 with ,normandy      
sauce1 #baa2  la fleurette1 #baa2 salt1 
,nos4 ,i1 ,,ii1 ,,iii1 #bab1 #bac2 with 
cream1       #bac2 with tarragon sauce1 
#bac     en papillotes1 #bbi            
,fillets of1  la ,horly1 #bbh2  la      
,indienne1       #bbh1 #bcj     ,fried1 
#bbd2 salt1 #bbd     ,german pickled1   
#bca     ,potted1 #bbi     ,scotch pie1 
#bbi     ,spanish  la ,castillane1 #bbe2
  la ,espagnole1       #bbf2  la        
,nassau1 #bbf2  la       ,vnitienne1    
#bbg2 salad1 #bca     ,stuffed1 with    
anchovy sauce1 #bca     ,toasted salt1  

#bbi     with white wine sauce1 #bcj    
,miscellaneous recipes1 one hundred1    
#dec ff4 ,,mullet1 in season1 #f2 five  
ways to cook1 #bcc f4      la matre     
d'htel1 #bcc     ,baked1 #bcc           
,broiled1 #bcc2 with melted butter1 #bcc
     ,fried1 #bcd  ,,perch1 in season1  
#f2 fifteen ways to cook1   #bce ff4    
l',allemande1 #bcf      la ,franaise1   
#bcg      la matre d'htel1 #bcg      la 
,normandy1 #bcg      la ,sicily1 #bch   
la ,stanley1 #bch     ,baked1 #bci      
,boiled1 #bce2 with oyster sauce1 #bcf  
,broiled1 #bce     ,fried1 ,nos4 ,i1    
,,ii1 ,,iii1 #bce     ,salad1 #bci      
,stewed1  la batelire1 #bcf ,,pickerel1 
in season1 #f2 ten ways to cook1   #bda 
ff4      la ,babette1 #bdd     ,baked1  
,nos4 ,i1 ,,ii1 #bdb2 with oyster sauce1
       #bdc2 with egg sauce1 #bdc       
,broiled1  la matre d'htel1 #bda        
,fried1 ,nos4 ,i1 ,,ii1 #bda2 with      
tomato sauce1       #bdb2  la crme1 #bdb
     ,stuffed1 #bdc ,,pike1 in season1  
#f2 twenty ways to cook1 #bde ff4       

l',allemande1 #bej      la ,franaise1   
#bea      la ,normandy1 #bea     ,baked1
 ,nos4 ,i1 ,,ii1 #bdg1 #bdh2  la        
,franaise1       #bdh2 stuffed1 #bdh2 in
 sour cream1 #bdi     ,boiled1 with     
melted butter1 #bdf2 with       caper   
sauce1 #bdf2 with horseradish           
sauce1 #bdf2 with egg sauce1 #bdf2  la  
,duboise1 #bdg     ,crimped  la         
,hollandaise1 #bej     ,fried1 ,nos4 ,i1
 ,,ii1 #bde2  la ,hollandaise1 #bde     
,pickled1 #bea     ,roasted1 #bej       
,salad1 #bdi ,,pompano1 in season1 #f2  
ten ways to cook1   #bec ff4      la    
,cardinal1 #bee     ,broiled1 ,nos4 ,i1 
,,ii1 ,,iii1 #bec2  la matre            
d'htel1 #bec     ,fillets of1 #bed2  la 
,duchesse1 #bed2 au       gratin1 #bee  
,fried1 ,nos4 ,i1 ,,ii1 #bed  ,recipes1 
one hundred miscellaneous1 #dec ff4     
,,red ,,snapper1 in season1 #f2 thirteen
 ways to   cook1 #beg ff4      la       
,babette1 #bfj      la ,beaufort1 #bfa  
,baked1 ,nos4 ,i1 ,,ii1 ,,iii1 #beg1    
#beh2 with       tomato sauce1 #beh2  la

