,,ov] #bej ,,ways ,,to ,,cook ,,& ,,s]ve
                                    ,fi%
                     ,,& ,,o!r          
,,productions ,,( ,,! ,,sea4      ,a    
,,*oice ,,collection ,,( ,,receipts     
,,repres5t+ ,,! ,,late/ ,,& ,,mo/       
,,approv$ ,,me?ods ,,(                  
,cook+                                  
,,complim5ts ,,(                        
,%ute  ,m]*ant1                         
,,gl\ce/]1 ,,mass4                      
,,%ute  ,,m]*ant',s                     
,,absolutely ,,boneless ,,br&s ,,(      
,,fi%4                        ,pack$ 9  
#a to #dj lb4 boxes4      ,diamond      
,w$ge1    ,gold ,w$ge1    ,silv] ,w$ge1 
,n-a-,*oke1    ,w$ge1    ,swan's ,d[n   
,tid ,bits4        ,illu/ration3        
illu/rat$ glyph                         
,pack$ 9 #bd to #dh lb4 boxes4          
,diamond ,w$ge1 ,c>tons & ,waffles1     
,eid] ,d[n1 ,waffles1    ,s4  ,m4       
,waffles1    ,swan's ,d[n ,waffles1     
,swan's ,d[n ,tid ,bit ,waffles4      ,&
 o!r ,br&s commonly call$ ,boneless1 too

 num]\s to m5tion4                      
,,introduction4      8,!re are _m fi%es 
9 ! ,sea10 9 fact s _m t x is possible  
to h a diff]5t k9d s]v$ e day ( ! ye>1 &
 /ill n  exhau/ ! v>iety1 b x is        
necess>y to ! atta9m5t ( ?is  result to 
h ! res\rces ( a great city fi% m>ket at
 "o's  comm&4 ,?anks to ! skill ( !     
tra9$ cook !re are an inf9ite  numb] (  
ways 9 :i* ! common] sort ( fi% t are to
 be _h  ev]y:]e1 c be trans=m$ into a   
great v>iety ( da9ty1 yet  simple &     
inexp5sive di%es4 ,& "h is ! value ( ?is
  publication4    ,cook books !re are ( 
all sorts & %apes1 b /range to say !    
subject ( ,fi% ,cook]y has be5 sadly    
neglect$ 9 all ( !m1 & to  supply ?is   
defici5cy1 ! foll[+ collection (        
receipts has be5  c>efully ga!r$ &      
prop]ly arrang$ = ! conv5i5ce ( !       
h\sewife1 no "t or exp5se hav+ be5 sp>$ 
to make ! volume a  ?or\ghly reliable & 
practical guide ^u ! important subject  
:i*  x treats4    ,! exp]i5ce ( di/+ui%$
 *efs & epicures ( _m l&s h  be5 fully  

drawn ^u1 :ile not$ travell]s1 angl]s1 &
 sportsm51  :o h be5 pleas$ ) ! cook]y (
 "s fam\s guide or cook1  h reveal$ 8   
secrets = ! b5efit ( our read]s4 ,!     
fam\s  h\sekeep]s h assi/$1 too1 & h    
contribut$ g5]\sly f  ! weal? ( _!      
exp]i5ce4 ,9 addition to ! receipts !re 
w  be f\nd )9 ! cov]s ( ! book mu* o!r  
in=mation ( value  to ! read]1 ab\t !   
be/ fi% foods1 :]e obta9$ & h[ to be    
made ( ! be/ s]vice4 ,x is 9 e way a    
complete guide to !  cul9>y art z appli$
 to ! fi% family4                       
,,sev5? ,,edition4                      
,,c>e ,,9 ,,! ,,cookroom4               
,importance ( ,select+ ! ,be/ 9 ! ,l9e (
 ,food ,supplies4      ,h\sekeep]s      
?r\gh\t ! l& are e day becom+ bett]     
in=m$  reg>d+ ! relative quality (      
articles ( food (f]$ 9 !  m>kets1 & !   
tradesman :o does n cat] to ?is gr[+ k  
w soon lose ! patronage ( 8 be/ cu/om]s4
 ,p (  intellig5ce n[ dem& ! be/ 9 food 
products1 & ! ess5tial  features (      
sup]iority insi/$ ^u are palatabl5ess1  

purity &  :olesom5ess4 ,^! qualities mu/
 unite 9 ord] t ! /amp (  approval may  
be be/[$1 & a product lack+ any "o ( ^! 
c>d9al requirem5ts _c hope = la/+       
success4 ,^u ! o!r  h&1 :5 any article (
 food supply has demon/rat$ t x n only  
pleases ! ta/e1 b is also nutriti\s & 9 
e way conducive to  heal?1 ! popul>ity (
 su* product is assur$4    ,an          
illu/ration ( ! prec$+ /atem5t is       
happily furni%$ 9 !  pron\nc$ popul>ity 
( 8,gold ,w$ge0 ,br& ( ,fib]$ ,codfi%1 a
  product absolutely )\t odor1 & requir+
 no boil+ or soak+1  :i* mu/ be conc$$ a
 place ( pre-em95ce among ! food        
products  ( unque/ion$ value n[ be+     
(f]$4 ,t ?is article possesses all  !   
necess>y qualifications = its acceptance
 by ! mo/ ke5ly  critical & discrim9at+ 
h\sekeep] has be5 s frequ5tly & s       
?or\ghly demon/rat$ t x is sc>cely wor? 
:ile to m ?an  allude to su* fact4 ,t x 
has atta9$ to ! highe/ place 9 !        
confid5ce ( consum]s is ample pro( ( its
 sup]iority4 ,! c>d9al  virtues (       

,palatabl5ess1 ,purity & ,:olesom5ess h 
r5d]$ 8,gold  ,w$ge0 ,br& ( ,fib]$      
,codfi% a favor$ article ( food 9 ref9$ 
&  intellig5t homes1 & caus$ x to be    
reg>d$ z a necess>y "p (  ! m5u4        
,:]ev] unque/ion$ wor? 9 any food       
article is amply prov$ x is  ! duty ( ! 
physician to be/[ 8 comm5dation1 &      
hygi5ic  publications %\ld be =emo/ 9   
ext5d+ _! me$ ( praise1 =  to ^! two    
s\rces ! g5]al public mu/ ev] look =    
unbias$ &  compet5t advice ^u all matt]s
 p]ta9+ to ! heal? &  well-be+ ( ! p2 x 
is1 !re=e1 ) m ?an ord9>y  pleasure t we
 be> te/imony to ! appetiz+ & :olesome  
qualities ( 8,gold ,w$ge0 ,br& ( ,fib]$ 
,codfi%1 :i* is 9 all  respects wor?y ( 
highe/ praise4    ,! manufactur]s ( ?is 
sup]ior food product1 ,%ute  ,m]*ant1   
,gl\ce/]1 ,mass41 are ( su* /&+         
comm]cially t _! br& is  indicative (   
m]it2 & we feel no hesitancy 9 be/[+    
he>tie/  approval ^u _! w>es4 ,to ^? (  
our read]s :o h writt5 u  conc]n+ ?is   
product1 & to o!rs :o may n be fully    

conv]sant  ) ! high qualities ( ! same1 
we w\ld say t 8,gold ,w$ge0  ,br& (     
,fib]$ ,codfi% is all t c\ld be desir$1 
& t x  %\ld f9d a place ^u e table :]e !
 laws ( heal?1 z well  z ! gratification
 ( ! appetite1 receive ! prop]          
consid]ation4  ,any fir/-class deal] w  
supply ?is article if insi/$ ^u1 &  ^?  
cat]+ to ref9$ patronage w see !        
necessity ( keep+ x  9 /ock4            
,j4 ,w4 ,,arnold1 ,m4 ,d4               
,,g5]al ,,in/ructions4      ,to         
economize space & avoid mu* unnecess>y  
repetition1 we h]e)  app5d su*          
directions = ! treatm5t ( fi% prep>atory
 to cook+  z admit ( g5]al application4 
,no4 #a4 ,:5 a ,fi% is ,fre%4--,:5 !    
gills ( a fi% are ( a bright  color1 & !
 eyes appe> full & cle>1 x is q fre%2 if
 !  fle% seems h>d & firm & rises       
quickly f pressure ) !  f+]1 its        
fre%ness is /ill f>!r assur$4 ,al?\gh a 
fi% t  w n /& ^! te/s may n be spoilt1  
its goodness has  det]iorat$ 9          
proportion z x fails to meet su*        

requirem5ts1 & x  is s mu* less         
desirable = ! table4 ,! s5se ( smell _c 
be  reli$ ^u to decide ! "q ( fre%ness4 
,no4 #b4 ,to ,dress or ,clean a         
,fi%4--,"s fi% require scal+ & "s ne$   
to be sk9n$ be=e cook+4 ,! soon] a fi%  
is scal$ aft] tak+  f ! wat]1 ! easi] x 
c be done4 ,"s fi% ( ! scaly  v>iety1   
h[ev]1 %\ld nev] be scal$ z ! scales (  
su* are  e/eem$ a delicacy4 ,su*        
exceptions w be not$ 9 ! recipes =      
cook+ ^! fi%4 ,:5 ! scales ( a fi% h    
become dry & h>d  or ! fi% is a         
difficult "o to scale f any cause1 x    
%\ld be  soak$ = a :ile 9 cold salt$    
wat]4 ,if y h n "t to d  ?is1 hold ! fi%
 up by ! tail & p\r boil+ wat] ov] x1 b 
d n let x lie 9 hot wat] = an in/ant4   
,hav+ scal$ ! fi%1  ! next "q is h[ is x
 to be cook$8 = ?is has mu* to d  ) !   
dress+ process4    ,no4 #c4 ,to prep>e =
 ,bak+ or ,boil+4--,if ! fi% is a l>ge  
"o &  to be cook$ :ole1 x %\ld be op5$ f
 ! v5t up z f> z !  v5tral f9s1--tak+   
c>e n to mutilate ! roes or liv]s if !y 

are  want$ = cook+4 ,) a %>p knife      
sep>ate ! inte/9es f !  body1 also !    
gills f ! head1 & pull out all toge!r   
?r\gh  ! natural gill op5+4 ,! reason = 
op5+ ! fi% z little z  possible1 is to  
keep x 9 be/ possible %ape = /uff+1 b if
 no  /uff+ is to be us$ ! op5+ may be   
made l>g] to suit !  conv5i5ce ( dress+4
 ,:5 ! gills & inte/9es h be5  remov$1 !
 fi% %\ld be wa%$ freely 9 cold salt$   
wat]1 & all  clott$ blood ?or\ghly      
remov$4 ,only "u conditions h]e9aft]    
specifi$ %\ld fi% be wa%$ aft] ! f9s h  
be5 cut out or !  solid fle% ( ! fi% has
 be5 cut into4 ,no wa%+ ( ! fle% c  make
 x any clean] ?an x is 9 its natural    
condition1 & if ! fi%  is wa%$ aft] !   
fle% has be5 cut y are simply br++ !    
slime  & blood 9 contact ) x1 & ! m y   
wa% x ! m y are  rubb+ x 91 & ! fi% may 
become s impregnat$ z to be extremely   
/rong :5 cook$4 ,?is is a po9t t %\ld n 
be disreg>d$ if  y w\ld h sweet-flavor$ 
fi%4 ,aft] wa%+ ?or\ghly1 wipe  p]fectly
 dry1 !n ei!r cut out or trim (f ! f9s1 

z occasion  requires or ta/es sugge/4 ,a
 pair ( scissors w be f\nd v  conv5i5t =
 trimm+ (f ! f9s4    ,no4 #d4 ,to prep>e
 ,fi% = ,broil+4--,dress1 wa% & wipe dry
 be=e  splitt+4 ,always split a fi% on !
 "u side1 & unless ! fi% is  v small    
inde$ remove ! back bone entire1 !n !   
?icke/ "p (  ! fi% w come ov] ! c5t] &  
hotte/ "p ( ! fire1 &  bo? sides w be   
cook$ alike1 :]eas if ! back bone is    
left 9 "o  side1 t side w take long] to 
cook1 & w be less desirable  aft] x is  
cook$1 = :5 ! back bone is remov$ f !   
cook$  fi% a good "p ( ! br[n "p is tak5
 (f ) x1 & x loses  its flavor z a      
broil$ fi%4 ,prop]ly broil$1 all p>ts   
%\ld be  equally br[n$1 bo? an acc\nt ( 
flavor & appe>ance4 ,v small  fi% are   
sometimes broil$ )\t splitt+2 ^! %\ld be
 dress$  ! same z = fry+4    ,no4 #e4   
,to prep>e ,fi% = ,fry+4--,fi% may be   
fri$ :ole 9 /eaks or  fillets4 ,^? to be
 fri$ :ole mu/ be dress$1 !n wa%$ & wip$
  p]fectly dry4 ,/eaks are slices ( fi% 
cut crosswise2 fillets are made  f /eaks

 or f pieces ( fi% cut (f l5g?wise1 &   
may be any  size or %ape to suit        
individual ta/es4 ,! be/ way to make    
fillets is  to dress & split ! fi%1     
remove ! back bone & !n cut ! fi%  into 
halves1 qu>t]s or eights1 accord+ to    
size4    ,no4 #f4 ,fi% to ,sk94--,fi% t 
require to be sk9n$ be=e cook+1  %\ld be
 fir/ dress$ & wa%$ clean1 !n remove !  
sk91 head1  tail & f9s1 r9se quickly 9  
cle> cold wat] & wipe ?or\ghly  dry4    
,notice4--,no repetition ( ! =ego+      
directions = dress+ &  clean+ fi% w     
occur 9 connection ) any recipes to :i* 
!y  are applicable4 ,:5 o!r treatm5t is 
requisite special directions  w         
accompany ! recipe4    ,no4 #g4 ,fi%    
,cook]y 9 ,g5]al4--,"u ?is head w be    
f\nd su*  in/ructions = ! cook+ ( fi% z 
are applicable to any or all  k9ds4     
,special recipes = special v>ieties are 
giv5 else:]e 7see  index7 b _m ( ^! are 
equally suit$ to o!r fi% ( simil>       
qualities4    ,no4 #h4 ,fi% to          
,fry4--,fi% may be fri$ 9 olive oil1    

pork fat1 l>d1  cottol5e1 or cl>ifi$    
dripp+s2 ! latt] be+ probably ! mo/     
economical2 ! fir/ *iefly us$ 9 ,fr5* or
 high-class cook]y1 b  we favor pork fat
 ourselves4 ,:atev] fat is us$ x %\ld be
 deep  en\gh to cov] ! fi% & hot en\gh  
to br[n a piece ( bread  h&somely 9     
?irty seconds or less4 ,! pork fat is   
made by try+ out  ?9 slices ( fat salt  
pork1 be+ c>eful n to let x burn4 ,!    
pork  gives ! fi% a flavor n to be      
obta9$ by ! use ( salt 9  connection )  
o!r oils or fats4 ,:5 ! pork fat is us$ 
salt  %\ld be us$ sp>+ly if at all4     
,fri$ fi% %\ld be season$ :ile  cook+4  
,! slices ( pork may be us$ z a g>ni% & 
s]v$ ) !  fi%4 ,aft] wip+ dry1 fi% %\ld 
be roll$ 9 ,indian meal1 fl\r1  corn/>*1
 or crumbs be=e fry+4 ,if ! fi% has be5 
on ice or is  v cold1 d n put x into !  
fat fa/ en\gh to cool x  p]ceptably4    
,wat* c>efully :ile cook+1 don't break  
or mutilate 9  turn+ or di%+1 cook a    
nice br[n1 dra9 on a sieve1 col&] or    
pap]1 & s]ve hot on a napk94 ,unless fi%

 are v small !y %\ld  be not*$ ea* side 
be=e roll+ 9 meal or o!r absorb5ts      
previ\s  to fry+4    ,no4 #i4 ,to       
,saute1 is to fry 9 j fat en\gh to cov] 
bottom ( fry+  pan4    ,no4 #aj4 ,to    
,broil4--,! process ( broil+ is probably
 ! mo/ simple z  well z ! mo/ desirable 
me?od ( cook+ _m k9ds ( fi%1 !  natural 
flavor & juices be+ bett] pres]v$ ?an by
 any o!r1 &  ! flavor may be fur!r      
enhanc$ by ! judici\s use ( season+1    
h]bs1 etc41 prep>atory to broil+ 7see   
recipes = broil+47 ,!  d\ble iron broil]
 is unque/ionably ! be/ ut5sil = broil+ 
fi%1 yet !y may be broil$ on a griddle  
or 9 a spid]4 ,heat hot &  butt] well   
be=e lay+ 9 ! fi%1 cook ! fle% side     
fir/1 :5  t is p]fectly br[n$ turn &    
f9i% cook+4 ,s]ve on a hot  platt]1     
spread ) butt] or cream or bo? & season 
to ta/e4 ,a fi%  may also be broil$ 9 a 
good hot ov5 9 ! dripp+ pan1 & if x be  
a v fat "o w cook nicely4 ,! pan %\ld be
 well butt]$ & !  fi% plac$ sk9 side d[n
 & cook$ )\t turn+4 ,ba/+ once or  twice

 ) butt] or cream :ile cook+ is         
advisable4    ,no4 #aa4 ,to             
,boil4--,boil+ is consid]$ by _m ! mo/  
insipid &  undesirable way ( cook+ fi%1 
yet !re are c]ta9 v>ieties t  are be/   
cook$ ?is way if accompani$ by a ri*    
sauce4 ,! fi% boil]  is almo/           
indisp5sable to success 9 boil+ or /eam+
 a :ole fi%1  b ev]ybody hasn't "o1 & to
 su* we w\ld say utilize ! wa%  boil]4  
,put a b[l or some?+ 9 ea* end t w      
support a platt]1  ei!r side up2 on !   
platt] lay ! fi% & add wat] en\gh to    
rea* ! platt] )\t com+ 9 contact ) !    
fi%1 ?us enabl+  y to /eam ! fi%1 :i* is
 pref]able to boil+4 ,fi% boil$ 9 a     
common kettle %\ld fir/ be wrapp$       
closely 9 *eese clo? or f9e  musl9 to   
pres]ve its %ape4 ,! head is ! be/ "p ( 
a boil$  fi%1 & ! ne>] ! head ! bett] ! 
rema9+ portion4 ,boil$  fi% %\ld be s]v$
 on a napk9 & ! sauce 9 a ture54 ,a fi% 
(  six p\nds %\ld boil or /eam 9 ?irty  
or ?irty-five m9utes4 ,!  wat] %\ld     
always be salt$4 ,a boil$ fi% may be    

/uff$1 b usually  !y are n4 ,recipes =  
sauces suitable = boil$ fi% w be f\nd   
"u ! head ( sauces1 7,nos4 #ac to #ef47 
,no4 #ab4 ,to ,bake4--,diff]5t v>ieties 
( fi%1 diff]5t sizes1 &  diff]5t        
portions ( fi% require su* v>i$ treatm5t
 9 bak+ we  c (f] b few g5]al rules =   
?is bran* ( cook]y4 ,our recipes1       
h[ev]1 w supply all ne$$ in=mation4 ,a  
dripp+ pan ) a false  bottom1 ei!r wire 
or p]=at$1 ) a h&le at ea* end by :i* to
  lift x1 is p>ticul>ly desirable 9 bak+
 fi%4 ,want+ ^!1 /rips  ( clo? well     
butt]$ & plac$ across ! bottom ( ! pan w
 be  f\nd extremely conv5i5t = lift+ out
 ! fi%4 ,a bak$ fi%  pres5ts a m        
attractive appe>ance :5 s]v$ 9 an       
upright position  on ! platt]1 & also   
cooks mu* nic] 9 ?is condition4 ,to keep
 x  s :ile cook+1 fir/ press x d[n en\gh
 to flatt5 ! "u side1  !n if necess>y   
brace x up ) skew]s or ) potatoes plac$ 
aga9/ x until x is well "u way = cook+1 
:5 x w keep its  position until cook$ & 
di%$4 ,sometimes x is advisable to b5d !

  fi% half-moon %ape & cook x t way1 or 
if ! fi% is long &  sl5d] ! tail may be 
ti$ to ! m\?1 ei!r ( :i* me?ods w  keep 
! fi% 9 upright position4 ,dress+ &     
=ce-meats are  consid]$ else:]e1 &      
index$ "u _! appropriate head+s4     ,! 
secret ( success 9 all k9ds ( fi% cook]y
 is to s cook &  s]ve x t x %all be     
attractive 9 appe>ance & satisfy+ 9     
flavor2 t is1 ! flavor :5 especially    
agreeable or desirable mu/  be reta9$ or
 enhanc$4 ,:5 ! flavor ( a fi% is       
insipid or  unpleasant x mu/ be cook$ ) 
a view to imp>t+ an unnatural b  at !   
same "t pleasant flavor in/ead4 ,?is is 
! secret ( success  9 fi% cook]y1 & ^!  
po9ts h be5 especially consid]$ 9 !     
selection ( ! accompany+ recipes4       
,no4 #ac4 ,sauces4--,sauces are         
ext5sively us$ 9 all k9ds ( fi%  cook]y4
 ,= conv5i5ce 9 ref]5ce we h giv5 !m    
fir/ place  among our recipes4 ,al?\gh  
consommes or /ocks are n absolutely     
indisp5sable 9 connection ) fi% cook]y1 
!y are nev]!less  extremely useful 9 !  

mak+ ( nice sauces1 & recipes = mak+  !m
 9 great v>iety may be f\nd 9 almo/ e   
cook book1 /ill we  h ?\ght be/ to give 
directions = mak+ two ( ^? mo/          
frequ5tly us$ 9 prep>+ ! foll[+ sauces4 
,:5 /ocks are n  at h&1 liquor 9 :i* fi%
 h be5 cook$ w answ] e  purpose1 & ev5  
milk or wat]1 or bo? may be sub/itut$4  
,no4 #ad4 ,consomme or ,:ite ,/ock4--,a 
,fr5* me?od ( mak+ a :ite  /ock1 is to  
put 9 a /ock pot1 or kettle1 a roa/ f[l 
7*ick517 or  ! rema9s ( a *ick5 or      
turkey1 a knuckle ( veal1 say f\r p\nds1
  "o p\nd ( beef & ?ree qu>ts ( wat]1 :5
 scum beg9s to rise  skim c>efully1     
until x ceases to appe>1 !n add a c>rot1
 a turnip1  an onion1 a leek1 two       
cloves1 two /alks ( cel]y1 & a little   
salt1  simm] v g5tly f\r h\rs4 ,remove e
 p>ticle ( grease &  /ra9 ?r\gh a       
flannel clo?1 kept = ! purpose4    ,no4 
#ae4 ,fi% ,/ock4--,two p\nds ( veal1 f\r
 p\nds ( fi%1 or m  veal1 & less fi%1 if
 y d n h z mu* fi%1 two onions1 r9d  (  
half a lemon1 bun* sweet h]bs1 two      

c>rots1 two qu>ts wat]4 ,cut  up fi% &  
meat & put ) o!r +r$i5ts into ! wat]1   
simm]  two h\rs1 skim liquor c>efully & 
/ra94 ,:5 a ri*] /ock is  want$1 fry !  
vegetables & fi% be=e add+ ! wat]4      
,no4 #af4 ,drawn ,butt]4--,no4 #a4 ,?is 
is ! simple/ & mo/ g5]ally  us$ ( any   
fi% sauce1 & s]ves z ! f\ndation = a    
l>ge  proportion ( su* sauces4 ,x c be  
made v economically also1 its  co/      
dep5d+ ^u ! am\nt ( butt] us$4 ,simple z
 x is _m  p fail 9 mak+ x4 ,to make x   
nice & smoo? ) "o p9t hot  wat]1 half a 
cup ( butt]1 two teaspoons fl\r1 half a 
teaspoon salt  & half a saltspoon (     
pepp]1 put "o-half ! butt] 9 a saucepan 
& melt )\t lett+ x br[n1 add ! dry fl\r1
 mix+ well1 !n  /ir 9 ! hot wat]1 a     
little at a "t1 /ir rapidly z x ?ick5s2 
:5 p]fectly smoo? add ! rema9+ butt] bit
 by bit & /ir until  all absorb$1 !n add
 ! season+2 if c>efully made x w be free
  f lumps1 if x is n smoo? /ra9 be=e    
s]v+4    ,no4 #ag4 ,drawn ,butt]        
,sauce4--,no4 #b4 ,p\r boil+ hot drawn  

butt] sauce  7,no4 #af7 into ! well     
beat5 yolks ( two eggs1 mix ?or\ghly1   
season  to ta/e1 & s]ve quickly4    ,no4
 #ah4 ,cream ,sauce4--,?is sauce is made
 by sub/itut+ cream or milk  = wat] 9 ! 
drawn butt] sauce 7,no4 #af47    ,no4   
#ai4 ,:ite or ,:ite ,/ock 7,no4 #ad7    
sub/itut$ = ! wat] 9 drawn  butt] sauce 
7,no4 #af7 makes ?is sauce4    ,no4 #bj4
 ,acid ,sauce4--,lemon juice or v9eg>   
add$ to ! drawn butt]  sauce 7,no4 #af47
    ,no4 #ba4 ,an*ovy ,sauce4--,bone f\r
 an*ovies & bruise 9 mort> to a  smoo?  
pa/e & /ir !m 9 a drawn butt] sauce     
7,no4 #af17 simm] five  m9utes1 or /ir 9
 two teaspoons ( ess5ce ( an*ovy4 ,a    
little  cay5ne add$ is an improvem5t4   
,no4 #bb4 ,egg ,sauce4 ,to make ?is     
sauce add two or ?ree h>d boil$ eggs1   
*opp$ or slic$1 to ! drawn butt] sauce  
7,no4 #ag47    ,no4 #bc4 ,p>sley        
,sauce4--,add two teaspoons ( *opp$     
p>sley to ! drawn  butt] sauce 7,nos4   
#af or #ag47    ,no4 #bd4 ,cap]         
,sauce4--,add cap]s to suit to a pla9   

drawn butt] sauce  7,no4 #af17 or to a  
,:ite sauce 7,no4 #ai47    ,no4 #be4    
,holl&aise ,sauce4--,"o cup ( butt]1    
yolks ( two eggs1 juice  ( half a lemon1
 "o saltspoon ( salt1 p9* ( cay5ne1 half
 a cup (  boil+ wat]4 ,rub butt] to a   
cream1 add yolks "o at a "t1 & beat     
well1 add+ lemon juice1 salt & pepp]4 ,a
 few m9utes be=e s]v+  add ! boil+ wat]1
 place ! b[l 9 a saucepan ( boil+ wat]1 
& /ir rapidly until x ?ick5s l a boil$  
cu/>d4    ,no4 #bf4 ,w9e ,sauce4--,mix &
 knead well toge!r 9 a b[l two ounces ( 
butt]1 "o tablespoon ( *opp$ p>sley1    
juice ( "o-half a lemon1  salt & pepp]1 
speck ( mace1 & "o w9e glass ( ,madeira 
or %]ry  w9e4 ,beat ! butt] to a cream &
 gradually beat 9 ! season+4 ,a         
tablespoon ( v9eg> may be sub/itut$ = ! 
w9e if pref]r$4 ,?is  sauce is          
p>ticul>ly nice = broil$ fi%4 ,x %\ld be
 p\r$ ov]  ! fi%4    ,no4 #bg4 ,c>d9al  
,sauce4--,c>d9al sauce is1 z a rule1    
made f lob/]s  & color$ ) coral2 s1 if  
possible1 pur*ase lob/]s conta9+  coral4

 ,boil ! lob/]2 op5 & remove ! coral &  
press x ?r\gh  a sieve4 ,put two        
tablespoonfuls ( butt] into a pan2 let x
 melt4 ,add a  tablespoonful ( fl\r     
mix$1 )\t br[n+2 add "o-half p9t /ock1  
"o-half teaspoonful ( onion juice1 & a  
bay leaf4 ,/ir con/antly  until x boils4
 ,take out ! bay leaf2 add a palatable  
season+ ( salt  & pepp]1 ! coral & a    
little ( ! r$ "p ( ! lob/]  *opp$ f9e & 
s]ve4    ,no4 #bh4 ,sauce               
,s\bise4--,peel & *op ?ree onions2 simm]
 !m ) "o  ounce ( butt] = ?ree qu>t]s ( 
an h\r1 b d n let !m color  v mu*4 ,add 
"o tablespoon ( fl\r1 salt1 pepp] & a   
p9* (  mace1 & mix all toge!r2 moi/5 )  
half a p9t ( ! fi% liquor1  & ! same    
quantity ( hot cream or milk4 ,s]ve 9   
ture54    ,no4 #bi4 ,%rimp              
,sauce4--,take half a p9t ( drawn butt] 
or :ite sauce  7,no4 #ai7 & :5 boil+ add
 a little lob/] coral1 if y h x1 if  n1 
add half a teaspoon ( an*ovy ess5ce4    
,remove ! %ells f f\r  doz5 %rimp1 put  
!m into ! sauce1 heat & s]ve4 ,cann$    

%rimp may  be sub/itut$ = ! fre%4       
,no4 #cj4 ,lob/] ,sauce4--,take ! meat f
 a boil$ lob/] weigh+  ab\t "o p\nd1 cut
 x into dice-%ap$ pieces4 ,add two      
ounces (  butt] to ! coral1 rub x toge!r
 ) ! blade ( a knife1 &  press x ?r\gh a
 sieve4 ,make a butt] sauce ) cream1 put
 9 !  coral1 season ) salt1 pepp] & a   
little mace1 & heat x hot  )\t all[+ to 
boil2 add ! lob/] meat1 let x get hot   
aga9  )\t boil+1 & s]ve 9 sauce ture54  
,if all[$ to boil x w  spoil its color1 
:i* is "o desirable feature ( ?is sauce4
 ,crab  sauce may be made 9 ! same way1 
us+ lob/] coral if conv5i5t4    ,no4    
#ca4 ,be*amel ,sauce4--,mix dry 9       
saucepan "o tablespoon ( fl\r &  two    
ounces ( butt]1 :5 well mix$ add "o p9t 
( milk1 dissolve !  fl\r pa/e1 set x on 
! fire & /ir con/antly2 :5 x gets ?ick  
remove f fire1 & add ! yolk ( "o egg    
well beat54 ,add "o  teaspoon ( wat]1   
salt & pepp] to ta/e1 mix well & x is   
ready  = use4 ,a b\quet ( h]bs is an    
improvem5t to ?is sauce4    ,no4 #cb4   

,maitre d',hotel ,butt]4--,beat f\r     
tablespoons ( butt] to a  cream1 beat+ 9
 gradually "o tablespoon ea* ( v9eg> &  
lemon  juice1 half a teaspoon salt1     
qu>t] teaspoon pepp]1 & "o teaspoon     
*opp$ p>sley4    ,no4 #cc4 ,sauce a la  
,maitre d',hotel4--,add "o teaspoon     
*opp$ p>sley1  juice ( "o lemon1        
teaspoon ( cel]y se$1 cay5ne1 & salt to 
ta/e  to a drawn butt] sauce 7,no4 #af47
    ,no4 #cd4 ,sauce ,allem&e4--,melt   
two oz4 butt] & mix ?or\ghly ) two      
ounces fl\r ov] g5tle fire2 add         
imm$iately "o p9t :ite /ock 7,no4  #ad17
 a little salt & pepp]2 /ir until boil+1
 boil fifte5 m9utes1  remove f fire1    
skim (f grease c>efully1 add yolks (    
?ree eggs  well mix$ 9 a little wat]1   
/ir 9 ) egg beat] to make sauce  light4 
,no4 #ce4 ,sauce a la ,aurore4--,coral (
 "o lob/]1 "o oz4 butt]1 half a  p9t    
be*amel sauce 7,no4 #ca17 juice ( half a
 lemon1 lib]al season+  ( salt & pepp]4 
,bruise ! coral 9 a mort> ) ! butt]     
until  q smoo?1 !n rub x ?r\gh a hair   

sieve2 put ! be*amel sauce  into /ewpan1
 add ! coral pa/e1 lemon juice &        
season+1 & let x  simm] b n boil--else !
 r$ color w be spoil$--p\r ov] !  fi%1 &
 s]ve4 ,a small teaspoon ( an*ovy ess5ce
 c be add$ at  pleasure4 ,nice = tr\t1  
soles1 etc4    ,no4 #cf4 ,blonde        
,sauce4--,to "o p9t :ite /ock 7,no4 #ad7
 add "o sprig  p>sley1 "o onion cut into
 slices1 two mu%rooms *opp$ f9e1 glass (
  %]ry w9e1 "o slic$ lemon1 put into    
saucepan & simm] sl[ly =  half an h\r1  
!n add yolks ( ?ree eggs well :isk$ &   
/ir ov]  fire = six m9utes4 ,/ra9 ?r\gh 
sieve & s]ve 9 ture54    ,no4 #cg4      
,spani% ,sauce4--,melt two oz4 butt] 9  
saucepan1 add two oz4  fl\r & /ir ov]   
g5tle fire until a nice br[n1 mix ) ?is 
"o  p9t :ite /ock 7,no4 #ad17 "o & a    
half oz4 lean raw ham1 "o c>rot  & "o   
onion slic$1 "o /alk ( cel]y1 two       
cloves1 salt & pepp] a  p9* ea*1 /ir    
until beg9n+ to boil1 !n simm] g5tly on 
back (  range = "o h\r2 skim (f grease  
be=e s]v+4    ,no4 #ch4 ,:ite ,oy/]     

,sauce4--,put "o p9t ( oy/]s 9 a        
saucepan &  let !m j come to boil+ po9t1
 /ra9 & remove ! be>ds2 !n  add to !    
oy/] liquor an equal quantity ( milk & a
 lib]al  quantity ( butt]4 ,:5 hot &    
smoo? add ! oy/]s1 heat aga9  )\t boil+1
 season & s]ve 9 ture54 ,?ick5 ) fl\r   
smoo!d  9 ! milk if desirable4    ,no4  
#ci4 ,br[n ,oy/] ,sauce4--,proce$ same z
 = :ite oy/] sauce 7,no4  #ch17 br[n+ ! 
butt] or butt] & fl\r be=e add+ to !    
milk4    ,no4 #dj4 ,olive               
,sauce4--,prep>e a ,maitre d',hotel     
butt] 7,no4 #cb7 add+ !  beat5 yolks (  
two eggs1 a little gr\nd mace1 &        
sub/itut+ olives  = ! p>sley4 ,cut !    
olives 9 %av+s1 beg9n+ at "o end z y    
w\ld p>e an apple1 %av+ to ! /one & hav+
 ! %av+s ?9  & :ole4 ,simm] until !     
olives are t5d]4    ,no4 #da4 ,sauce    
,supreme4--,cut up rema9s ( two roa/    
*ick5s & put 9  saucepan ) "o p9t :ite  
/ock 7,no4 #ad17 "s bran*es ( p>sley    
enclos+ "o clove1 "o clove ( g>lic1 two 
bay leaves1 & a little  ?yme2 tie all   

toge!r1 season ) salt & :ite pepp]1 boil
 "o  h\r & /ra94 ,put two oz4 butt] 9   
ano!r saucepan1 & mix )  "o tablespoon  
fl\r & "o teaspoon corn/>*2 add ! /ra9$ 
liquid & /ir until boil+1 r$uce "o      
qu>t]1 put 9 two  w9eglasses ( cream &  
"o ( %]ry1 boil fifte5 m9utes m1 add    
juice ( "o lemon1 /ra9 & s]ve4    ,no4  
#db4 ,cel]y ,sauce4--,cut a head ( cel]y
 into pieces two in*es long1  & boil 9  
salt$ wat]1 en\gh to cov]1 9 a cov]$    
saucepan = "o  h\r4 ,mix toge!r smoo?ly1
 "o tablespoon ( fl\r & two ( butt]1    
add "o p9t ( milk1 & /ir until boil+1 !n
 /ra9 ! cel]y &  add1 season$ ) a little
 salt & pepp] & a little p[d]$ mace1    
let x boil quickly = two m9utes1 !n s]ve
 9 ture54    ,no4 #dc4 ,sauce           
,t>t>e4--,cold4 ,*op f9e "o %allot1 )   
half a  tablespoon ( *]vil1 same (      
t>ragon1 & twelve cap]s *opp$ f9e4  ,put
 all 9 an e>!n b[l ) half a teaspoon (  
dry mu/>d1 two raw  eggs1 a teaspoon (  
v9eg> 7drop by drop17 salt & pepp]4 ,p\r
 9  lightly :ile /irr+1 "o cup ( olive  

oil1 & if too ?ick add a  little m      
v9eg>4 ,ta/e until season$ to suit4     
,s]ve ) cold  salmon4    ,no4 #dd4      
,sauce ,t>t>e4--,hot4 ,"o tablespoon    
v9eg>1 "o teaspoon lemon  juice1 "o     
saltspoon salt1 "o tablespoon walnut    
catsup1 two tablespoons  butt]4 ,mix    
v9eg>1 lemon juice1 salt & catsup toge!r
 & heat ov]  hot wat]4 ,br[n ! butt] 9  
ano!r pan1 & /ra9 into ! o!r  mixture4  
,nice = broil$ fi%4    ,no4 #de4 ,sauce 
,piquante4--,two ounces butt]1 "o small 
c>rot1 six  %allots1 "o small bun*      
savory h]bs1 includ+ p>sley1 half a bay 
leaf1 two slices lean ham1 two cloves1  
six pepp]corns1 "o blade mace1  ?ree    
allspice1 f\r tablespoons v9eg>1 half a 
p9t /ock 7,no4 #ad17  half teaspoon     
sug>1 little cay5ne1 & salt to ta/e4    
,put ! butt]  into saucepan ) ! c>rot & 
%allots cut into small pieces1 add  !   
h]bs1 bay leaf1 spices & ham m9c$ f9e2  
let ^! +r$i5ts  simm] sl[ly until !     
bottom is cov]$ a br[n glaze1 keep /irr+
  & put 9 rema9+ +r$i5ts1 simm] g5tly   

fifte5 m9utes1 skim  (f e p>ticle ( fat1
 /ra9 ?r\gh sieve & s]ve v hot1 :5  a   
%>p b n too acid sauce is requir$4      
,no4 #df4 ,sauce ,ravigote4--,hot4 ,put 
half a p9t consomme 7,no4 #ad7 into     
saucepan ) half a teaspoon v9eg>1 v     
little gre5 g>lic1 same (  t>ragon      
leaves & *]vil2 boil t5 m9utes1 dra9    
h]bs & press all  moi/ure f !m ) a clo? 
& *op v f9e4 ,put half an ounce  fl\r on
 ! table1 same ( butt]1 mix well toge!r 
& add to !  consomme & v9eg>1 :i* has   
be5 cook+ s9ce ! h]bs 7  remov$1 /ir    
until boil+1 skim1 add *opp$ h]bs &     
s]ve4 ,=  bak$ or broil$ fi%1 salmon1   
,spani% mack]el1 bonita & o!r ri*       
flavor$ fi%4    ,no4 #dg4 ,italian      
,sauce4--,into a saucepan put half a p9t
 ( /ock 7,no4 #ae7  ) a few *opp$       
mu%rooms & %allots1 & a half a glass (  
,madeira  w9e4 ,simm] g5tly fifte5      
m9utes1 !n add ! juice ( half a lemon1  
half a teaspoon p[d]$ sug>1 "o teaspoon 
*opp$ p>sley1 & let x  come to a boil4  
,p\r ov] fi% & s]ve4    ,no4 #dh4       