 ,creole1 #bei     ,boiled1 ,nos4 ,i1   
,,ii1 #beg     ,fried1 #beg             
,steamed1 #bfj     ,stuffed1 #bei2 a la 
,creole1 #bfj  ,,salmon1 in season1 #f2 
one hundred and thirty   ways to cook1  
#bfc ff4      l'amiral1 #bgg            
l',allemande1 #bgg      la ,bordeaux1   
#bgh      la ,candace1 #bgh      la     
,chambord1 #bgi      la ,espagnole1 #bgi
      la ,genoise1 #bhj      la         
,italienne1 #bhj      la ,lyons1 #bgf   
la ,marseilles1 #bha      la ,maryland1 
#bha      la ,naples1 #bhb      la      
,provenale1 #bhb      la ,provence1 #bhb
      la supreme1 #bfi      la ,waldorf1
 #bhc      la ,windsor1 #bgb     ,baked1
 ,nos4 ,i1 ,,ii1 ,,iii1 #bgj1 #bga2 with
       cream sauce1 #bga2 in paper1     
#bga2 steaks1       #bgb2 cutlets1 #bgb 
,banked1 #cjb     ,boiled1 ,nos4 ,i1    
,,ii1 #bfe1 #bff2 with egg       sauce1 
#bff2 with green sauce1 #bff2           
steaks1 ,nos4 ,i1 ,,ii1 ,,iii1 #bfg2  la
 piquant1       #bfh2  la ,waldorf1 #bfh
     ,box1 #bic     ,broiled1 ,nos4 ,i1 

,,ii1 ,,iii1 #bfc2 in paper1 #bfd2      
steaks1 ,nos4 ,i1 ,,ii1 ,,iii1 #bfd2  la
 ravigote1 #bfd     ,broiled kippered1  
#cje2 salt1 #cjf     ,broiled smoked1   
,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 ,v1 #cjd1  
#cje2  la matre d'htel1 #cje            
,chartreuse of1 #bhf     ,chops1 #bif   
,coquilles of1 #cja     ,creamed1 #cjj2 
on toast1 #bhf1 #cjj2 baked1       #cjj 
,croquettes1 ,nos4 ,i1 ,,ii1 ,,iii1     
,,iv1 ,v1 ,,vi1       #bic1 #bid1 #bie2 
,swedish1 #bif     ,curried1 #bhf2 ,nos4
 ,i1 ,,ii1 ,,iii1 #bii     ,cutlets1 in 
papillotes1 #bfe1 #bgd1 #bif2 with      
caper sauce1 #bfe2 with parsley sauce1  
#bfe2 with oyster sauce1 #bfh           
,devilled1 #cjb     en casserole1 #cjc  
en papillotes1 #bgc     ,escalloped1    
,nos4 ,i1 ,,ii1 #cja     ,fillets of1 en
 papillotes1 #bgd2  la ,horly1          
#bgg1 #bhc     ,fricassee of1 #bhg1 #bii
     ,fried1 ,nos4 ,i1 ,,ii1 ,,iii1     
#bge2 steaks1 #bge2       cutlets1 #bge1
 #bgf2 with ,milanaise sauce1       #bgf
     ,fried kippered1 #cje     in green 

peppers1 #cjc     ,jellied1 #bhh2 ,no4  
,,ii1 #bhh     ,loaf1 ,nos4 ,i1 ,,ii1   
,,iii1 ,,iv1 #big1 #bih1 #bii           
,mayonnaise of1 #bfi2 with cucumbers1   
#bhf     ,moulded1 #cjc     ,mousse1    
#bhd2  la ,martinot1 #bhd     on toast1 
#bia     ,patties1 #bhi1 #cja     ,pie1 
#bhh     ,pickled1 ,nos4 ,i1 ,,ii1      
,,iii1 #bij     ,pickled salt1 #cjf     
,pressed1 #cjb     ,pudding1 #bfi       
,salt1 in papillotes1 #cjf     ,smoked1 
#cje     ,souffl1 #bia     ,spiced1 #bij
     ,steaks1  la ,flamande1 #bgc2 with 
claret       sauce1 #bhe2  la marinire1 
#bha     ,stuffed1 #bgc     ,timbales1  
#bia     ,turbot1 ,nos4 ,i1 ,,ii1 #bib  
with cucumber1 #bic     with eggs1 #bhg 
with oyster sauce1 #bfh                 
,,salmon-,,trout1 in season1 #f2        
fourteen ways   to cook1 #cjg ff4       
la ,genoise1 #caj      la ,hollandaise1 
#caj      la matre d'htel1 #caj      la 
,richelieu1 #caj     ,baked1 ,nos4 ,i1  
,,ii1 ,,iii1 #cji     ,boiled1 ,nos4 ,i1
 ,,ii1 ,,iii1 ,,iv1 #cjg1 #cjh          