,p>isian ,sauce4--,put 9 saucepan half  
an ounce *opp$ truffles1  w9e glass (   
%]ry1 "s bran*es p>sley1 enclos+ a      
clove1 a little  ?yme & a bay leaf1 tie 
all toge!r1 r$uce "o-half1 rub ?r\gh a  
sieve4 ,add half a p9t sauce allem&e    
7,no4 #cd47 ,heat aga9 & s]ve4    ,no4  
#di4 ,norm&y ,sauce4--,fry "o *opp$     
onion & a few slices ( c>rot  9 two     
tablespoons ( butt]1 ?ick5 ) fl\r1 add  
two tablespoons (  ,worce/]%ire sauce1  
cup ( :ite /ock 7,no4 #ae7 & cup ( cann$
  tomatoes1 season ) pepp] & salt4      
,simm] half an h\r1 /ra9 &  add "o doz5 
*opp$ mu%rooms4 ,boil five m9utes1 add  
"o doz5  oy/]s4 ,boil "o m9ute & p\r ov]
 fi%4    ,no4 #ej4 ,curry ,sauce4--,cook
 "o *opp$ onion 9 "o tablespoon ( butt]1
  until slightly br[n$4 ,mix "o         
tablespoon ( curry p[d] ) two           
tablespoons ( fl\r4 ,/ir into ! butt] & 
onions1 add+ "o p9t  hot milk gradually1
 heat & /ra94    ,no4 #ea4 ,tomato      
,sauce4--,no4 #a4 ,"o p\nd c ( tomatoes1
 two tablespoons  ( butt]1 "o slic$     

onion1 two tablespoons ( fl\r & a little
  grat$ nutmeg4 ,cook toge!r ! tomato1  
onion & nutmeg = ab\t t5  m9utes4 ,heat 
! butt] 9 a small fry+ pan & add ! fl\r4
 ,/ir  until smoo? & slightly br[n$1 !n 
/ir into ! tomatoes4 ,season  to ta/e1 &
 rub ?r\gh a /ra9] f9e en\gh to /op !   
se$s4    ,no4 #eb4 ,tomato ,sauce4--,no4
 #b4 ,put "o oz4 lean1 raw ham 9        
saucepan )  "o c>rot1 "o onion1 a little
 ?yme1 "o bay leaf1 two cloves1 /alk  ( 
cel]y & half oz4 ( butt]4 ,simm] t5     
m9utes1 add "o oz4 fl\r  well mix$ 9    
half a c ( tomatoes & ?ree tablespoons (
 consomme  7,no4 #ad47 ,boil "o h\r )   
salt1 pepp] & p9* ( mace4 ,/ra9 &  s]ve4
    ,no4 #ec4 ,s>d9e ,sauce4--,bone &   
sk9 half a doz5 s>d9es1 boil !  bones & 
sk9 9 half a p9t ( /ock 7,no4 #ae17 or 9
 any fi% liquor  ) a m9c$ %allot1 a     
little lemon peel1 a p9* ( mace & a     
little  pepp]1 /ra91 add ! s>d9es rubb$ 
to a pa/e1 a little butt] &  cream1     
suffici5t to make ( ! "r consi/5cy4     
,boil up & s]ve  p\r$ ov] ! fi%4    ,no4

 #ed4 ,br[n ,mu%room ,sauce4--,peel "o  
doz5 mu%rooms1 *op & fry 9  butt] until 
a gold5 br[n1 !n /ir into a cream sauce 
7,no4 #ah17  season+ to ta/e4    ,no4   
#ee4 ,:ite ,mu%room ,sauce4--,remove all
 d>k p>ts1 *op & put 9  saucepan ) "o   
gill cream or milk1 a small piece (     
butt] & a  little :ite pepp]1 cov] close
 & simm] v g5tly until s(t1 add  :ite   
/ock 7,no4 #ad7 accord+ to am\nt ( sauce
 requir$1 a spr9kl+  ( fl\r hav+ be5    
smoo!d into x1 let x simm] a few m9utes 
m1  ) a p9* ( mace & a little salt add$4
    ,no4 #ef4 ,g5evese ,sauce4--,"o     
small c>rot1 small faggot ( sweet h]bs1 
includ+ p>sley1 "o onion1 five or six   
mu%rooms1 if obta9able1 "o  bay leaf1   
six cloves1 "o blade mace1 two oz4      
butt]1 "o glass %]ry1  "o & a half p9ts 
:ite /ock 7,no4 #ad17 ?ick5+ butt] &    
fl\r1  juice ( half a lemon4 ,cut onion 
& c>rot 9 r+s or ?9 slices &  put 9     
saucepan ) ! h]bs1 mu%rooms1 bay leaf1  
cloves & mace1  add ! butt] & simm]     
until ! onions are q t5d]4 ,p\r 9 !     

/ock & %]ry & /ir sl[ly "o h\r1 !n /ra9 
(f into clean  saucepan4 ,n[ make ?ick5+
 ( butt] & fl\r1 put x to ! sauce1  heat
 & /ir until p]fectly smoo?1 !n add     
lemon juice1 give "o  boil & x is ready 
to s]ve ) tr\t or salmon4    ,no4 #eg4  
,fi% a la ,creme4--,aft] ! fi% has be5  
dress$ & wa%$1 put  x into boil+ wat]   
en\gh to cov]1 add+ a little salt1 pepp]
 &  lemon juice2 cook sl[ly ab\t fifte5 
m9utes4 ,take out ! fi% &  place x on a 
tray1 remove head1 bones & sk91 pres]v+ 
its %ape z  mu* z possible1 only op5+ x 
to take out ! backbone4 ,transf] !  fi% 
to ! platt] on :i* x is to be s]v$1 &   
make a ri* cream  sauce 7,no4 #ah47 ,p\r
 ?is sauce ov] ! fi% & spr9kle ! top )  
bread crumbs1 set ! platt] 9 a pan (    
boil+ wat] & bake until  ! crumbs are   
br[n--say t5 m9utes4    ,to prep>e !    
cream1 take "o qu>t ( milk1 or half milk
 & half  cream1 two tablespoons ( fl\r1 
"o ( butt]1 "o small onion1 slic$1  a   
little *opp$ p>sley1 salt & pepp]2 mix  
half a cup ( ! milk  ) ! fl\r1 boil !   

rema9d] ) ! onion & p>sley1 !n add  !   
cold milk & fl\r2 cook eight or t5      
m9utes1 add ! butt]1 &  season highly2  
/ra9 & p\r ov] ! fi% z direct$4 ,grat$  
*eese  may be add$ to ! crumbs1 if lik$4
 ,! cusk is (t5] us$ = ?is  di% ?an any 
o!r2 b x is a good way to s]ve any ( our
 flavorless  fi%1 z ! cod1 haddock1     
pollock1 hake1 :it+1 c4 ,on ! ri*ness  (
 ! sauce dep5ds ! m]it ( ! di%4    ,no4 
#eh4 ,fi% a la ,creme4--,no4 #b4 ,fi%   
weigh+ f\r or five p\nds1  butt] size ( 
an egg1 ?ree tablespoons ( fl\r1 "o qu>t
 ( ri*  milk1 ?ree sprigs ( p>sley1 half
 an onion1 cay5ne & salt4 ,boil !  fi% 9
 salt$ wat]1 flake & remove sk9 & bone4 
,boil milk1 mix  butt] ) fl\r1 /ir smoo?
 9 ! milk1 add p>sley1 *opp$ f9e1  *opp$
 onion1 cay5ne & salt4 ,butt] a di%1 put
 fir/ a lay] (  fi%1 !n dress+1 &       
cont9ue until di% is full1 ) dress+ on  
top4 ,cov] ) sift$ bread crumbs2 bake   
until br[n2 g>ni% )  p>sley4    ,no4    
#ei4 ,fi% a la ,creme4--,no4 #c4 ,two   
p\nds fi%1 "o oz4 fl\r1 "o cup  bread   

crumbs1 "o qu>t milk1 a little nutmeg1  
two onions1 teaspoon  salt1 half        
teaspoon pepp]1 qu>t] p\nd butt]4 ,boil 
fi% & set  aside4 ,put fl\r into /ewpan1
 add milk gradually1 mix smoo?1 cut     
onions f9e1 grate nutmeg1 add ! salt &  
pepp]1 heat & /ir until  r ?ick1 add    
butt]1 put a lay] ( ?is mixture on !    
s]v+  di%4 ,flake ! fi% free f bones &  
put a lay] ( ?is next1 !n  m ( !        
mixture1 fi%1 & s on1 until fi% is all  
us$4 ,cov] )  bread crumbs & bake fifte5
 or tw5ty m9utes4    ,no4 #fj4 ,fi% a la
 ,creme4--,no4 #d4 7,remnants47 ,remove 
sk9 & bones f  cold boil$ fi%4 ,boil    
bones & sk9 9 "o p9t ( milk ) a blade  (
 mace & a small onion2 /ra9 & ?ick5 ) "o
 tablespoon (  fl\r rubb$ into an equal 
quantity ( butt]2 season & let x boil up
  once4 ,put z mu* fi% z y h sauce into 
a deep di%1 spr9kle )  bread crumbs &   
bake half an h\r4    ,no4 #fa4 ,fi% a l'
 ,itali5ne4--,take "o qu>t] p\nd (      
mac>oni &  break into q %ort pieces1 put
 x into hot salt$ wat] & boil  tw5ty    

m9utes1 dra9 (f ! wat] & /ir into !     
mac>oni "o  tablespoon ( butt]1 ?ree    
tablespoons grat$ *eese & "o-?ird z  mu*
 boil$ fi% z mac>oni1 season ) salt &   
pepp]1 & turn all  into a butt]$ bak+   
di%2 wet ) milk1 scatt] bread crumbs on 
top1  bake1 cov]$1 = fifte5 m9utes1 !n  
br[n & s]ve4 ,raw fi% may  be us$1 9 :i*
 case x %\ld bake = ?irty m9utes be=e   
remov+  cov] to br[n4    ,no4 #fb4 ,fi% 
a la ,maitre d' ,hotel4--,take f\r p\nds
 ( fre% cod1 or  o!r :ite-meat$ fi%1 &  
put into boil+ salt$ wat] & boil =      
tw5ty-five m9utes1 take x up & let x    
dra91 !n remove to a hot  platt]1 g>ni% 
) p>sley & s]ve ) a ,maitre d' ,hotel   
sauce  7,no4 #cc17 di%$ sep>ately 9     
ture54    ,no4 #fc4 ,a la ,maitre d'    
,hotel ,fi%4--,rema9s ( any boil$ fi%1  
heat ov]  g5tle fire until w>m$ ?r\gh2  
!n spread ov] x a sauce1 made by  rubb+ 
"o tablespoon ( butt] to a cream1       
season+ ) pepp]1  salt1 "o teaspoon     
*opp$ p>sley & juice ( "o lemon4 ,set x 
9 !  ov5 a mom5t t butt] may p5etrate ! 

fi%4    ,no4 #fd4 ,fi% au ,c\rt         
,b\illon4#a--,?is is an improv$ me?od ( 
cook+  fi% 9 wat]--by flavor+ x )       
vegetables1 spices & acids4 ,to f\r     
qu>ts ( wat] put "o qu>t ( good cid]    
v9eg>1 or a p9t (  v9eg> & ! juice ( two
 lemons1 & an oz4 ( salt1 or m if  ne$$4
 ,put into a saucepan "o *opp$ onion1   
two %allots1 two /alks  ( cel]y1 ?ree   
bay leaves1 "o slic$ c>rot & six cloves1
 ) "o  qu>t ( ! wat]1 & simm] all = "o  
h\r2 /ra91 & put !  sauce 9 ) rema9d] ( 
prep>$ wat]4 ,rub ! fi% well ) salt1    
pepp] & ! juice ( a lemon4 ,let ! wat]  
boil up once1 & skim x  be=e putt+ 9 !  
fi%4 ,boil until fle% sep>ates f !      
bones4 ,a  sauce ( drawn butt] is !     
prop] accompanim5t = fi% cook$ 9  ?is   
way4    ,no4 #fe4 ,fi% au ,fromage4--,"o
 cup cold boil$ mac>oni cut into %ort   
bits1 "o cup cold boil$ :ite-meat$ fi%1 
mix$4 ,put 9 butt]$ di%  9 alt]nate     
lay]s1 ) mac>oni at ! top1 season ea*   
lay] )  pepp] & salt1 moi/5 ) drawn     
butt]1 or milk1 if m conv5i5t1  spr9kle 

) a few bread crumbs1 & ov] all two     
tablespoons ( grat$  *eese1 bake until  
br[n4    ,no4 #ff4 ,fi% au ,grat9       
7bak$47--,= ?is di% use ei!r fillets (  
fre% fi%1 or remnants ( cook$ fi%2 putt+
 ! fi% & a be*amel  sauce 7,no4 #ca7 9  
alt]nate lay]s into a deep bak+ di% &   
spr9kl+ crumbs ov] ! top1 moi/5+ !m ) a 
little melt$  butt]1 s5d to ! ov5 until 
color$ a nice br[n4    ,no4 #fg4 ,au    
,grat94--,ano!r way is to take ?ree     
p\nds ( fillets (  fi%1 season ) salt & 
pepp] & lay on a s]v+ di%1 spr9kl+      
?ickly ) sift$ crack] crumbs & a little 
grat$ ,p>mesan1 or  o!r dry *eese1 putt+
 a few bits ( butt] on top2 br[n 9 quick
  ov5 & s]ve at once4 ,a delicate1      
savory & inexp5sive di%4    ,no4 #fh4   
,fi% ,cake4--,rema9s ( cold cook$ fi%1  
"o onion1 "o faggot (  sweet h]bs1 salt 
& pepp] to ta/e1 "o p9t wat]1 equal     
quantities  bread crumbs & cold         
potatoes1 half a teaspoon p>sley1 "o    
egg4 ,flake  ! fi% free f bones & place 
bones1 head & f9s 9 saucepan )  ! wat]1 

add pepp] & salt1 onion & h]bs1 & /ew   
sl[ly ab\t  two h\rs4 ,*op ! fi% f9e &  
mix well ) bread crumbs & cold          
potatoes1 add+ ! p>sley & season+4 ,make
 ! :ole into "o cake  or sev]al1 mix+ 9 
! beat5 eggs1 cov] ) bread crumbs & fry 
a  light br[n 9 butt]4 ,/ra9 ! fi%      
liquor1 put ! cake 9 saucepan1  p\r !   
liquor ov] x & /ew g5tly fifte5 m9utes1 
/irr+ once  or twice4 ,s]ve hot ) slices
 ( lemon4    ,no4 #fi4 ,fi% a la        
,v9aigrette4--7,s]ve cold47 ,?is may be 
made ( fi%  cook$ expressly = ! di%1 or 
remnants ( almo/ any k9d ( cook$  fi%   
may be us$4 ,! v be/ fi% = ! purpose is 
! /rip$  bass1 = its fle% is rem>kably  
:ite1 v firm1 & possesses a f9e  flavor4
 ,fir/ /ick ! fi% ) cloves1 !n boil x 9 
v9eg> &  wat]4 ,remove ! sk9 & head1 if 
a :ole fi%1 & set aside to cool4  ,:5   
ready to s]ve1 place x on a napk9 on a  
b$ ( crisp lettuce4  ,g>ni% ) sprigs (  
p>sley1 slices ( cucumb]1 wat] cresses1 
slic$ lemon1 or boil$ slic$ beats1 any (
 ^! are suitable4 ,s]ve  ) a sauce t>t>e

 7,no4 #dc47 ,if remnants ( cook$ fi%   
are us$1 !y  %\ld be heap$ 9 ! c5t] ( ! 
di% & g>ni%$ same z !  :ole fi%1 & !    
sauces may be s]v$ sep>ately1 or p\r$   
ov] !  fi%2 if ! latt] way1 x %\ld n be 
g>ni%$ until ! same is  p\r$ ov] x4 ,a  
nice hot wea!r di%4    ,no4 #gj4 ,fi%   
,cakes4--,mix toge!r1 cold1 cook$ fi%1  
ma%$ potatoes1  butt]1 season+ & ! yolk 
( a well beat5 egg1 & if necess>y  moi/5
 ) milk or cream1 %ape into r\nd flat   
cakes1 dip !m 9  beat5 egg1 roll 9      
crumbs & fry a light br[n1 dra9 & s]ve  
on a  napk94 ,a v nice way to use       
remnants ( cook$ fi%4 ,a teaspoon (     
*opp$ p>sley is an improvem5t4    ,no4  
#ga4 ,fi% & ,oy/] ,cakes4--,sub/itute   
oy/]s = ! potato 9 ,no4  #gj1 hav+ equal
 quantities ( fi% & oy/]s1 & mix+ 9     
crumbs  en\gh to make ! mixture hold    
toge!r4    ,no4 #gb4 ,cass]ole (        
,fi%4--,flake free f bones & sk9 "o p9t 
cook$ fi%2 mix ) x1 "o cup ( /ale bread 
crumbs & two beat5  eggs4 ,season ) salt
 & pepp]1 add a p9* ( mace1 a teaspoon (

  ,worce/]%ire sauce & a few drops (    
lemon juice4 ,boil 9 butt]$  m\ld & s]ve
 ) oy/] sauce 7,no4 #ch47    ,no4 #gc4  
,*>treuse ( ,fi%4--,flake & season "o   
cup cold1 cook$ fi%1  moi/5 ) a little  
cream or milk4 ,use an equal quantity ( 
ma%$  potato & two h>d boil$ eggs 9     
slices4 ,butt] a small m\ld & put  9    
alt]nate lay]s ( potato1 fi% & slic$    
eggs4 ,season ) salt1  pepp]1 onion     
juice & a speck ( cay5ne4 ,/eam tw5ty   
m9utes1 turn  out on platt] & g>ni% )   
p>sley4 ,s]ve )1 or )\t a sauce  p\r$   
ov] or sep>ately4    ,no4 #gd4 ,fi%     
,*[d]4--,no fi% *[d] %\ld h bones 9 x2  
to avoid  ?is1 dress1 wa% & cut up y\r  
fi% & put x on to boil 9 cold  wat]1 )\t
 salt2 z soon z x is cook$ en\gh--say t5
 m9utes--=  ! fle% to be sep>at$ f !    
bones1 take x up & remove all  bones2   
put ! head1 bones1 etc41 back into !    
wat]1 & boil until  wat] is want$4 ,9 ! 
meantime y %\ld fry 9 ! bottom ( y\r    
*[d] kettle "s small dice-%ap$ pieces ( 
salt pork1 say "o  qu>t] p\nd ( pork = e

 five p\nds ( fi%2 :5 ! pork is  all    
tri$ out & nicely br[n$1 b n burnt1 put 
9 "s ?9ly  slic$ onions 9 quantity to   
suit1 & cook ^! until yell[1 n  br[n2 n[
 put 9 "o qu>t ( cold wat] 7= five p\nds
 ( fi%17  /ra9 ! bone wat] & put t 91 !n
 "s slic$ potatoes1 season  ) salt &    
pepp]1 & :5 ! potatoes are ne>ly done   
put 9 !  fi%2 boil "o qu>t ( milk & add 
to ! *[d]2 n[ try x & see  if x is      
season$ all "r2 let all come to a boil1 
p\r into a ture5  & s]ve4 ,a common way 
is to put a lay] ( crack]s on top ( !   
*[d] :5 ! milk is put 92 b _m pref] !   
crack]s s]v$  sep>ately4 ,clam wat] add$
 to a fi% *[d] is a great improvem5t4   
,no4 #ge4 ,/4 ,james ,fi% ,*[d]4--,put  
half p\nd slic$ salt pork 9  bottom (   
kettle & fry br[n1 !n remove ! pork &   
put 9 lay]s  ( potatoes1 onions & fi%   
slic$1 season+ ea* lay] ) salt &  pepp]4
 ,use "o qu>t ea*1 potatoes & onions to 
?ree p\nds ( fi%1  cov] ) cold wat] &   
br+ to a boil gradually & cook sl[ly =  
half an h\r1 !n add two p\nds sea       

biscuit soak$ = five m9utes 9  w>m wat]1
 boil five m9utes m & s]ve imm$iately   
aft] add+  half a p9t ( port w9e & a    
bottle ( *ampagne4 ,milk may be         
sub/itut$ = ! w9e & x w be q good en\gh 
& f> less  exp5sive4    ,no4 #gf4 ,major
 ,h5%aws ,fi% ,*[d]4--,cut up "o & a    
half1 or two  p\nds1 salt pork & put 9  
kettle1 cov]+ close1 :5 ne>ly tri$  out 
remove ! pieces ( pork & put 9 f\r      
tablespoons slic$ onions1  :5 br[n$     
slightly1 put 9 six p\nds fi% 9 slices1 
"o & a half  p\nds brok5 crack]s1       
tw5ty-five l>ge oy/]s1 "o qu>t ma%$1    
boil$ potatoes1 half a doz5 l>ge        
tomatoes slic$ 7or an equal  quantity   
tomato catsup17 "o bottle port w9e or   
cl>et1 half a grat$  nutmeg1 teaspoon   
ea*1 summ] savory & ?yme1 a few cloves1 
blade (  mace1 allspice1 black pepp] &  
slices lemon4 ,put fi%1 crack]s1 etc41  
all 9 lay]s 9 ! ord] /at$1 spr9kl+ 9 !  
o!r +r$i5ts1  add wat] en\gh to cov] &  
simm]1 n boil1 until fi% on top is      
done4 ,?is *[d] too is good en\gh = a k+

 )\t ! w9e4    ,no4 #gg4 ,cream$        
,fi%4--,scald two cups ( milk1 :5 hot1  
/ir 9 "o  tablespoon butt]1 braid$ ) "o 
teaspoon fl\r1 :5 x ?ick5s  remove f    
fire2 butt] pudd+ di% & fill ) lay]s (  
cook$  fi%1 season ) salt & pepp] & wet 
) ! ?ick5$ milk4  ,spr9kle ov] ! top a  
few f9e crack] crumbs4 ,bake ab\t tw5ty 
m9utes4    ,no4 #gh4 ,cream$ ,fi% )     
,oy/]s4--,use ! same quantity ( oy/]s z 
( boneless cook$ fi% & cook 9 a cream   
sauce until ! oy/]s are  plump4    ,no4 
#gi4 ,crimp$ ,fi%4--,cut uncook$ fi% 9  
long ?9 /rips1 roll !m  ar\nd ! f+] &   
fa/5 ea* roll or crimp ) a wood5        
too?pick4  ,soak half an h\r 9 /rong    
salt$ wat]1 !n put into boil+ salt$     
wat]1 en\gh to cov]1 ) two tablespoons  
v9eg> & boil ab\t  fifte5 m9utes4 ,dra91
 arrange on a platt]1 remov+ sk9 &      
bones1  & s]ve hot ) oy/] or lob/] sauce
 p\r$ into cavities made by  ! f+]4     
,no4 #hj4 ,crumb$ ,fi%4--,remove bones &
 sk9 f cold1 boil$1  :ite-meat$ fi% &   
pick into flakes4 ,boil bones ) "o      

onion4  ,season ! fi% ) salt & pepp] &  
fill ! butt]$ bak+ di%  half full4 ,p\r 
9 rema9s ( drawn butt]1 or prep>e a     
little = !  purpose1 spr9kle ) bread    
crumbs1 add ! rema9d] ( ! fi%1 put  9 m 
crumbs1 moi/5 ) ! wat] 9 :i* bones 7    
boil$1 bake  ab\t tw5ty m9utes4 ,%\ld be
 m moi/ ?an scallop$ oy/]s4    ,no4 #ha4
 ,fi% ,croquettes4--,"o p9t ( cold1     
boil$ fi% m9c$ f9e1 free  f bones & sk94
 ,br+ half a p9t ( milk to a boil1 ?ick5
 )  two tablespoons ( fl\r rubb$ smoo?1 
) a tablespoon ( butt]4  ,remove f fire1
 add ! fi%1 season ) teaspoon ( *opp$   
p>sley1  pepp] & salt4 ,:5 ! mixture    
gets cold1 =m into oval %ap$  balls1 dip
 9 egg or crack] crumbs & fry 9 hot fat4
    ,no4 #hb4 ,curri$ ,fi%4--,put two   
oz4 ( butt] & "o slic$ onion into  fry+ 
pan & cook until a delicate br[n1 !n add
 "o tablespoon (  fl\r mix$ 9 a cup (   
wat] 9 :i* fi% 0 boil$1 "o cup (  cream1
 or milk & "o teaspoon curry p[d]4      
,remove all bones f  fi%1 tak+ c>e n to 
break x into small pieces4 ,/ir ! sauce 

until x boils1 !n add fi%1 cov] & set ! 
di% into ano!r (  hot wat]1 cook half an
 h\r1 s]ve ) /eam$ or boil$ rice4       
,no4 #hc4 ,fi% ,dress+4--7,= a small    
fi%47 ,two tablespoons bread crumbs1  a 
des]tspoon ( p>sley aft] x is wa%$1 dri$
 9 a clo? &  *opp$ f9e1 a little ?yme & 
m>joram1 disc>d+ ! /alks4 ,mix  h]bs &  
crumbs toge!r1 add pepp] & salt & two   
oz4 suet *opp$  f9e4    ,no4 #hd4 ,fi%  
,dress+4--7,= a fi% ( five p\nds47 ,*op 
f9e "o p9t  ( oy/]s1 add to !m half p9t 
roll$ crack] crumbs1 "o tablespoon  (   
butt]1 qu>t] teaspoon ( pepp]1 half     
teaspoon ea*1 salt &  cel]y salt & "o ( 
*opp$ p>sley4 ,mix all toge!r ?or\ghly1 
moi/5+ ) milk if necess>y & add+ a few  
drops onion juice4    ,no4 #he4 ,fi%    
,dress+4--7,= a fi% ( five p\nds47 ,half
 a p\nd ( dry1  /ale bread1 two beat5   
eggs1 teaspoon salt1 half teaspoon      
pepp]1 few  drops onion juice1 "o       
teaspoon ea* p[d]$ m>joram1 summ] savory
  & p>sley1 two tablespoons butt]4      
,moi/5 ! bread fir/ )  boil+ wat]1 !n   

add eggs1 butt]1 season+ & h]bs & mix   
well  toge!r1 moi/5+ ) milk z ne$$4     
,no4 #hf4 ,fi% ,dress+s4--7,= a fi% (   
five p\nds47 ,ma% "o p9t hot1  boil$    
potatoes & two boil$ onions toge!r1     
season ) salt1 pepp]  & *opp$ p>sley1   
moi/5 ) butt] & milk4    ,fi%           
,dress+4--7,= a fi% ( six p\nds47 ,roll 
f9e six butt] crack]s  & add to !m half 
a teaspoon *opp$ p>sley1 "o tablespoon  
*opp$  salt pork1 salt & pepp] to ta/e1 
mix well1 moi/5+ ) cold  wat] or milk4  
,no4 #hg4 ,f>ce4--,place 9 a saucepan   
f\r oz4 v fre% bread crumbs &  "o cup   
consomme 7,no4 #ad17 simm] g5tly t5     
m9utes1 at ! end (  :i* "t /ir con/antly
 ) a wood5 spoon & boil t5 m9utes  long]
 s z to =m a /iff pa/e4 ,?is done put x 
on a plate to cool4  ,take f\r oz4 brea/
 ( *ick5 f :i* remove ! sk9 & s9ews  &  
p\nd extremely f9e1 add to ?is ! bread  
crumbs 9 quantity ab\t  ?ree qu>t]s z   
mu* z !re is ( ! *ick5 & p\nd toge!r    
until well mix$1 season ) a little salt 
& pepp]1 a v little  nutmeg & a piece ( 

butt]2 !n p\nd aga9 add+ by degrees two 
eggs1 until y h obta9$ a f9e1 smoo?     
pa/e4 ,small1 delicate  fi%1 l tr\t1 may
 be /uff$ ) ?is f>ce1 or x may be made  
into  qu5elles by =m+ into small balls &
 poa*+ = two m9utes 9  boil+ wat]4 ,s]ve
 9 fi% s\ps & ) bak$ or boil$ fi%4      
,no4 #hh4 ,fi% en ,v9aigrette4--,boil ! 
fi%1 :i* may be bass or  halibut1 9 salt
 wat] = t5 m9utes to ea* p\nd4 ,:5 done1
 /&  x aside to cool4 ,:5 cold1 place x 
9 ! c5tre ( a l>ge di%4  ,*op f9e !     
:ites & yolks ( two h>d-boil$ eggs1 b   
keep !m  sep>ate2 also *op suffici5t    
p>sley to make two tablespoonfuls4 ,put 
a  /r+ ( ! yolks next to ! fi%2 next to 
?is put a /r+ (  :ites1 next cap]s &    
spr9kle ! :ole ) *opp$ p>sley4 ,split a 
lemon 9 two l5g?s2 !n ea* half into f\r 
pieces1 & place ^!  on ea* side ( ! fi%1
 or ! fi% may simply be s]v$ on a b$ (  
lettuce ) a sauce t>t>e 7,no4 #dc47     
,no4 #hi4 ,=cemeat4--,two oz4 lean ham1 
or bacon1 qu>t] p\nd suet1 peel  ( half 
a lemon1 "o teaspoon m9c$ p>sley1       

teaspoon m9c$ sweet  h]bs1 salt1 cay5ne 
& mace to ta/e1 six oz4 bread crumbs1   
two eggs4  ,%r$ ! ham1 or bacon1 *op !  
suet1 ! lemon peel & mix all  toge!r ) !
 m9c$ h]bs1 season+ & bread crumbs be=e 
wett+4 ,!n beat & /ra9 ! eggs & "w !m 9 
) ! o!r  +r$i5ts & ! =cemeat is ready = 
use4 ,:5 made into balls x  may be fri$1
 or bak$ on a t9 9 ! ov5 half an h\r4   
,no "o flavor  %\ld pr$om9ate greatly1 &
 ! =cemeat %\ld be suffici5tly  firm to 
cut ) a knife1 b n dry & heavy4    ,no4 
#ij4 ,=cemeat4--,meat ( "o boil$ lob/]1 
half a s>d9e1 "o head  boil$ cel]y1 yolk
 ( "o h>d-boil$ egg1 salt1 cay5ne & mace
 to  ta/e1 f\r tablespoons bread crumbs1
 two oz4 butt]1 two eggs4 ,p\nd  ! lob/]
 meat & ! s(t p>ts 9 a mort>1 add !     
cel]y1 egg  yolk1 season+ & bread crumbs
 & cont9ue until ! :ole is nicely  mix$4
 ,melt ! butt] a little1 beat up ! eggs 
& "w into !  p\nd$ lob/] meat4 ,make    
into balls ab\t an in* 9 diamet] & fry  
( a nice pale br[n4 ,s]ve ) any fi% t _c
 be /uff$4    ,no4 #ia4 ,fricassee au   

,grat94--,take two p\nds ( fi%1 free f  
bones  & sk9 & cut 9 small pieces4 ,mix 
toge!r half a p9t ( cream1 "o           
tablespoon ( an*ovy sauce1 "o tablespoon
 ( tomato ket*up1 a little  salt &      
pepp]2 ?ick5 ) fl\r & butt] rubb$ smoo?1
 heat v  hot & put into ! s]v+ di%1 lay 
9 ! fi%1 /rew ) crack]  or bread crumbs 
& a few bits ( butt]1 bake & br[n4      
,no4 #ib4 ,gold5 ,fillets4--,cut y\r fi%
 into fillets1 trimm+ away all  ragg$   
edges1 !n lay !m = fifte5 m9utes 9 a    
mixture prep>$ z  foll[s3 ,"o tablespoon
 ( salad oil1 "o teaspoon ( ,*ili v9eg>1
 "o  ( t>ragon v9eg>1 "o ea* ( p>sley & 
onion1 *opp$ f9e1 a  scant saltspoon (  
salt & "o qu>t] z mu* pepp]1 mix$ toge!r
  smoo?ly4 ,take out ! fillets & dra9   
!m1 !n dip ea* fillet into  a batt] made
 ) "o tablespoon ( milk mix$ ) two oz4 (
 fl\r  & "o tablespoon ( oil to a smoo? 
pa/e1 !n add yolks ( two eggs  & ! :ites
 :ipp$ f9e ) "o qu>t] saltspoon ( salt4 
,fry ea*  fillet sep>ately 9 a wire     
basket ?ree m9utes 9 v hot fat4 ,dra9  &

 s]ve on a napk94    ,no4 #ic4          
,kromeskies ( ,fi%4--,prep>e ! fi% z =  
croquettes2 =m  into small rolls1 &     
envelope ea* 9 a slice ( salt pork1 cut 
z ?9  z possible2 fa/5 9 place by ! use 
( small wood5 too?picks4 ,dip  9 beat5  
egg1 roll 9 crumbs1 & fry 9 hot fat4    
,no4 #id4 ,k$g]ee4--,flake remnants (   
cook$ fi%1 free f bones &  sk91 add     
h>d-boil$ egg *opp$1 & a cup ( /eam$    
rice4 ,mix all  well toge!r1 ) cream or 
butt] to moi/51 add+ a little cay5ne1   
salt & mu/>d4 ,put all into a saucepan &
 /ir ) a =k1 until  q hot4    ,no4 #ie4 
,m>9ade ( ,fi%4--,hot4 ,prep>e ! fi% =  
/ew+1 p\r ov]  x a m>9ade & simm] until 
done4 ,to make ! ,m>9ade take a  slic$  
onion1 a few slices ( c>rot & cook 9 two
 tablespoons (  butt]1 ) "o teaspoon    
salt & simm] = t5 m9utes1 !n add "o     
qu>t ( cid]1 half a teaspoon pepp] & !  
same ( mu/>d1 f\r  cloves & a b\quet (  
sweet h]bs4 ,cov] & simm] "o & a half   
h\rs4 ,/ra9 & p\r ov] ! fi% & /ew4      
,no4 #if4 ,m>9ade4--,cold4 ,b\quet sweet

 h]bs1 juice ( half a lemon1 two        
tablespoons ( oil1 six ( v9eg>1 "o      
teaspoon onion juice1 cay5ne1  teaspoon 
salt1 "o qu>t] teaspoon pepp]1 little   
gr\nd clove4 ,mix all  toge!r & spr9kle 
ov] any fi% prep>$ = broil+1 & let x  /&
 five or six h\rs be=e cook+4    ,no4   
#ig4 ,matelote ( ,fi%4--,take fillets ( 
any :ite-meat$ fi% & soak  = an h\r 9   
port w9e2 !n put !m 9 a saucepan ) a    
b\quet (  h]bs1 a cup ( /ock1 a glass ( 
w9e1 *opp$ onions1 p>sley1  mu%rooms1   
salt & pepp]1 simm] half an h\r4 ,di% ! 
fi%1 /ra9  ! gravy1 add half a p9t (    
cream1 heat & p\r ov] fi%2 squeeze 9  ! 
juice ( a lemon1 & s]ve hot4    ,no4    
#ih4 ,m>9]s ,matelote ( ,fi%4--,take any
 live fi%1 dress b d n  wa%1 7= m>9]s   
hold1 a fi% once out ( wat] %\ld nev] g 
back  to x47 ,cut 9 small pieces )\t    
los+ ! blood4 ,put all into  /ewpan ) a 
c\ple doz5 small :ite onions1 scald$ &  
almo/  cook$4 ,season ) salt1 pepp]1 bay
 leaf & lemon peel1 add en\gh  cl>et or 
r$ v9 ord9aire to cov] ! fi%4 ,boil ov] 

a quick fire1  b d n let ! w9e ignite1  
put 9 a lump ( butt] size ( walnut1     
arrange ! fi% on slices ( toa/ & p\r !  
sauce ov] x4 ,we  recomm5d1 h[ev]1 t !  
fi% be dress$ & clean$4    ,no4 #ii4    
,fi% ,collops4--,cut two p\nds ( fi%    
into small pieces1 put  bones & trimm+s1
 ) a small onion *opp$1 a tablespoon (  
butt]1  pepp]1 salt & mace 9 saucepan & 
make a bro?1 /ra9 & ?ick5  x4 ,fry !    
collops br[n1 & !n /ew !m g5tly 9 ! bro?
  fifte5 m9utes4 ,aft] di%+ !m add "o   
teaspoon ( walnut catsup  & a teaspoon (
 lemon juice to ! gravy1 p\r ov] !      
collops &  s]ve hot1 g>ni% ) slices (   
lemon4    ,no4 #ajj4 ,m9c$ ,fi%4--,to   
?ree cups flak$ boil$ fi% add "o cup    
ma%$ potato1 piece ( butt] size ( a     
filb]t1 half teaspoon  corn/>* & "o     
beat5 egg2 heat all toge!r ) season+1   
salt  & pepp]1 add+ eggs la/4    ,no4   
#aja4 ,fi% ,omelet4--,take a cup ( cook$
 fi%1 remove all bones &  sk91 *op r    
co>se1 season ) salt & pepp] & w>m up 9 
cream1 butt] or milk1 :i*ev] is mo/     

conv5i5t4 ,make a pla9 omelet  ) six    
eggs2 :5 ready to fold spread on ! hot  
fi%1 roll up &  s]ve hot4    ,no4 #ajb4 
,fi% & ,oy/] ,omelet4--,use half a cup (
 cook$ fi% free f  bones & sk91 add to x
 a half cup ( oy/]s1 season & w>m up    
toge!r 9 cream & proce$ z 9 fi% omelet  
7,no4 #aja27 s]ve hot4    ,no4 #ajc4    
,fi% ,pie4--,rema9s ( cook$ fi%1 "o doz5
 oy/]s1 melt$  butt] to moi/54 ,flake ! 
fi% free f bones & sk91 put 9 pie  di%1 
p\r ov] x ! melt$ butt] & oy/]s1 cov] ) 
ma%$  potato4 ,bake half an h\r br[n+   
nicely4    ,no4 #ajd4 ,fi% ,pie4--,take 
! rema9s ( any cook$ fi%1 :ite-meat$    
be+ pref]able1 remove bones1 sk91 etc41 
season ) pepp]1 salt &  mace4 ,to ea*   
p\nd ( fi% add "o doz5 oy/]s4 ,put a    
lay] ( fi%  9 ! bak+ di%1 !n oy/]s1 !n m
 fi%1 & s on to ! top4  ,p\r 9 half a   
cup ( /ock or wat]1 put bits ( butt] on 
top1 cov]  ) puff pa/e & bake half an   
h\r4 ,make a cream sauce & p\r into  !  
pie be=e s]v+4    ,no4 #aje4 ,pickl$    
,fi%4--,boil f\r p\nds ( fi% until !    

bones c be  pick$ out1 :5 cold cut into 
slices an in* ?ick2 take v9eg> en\gh  to
 cov] ! fi%1 add a doz5 cloves1 a doz5  
pepp]corns1 "o teaspoon  mace1 "o (     
allspice1 "o ( cel]y se$ & "o ( salt2   
boil t5  m9utes1 p\r ov] ! fi%1 cov]    
close & s]ve cold4    ,no4 #ajf4 ,pott$ 
,fi%4--,%ad1 mack]el1 alewives1 h]r+s1  
or smelts may  be us$ 9 pott+1 ! fatt]  
!y are ! bett]4 ,prep>e ! fi% z  = fry+1
 remov+ heads & tails b sav+ roes4 ,cut 
! fi% into  pieces "o in* long & put !m 
) ! roes1 9 /one j>s 9  lay]s1 pack+    
closely1 & putt+ season+ & spices betwe5
 !  lay]s4 ,= six p\nds ( fi% use half a
 cup mix$ :ole spices1 "o  *opp$ onion  
7if ! flavor is n objectionable17 "o    
teaspoon cel]y  salt1 "o teaspoon table 
salt & "o doz5 pepp]corns4 ,on top put  
"o  bay leaf & "o blade ( mace1 add+    
v9eg> en\gh to cov]4 ,cov]  ! j> tightly
 ) pap] & bake 9 mod]ate ov5 five or six
 h\rs4  ,w keep "s "t1 if kept cov]$ )  
v9eg> & ! j> cov]$  closely4 ,v nice =  
lun* 9 hot wea!r4 ,! flavor & season+   

may be v>i$ to suit individual ta/es &  
conv5i5ce4    ,no4 #ajg4 ,fi%           
,pyramid4--,flake ) a =k two cups cold  
boil$  :ite-meat$ fi% & put 9 saucepan )
 drawn butt]1 season )  salt & pepp] &  
add "o cup boil$ rice1 spr9kle 9 "o     
teaspoon  curry p[d]1 :5 all is well    
heat$ pile on hot platt]1 g>ni% )  slic$
 h>d boil$ eggs & a little *opp$ p>sley4
    ,no4 #ajh4 ,rissoles ( ,cook$       
,fi%4--,any remnants ( cook$ fi% may be 
us$1 b :ite-meat$ fi% are pref]able4    
,remove all bones1 & pick  f9e4 ,mix )  
an equal quantity ( bread crumbs & a    
little butt]1  add an onion *opp$ f9e1 a
 little *opp$ p>sley1 spr9kl+ ( sage1  &
 season ) salt & pepp]1 mix+ 9 beat5 egg
 en\gh to make x  hold toge!r4 ,make    
into small flat cakes1 & fry 9 hot      
butt]4 ,:5  done1 add a little wat] to !
 fat 9 pan1 dr$ge 9 a little fl\r1  /ir 
9 a tablespoon ( *opp$ cap]s1 p\r r\nd !
 rissoles1 &  s]ve hot4    ,no4 #aji4   
,fi% ,roes4--,roes & spawns are b       
diff]5t names giv5 to !  eggs f\nd 9 !  