,fried1 cutlets1 #cjg     ,pickled1 #caa
     with shrimp sauce1 #caa ,,sardines1
 twenty ways to cook1 #cac ff4      la  
,cambridge1 #cah      la matre d'htel1  
#caf      la ,piedmont1 #caf     ,baked1
 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 #cad1 #cae
     ,broiled1 ,nos4 ,i1 ,,ii1 ,,iii1   
#cac2 on toast1 #cac     ,canapes1 #cah 
,curried1 ,nos4 ,i1 ,,ii1 #cae          
,devilled1 #caf     ,fried1 #cae     in 
crusts1 #cag     in egg cups1 #cah2  la 
,bearnaise1 #cah     ,rarebit1 #cai     
,salad of1 #cag     ,stuffed1 #cag      
,,sauces1 one hundred varieties of1 #ac 
ff4     ,admiral1 #ac     ,albert1 #ac  
la ,gasconne1 #bd     ,allemande1 ,no4  
,i1 #ac2 ,no4 ,,ii1 #ad     ,anchovy    
butter1 #ad2 ,anchovy ,no4 ,i1 #ae2     
,no4 ,,ii1 #ae2 ,no4 ,,iii1 #ae         
,aurora1 #ae     ,avignonnaise1 #af     
,bearnaise1 #af2 ,no4 ,,ii1 #af2 ,no4   
,,iii1 #af2       quick1 #ag            
,bchamel1 #ag     ,bombay1 #ag          
,bordelaise1 #ag2 white1 #ah     ,brown1
 #ah2 ,no4 ,,ii1 #ah2 butter1 #ai       

,butter1 #ai     ,caper1 #ai2 ,no4 ,,ii1
 #ai     ,claret1 #ai     ,colbert1 #ai 
,cream1 #bj     ,cucumber1 #bj2 ,no4    
,,ii1 #bj2 ,no4 ,,iii1 #bj     ,curry1  
#ba     ,drawn-butter1 #ba     ,dutch1  
#ba     ,duxelles1 #bb2 ,no4 ,,ii1 #bb  
,egg1 #bb2 ,no4 ,,ii1 #bb               
,espagnole1 #bc     ,fine herb1 #bc2    
,no4 ,,ii1 #bc     ,flemish1 #bc        
,garlic1 #bd     ,geneva1 #bd           
,gooseberry1 #be     ,hessian1 #be      
,hollandaise1 #be2 ,no4 ,,ii1 #be       
,horseradish1 #bf2 ,no4 ,,ii1 #bf2 ,no4 
,,iii1 #bf     ,italian1 #bg2 brown1 #bg
     ,japanese1 #bg     ,jersey1 #bh    
,lemon1 #bh2 ,no4 ,,ii1 #bh2 with       
parsley1 #cc     ,livournaise1 #bh      
,lobster1 #bh2 ,no4 ,,ii1 #bi     ,matre
 d'htel1 #bi     ,mayonnaise1 #bi       
,milanaise1 #cj     ,mushroom1 #cj      
,nioise1 #ca     ,nonpareil1 #ca        
,normandy1 #ca     ,olive1 #ca          
,oyster1 #cb2 ,no4 ,,ii1 #cb            
,parsley1 #cb2 ,no4 ,,ii1 #cb2 with     
lemon1 #cc     ,persillade1 #cc         

,piquant1 #cc2 ,no4 ,,ii1 #cd     ,poor 
man's1 #cd     ,portuguese1 #cd         
,ravigote1 #ce2 cold1 #ce               
,remoulade1 #ce     ,royale1 #ce        
,sardine1 #cf     ,shad-roe1 #cf        
,shrimp1 #cf     ,sicilian1 #cf         
,spanish1 #cg     ,supreme1 #cg         
,tartar1 #cg2 ,no4 ,,ii1 #cg2 ,no4      
,,iii1 #ch     ,tomato1 #ch2 ,no4 ,,ii1 
#ch2 ,no4 ,,iii1 #ch2 brown1 #ci        
,veloute1 #ci     ,venitienne1 #ci2 ,no4
 ,,ii1 #ci     ,vinaigrette1 #dj        
,whipped cream1 #dj     ,white1 #dj     
,,sea-,,bass1  la ,buena ,vista1 #ef    
la ,franaise1 #eg      la poulette1 #ec 
,boiled1 with egg sauce1 #ea2 with      
parsley       sauce1 #ee2 with melted   
butter sauce1 #eg     ,broiled1 #ef     
,fried1 with tartar sauce1 #ee          
,matelote of1 #ee     ,stuffed1 #ej     
with black butter1 #eh ,,shad1 in       
season1 #f2 ninety-five ways to cook1   
#cba ff4     ,baked1 ,nos4 ,i1 ,,ii1    
,,iii1 ,,iv1 ,v1 ,,vi1 ,,vii1           
,,viii1 ,,ix1 ,x1 #cbe-cbi2 in milk1    