female fi%4 ,! male has a roe1 usually  
call$ !  milt1 b x is d\btful if x has  
any edible value1 ?\gh 9 "s (  ! recipes
 ( old times we f9d x is occasionally   
utiliz$ 9 !  mak+ ( sauces1 dress+1 etc4
 ,! roe ( ! %ad is n[ e/eem$ a          
delicacy1 ?\gh =m]ly consid]$ ( little  
value4 ,! haddock roe  ranks next 9     
comm]cial importance1 b we believe !re  
are o!rs  sup]ior to x if n equal to ^? 
( ! %ad4 ,ne>ly all are eatable  :5 9   
condition & t ( ! /rip$ bass is a       
favorite )  =eign]s4 ,z a rule ! roe is 
9 be/ condition :5 ! fi% is mo/         
desirable = ! table4 ,! %ad is be/ 9 !  
spr+1 ! "t  v>y+ ) ! location :5 caught4
 ,only ! roe ( a p]fectly fre%  fi% is  
really good4 ,fi% roes %\ld be h&l$     
c>efully to keep f  break+4 ,soak 9     
salt$ wat] = a few m9utes be=e cook+1   
always  wip+ dry1 if l>ge !y %\ld be    
p>boil$ be=e fry+1 & !n if  v l>ge split
 9 two aft] p>boil+4    ,no4 #aaj4 ,fi% 
,roes to ,fry4--,?is is ! usual me?od ( 
cook+1 dipp+  ! roes 9 beat5 egg & roll+

 9 crumbs4 ,!y %\ld be well done1  &    
require consid]able cook+4 ,unless      
p]fectly dry :5 put into !  hot fat x w 
sputt] badly4 ,dra9 ea* roe on pap] :5  
tak5 up4  ,s]ve hot on a napk9 g>ni%$ ) 
sprigs ( p>sley4    ,no4 #aaa4 ,scallop$
 ,fi% ,roes4--,wa% 9 salt$ wat]1 wipe   
dry & cook  t5 m9utes 9 boil+ salt$     
wat]1 ) "o tablespoon ( v9eg>1  !n      
plunge !m into cold wat]1 dra9 & break  
into small p>ticles  ) a =k & spr9kle   
into %all[ di% 9 lay]s1 betwe5 :i*      
spr9kle ! yolks ( h>d-boil$ eggs        
pulv]iz$1 a little *opp$  p>sley & a few
 drops lemon juice1 moi/5 ! :ole ) a ?9 
:ite1 or cream sauce 7,no4 #ah17 season1
 cov] ) butt]$ crumbs &  bake until     
br[n4    ,no4 #aab4 ,fi% ,roe           
,croquettes4--,= "o pair ( good siz$    
roes take half  a p9t cream1 two        
tablespoons corn/>*1 two tablespoons    
butt]1  "o-half teaspoon salt1 juice (  
"o lemon1 a little gr\nd mace & a  speck
 ( cay5ne4 ,boil ! roes 9 salt$ wat] &  
"o teaspoon lemon  juice = fifte5       

m9utes1 !n dra9 & ma%4 ,boil ! cream &  
/ir  into x :ile boil+ ! butt] & corn/>*
 well smoo!d toge!r1  add season+ & roe1
 boil up once & set away to cool4 ,%ape 
9  croquettes :5 cold1 dip 9 beat5 egg1 
roll 9 crumbs & fry 9 hot  fat1 dra9 &  
s]ve hot on a napk91 g>ni%$ ) slic$     
cucumb]s4    ,no4 #aac4 ,fi% ,roes a la 
,creole4--,boil two l>ge roes 9 salt$   
wat] )  "o tablespoon v9eg>1 two cloves1
 a blade ( mace1 a little lemon  peel1  
?ree pepp]corns & ?ree :ole allspice =  
fifte5 m9utes1  !n dra91 wipe dry & fry 
9 butt]1 br[n+ bo? sides4 ,s]ve )  "o   
cup /ew$ tomatoes p\r$ ov] !m1 or )     
beef/eak tomato  ket*up4    ,no4 #aad4  
,scallop$ ,fi%4--,remnants ( cold cook$ 
fi%1 pick$ free f  bones1 sk91 etc41    
half a p9t ( cream1 half a tablespoon ( 
an*ovy  sauce1 half a teaspoon ( made   
mu/>d1 same ( walnut ket*up1  season+ ) 
pepp] & salt4 ,put all +r$i5ts into     
/ewpan1 heat  hot1 b d n boil4 ,:5 done 
put into deep scallop di% & cov]  )     
bread crumbs & bits ( butt]4 ,set 9 !   

ov5 to br[n4    ,no4 #aae4 ,scallop$    
,fi%4--,take remnants ( cold1 boil$ fi%1
 remove  bones1 sk91 etc41 & r$uce to   
flakes4 ,make a sauce ) equal           
quantities ( milk & cream1 /irr+ fl\r   
into ! cold milk &  add+ x to ! boil+   
cream4 ,cook five or six m9utes1 season 
well1  & put a lay] ( ! sauce into      
bottom ( bak+ di%1 !n a lay] (  fi%1 & s
 on to ! top2 season ea* lay] & cov] all
 ) bread  crumbs4 ,bake half an h\r4    
,no4 #aaf4 ,fi% ,scallop$4--,mix toge!r 
two cups ma%$ potato1 "o & a  half cups 
cold boil$ fi%1 two cups milk1 "o egg1 &
 "o-qu>t] cup  ( butt]2 put 9 pudd+ di% 
& bake a light br[n4    ,no4 #aag4 ,fi% 
,scallop$ ) ,mac>oni4--,butt] e>!n pudd+
 di% &  place 9 x co>se flakes ( boil$  
fi% & add an equal quantity (  cook$    
mac>oni4 ,p\r ov] x a cream sauce 7,no4 
#ah7 well season$ )  pepp] & salt & a   
little mace1 grate *eese on top or use  
bread  crumbs if pref]r$1 dot ) bits (  
butt] & bake ab\t tw5ty  m9utes4    ,no4
 #aah4 ,fi% ,scallops4--,rema9s ( any   

cold1 cook$ :ite-meat$ fi%2  to ea* half
 p\nd fi% add half a cup /ew$ tomatoes1 
half tablespoon  an*ovy sauce1 half     
teaspoon made mu/>d1 same ( walnut      
ket*up1  pepp]1 salt & bread crumbs4    
,pick fi% free ( bones & put into       
saucepan ) all ! o!r +r$i5ts1 heat )\t  
boil+1 /irr+  ! :ile4 ,take out ! fi% & 
put into scallop %ells1 spr9kle  freely 
) bread crumbs1 put bits ( butt] on top1
 br[n & s]ve4    ,no4 #aai4 ,fi%        
,scallops4--,add "o cup s(t clams *opp$1
 to ,no4 #aad1 &  cook 9 %ells4    ,no4 
#abj4 ,fi% ,scallops4--,remnants ( cook$
 fi%1 "o egg1 w9e glass (  w9e1 "o blade
 p\nd$ mace1 "o tablespoon fl\r1 "o     
tablespoon  tomato ket*up1 pepp]1 salt1 
bread crumbs1 butt]4 ,pick ! fi% f      
bones & sk91 moi/5 ) w9e & beat5 egg1   
add ! o!r  +r$i5ts1 put 9 scallop %ells1
 cov] ) bread crumbs1 dot )  bits (     
butt]1 br[n & s]ve4    ,no4 #aba4 ,fi%  
,s\ffle4--,take "o cup cold1 bak$ fi% & 
mix gradually  ) "o cup ( ma%$ potato1  
season ) salt & pepp]1 /ir 9 "o  well   

beat5 egg1 put 9 butt]$ di% & set 9 ov5 
until v hot1  beat ! :ite & yolk ( ano!r
 egg sep>ately1 beat+ ! :ite  v /iff1   
add pepp] & salt to ! yolk1 /ir 9 !     
:ite1 heap  ov] ! fi% & put 9 ! ov5 to  
br[n4    ,no4 #abb4 ,fi% ,s\p4--,boil   
two p\nds fi% 9 two qu>ts salt$ wat]1  )
 a small onion1 until x is all boil$ to 
pieces2 !n rub x  ?r\gh a sieve1 add "o 
qu>t ( milk1 a tablespoon ( butt]1 a    
little  *opp$ p>sley1 salt & pepp] to   
ta/e4 ,boil up aga9 & s]ve4    ,no4     
#abc4 ,hu/l$ ,clams4--,?is is ! pla9e/  
way ( s]v+ ! long  clam & al?\gh a v    
inelegant di% is a mo/ palatable "o1    
especially at ! seaside & 9 ! camp4 ,to 
a peck ( clams1 aft]  wa%+ ?or\ghly1 add
 "o gill ( wat]1 cov] close & boil until
  ^? on top are well op5$1 !n p\r !     
cont5ts ( ! kettle1  wat] & all1 into a 
l>ge pan & put x 9 ! c5tre ( ! table4   
,s]ve to ea* p]son pla9 melt$ butt]1 to 
:i* let ea* add1 to  suit1 v9eg> &      
pepp]4 ,take ! clams 9 ! f+]s1 remove f 
!  %ell1 pull (f ! black sk9 t cov]s !  

sn\t & runs ar\nd !  clam1 !n take !    
clam ) ! ?umb & f+] by ! sn\t1 dip him  
9 ! butt]1 & eat all b ! black sn\t1 :i*
 y w bite (f4  ,br[nbread is a v        
appropriate accompanim5t1 & is usually  
s]v$  ) bak$ clams at ! fam\s clam      
bakes1 :]e ! process ( eat+  is ! same4 
,no4 #abd4 ,clam ,s\p4--,= clam s\ps1 or
 *[d]s1 x is bett] to op5  ! clams raw1 
b if too mu* tr\ble1 boil !m en\gh to   
op5 !  %ells2 9 ei!r case save ! liquor 
to put 9 ! s\p4 ,9 :at ev]  way clams   
are to be cook$ or eat51 ! black sk9 t  
cov]s !  sn\t & surr\nds ! clam mu/ be  
disc>d$1 z well z ! black  "p ( ! sn\t  
itself4 ,unless ! clams are v small x is
 bett]  to *op ! h>d p>ts be=e putt+    
into s\ps or *[d]s1 ! s(t  "p may be us$
 :ole4 ,to make ! s\p1 take ! liquor f  
"o qu>t  ( clams & put 9 d\ble boil] )  
an equal quantity ( wat]1  season )     
pepp] & mace & salt if ne$$2 boil five  
m9utes1 put  9 ! clams1 cov] close1 &   
boil f five to fifte5 m9utes2 !         
diff]5ce dep5d+ ^u :e!r ! clams h       

already be5 p>tially  cook$2 add "o p9t 
( boil+ milk1 or m to suit1 ?ick5$ a    
little ) fl\r & butt]1 or f9e crack]    
du/2 butt] "s split  crack]s & lay 9    
bottom ( ture5 & p\r ! s\p ov] !m4 ,?is 
may be v>i$ 9 _m ways & ! quantity (    
milk us$ mu/ dep5d  ^u ! am\nt ( clam   
liquor available4 ,*opp$ cel]y1 or      
onion1 or  bo?1 improves ! flavor = "s  
p1 & "s l a teaspoon (  *opp$ p>sley4   
,no4 #abe4 ,clam ,*[d]4--,!re are       
innum]able ways ( mak+ ?is  *[d]1 e cook
 book has "o or m recipes = x1 yet1     
h>dly any  two are alike4 ,we give      
recipes = two ways ( mak+1 :i* we d n   
?9k c be improv$ ^u4 ,= ! fir/ "o op5   
clams en\gh to make  a qu>t )\t !       
liquor1 :i* y save & /ra9 = ! *[d]4     
,cut a qu>t] p\nd ( salt pork into small
 dice %ape pieces1 put x  into ! bottom 
( ! kettle & fry br[n1 )\t burn+1 add+1 
at  ! same "t1 f\r slic$ onions1 or m1  
to suit2 keep /irr+ until  ! pork is all
 tri$ out & ! onions slightly color$4   
,!n add !  clam wat] & an equal quantity

 ( fre% wat]1 :5 x boils1 add six  good 
siz$ potatoes1 slic$ v ?91 or *opp$1    
cov] close & cook  until ! potatoes are 
done1 h ready "o qu>t boil+ milk & add  
) clams1 season ) pepp]1 cov] & cook1   
until ! clams are  done1 p\r into ture5 
& s]ve4    ,no4 #abf4 ,clam ,*[d] ,no4  
#b4--,take ! same quantity ( clams z = !
  previ\s *[d] & prep>e z = clam s\p4   
,put a lay] ( clams 9  ! bottom ( kettle
 !n a lay] ( h>d crack]s1 split1 butt]$ 
&  pepp]$1 !n m clams & crack]s until ! 
clams are all us$1 !  top lay] be+      
crack]s2 add clam liquor & wat] en\gh to
 cov]1  cook sl[ly at fir/1 !n let x    
boil briskly fifte5 m9utes if !  clams  
are raw4 ,h ready a p9t ( boil+ milk1   
add to ! *[d]1  boil up once4 ,slic$    
onions c be us$ 9 ?is *[d]1 b %\ld be   
boil$ until ne>ly done be=e add+ !m4    
,place "s ( !m on ea*  lay] ( clams4    
,slic$ tomatoes may be us$ in/ead ( !   
crack]s4  ,season to ta/e4    ,no4 #abg4
 ,clams a la ,creme4--,*op boil$ clams1 
b n v f9e4 ,= "o  qu>t melt two         

tablespoons ( butt] & ?ick5 smoo? ) !   
same  quantity ( fl\r1 season ) pepp] & 
a speck ( mace or nutmeg &  add ! clams1
 simm] ?ree m9utes & add "o cup boil+   
cream4 ,if  ! cream is n boil$ be=e add+
 x is liable to curdle4 ,a little  clam 
wat] may be add$1 also4 ,arrange split &
 butt]$ crack]s on a  hot platt] & p\r !
 cream$ clams ov] !m4    ,no4 #abh4     
,/eam$ ,clams4--,/eam$ clams are pref]r$
 to ei!r boil$ or  bak$ by "s p4 ,wa% ! 
clams clean1 & pack !m into a /eam]     
edgewise s ! wat] w all dra9 (f :5 !y   
cook1 cov] closely  & /eam until ! %ells
 op5 well4 ,s]ve ! clams 9 ! half %ells 
aft] remov+ black sk9 & cutt+ (f ! black
 end2 scissors are  bett] ?an a knife = 
?is purpose4 ,s]ve melt$ butt] &        
br[nbread  ) /eam$ clams4 ,if x is      
desirable to save ! clam wat]1 put !    
clams into ! kettle )\t any wat]4       
,no4 #abi4 ,clam ,wat]4--,:5ev] clam    
wat] is want$ = any purpose 9  cook+ x  
%\ld be put into a pit*] & all[$ to /&  
until well  settl$1 !n p\r (f c>efully1 

if dra9$ ?r\gh a sieve ! small  p>ticles
 ( s& are liable to g ?r\gh ev5 ! f9e/ (
 sieves4    ,no4 #acj4 ,bisque (        
,clams4--,boil "o qu>t ( small clams out
 ( ! %ell  9 _! own liquor = five       
m9utes1 !n dra94 ,put 9 saucepan1 f\r   
oz4 butt]1 ) two oz4 fl\r1 heat smoo? & 
add ! clams & _!  liquor1 a little salt1
 pepp] & a speck ( cay5ne1 !n /ir 9 "o  
qu>t boil+ milk1 boil up & s]ve4    ,no4
 #aca4 ,purce ( ,clams4--,a purce (     
clams or o!r %ell fi% is made  ! same z 
= a bisque1 except t ! clams are rubb$  
?r\gh a  sieve =m+ a s(t pa/e be=e add+ 
! milk4    ,no4 #acb4 ,scallop$         
,clams4--,clams may be scallop$ same z  
oy/]s1 b  only ! s(t p>ts %\ld be us$ & 
^? %\ld be boil$ 9 !  %ell j en\gh s !y 
c be op5$ easily4 ,"s ( ! clam liquor   
%\ld be us$ to moi/5 ! crack] crumbs4   
,no4 #acc4 ,clam ,croquettes4--,*op !   
boil$ clams & mix ) crack]  crumbs1     
moi/5+ ) clam liquor & cream1 season+ to
 ta/e1 =m  into croquettes & fry 9 hot  
fat1 or ! clams may be bruis$ to a      

pa/e4 ,dra9 ! croquettes on pap]1 or a  
sieve1 & s]ve on a napk94    ,no4 #acd4 
,clams au ,grat94--,*op ! h>d p>ts & mix
 ) ! s(t4 ,to  a cup ( clams add a cup (
 bread or crack] crumbs1 add also "o    
teaspoon ( f9ely *opp$ onion1 half a    
teaspoon ( p[d]$ m>joram  & sage1 ! same
 ( *opp$ cel]y1 a little cay5ne & salt  
if  ne$$4 ,moi/5 ) clam liquor & boil$  
cream1 put into bak+ di%1  spr9kle      
crumbs ov] ! top1 dot ) bits ( butt] &  
bake a nice  br[n4    ,no4 #ace4 ,clams 
a la ,creole4--,prep>e same z = au grat9
 & moi/5  ) cann$ tomatoes in/ead ( !   
cream & clam liquor4 ,= ei!r  ?is di%1  
or clams au grat91 if only ! s(t p>ts ( 
! clams are  us$ !y w be f\nd mu* nic]4 
,no4 #acf4 ,clams on ,toa/4--,op5 raw1  
*op ! h>d p>ts & mix ) !  s(t1 w>m !m up
 9 _! own liquor1 ) butt]1 season+ & a  
da% ( bruis$ mace4 ,h toa/ ready1 ei!r  
bread or crack]s1 well  butt]$1 /ra9 !  
liquor ov] ! toa/1 !n spread on ! clams4
  ,s]ve hot4 ,cream1 or w9e1 or bo?1    
add$ to ! liquor w be f\nd an           

improvem5t4    ,no4 #acg4 ,fri$         
,clams4--,select good1 plump clams1 dry 
!m on a t[el1  roll 9 crack] crumbs1 dip
 9 egg1 aga9 9 crumbs1 & fry 9 hot fat2 
lay a %eet ( pap] 9 a col&] & put !     
clams on ?is z fa/ z  tak5 up2 s]ve !m  
on a napk9 on a hot platt]4 ,! pap] w   
prev5t !m f be+ greasy :5 s5t to !      
table4    ,no4 #ach4 ,scallop$          
,clams4--,= ?is prep>e #be clams1       
"o-half p9t  crack] crumbs1 "o-half cup 
w>m milk1 "o-f\r? cup ( clam liquor1    
two beat5 eggs1 "o heap+ teaspoonful    
melt$ butt]1 salt & pepp]1  #ab clam    
%ells2 season ! clams highly2 mix 9     
ano!r di% crack]s  moi/5$ fir/ ) milk1  
!n ) ! clam liquor2 add eggs &  melt$   
butt]1 & ! clams *opp$2 fill ea* clam   
%ell heap+1  spr9kle ) bread crumbs &   
br[n4    ,no4 #aci4 ,clam               
,fritt]s4--,ei!r :ole clams or *opp$ may
 be us$4  ,prep>e a good batt]1 /ir 9 ! 
clams1 us+ consid]able clam liquor  9   
mak+ ! batt]4 ,if :ole clams are us$ !  
l>ge ones are !  be/1 hav+ "o 9 ea*     

fritt]2 :5 ! *opp$ clams are us$ !      
fritt]s may be made any size to suit4   
,dra9 & s]ve on a napk94  ,p>boil !     
clams be=e op5+4    ,no4 #adj4 ,s(t     
,clams ,/ew$4--,s(t clams1 s call$1 are 
m]ely ! s(t  p>ts us$ )\t any ( ! h>d   
p>ts 7!re are no o!r s(t  clams47 ,to   
/ew !m put ! s(t p>ts1 raw1 into        
saucepan ) a  little butt]1 simm] a few 
m9utes & add boil+ cream1 ) half z  mu* 
clam wat]1 season ) salt & cay5ne1 add a
 little crack]  du/1 simm] ?ree m9utes  
long] & s]ve4 ,z ! clam wat] is always  
us$ to increase ! clam flavor1 m or less
 may be us$ to suit !  ta/e4    ,no4    
#ada4 ,quahogs or ,r\nd ,clams4--,^!    
require v mu* m cook+  ?an ! long clam4 
,quahog %ells1 z well z ^? ( ! sea clam1
 are  v useful = all k9ds ( %ell fi%    
scallops & x is a good plan  to keep !m 
on h& = ?is purpose4    ,no4 #adb4      
,quahogs ,raw4--,^! are highly e/eem$ by
 "s p1 !  m$ium size1 or ev5 q small    
ones1 be+ pref]able2 !y %\ld be  s]v$ on
 ! half %ell1 ) v9eg>1 or lemon juice & 

pepp]1 or  ) ,worce/]%ire sauce4    ,no4
 #adc4 ,quahog ,cocktail4--,?is is 9    
great favor at "s ( ! ,new ,york  cafs1 
?\gh x is usually call$ a 8clam         
cocktail40 ,take six ( !  t9ie/ quahogs 
obta9able & put !m 9 a glass ) a        
tablespoon (  ! clam liquor1 add a speck
 ( cay5ne1 a saltspoon ( gr\nd cel]y1 a 
teaspoon ( tomato catsup1 a teaspoon (  
v9eg> & "o (  ,worce/]%ire sauce4 ,/ir  
?or\ghly ) a =k & eat "o by "o4  ,:5 !  
clams are gone1 dr9k ! rema9+ cont5ts ( 
! glass4  ,^? :o "k1 say ?is is delici\s
 beyond comp>ison4    ,no4 #add4        
,quahogs a la ,prov9cet[n4--,if y want  
to eat clams ( any k9d  s]v$ to         
p]fection g to ,cape ,cod4 ,_m p dislike
 ! quahog  because !y _c cook x t5d]1 b 
!y s]ve up a quahog /ew 9  ,prov9cet[n )
 ! quahogs z t5d] z a *ick54 ,! quahogs 
are  op5$ raw1 & ) _! liquor & "s wat]  
besides1 are put on to  cook imm$iately 
aft] breakfa/ & at noontime !y are t5d] 
en\gh  = anybody4 ,aft] com+ to a boil  
!y %\ld m]ely simm] until half  an h\r  

be=e s]v+1 :5 slic$ potatoes are add$ & 
!y are  all[$ to cook fa/] until ^! are 
done4 ,no m liquid %\ld be  us$ ?an j   
en\gh to keep ! /ew f /ick+2 ! only     
season+  us$ is pepp]4 ,t5 m9utes be=e  
tak+ up cov] ! top ( ! /ew  ) butt]$    
crack]s split 9 two4 ,p\r ! entire      
cont5ts ( kettle  on to a platt] & s]ve4
 ,! long clam is also v good /ew$ 9  ?is
 way1 b ! clams d n ne$ to /ew m ?an    
half an h\r  be=e ! potatoes are put 94 
,try x & be conv9c$4    ,no4 #ade4      
,quahog ,*[d]4--,?is is made ! same z ! 
clam *[d]1 only  ! quahogs mu/ be *opp$ 
v f9e1 & mu/ be put 9 at ! same  "t !   
potatoes are put 94 ,quahogs may also be
 cook$ 9 any way t  ! long clam is      
cook$1 rememb]+ t !y mu/ ei!r be *opp$  
v f9e1 or be all[$ m "t 9 cook+4    ,no4
 #adf4 ,mussel ,*[d]4--,! mussels t are 
f\nd s pl5ty on "s (  our bea*es make a 
v nice *[d]4 ,select ^? t are fre%      
always1 & ^! c be easily di/+ui%$ by !  
%ells be+  tightly clos$2 if ! %ells are
 op5 & rema9 s ! mussel is n  fit to    

eat4 ,p>boil !m 9 ! %ell1 !n op5 &      
remove ! black1  mossy sub/ance1 ! re/  
is eatable4 ,cook ! same z ! long clam1 
!y are v t5d] & require b little cook+4 
,no4 #adg4 ,scallops4--,! %ell ( !      
scallop is r\nd & deeply groov$  on bo? 
sides4--f :5ce x takes its "n probably4 
,! eatable "p  is ! muscle :i* unites ! 
%ell4 ,! d>k color$ rim %\ld be         
disc>d$4 ,! scallop has a sweet flavor &
 is s ri*1 h[ev]  cook$1 t ! appetite is
 soon cloy$4 ,scallops c be /ew$ !  same
 z oy/]s1 or fri$ 9 batt]1 or crumbs4   
,no4 #adh4 ,scallop$ ,scallops4--,?is is
 a delici\s di%4 ,take ! scallops  out  
raw1 disc>d ! d>k rim1 cut ! scallops   
into small pieces &  mix ) crack]       
crumbs1 beat5 egg & a little milk or    
cream1  season+ to ta/e4 ,fill "s ( !   
%ells1 wa%$ = ! purpose1  cov] ) crumbs1
 put a bit ( butt] on ea* & bake a      
delicate  br[n4    ,no4 #adi4 ,scallop  
,fritt]s1 or ,fri$ 9 ,crumbs4--,no %ell 
fi% c surpass  ! scallop4 ,fri$ 9       
crumbs1 or fri$ 9 batt]1 x is fully     

equal to  ! oy/]4    ,no4 #aej4 ,seaside
 ,scallop4--,?is is a great delicacy1 & 
compos$ (  equal proportions ( *opp$    
lob/]1 crab1 oy/]1 clam & scallops4     
,mix all toge!r ) crack] crumbs & beat5 
egg1 season+ to ta/e1  add+ a little    
*opp$ cel]y1 *opp$ mu%rooms & p>sley4   
,moi/5  ) cream & %]ry w9e equally2 fill
 clam %ells2 spr9kle crumbs on  top1 )  
bits ( butt]2 bake a delicate br[n &    
s]ve hot4    ,no4 #aea4 ,crabs4--,!re   
are ?ree v>ieties ( crabs1 all ( :i* are
  highly priz$ by ! epicure4 ,! l>ge1   
blue crab is eat5 bo? h>d  & s(t %ell1 b
 ! latt] is e/eem$ ! great] delicacy4   
,oy/]  crabs h lately tak5 _! place     
among lun*eon da9ties4 ,^! are  all 9 ! 
m>kets ! ye> r\nd4    ,no4 #aeb4 ,boil$ 
,crabs4--,h>d-%ell crabs require ab\t   
fifte5 m9utes to  boil1 & may be s]v$   
pla91 same z boil$ lob/]1 ei!r hot or   
cold1 all b ! spongy sub/ance be+       
eatable1 b ! bett] way is  to pick out !
 meat & s]ve by "s ( ! foll[+ recipes3  
,no4 #aec4 ,s(t-,%ell ,crabs to         

,cook4--,^! are ei!r fri$ or broil$     
:ole4 ,to prep>e !m = cook+1 lift ! %ell
 at bo? edges &  remove ! gray1 spongy  
sub/ance1 :i* c be pla9ly se51 !n pull  
(f ! little triangul> apron l piece on  
"u side ( %ell1 wa%  & wipe ! crabs dry1
 dip 9 milk & roll 9 fl\r & fry 9 hot   
fat1 five m9utes ought to suffice2 or   
dip 9 beat5 egg & roll 9  crumbs1 & ei!r
 fry or broil4    ,no4 #aed4 ,scallop$  
,crabs4--,no4 #a4 ,to "o p9t boil$ crab 
meat1 pick$  f9e1 add a little nutmeg1  
or mace1 "o tablespoon crack] or bread  
crumbs1 two eggs well beat5 & two       
tablespoons butt]2 mix well1 &  fill !  
crab %ells1 clean$ = ! purpose1 put     
crumbs on top & a  bit ( butt] = ea* &  
put 9 ! ov5 to br[n4    ,no4 #aee4      
,scallop$ ,crabs4--,no4 #b4 ,pick f9e "o
 p9t boil$ crab meat &  mix ) a cream   
sauce 7,no4 #ah17 salt & pepp]1 fill !  
crab %ells1  cov] ) butt]$ crack] crumbs
 & bake br[n4    ,no4 #aef4 ,devill$    
,crabs4--,mix "o p9t *opp$ crab meat ) !
 yolks  ( two h>d boil$ eggs1 *opp$1 "o 

tablespoon ( bread crumbs1 juice  ( half
 a lemon1 half a teaspoon prep>$ mu/>d1 
a little cay5ne1  salt & "o cup drawn   
butt]4 ,:5 well mix$1 fill ! crab %ells1
  spr9kle crumbs ov] ! top1 heat        
slightly & br[n 9 quick ov54    ,no4    
#aeg4 ,crabs a la ,creole4--,put into   
saucepan1 "o oz4 ( butt]1 "o  onion     
*opp$ f9e1 & a little wat]1 season )    
salt1 cay5ne &  mace2 simm] = fifte5    
m9utes1 add half a p9t /ra9$ tomato     
pulp1  a gill ( *ick5 bro? & a little   
cel]y salt4 ,cut six s(t-%ell$  crabs 9 
halves1 remov+ ! spongy p>ts & put !m   
into ! sauce2  simm] eight m9utes &     
s]ve4    ,no4 #aeh4 ,f>ci$              
,crabs4--,remove meat f f\r doz5 boil$1 
h>d-%ell  crabs & *op f9e4 ,put 9 a     
saucepan "o *opp$ onion & "o oz4  butt]1
 :5 beg9n+ to color slightly add "o doz5
 *opp$ mu%rooms  & f\r oz4 bread crumbs1
 :i* h be5 previ\sly soak$ 9 consomme   
7,no4 #ad7 & !n press ne>ly dry1 add    
salt1 pepp]1 cay5ne & half a  gill      
tomato ket*up4 ,mix all well toge!r :ile

 heat+ & cook five  m9utes4 ,clean !    
crab %ells1 fill ) ! mixture1 cov] )    
crumbs  & a little butt]1 br[n 9 ov5 a  
light color4 ,lob/] may be s]v$  9 !    
same way4    ,no4 #aei4 ,crab           
,saute4--,s(t-%ell crabs cut 9 two & all
 objectionable  matt] remov$ may be     
saut$ 9 butt] or salad oil1 ) a season+ 
to  suit4 ,cann$ crab meat may be s]v$ 9
 ! same way4    ,no4 #afj4 ,crab        
,toa/4--,put "o p9t boil$ crab meat 9   
saucepan1 )  melt$ butt]1 "o teaspoon   
*opp$ cel]y1 a p9* ( fl\r1 a gill (     
cream1 salt & pepp] to ta/e2 simm] until
 r$uc$ to suitable  consi/5cy = spread+ 
on ?9 slices ( toa/2 g>ni% ) a few  oy/]
 crabs on ea* slice4 ,a da% ( %]ry is an
 improvem5t4 ,lob/]  toa/ may be made 9 
same way4    ,no4 #afa4 ,crab           
,bisque4--,boil f\r h>d-%ell$ crabs 9   
salt$ wat] =  fifte5 m9utes1 wa% & dra9 
& p\nd 9 a mort>2 add "o qu>t (  :ite   
bro?1 "o b\quet ( h]bs1 tablespoon (    
rice1 salt & pepp]  & boil ?ree-qu>t]s (
 an h\r2 /ra9 ?r\gh a f9e sieve1 add "o 

cup ( cream1 heat )\t boil+1 & s]ve )   
small squ>es (  fri$ bread4    ,no4     
#afb4 ,lob/] ,bisque may be made same z 
crab1 us+ cann$ lob/]  meat1 if m       
conv5i5t4    ,no4 #afc4 ,oy/]           
,crabs4--,^! may be _h ( lead+ groc]s4  
,heat !m 9  melt$ butt] = a mom5t only1 
/ir c>efully to keep !m f  /ick+4 ,butt]
 split crack]s1 toa/ & butt] !m & s]ve !
  crabs on !m4    ,no4 #afd4 ,crab ,s\p1
 ,/uff$ ,crab & o!r di%es may be prep>$ 
same  z lob/]4    ,no4 #afe4            
,lob/]s4--,lob/]s are 9 our m>kets ! ye>
 r\nd1 b are  9 be/ condition dur+ !    
late summ] & e>ly autumn mon?s4 ,cann$  
lob/]s may be us$ 9 _m made di%es4 ,!   
ord9>y cook book  conta9s all ne$$      
in=mation ab\t boil+ & op5+ !m2 h5ce1  =
 want ( space1 we omit any directions ( 
t k9d1 = x is !  purpose ( ?is book to  
supply in=mation n to be f\nd 9 !       
ord9>y cook book4    ,no4 #aff4 ,boil$  
,lob/]4--,hot4 7,to op5 & s]ve47 ,pla9  
lob/] is  usually s]v$ cold1 b x is     
delici\s s]v$ hot1 al?\gh x does  n     

pres5t a v attractive appe>ance :5 s]v$ 
9 ?is way1 = to  h x good & hot x mu/ be
 s]v$ 9 ! %ells4 ,break (f !  claws &   
crack !m2 sep>ate ! tail "p f ! body1 & 
if too  l>ge to s]ve 9 "o piece1 cut !  
tail p>ts 9 pieces crosswise1 &  split !
 body1 remov+ ! lady2 !n ! body may be  
qu>t]$1 b  )\t remov+ f ! %ell4 ,9 ?is  
way ea* piece c be s]v$ 9  ! %ell 9 a   
way t w admit ( op5+ ) a knife & =k4    
,s]ve ) pla9 drawn butt] only4 ,season+ 
to ta/e4    ,no4 #afg4 ,lob/] to        
,broil4--,( late ?is has be5 a v popul> 
di% 9  ! lun* rooms ( ,bo/on4 ,fir/     
split ! lob/] l5g?wise1 :i*  kills x at 
once1 disc>d ! lady & ! d>k ve91 bru% a 
little  melt$ butt] ov] ! op5 sides &   
broil ov] a cle> fire1 fir/ !  %ell     
side1 !n ! o!r4 ,s]ve ) melt$ butt]4    
,no4 #afh4 ,lob/] to ,bake              
,:ole4--,split1 z = broil+1 place ! p>ts
  9 pan op5 side up1 spr9kle lightly )  
bread crumbs moi/5$ )  butt] & bake     
tw5ty to ?irty m9utes 9 quick ov54 ,!   
claws may be  crack$ & bak$ at ! same   

"t4 ,s]ve ) melt$ butt]1 or a  sauce1 if
 pref]r$4    ,no4 #afi4 ,lob/]          
,s\p4--,*op "o p\nd ( boil$ lob/]       
meat--cann$ may  be us$--v f9e4 ,put    
into d\ble boil]1 "o qu>t ea*1 milk &   
wat]1 :5 x comes to a boil1 /ir 9 two   
tablespoons fl\r & add  ! *opp$ lob/]1 )
 pepp]1 salt & ! fa9te/ suspicion (     
mace1 let x boil up once1 add a small   
piece ( butt]1 p\r into ture5  & s]ve   
hot4    ,no4 #agj4 ,lob/] ,*[d]4--,*op  
"o p\nd boil$ lob/] meat--cann$ w  d--r 
c\rse4 ,boil "o qu>t ( milk & /ir 9 f\r 
p\nd$ or  roll$ crack]s1 !n add ! lob/]4
 ,season ) salt & pepp]1 boil  up once &
 s]ve4 ,"o small onion may be boil$1    
*opp$ & add$ )  ! lob/]1 if lik$1 b x is
 ri* en\gh )\t4    ,no4 #aga4 ,a/or     
,h\se ,lob/]4--,take two live lob/]s ( a
 p\nd & a  half ea*1 split !m1 take out 
! meat & cut into in* pieces4 ,put  into
 saucepan1 "o oz4 ( butt] & ?ick5 smoo? 
) fl\r1 :5 x  melts add ! lob/]1 /ir =  
f\r or five m9utes1 add "o gill (  wat]1
 a tablespoon ( catsup1 a speck (       

cay5ne1 & a w9e glass (  %]ry1 simm]    
five m9utes1 add "o doz5 button         
mu%rooms1 cov]1  simm] ?ree m9utes1     
season & s]ve4    ,no4 #agb4 ,lob/]     
,fricassee4--,add to ! *opp$ meat ( a   
boil$ lob/]1  salt1 :ite pepp]1 speck ( 
cay5ne1 a tablespoon ( cream & "o (     
v9eg>4 ,mix well2 melt 9 a saucepan a   
tablespoon ( butt]1 add !  lob/] & let x
 simm] until v hot & s]ve imm$iately4   
,no4 #agc4 ,lob/] a la                  
,francaise4--,remove ! meat f a fre%ly  
boil$  lob/] & cut into small pieces    
ab\t "o in* squ>e2 p\nd ! yolks  ( ?ree 
h>d-boil$ eggs1 mix ) !m half a teaspoon
 ( salt1 "o  teaspoon ( mu/>d & a little
 cay5ne1 mix ?or\ghly1 & add sl[ly  f\r 
tablespoons ( melt$ butt] & f\r         
tablespoons v9eg>2 pile !  lob/] high 9 
! c5t] ( a di%1 p\r ! sauce ov] x1 &    
spr9kle ov] ! :ole1 p>sley & lob/]      
coral2 g>ni% ! edge (  ! di% ) crisp    
yell[ leaves ( lettuce & slices ( lemon4
    ,no4 #agd4 ,lob/] ,cutlets4--,pick !
 meat f a l>ge lob/] & two  small ones &

 p\nd x 9 a mort> ) a "p ( ! coral & a  
season+ ( pepp] & salt1 a blade ( p\nd$ 
mace1 a little nutmeg  & cay5ne pepp]2  
add ! yolks ( two well beat5 eggs1 !    
:ite (  "o & a spoonful ( an*ovy sauce2 
mix ! above ?or\ghly & roll  x out z y  
w\ld pa/ry1 ) a little fl\r1 ne>ly two  
in*es  ?ick2 cut x into cutlets1 bru% !m
 ov] ) ! yolk ( egg1 dip  !m into bread 
crumbs & fry a nice br[n 9 butt]1 a     
spoonful (  an*ovy sauce & ! rema9d] (  
coral2 p\r x into ! c5tre ( a  hot di%1 
arrange ! cutlets ar\nd x z y w\ld      
cutlets ( meat4  ,g>ni% ea* cutlet ) an 
lob/] leg4    ,no4 #age4 ,/uff$         
,lob/]4--,cut "o p9t boil$ lob/] meat   
into small  dice %ape pieces1 season &  
mix ) "o cup cream & a few crack]       
crumbs1 add+ also ! lob/] butt]4 ,clean 
! tail %ells ( !  lob/]s & fill ) !     
mixture1 cov] ) crack] crumbs1 moi/5  ) 
melt$ butt] & bake until ! crumbs are   
br[n4 ,beat5 egg may  be mix$ ) ! lob/]1
 if x is desirable to make x ri*]1 &    
us+ half w9e & half cream makes x a yet 

m delici\s di%4    ,no4 #agf4 ,devill$  
,lob/]4--,cut r f9e "o p\nd ( boil$     
lob/]  meat & mix ) "o raw egg4 ,put    
into a saucepan "o-qu>t] p\nd (  butt] &
 a tablespoon ( fl\r1 /ir toge!r until  
well bl5d$1 !n  add "o gill ( ri* cream2
 season ) saltspoon ( salt & half z  mu*
 cay5ne1 add a teaspoon ( curry p[d]1   
"o-?ird ( a nutmeg1  grat$1 "o onion    
boil$ to a pa/e1 & !n ! lob/] meat2 cook
 two  or ?ree m9utes & spread out on a  
platt] to cool4 ,:5 cool en\gh  fill !  
%ells ) ?is mixture1 bru% ov] ! surface 
) beat5  egg & cov] ) bread crumbs1 lay 
9 a bak+ pan1 put bits ( butt]  on top (
 ea*1 & bake a nice yell[ 9 a brisk ov52
 s]ve hot z  possible4    ,no4 #agg4    
,/ew$ ,lob/]4--,/ir fl\r en\gh into half
 a p9t ( milk to  give x a creamy       
?ickness1 heat to boil+1 & remove f     
fire1 !n  /ir 9 "o tablespoon ( butt]2  
dra9 ! liquor f a "o p\nd c  ( lob/]1   
*op ! meat r co>se1 & add x to ! sauce1 
season  ) salt & pepp] &1 add a teaspoon
 ( lemon juice1 simm] t5  m9utes & s]ve 

hot4    ,no4 #agh4 ,lob/]               
,patties4--,*op f9e "o p\nd boil$ lob/] 
meat1 ma%  ! coral smoo? & mix ) ! lob/]
 butt] & meat1 add ! yolks  ( ?ree h>d  
boil$ eggs grat$ f9e1 season ) salt1    
cay5ne &  mace or nutmeg & a v little   
grat$ lemon peel2 moi/5 ! :ole  ) cream1
 melt$ butt] or salad oil4 ,put into    
saucepan1 add a little  wat] & let x j  
come to a boil1 h ! patty pans all      
ready1  fill ) ! mixture & s]ve4    ,no4
 #agi4 ,lob/] ,croquettes1 ,no4         
#a4--;,*op f9e "o p9t boil$ lob/]  meat1
 add half a p9t be*amel sauce 7,no4 #ca7
 to :i* has be5 add$  ! yolks ( two eggs
 mix$ 9 a little wat]1 !n add two       
tablespoons  tomato sauce 7,no4 #ea17   
little pepp]1 salt & nutmeg1 set on ice 
to get  cold4 ,:5 ?or\ghly cold =m into 
croquettes1 roll 9 crumbs &  beat5 egg  
!n 9 crumbs aga9 & fry 9 hot fat4 ,dra9 
& s]ve4    ,no4 #ahj4 ,lob/]            
,croquettes1 ,no4 #b4--;,*op f9e "o p9t 
boil$ lob/]  meat1 season ) salt1 mu/>d 
& cay5ne1 moi/5 ) cream sauce  7,no4    