#cbi2        la ,virginia1 #ccj2  la    
,carolina1 #ccj2       with fine herbs1 
#cca2 stuffed with       oysters1 #cca  
,boiled1 #cbc2 with egg sauce1 #cbc2    
roe1       #cbc2 with ,hollandaise      
sauce1 #cbd2       cold1 #cbd2  la      
,virginia1 #cbe2 salt1       #cbe       
,broiled1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1  
,v1 #cba1 #cbb2       salt1 #cbb        
,creamed1 #ccf     ,cutlets1 #cbc       
,fried1 ,nos4 ,i1 ,,ii1 #cbb2 boned1    
#cbc     in court-bouillon1 #cbd        
,panned1 #cce     ,pickled1 ,nos4 ,i1   
,,ii1 #ccf     ,planked1 ,nos4 ,i1 ,,ii1
 ,,iii1 ,,iv1 #ccd1 #cce     ,roasted1  
#ccc     ,stewed1 #cce     ,stuffed1    
,nos4 ,i1 ,,ii1 ,,iii1 #ccb1 #ccc       
,toasted1 #ccd     ,vert-pr1 #ccg       
,,shad-,,roe1 various ways to cook1 #ccg
 ff4      la ,baltimore1 #cdi      la   
,brooke1 #cdi      la matre d'htel1 #cej
      la ,maryland1 #cej     ,baked1    
,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 ,v1 ,,vi1  
#cdj-cdb2       with bacon1 #cdc2 in    
tomato sauce1 #cdc2       with cream    

sauce1 #cdc     ,broiled1 ,nos4 ,i1     
,,ii1 ,,iii1 ,,iv1 ,v1 #ccg1 #cch2      
with bacon1 #cch     ,croquettes1 ,nos4 
,i1 ,,ii1 ,,iii1 ,,iv1 ,v1 ,,vi1        
,,vii1 ,,viii1 #cde-cdh     en          
brochette1 #cea     ,escalloped1 ,nos4  
,i1 ,,ii1 ,,iii1 ,,iv1 #cdd1 #cde       
,fried1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1 ,v1
 ,,vi1 ,,vii1 #cci1 #cdj                
,kromeskies1 #cea     ,panned1 #cej     
,saut1 #cdj     with bass1 #eh     with 
brown butter sauce1 #cea     with brown 
sauce1 #cec     with eggs1 #ceb     with
 mushrooms1 #ceb2 creamed1 #ceb     with
 oysters1 #cec ,,sheepshead1 in season1 
#f2 sixteen ways to   cook1 #cee ff4    
la ,bahama1 #ceg      la ,birmingham1   
#ceg      la ,caroline1 #ceh      la    
,creole1 #ceh      la ,hollandaise1 #cei
      l',indienne1 #cei      la         
,louisianne1 #cei      la majestic1 #cfj
      la ,mobile1 #cfj     ,boiled1     
#cee2 with oyster sauce1 #cee           
,broiled1 #cef     ,fried fillets of1   
#cef     with caper sauce1 #cef     with