#ah47 ,:5 ! mixture is cool en\gh %ape  
into croquettes1 roll 9  crumbs1 dip 9  
beat5 egg1 roll aga9 9 crumbs & fry 9   
hot fat1  dra9 on pap]1 s]ve on a napk91
 g>ni% ) p>sley4    ,no4 #aha4 ,oy/]s1  
to ,fry 9 ,crumbs4--,m$ium siz$ oy/]s   
are ! be/  = ?is purpose4 ,season ) salt
 & pepp] & let !m /& a few  m9utes1 !n  
roll 9 crack] or bread crumbs1 dip 9 egg
 beat5 up 9  milk & roll aga9 9 crumbs1 
fry quickly 9 hot fat2 dra9 on pap] z   
fa/ z tak5 up4 ,s]ve hot1 g>ni%$ )      
slices ( lemon4 ,h !m  z free f grease z
 possible4    ,no4 #ahb4 ,oy/]s1 to     
,broil4--,l>ge oy/]s are pref]able4 ,dry
 !m 9 a  napk9 & dip ea* "o 9 melt$     
butt] & du/ slightly ) salt &  :ite     
pepp] or cay5ne1 !n roll 9 f9e crack]   
du/ & broil on a  f9e wire broil]1 or !y
 may be broil$ )\t ! crumbs1 !n  s]v$ on
 well butt]$ s(t toa/ spread ) f9ely    
*opp$ cel]y1 or  mu%rooms1 or bo?1 !y   
are delici\s 9 ?is way4    ,no4 #ahc4   
,oy/] ,saute4--,prep>e1 z = fry+ 9 l>d1 
or = broil+1  & fry ! oy/]s 9 butt]1    

turn+ !m1 s z to cook bo? sides4    ,no4
 #ahd4 ,/eam$ ,oy/]s are e/eem$ a       
delicacy s]v$ ) pla91  melt$ butt] &    
season+ to ta/e4    ,no4 #ahe4 ,oy/]s   
,cream$ on ,toa/4--,*op "o p9t oy/]s    
mod]ately  f9e1 season ) salt1 pepp] & a
 suspicion ( mace1 & put !m  into       
saucepan ) melt$ butt]4 ,beat ! yolks ( 
two eggs ) "o  gill ri* cream1 /ir 9 ) !
 oy/]s until !y beg9 to h>d51  !n p\r   
ov] butt]$ toa/ & s]ve4    ,no4 #ahf4   
,oy/]s1 to ,p>boil or ,blan*4--,put !m  
on to boil )\t any  liquor1 z en\gh     
comes f ! oy/]1 /ir or %ake 9 a saucepan
  slightly at fir/1 :5 ! edges beg9 to  
wr9kle & ! oy/] looks  plump !y are     
ready = sauces & o!r ways ( cook+1 9 "s 
(  :i* x w be not$ !y h to be be>d$1 t  
is1 ! black edges  trimm$ (f4    ,no4   
#ahg4 ,oy/] ,s\p4--,/ra9 ! liquor f "o  
qu>t ( oy/]s &  add z mu* wat] z y h    
oy/] liquor1 & put x on to boil1 skim  &
 add ! oy/]s & let !m simm] )\t boil+   
until !y beg9  to gr[ plump & ! edges to
 wr9kle1 /ra9 out ! oy/]s & add  to !   

liquor "o p9t ( boil+ milk ?ick5$ ) a   
tablespoon (  butt] & two ( fl\r season$
 to ta/e1 boil five m9utes1 add !       
oy/]s1 :i* h be5 kept hot1 & s]ve4      
,no4 #ahh4 ,/ew$ ,oy/]s4--,al?\gh ?is is
 a v common di% & a  simple "o to       
prep>e1 _m p fail 9 _! attempt to make  
x4  ,boil "o qu>t ( milk 9 d\ble boil]1 
add "o p9t solid oy/]s1  butt]1 salt &  
:ite pepp] to ta/e2 :5 ! oy/]s beg9 to  
wr9kle s]ve4 ,"s pref] to add ! butt] j 
be=e tak+ up4 ,!  /ew may be p\r$ ov]   
common crack]s split1 butt]$ & pepp]$1  
or  s]v$ pla9 ) oy/] crack]s1 sep>ately4
    ,no4 #ahi4 ,oy/]s a la              
,newport4--,put "o tablespoon ( butt] 9 
saucepan1  add "o p9t solid oy/]s1 a    
tablespoon ( *opp$ cel]y1 salt &  :ite  
pepp] to ta/e1 cov] & simm] ?ree m9utes1
 add a w9eglass  ( %]ry & a w9eglass (  
cream1 simm] a c\ple ( m9utes long]  &  
s]ve on toa/4 ,mu%rooms in/ead ( ! cel]y
 also make a  delici\s di%4    ,no4     
#aij4 ,oy/] ,fritt]s1 or ,oy/]s ,fri$ 9 
,batt]4--,= ?is di% !  oy/]s may be us$ 

:ole or *opp$4 ,! batt] ev]ybody has _! 
own  way ( mak+4 ,dra9 ! fritt]s on pap]
 z fa/ z tak5 up1 &  s]ve1 on a napk91  
g>ni%$ ) p>sley4    ,no4 #aia4 ,oy/]s au
 ,grat94--,p>boil "o p9t small oy/]s1 or
 if l>ge  cut 9 halves or qu>t]s1 !n    
dra92 add yolks ( two eggs well mix$  9 
a little milk1 to half a p9t boil+      
cream1 season ) salt1  pepp]1 & a little
 mace2 :5 beg9n+ to boil add ! oy/]s1 & 
mix all well toge!r4 ,h "s l>ge1 smoo?  
oy/] %ells all  clean$1 & fill !m ) !   
mixture1 cov] lightly ) bread crumbs  & 
melt$ butt] on top1 bake until br[n4    
,no4 #aib4 ,scallop$ ,oy/]s4--,?is is a 
mo/ popul> di%1 b ! numb]  ( cooks t    
don't "k h[ to make x prop]ly is        
wond]ful to  contemplate4 ,! foll[+     
directions1 /rictly adh]$ to1 _c fail   
to produce satisfactory results3 ,= "o  
qu>t ( solid oy/]s use "o  p9t ( p\nd$  
crack] crumbs1 ?ree oz4 ( butt]1 "o gill
 ( cream1  half a gill ( oy/] liquor1   
pepp] & salt to ta/e1 & a suspicion  (  
mace4 ,butt] ! bak+ di% & cov] ! bottom 

?ickly ) !  p\nd$ crack]1 wet ) oy/]    
liquor & a little cream1 !n add a  s+le 
lay] ( oy/]s1 salt & pepp] & a bit (    
butt] on ea*  oy/]1 !n m crumbs1 oy/]s &
 s on1 until ! di% is full1 !  top lay] 
be+ crumbs1 dott$ ov] ) bits ( butt]4   
,set 9 ! ov5  ) a plate or o!r cov] &   
bake until ! juice bubbles up to !  top1
 !n remove ! cov] & p\r ov] ! :ole "o   
glass ( %]ry  or ,mad]ia w9e & return to
 ! ov5 to br[n slightly4 ,! w9e may  be 
omitt$ if objectionable1 b we "k ( no   
di% :]e a glass (  w9e s enhances its   
flavor4    ,no4 #aic4 ,oy/] ,pie4--,l9e 
a deep di% ) a good puff pa/e1 n too    
ri*1 roll out upp] cru/ & lay on plate1 
j ! size ( pie di%1  set x on top ( !   
di% & put x into ! ov51 z ! cru/ mu/ be 
ne>ly cook$ be=e ! oy/]s are put 91 = !y
 require less  cook+ ?an ! cru/4 ,:ile !
 cru/ is bak+ /ra9 ! liquor f  ! oy/]s &
 ?ick5 ) yolks ( eggs boil$ h>d & grat$ 
7?ree  eggs = "o qu>t ( oy/]s7 add two  
tablespoons butt] & ! same  ( crack]    
crumbs1 season ) salt1 pepp] & nutmeg or

 mace4 ,let !  liquor j boil1 slip 9 !  
oy/]s1 let x boil up once1 !n /ir1      
remove plate ) ! cru/1 p\r ! oy/]s & hot
 liquor into !  pie di%1 put ! top cru/ 
on & return to ov5 = five m9utes4       
,no4 #aid4 ,oy/] ,patties4--,cut "o qu>t
 ( oy/]s into small pieces &  /ir into  
"o cup ri* drawn butt] bas$ on milk1    
season to ta/e1 cook  five m9utes1 fill 
! patty cases1 heat two m9utes & s]ve4  
,no4 #aie4 ,oy/] ,croquettes4--,p>boil  
"o p9t ( oy/]s1 dra9 & *op1  moi/5 ) a  
?ick cream sauce & ! oy/] liquor1 add "o
 teaspoon  *opp$ p>sley & bread or      
crack] crumbs suffici5t to make !       
mixture firm en\gh to %ape1 season )    
salt1 pepp] & a little  onion juice4    
,let ! mixture get cold1 !n %ape into   
croquettes &  fry 9 hot fat 9 a fry+    
basket if y h x1 dra9 & s]ve on a  hot  
napk94    ,no4 #aif4 ,mayonnaise        
,dress+4--,set a b[l into crack$ ice1 & 
into x  put yolks ( ?ree raw eggs1 "o   
tablespoon ( dry mu/>d1 "o (  sug>1     
speck ( cay5ne1 & saltspoon ( salt2 beat

 all toge!r ) a  good egg beat] until   
light & ?ick1 !n add "o p9t ( oil1      
beg9n+ ) a few drops at a "t4 ,:5 !     
dress+ is q h>d  add two table spoons ( 
v9eg> & ! juice ( "o lemon1 beat+ all  !
 :ile2 if too ?ick add m v9eg>4 ,:5 ( "r
 consi/5cy set  away to keep cool1 & d n
 p\r ov] ! lob/] until j be=e  s]v+4    
,no4 #aig4 ,mayonnaise ,dress+4--7,r$47 
,! r$ mayonnaise is made by  add+ a     
lib]al quantity ( lob/] coral1 juice (  
boil$ beets or  tomato juice to ! common
 mayonnaise4    ,no4 #aih4 ,mayonnaise  
,dress+4--7,gre547 ,! gre5 mayonnaise is
 made by  color+ ) ! wat] 9 :i* sp9a*   
has be5 boil$4 ,! color$  mayonnaise is 
*iefly us$ 9 fi% & vegetable salads4    
,no4 #aii4 ,cream ,dress+ =             
,salads4--,beat toge!r ?or\ghly ?ree raw
  eggs & six tablespoons ( cream1 ?ree  
tablespoons melt$ butt]1 "o  teaspoon   
salt1 "o ( dry mu/>d1 half a teaspoon   
black pepp]1 & "o  teacup v9eg>4 ,heat1 
/irr+ con/antly1 until x ?ick5s l boil$ 
cu/>d1 b x mu/ n boil4 ,:5 cold mix )   

salad4    ,no4 #bjj4 ,piquante ,salad   
,dress+4--,mix yolks ( two h>d boil$    
eggs &  two raw eggs1 add "o teaspoon   
ea* cream & oil1 half a teaspoon        
hors]adi%1 & v9eg> en\gh to r$uce to    
consi/5cy ( cream4 ,?is  is v good = fi%
 salads1 = fi% balls1 & broil$1 smok$ or
  salt$ fi% ( all k9ds4    ,no4 #bja4   
,fr5* ,salad ,dress+4--,to "o teaspoon (
 salt & half z mu*  pepp]1 add "o       
tablespoon ( oil1 & mix ?or\ghly1 add+ a
 few  drops extract ( onion1 !n add m   
oil & v9eg> until ! mixture  is ( desir$
 consi/5cy4    ,no4 #bjb4 ,s>d9e ,salad 
,dress+4--,bruise to a pa/e f\r boneless
  s>d9es1 add ! yolks ( f\r h>d boil$   
eggs1 & bruise all  toge!r ?or\ghly2 add
 ?is mixture to any mayonnaise dress+ & 
s]ve on fi% salads4    ,no4 #bjc4 ,lob/]
 ,salad4--,extract ! meat f a c\ple (   
boil$  lob/]s weigh+ two p\nds ea*1 cut 
x into r co>se pieces &  set x on ! ice 
to cool4 ,sep>ate ! t5d] leaves ( two   
heads (  lettuce1 & put !m 9 lay]s on ! 
salad di% & put ?is on !  ice also4 ,:5 

ready to s]ve mix a "p ( ! mayonnaise   
dress+ 7,no4  #bjh7 ) ! lob/] meat & put
 x on ! lettuce1 p\r+ !  rema9d] ( !    
dress+ ov] ! :ole & spr9kl+ ! top )     
grat$ lob/] coral if y h x4 ,any o!r    
mayonnaise or salad  dress+ may be us$4 
,no4 #bjd4 ,crab ,salad4--,prep>e ! meat
 & use same dress+ z =  lob/]4    ,no4  
#bje4 ,fi% ,salad4--,r$uce "o qu>t cold 
cook$ fi% to flakes1  reject+ bones1 sk9
 & liquor1 arrange on a b$ ( lettuce ) a
  s>d9e or piquante dress+2 g>ni% )     
slic$ cucumb] or boil$  beets1 or bo?4  
,no4 #bjf4 ,salmon ,salad4--,may be made
 same z lob/] salad1 us+ ei!r  cold     
boil$ fre% salmon1 or cann$ salmon4 ,9  
ei!r case remove all  bones1 sk9 or o!r 
matt] ?an ! cle> meat1 :i* mu/ be dra9$ 
entirely free f any liquid matt]4       
,no4 #bjg4 ,%rimp ,salad4--,*op toge!r1 
"o cup cel]y & "o cup  lettuce2 arrange 
a b$ ( lettuce leaves on %all[ di%2     
season !  *opp$ cel]y & lettuce ) salt1 
pepp] & v9eg>1 add a little  melt$      
butt]1 mix "o c ( %rimps & place on !   

lettuce leaves4  ,j be=e s]v+1 p\r ov] x
 a ,fr5* dress+ 7,no4 #bja7 &  spr9kle  
on a few cap]s4    ,no4 #bjh4 ,oy/]     
,salad4--,cook "o qu>t ( oy/]s 9 _! own 
liquor1  dra9 & *op r co>sely toge!r )  
six quahogs *opp$ f9e1  add "o cup *opp$
 cel]y & "o small onion *opp$ f9e1 mix  
?or\ghly ) mu/>d1 oil1 salt1 pepp] &    
v9eg>1 arrange on a b$  ( lettuce & p\r 
ov] ! salad a cream dress+ 7,no4 #aii47 
,no4 #bji4 ,eels to ,fry4--,cut sk9n$   
eels into desir$ l5g?s1 roll 9  crumbs  
dipp$ 9 egg or )\t1 & fry 9 hot fat4    
,no4 #baj4 ,eels to ,broil4--,we "k ( no
 bett] way to cook ?is (t5  despis$ b   
really delici\s fi%1 & al?\gh x ne$ n   
necess>ily  be sk9n$ = t purpose1 we mu*
 pref] x 9 t way1 !n :5  split x c be   
nicely br[n$ on bo? sides4 ,butt]1 pepp]
 & salt  are ! only condim5ts ne$$ to   
br+ out its delicate flavor4 ,l>ge  eels
 are always ! be/1 & p>ticul>ly s =     
broil+4    ,no4 #baa4 ,eels             
,fricasse$4--,cut ?ree p\nds ( sk9n$    
eels into ?ree  in* l5g?s1 put !m into a

 saucepan & cov] ) ,rh9e w9e or         
two-?irds wat] & "o-?ird v9eg>1 add     
fifte5 oy/]s1 two slices  ( lemon1 a    
b\quet ( h]bs1 "o onion1 qu>t]$1 six    
cloves1 ?ree  /alks ( cel]y1 p9* (      
cay5ne1 & salt to ta/e4 ,/ew ! eels     
=ty-five m9utes1 v sl[ly1 !n remove !m f
 ! saucepan &  /ra9 ! liquor1 !n heat 9 
?is = a few m9utes a gill ( cream  & an 
ounce ( butt] roll$ 9 fl\r1 simm]+      
g5tly1 p\r ov] fi%  & s]ve4 ,if y are   
prejudic$ aga9/ eels y\r prejudice w    
vani%  once y h p>tak5 ( ?is delici\s   
di%4 ,small sk9n$ fi% may be  cook$ 9   
almo/ any way direct$ = eels4    ,no4   
#bab4 ,eels ,/ew$4--,cut two p\nds sk9n$
 eels into ?ree in*  pieces2 rub inside 
& out ) salt & let !m /& "o h\r1 !n     
p>boil4 ,boil "o onion 9 a qu>t ( milk1 
take out ! onion1 dra9  ! eels & add to 
! milk4 ,season ) half a teaspoon (     
*opp$  p>sley1 salt1 pepp] & a v little 
mace4 ,simm] until ! fle%  sep>ates f ! 
bones4 ,?ick5 ! gravy ) butt] & fl\r1   
p\r  ov] eels & s]ve4    ,no4 #bac4     

,eels to ,/ew4--,take two p\nds sk9n$   
eels1 cut 9 %ort pieces  & soak 9 /rong 
salt$ wat] "o h\r2 dry !m & fry !m br[n4
  ,put "o p9t /ock 7,no4 #ad7 9 saucepan
 ) "o gill port w9e1 "o  teaspoon an*ovy
 ess5ce1 juice ( half a lemon1 salt1    
cay5ne &  p[d]$ mace2 :5 hot put 9 !    
eels & /ew g5tly = half an  h\r4 ,s]ve )
 ! gravy p\r$ ov] !m4    ,no4 #bad4     
,eels ,coll>$4--,take an eel weigh+ two 
p\nds1 sk91 split &  take out back bone2
 on ! inside spr9kle ) salt1 pepp]1     
p\nd$  mace1 gr\nd cloves1 gr\nd        
allspice1 a tablespoon ( p[d]$ sage &   
teaspoon ( p[d]$ sweet m>joram1 all well
 mix$4 ,roll up ! eel1  beg9n+ at !     
wide/ end1 & b9d ) a piece ( tape2 boil 
9  salt$ wat] & a little v9eg> until    
t5d]4 ,s]ve :ole1 or 9  slices1 ) or )\t
 sauce4    ,no4 #bae4 ,eels en          
,matelote4--,take two p\nds sk9n$ eels &
 cut into  ?ree l5g?s1 spr9kle salt     
inside & out & let !m /& "o h\r1  !n    
wipe dry )\t wa%+1 put !m to cook 9 a   
/ewpan )  "o-?ird r$ w9e & two-?irds    

wat]1 two bay leaves1 a little ?yme1    
?ree cloves1 a blade ( mace1 pepp] &    
salt1 simm] g5tly ?irty to  =ty m9utes1 
n long en\gh to let !m break to pieces1 
remove to  s]v+ di% & keep hot2 /ra9 !  
liquid1 add "o tablespoon (  br&y1 &    
?ree ( cream1 heat hot & p\r ov] ! eels1
 :i*  %\ld be s]v$ hot4    ,no4 #baf4   
,black ,bass1 ,burgundy ,sauce4--,put   
f\r p\nds ( fi% 9 kettle  ) half a      
bottle ( cl>et & let x simm] half an    
h\r4 ,take half a  p9t ( ,spani% sauce  
7,no4 #cg7 & put 9 a saucepan ) two w9e 
glasses r$ w9e1 r$uce "o qu>t] & s]ve ) 
! fi%4 ,almo/ any  k9d ( fre% wat] fi%  
may be cook$ & s]v$ 9 ?is way4    ,no4  
#bag4 ,boil$ ,/rip$ ,bass4--,newport    
/yle4 ,put six p\nds ( fi% 9  cold wat]1
 en\gh to cov]1 ) "o gill ( cl>et w9e1  
teaspoon  salt1 "o onion1 "o l>ge pepp] 
& blade ( mace4 ,heat sl[ly at  fir/1   
boil half an h\r1 make a drawn butt]1   
us+ ! fi% liquor &  add+ juice ( "o     
lemon4 ,di% ! bass on a napk91 g>ni% )  
slic$ lemon4 ,s]ve ! sauce 9 ture54     