 drawn butter1 #cef     with parsley    
sauce1 #cef ,,skate1 in season1 #g2 nine
 ways to cook1 #cfc ff4                 
l',italienne1 #cfe      la royale1 #cfe 
,baked1 #cfd     ,boiled1 #cfc2 with    
black butter1 #cfc2 with       caper    
sauce1 #cfd2 with oyster sauce1 #cfd    
,fried1 #cfc     with fine herbs1 #cfd  
,,smelts1 in season1 #g2 thirty-five    
ways to   cook1 #cfg ff4      la        
,boulanger1 #cge      la ,davis1 #cge   
la ,dresden1 #cgf      la ,toulouse1    
#cgf     au beurre noir1 #cge     au    
gratin1 #cge     ,baked1 ,nos4 ,i1 ,,ii1
 ,,iii1 #cfi2  la ,duxelles1       #cgj2
  la ,manton1 #cgj     ,boiled1 #cgf    
,broiled1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1  
,v1 #cfg1 #cfh2        la ,bearnaise1   
#cfh2 with onion sauce1 #cfh            
,croquettes1 #cgh     ,fried1 ,nos4 ,i1 
,,ii1 ,,iii1 ,,iv1 ,v1 ,,vi1 #cgj1 #cga2
        l',anglaise1 #cga2 au beurre    
noir1 #cgb2        la ,parisienne1 #cgb2
 with salt pork1       #cgb     in      
matelote1 #cgh     ,stewed1 #cgg        

,stuffed1 ,nos4 ,i1 ,,ii1 ,,iii1 #cgc2  
l',italienne1       #cgc2 au gratin1    
#cgd     with fine herbs1 #cgg     with 
mayonnaise1 #cgg ,,sole1 in season1 #g2 
fifty-five ways to cook1   #cgi ff4     
,baked fillets of1 ,nos4 ,i1 ,,ii1 #chj2
 with       wine sauce1 #cha            
,boiled1 #cgi     ,broiled1 ,nos4 ,i1   
,,ii1 #cgi     ,chaudfroid of1 #cii     
,fillets of1 in white wine1 #cha2  la   
,percy1 #chd2  la ,bordeaux1 #chd2  la  
crme1 #che2  la ,franaise1 #chf2        
l',italienne1 #chf2  la ,joinville1     
#chf2        la marchale1 #chh2  la     
,provence1       #cia2  la ,trouville1  
#cib2 with anchovies1       #cie2  la   
,venetienne1 ,nos4 ,i1 ,,ii1       #cib1
 #cic2 in cases1 #cie2 with fine herbs1 
#cif2 with mushrooms1 #cif2 with        
oysters1       #cig2 with ravigote      
sauce1 #cig2       in turbans1 #cig2    
with wine1 #cih2 rolled1       #cih2    
stuffed1 #cii     ,fried1 ,nos4 ,i1     
,,ii1 #chb2 fillets of1 ,nos4 ,i1 ,,ii1 
#chb2  la ,horly1 #chc2  l',anglaise1   

#chc2        la ,colbert1 ,nos4 ,i1     
,,ii1 #chc2 with       shrimp sauce1    
#chc ,,striped ,,bass1 with shad-roe1   
#eh      l',amricaine1 #fb              
l'aurore1 #chd      la cardinal1 #fj    
la ,colbert1 #che      la commodore1 #fa
      la ,conti1 #fc      la ,dauphine1 
#fj      la ,dieppoise1 #che      la    
matre d'htel1 #chg      la ,marseilles1 
#fc      la ,normandy1 ,nos4 ,i1 ,,ii1  
,,iii1 ,,iv1 #chh-cij2       fillets of1
 #cij     au gratin1 ,nos4 ,i1 ,,ii1    
,,iii1 ,,iv1 #cid     ,fillets of1  la  
,bordelaise1 #eh2  la ,manhattan1 #ei   
,fritters of1 #djj     ,stewed1 with    
oyster sauce1 #cie     with caper sauce1
 #fj     with fine herbs1 #cif          
,,sturgeon1 in season1 #g2 twenty-five  
ways to   cook1 #dja ff4      la        
cardinal1 #dje      la ,franaise1 #dje  
la ,normandy1 #djf      la ,russe1 #djg 
,baked1 ,nos4 ,i1 ,,ii1 ,,iii1 ,,iv1    
#djd     ,boiled1 ,nos4 ,i1 ,,ii1 #dja2 
steaks1 ,nos4 ,i1 ,,ii1       ,,iii1    
#dja1 #djb     ,fried1 ,nos4 ,i1 ,,ii1  

,,iii1 #djb1 #djc     ,grilled1 #dji    
,panned1 #dji     ,pickled1 #dji        
,roasted1 #daj     ,steak1 ,nos4 ,i1    
,,ii1 #djh     ,stewed1 ,nos4 ,i1 ,,ii1 
#djg  ,,trout1 in season1 #g2 fifty ways
 to cook1 #daa ff4      l'aurore1 #dba  
la ,cambaceres1 #dba      la ,chambord1 
#dbb      la chevalire1 #dbb      la    
,gasconne1 #dbc      la ,geneva1 #dbb   
la ,hussar1 #dbc      l',italienne1 #dbc
      la ,provence1 #dbc      la royale1
 #dbd      la ,vnitienne1 #dbd     au   
beurre noir1 #dbe     au gratin1 ,nos4  
,i1 ,,ii1 #dbd1 #dbe     ,baked1 ,nos4  
,i1 ,,ii1 ,,iii1 #dae1 #daf2 brook1     
,nos4 ,i1 ,,ii1 ,,iii1 #daf1 #dag2 with 
white       wine1 ,nos4 ,i1 ,,ii1 #dah2 
la ,chambord1       #dah2 with mushroom 
sauce1 #dai2 with       ,polish sauce1  
#dai2 in papers1 #dbj     ,boiled1 ,nos4
 ,i1 ,,ii1 #dab2 brook1 #dab1 #dac      
,broiled1 ,nos4 ,i1 ,,ii1 #daa2  la     
matre       d'htel1 #daa2 brook1 #daa2  
with bacon1 #dab     en papillotes1 #dbg
     ,escalloped1 #dbg     ,fillets of1 

l'aurore1 #dae     ,fried1 ,nos4 ,i1    
,,ii1 ,,iii1 #dac1 #dad2 brook1         
#dad2 fillets of trout1 ,nos4 ,i1 ,,ii1 
#dad2       with mushroom sauce1 #dad   
in cases1 #dbj1 #dba     ,steamed1 #dbf 
,stuffed1 #dbj     ,tenderloin of1 #dbf 
with fine herbs1 #dai     with remoulade
 sauce1 #dae     with shrimp sauce1 #dbe
 ,,turbot1 in season1 #g2 fifteen ways  
to cook1 #dbi ff4      la ,bchamel1 #dcj
      la crme1 ,nos4 ,i1 ,,ii1 #dca     
la ,hollandaise1 #dcb     au beurre     
noir1 #dcj     au gratin1 ,nos4 ,i1     
,,ii1 #dca1 #dcb     ,baked1 #dcj       
,boiled1 #dbi     ,broiled1 #dbi2  la   
,provence1 #dbi     ,fillets of1        
l',indienne1 #dcb2  la marchale1        
#dcc2  la ravigote1 #dcc2 with cream1   
#dcc  ,,weakfish1 in season1 #g2 five   
ways to cook1 #dce ff4     ,baked1 ,nos4
 ,i1 ,,ii1 #dce     ,fillets of1 in     
cases1 #dcf2  l',orly1 #dcf2  la        
,havraise1 #dcf     ,fried1 #dce        
,turbans of1 #dcg ,,whitebait1 in       
season1 #g2 four ways to cook1 #dci ff4 

,devilled1 #ddj     ,fried1 ,nos4 ,i1   
,,ii1 ,,iii1 #dci ,,whitefish1 in       
season1 #g2 twenty-five ways to cook1   
#dda ff4      la crme1 ,nos4 ,i1 ,,ii1  
#dde      la matre d'htel1 #ddf      la 
,point ,shirley1 #ddg     au gratin1    
,nos4 ,i1 ,,ii1 #ddf     ,baked1 ,nos4  
,i1 ,,ii1 ,,iii1 #ddb1 #ddc2 fillets of1
       #ddc2  la ,bordeaux1 #ddd        
,boiled1 #dda2  la ,mackinac1 #dda      
,broiled1 ,nos4 ,i1 ,,ii1 ,,iii1 #ddb   
,creamed1  la ,madison1 #ddh            
,croquettes1 #ddh     ,fried1 ,nos4 ,i1 
,,ii1 ,,iii1 #dda1 #ddb     ,jellied1   
#ddh     ,planked1 ,nos4 ,i1 ,,ii1 #ddg 
,stuffed1 #ddd2 with oyster sauce1 #ddd 
with fine herbs1 #ddi ,,whiting1 eight  
ways to cook1 #dea ff4     ,boiled1 #dea
     ,broiled1 #dea     ,fillets of1  la
 matre d'htel1 #dea2  la       marchale1
 #dea2  l',orly1 #deb2  la       royale1
 #deb     ,fried1 #dea     with fine    
herbs1 #deb