,halibut1 sword-fi% & o!r  l>ge1        
firm-meat$ fi% are adapt$ to ?is way (  
cook+4    ,no4 #bah4 ,bak$ ,bluefi%1    
,tomato ,sauce4--,prep>e a fi% ( ab\t   
f\r  p\nds & put x 9 butt]$ pan1 cov] ) 
tomato pulp1 spr9kle  lib]ally ) bread  
crumbs & dot ) bits ( butt]4 ,place 9   
ov5  = ab\t =ty m9utes1 until ! fle%    
beg9s to sep>ate f !  back bone1 or c be
 easily deta*$ f x4 ,s]ve ) tomato sauce
  7,no4 #eb7 p\r$ ar\nd ! fi%4 ,bonita1 
,spani% mack]el & fi% ( a  simil> k9d   
are all good s]v$ ) a tomato sauce4     
,no4 #bai4 ,c>p to ,cook4--,?is fi% has 
rec5tly be5 naturaliz$ 9  ,am]ican wat]s
 & %\ld 9 "t become abundant & *eap1 f !
  fact t x multiplys rapidly1 acquires a
 l>ge size & fl\ri%es 9  wat]s :]e o!r  
fi% w\ld spe$ily become ext9ct4 ,!      
scales are  said to be eatable1 & 9     
clean+ ! fi% ^! %\ld n be  remov$1 b !  
fi% %\ld be sc\r$ 9 salt$ wat]4 ,!re    
seems to  be a div]sity ( op9ion conc]n+
 its flavor1 b 9 ! report (  ! ,u4 ,s4  
,fi% ,commission we f9d x highly prais$4

 ,! bett] way to  cook ?is fi% is to    
boil or bake1 & ! same recipes giv5 =   
bass1  %eep%ead1 or simil> fi%1 are well
 suit$ to ! c>p4    ,no4 #bbj4 ,fre%    
,cod ,*eeks & ,tongues4--,^! are v nice 
fri$1 ei!r  pla9 or roll$ 9 crumbs or   
beat5 egg4    ,no4 #bba4 ,fillets ( ,cod
 a la ,reg5ce4--,butt] a t9 di%1 lay on 
x ?ree  slices ( cod an in* ?ick1 p\r   
ov] !m "o glass :ite w9e1 cov]  ) a     
butt]$ pap] & bake 9 mod]ate ov5 fifte5 
m9utes4 ,r$uce  ano!r glass ( w9e 9 a   
saucepan by simm]+1 add to x half a p9t 
( :ite sauce 7,no4 #ai7 twelve oy/]s1   
be>d$ & blan*$1 twelve  small qu5elles  
7,no4 #ij7 & twelve button mu%rooms4    
,season ) pepp]  & salt4 ,simm] "o m9ute
 only4 ,place ! slices ( fi% on a hot   
di%1 p\r ! sauce ov] !m1 gr\p ! oy/]s1  
mu%rooms &  qu5elles 9 ! corn]s ( ! di%4
    ,no4 #bbb4 ,cod ,/eaks a la         
,c>d9al4--,cut ab\t ?ree p\nds ( f9e    
fre%  codfi% into slices q an in* ?ick2 
spr9kle ^! well ) salt1  pepp] & lemon  
juice1 & fa/5 ea* slice ) a small skew]1

 s z  to make x into a neat %ape4 ,bru% 
! fi% ov] entirely ) w>m$  butt]1 !n lay
 x at ! bottom ( a l>ge saucepan1 p\r   
ov] x  ab\t a breakfa/ cupful ( v good  
:ite /ock1 & cov] closely1  fir/ )      
butt]$ pap]1 !n ) ! pan lid4 ,simm]     
g5tly f #bj  to #be m9utes1 !n take     
skew]s & arrange ! fi% neatly on a hot  
di%2 p\r ov] x "s well made tomato      
sauce1 flavor$ ) ess5ce (  an*ovy1 g>ni%
 r\nd ! edge ( di% ) sprigs ( fre%      
p>sley &  slices ( lemon cut 9 pretty1  
fanciful %apes1 & s]ve j z hot z        
possible4    ,no4 #bbc4 ,fillet (       
,fl\nd] a la ,norm&y4--,prep>e ! fillets
 & lay  9 a butt]$ bak+ pan1 season )   
salt & pepp]1 dr$ge )  fl\r1 moi/5 )    
br[n /ock1 add+ a teaspoon ( lemon      
juice1 bake  tw5ty m9utes1 ba/e once or 
twice1 lay ! fillets on s]v+ di%1  p\r  
ov] !m ,norm&y sauce 7,no4 #di7 g>ni% ) 
slices ( lemon4    ,no4 #bbd4 ,bak$     
,haddock4--,/uff ) a dress+ 7,no4 #hf7  
ba/e ! fi%  well ) butt]1 put a cup (   
wat] into ! pan & bake 9 a mod]ate  ov5 

"o h\r1 ba/+ (t52 j be=e tak+ up spr9kle
 a  tablespoon ( f9e crack] crumbs ov] !
 fi% & let x rema9 9 !  ov5 long en\gh  
to br[n !m delicately4 ,put ! fi% on a  
w>m  platt]1 add wat] & ?ick5+ to !     
gravy & s]ve 9 gravy  ture54 ,g>ni% )   
p>sley & slic$ lemon4 ,a pla9 & simple  
me?od  = bak+ cod or any :ite-meat$ fi%4
    ,no4 #bbe4 ,cod ,boil$1 ,oy/]       
,sauce4--,boil a fi% or ! head &        
%\ld]s1 /uff$ or n1 9 salt$ wat]1 #cj   
m9utes = six p\nds4  ,s]ve on a napk9   
g>ni%$ ) p>sley or slices ( h>d boil$   
eggs1  & s]ve ) an oy/] sauce4 ,a pla91 
simple way to boil any k9d (  fi%4 ,s]ve
 any sauce to suit4    ,no4 #bbf4 ,bak$ 
,halibut4--,take a squ>e piece ( fi%1   
weigh+ ab\t five  p\nds1 lay x 9 salt$  
wat] = ab\t five h\rs1 !n wipe dry &    
place x 9 ! dripp+ pan ) a few v ?9     
slices ( salt pork on  top4 ,bake "o    
h\r1 or until ! fi% is easily sep>at$ f 
! bone1  or cracks op52 ba/e ) melt$    
butt] & wat]4 ,/ir into ! gravy  "o     
tablespoon ,worce/]%ire sauce1 juice (  

"o lemon1 season+ to  suit1 & ?ick54    
,di% ! fi% on a napk9 & s]ve ! gravy    
sep>ately1 g>ni% ) slices ( h>d-boil$   
eggs4    ,no4 #bbg4 ,*ick5 ,halibut aux 
,f9e ,h]bs4--,*op a little p>sley1 six  
mu%rooms & a %allot1 add+ to !m a little
 salt1 pepp] &  nutmeg2 place all 9 a   
saucepan & simm] five m9utes ) half a   
p9t  ( port w9e4 ,p\r all ^! +r$i5ts    
into a %all[ di% & place  on top f\r    
p\nds ( *ick5 halibut4 ,bake 9 mod]ate  
ov5 = ab\t  ?irty m9utes1 ba/+ ) !      
liquor occasionally4 ,put half a p9t (  
,spani% sauce 7,no4 #cg7 9 ano!r        
saucepan & r$uce = sev5 or eight        
m9utes1 add+ juice ( a lemon1 s]ve p\r$ 
ar\nd ! fi%4    ,no4 #bbh4 ,smelts      
,bak$4--,dip 9 beat5 egg1 roll 9 crack] 
crumbs1 season  ) salt1 pepp] & a little
 nutmeg1 lay on a %eet ( butt]$ pap]  9 
a butt]$ bak+ pan1 put a piece ( butt]  
on ea* fi% & bake a  delicate br[n2 s]ve
 on a hot di%1 g>ni%$ ) slices ( lemon &
  p>sley4    ,no4 #bbi4 ,halibut a la   
,royale4--,six p\nds fi% 9 "o piece1    

half a cup  ( bread crumbs1 two slices  
fat1 salt pork1 two teaspoons ess5ce    
an*ovy1 "o qu>t] cup melt$ butt]1 "o cup
 boil+ wat]1 juice (  "o lemon1 pepp] & 
salt4 ,lay ! fi% 9 salt$ wat] = two     
h\rs1  wipe & make incisions ea* side ( 
back bone & put 9 a dress+  7,no4 #hd47 
,p\r into bottom ( neat bak+ di% !      
butt]1 hot wat]1  lemon juice & an*ovy  
ess5ce4 ,lay 9 ! fi%1 cov] & bake "o    
h\r1 ba/+ (t51 s5d to table 9 ! di%4    
,no4 #bcj4 ,halibut1 ,sauce             
,supreme4--,cut f\r p\nds ( halibut 9   
squ>e  pieces "o in* ?ick1 soak "o h\r 9
 ,mad]ia or %]ry w9e1 turn+  !m ov] once
 9 fifte5 m9utes4 ,!n put !m into a     
saucepan )  two oz4 melt$ butt]1 add    
salt & pepp]2 simm] five m9utes1 !n  s5d
 to ! ov5 = tw5ty m9utes4 ,arrange ! fi%
 on a di% & p\r  ov] x a sauce supreme4 
,cook sword fi%1 fl\nd]s or bass 9 !    
same  way4 ,/rip$ bass1 deep sea        
fl\nd]s1 sword fi% & o!r co>se  gra9$   
fi% may be cook$ 9 any way direct$ = !  
halibut4    ,no4 #bca4 ,bak$            

,h]r+4--,split two h]r+1 remove heads1  
tails &  backbone1 lay "o fi% sk9 side  
d[n1 mix toge!r "o des]tspoon  f9ely    
*opp$ p>sley1 "o small onion1 *opp$1 &  
half a teaspoon  ea* ?yme & m>joram1    
p[d]$1 a few bread crumbs1 ) salt &     
pepp]1 & spr9kle ov] ! fi%1 lay ! o!r   
fi% on top1 sk9 side  up1 & p\r ov] !m  
melt$ butt]1 cov] & bake half an h\r1   
wat*+ & ba/+4 ,mack]el1 alewives &      
porgies may be cook$ 9  ! same way4     
,no4 #bcb4 ,grill$ ,h]r+4--,to grill is 
to broil on ! gridiron4 ,d n  split !   
fi%1 b score !m slightly at ! sides1    
grease !  gridiron ) butt]1 turn ! fi%  
(t5 :ile grill+1 br[n !m  ev5ly all ov]1
 di% on a hot platt] & p\r ov] !m a     
sauce made  ( two ounces butt]1 "o      
teaspoon fl\r1 two ( v9eg>1 f\r ( ,fr5* 
mu/>d1 half a gill ( wat]1 pepp] & salt4
 ,heat all toge!r1  smoo?1 ?ick5 & boil 
five m9utes1 g>ni% ) p>sley4 ,alewives1 
m5had5 & small %ad c be cook$ 9 ! same  
way4    ,no4 #bcc4 ,k+ ,fi%1 ,%]ry      
,sauce4--,split 9 two f\r m$ium size    

fi%1  take out ! backbone & broil ov] a 
g5tle fire1 :5 done put half a  p9t (   
,spani% sauce 7,no4 #cg7 9 saucepan1 add
 w9eglass ( %]ry  w9e1 boil fifte5      
m9utes1 p\r ar\nd ! fi% & s]ve4 ,a good 
way  to cook butt]-fi%1 tautog1 or      
blackfi%4    ,no4 #bcd4 ,mack]el to     
,broil4--,?is is und\bt$ly ! be/ way to 
cook a  fre% mack]el1 especially if x is
 fat1 & x %\ld be 9 ! fall4  ,s]ve ba/$ 
) cream or melt$ butt]1 season$ to ta/e1
 or ) a  maitre d'hotel butt] 7,no4     
#cb17 or a sauce t>t>e 7,no4 #dd47      
,mack]el  may also be cook$ 9 any way a 
%ad is cook$4 ,v small mack]el may  be  
cook$ ! same z smelts4    ,no4 #bce4    
,p]* to ,cook4--,p]* ( all k9ds are be/ 
fri$1 b may be  cook$ 9 any way         
recomm5d$ = small fi% ( o!r k9ds4 ,"s   
v>ieties are r ta/eless1 & ^! %\ld be   
s]v$ accord+ to  "s ( ! ri* /ews1       
fricassees1 c41 m5tion$ "u ! head (  fi%
 cook]y 9 g5]al4    ,no4 #bcf4 ,pick]el 
,bak$4--,score back & ?ick p>ts ( sides1
 ba/e well  ) fl\r1 butt]1 pepp] & salt1

 spr9kle lightly ) lemon juice  & lay 9 
dripp+ pan ) two tablespoons ( wat]1    
ba/e  occasionally1 add+ m wat] if ne$$2
 bake f ?irty to fifty  m9utes1 accord+ 
to size4 ,make a drawn butt] sauce bas$ 
on ! fi%  gravy1 add a p9* ( cay5ne1 p\r
 ov] fi% & s]ve4    ,no4 #bcg4 ,ray )   
,cap] ,sauce4--,put ! fi% 9 kettle ) "o 
slic$  c>rot1 "o slic$ onion1 ?ree      
cloves ( g>lic1 six bay leaves1 six     
cloves1 six bran*es ?yme1 f\r p>sley    
roots1 & cov] ! fi% )  half a bottle    
:ite w9e & "o qu>t consomme 7,no4 #ad17 
:5 x comes  to a boil remove ! fi% to   
bak+ pan & cook sl[ly = "o h\r1  ba/+   
freely ) ! liquor 9 :i* x 0 boil$4 ,s]ve
 ) a  sauce made f ! gravy1 add+ cap]s1 
?ick5+ & season+ to  ta/e4 ,/rip$ bass1 
deep sea fl\nd]s & o!r co>se-meat$ fi%  
may  be cook$ by ! recipes giv5 = cook+ 
! ray4    ,no4 #bch4 ,salmon ,cutlets1  
,h]b ,sauce4--,cut ! salmon 9 slices an 
in*  ?ick & ab\t ?ree in*es squ>e1 or ( 
a diamond %ape4 ,*op f9e  half a doz5   
button onions1 a little p>sley & ?yme1  

add pepp]1 salt  & a da% ( mace or      
nutmeg4 ,put ^! +r$i5ts 9 saucepan ) a  
little wat] & a glass ( w9e2 heat = ab\t
 five m9utes4 ,put all  9 a suitable di%
 = bak+1 on top put ! cutlets1 cov] &   
bake  half an h\r1 ba/+ freely f "t to  
"t ) ! liquid4 ,:5  done1 arrange ! fi% 
on a hot platt]1 add ano!r glass ( w9e  
to  ! gravy1 ) ! juice ( a lemon & p\r  
all ov] ! fi% &  s]ve4 ,half a doz5     
mu%rooms *opp$ & put 9 ) ! h]bs w be    
f\nd an improvem5t4    ,no4 #bci4 ,tr\t 
,bak$1 ,h]b ,sauce4--,clean1 wa% & dry  
six tr\t ( ab\t  "o qu>t] p\nd ea*4     
,place !m on a butt]$ di%1 add+ half a  
glass ( :ite w9e & "o f9ely *opp$       
%allot4 ,cook t5 m9utes1  !n put ! gravy
 9 a saucepan ) tablespoon ( cook$ h]bs1
  moi/5+ ) half a p9t ( sauce allem&e   
7,no4 #cd47 ,r$uce gravy  "o half & p\r 
x ov] ! tr\t ) ! juice ( half a lemon & 
s]ve4    ,no4 #bdj4 ,bak$ ,salmon ,tr\t 
) ,cream ,gravy4--,wipe dry & lay 9 pan 
) j en\gh wat] to keep f scor*+4 ,if    
l>ge1 score ! back1  b n ! sides1 bake  

sl[ly f ?ree qu>t]s to "o h\r1 ba/+  )  
butt] & wat]4 ,into a cup ( ri* cream   
/ir ?ree or f\r  tablespoons boil+ wat] 
7or cream w clot :5 heat$17 into ?is    
/ir g5tly two tablespoons melt$ butt] & 
a little *opp$ p>sley4  ,put ?is into   
milk boil] or f>9a kettle1 or any vessel
 y c set  into ano!r1 half fill$ ) boil+
 wat] to prev5t sauce f  burn+2 add !   
cream & butt] to ! gravy f ! dripp+ pan 
9  :i* fi% 0 bak$2 lay ! tr\t on a hot  
platt] & let ! gravy  boil up once1 !n  
p\r ov] ! fi%2 g>ni% ) sprigs ( p>sley4 
,use no spic$ sauces & v little salt4   
,?is cream$ gravy may be  us$ = v>i\s   
k9ds ( boil$ & bak$ fi%4    ,no4 #bda4  
,bak$ ,%ad4--,/uff ) dress+ 7,no4 #hd17 
rub ! fi% well  ) fl\r1 lay 9 pan ) a v 
few ?9 slices ( pork on top4 ,bake  a   
m$ium size fi% =ty m9utes1 add a little 
hot wat]1 butt]1 pepp]  & salt to !     
gravy2 boil up & s]ve 9 gravy ture54    
,g>ni% !  fi% ) sprigs ( p>sley4 ,a     
tablespoon ( an*ovy sauce1 or a glass  (
 w9e1 is a decid$ improvem5t 9 mak+ !   

gravy4    ,no4 #bdb4 ,fillets ( ,%ad )  
,mu%rooms4--,prep>e ! fillets 9 !  usual
 way1 cutt+ 9 equal size & %ape2 put !m 
on a plate1 sk9  side d[n1 & spr9kle ea*
 ) a little salt1 pepp]1 lemon juice &  
*opp$ p>sley2 let !m rema9 9 ?is        
condition fifte5 m9utes1 !n  put !m into
 a saucepan ) a glass ( :ite w9e & an   
oz4 (  butt]4 ,h ready a few /ew$       
mu%rooms1 & :5 ! fi% are done  remove !m
 to a hot platt]2 put ! mu%rooms into ! 
fi% gravy1 add  ano!r glass ( w9e & a   
w9eglass ( cream1 simm] a m9ute & p\r   
ov] ! fi%4 ,if ?is doesn't g to ! "r    
spot !re is some?+  ! matt] ) ! fi%1 !  
mu%rooms1 or ! "o :o p>takes ( x4       
,no4 #bdc4 ,bak$ ,tautog1 or ,black     
,fi%4--,! tautog is a v nice fi%4 ,x  is
 9 be/ condition 9 ! fall1 b x is good  
at all times4 ,9 ,new  ,york m>kets x is
 be/ kn[n z ! black fi%4 ,ab\t ,buzz>d's
 ,bay &  ,v9ey>d ,s\nd1 :]e x is v      
pl5ty1 x is g5]ally call$ tautog4  ,x is
 a difficult fi% to scale1 b ! op]ation 
is made easi] by  p\r+ boil+ wat] ov] x1

 b x mu/ n soak 9 ! hot wat] =  an      
in/ant4 ,x may be sk9n$ = bak+1 9 :i*   
case x is bett] to  cov] x ) a butt]$   
pap] :ile bak+1 remov+ ! pap] 9 "t  to  
br[n ! fi% be=e tak+ f ! ov54 ,! fi%    
%\ld be scor$  be=e bak+ & n>r[ /rips ( 
fat pork ins]t$ 9 ! ga%es made4  ,9 ,may
 & ,june always save ! roe to ?is fi%--x
 may be bak$ )  ! fi%1 or fri$          
sep>ately--x is too good to be wa/$4    
,make a  dress+ z = any fi%1 & prep>e ! 
gravy 9 ! usual way4    ,no4 #bdd4      
,salmon4--,! ord9>y cook book is full pf
 recipes = cook+  ?is k+ ( fi%es1 h5ce  
we h giv5 x less att5tion ?an ^?        
v>ieties neglect$ by ^! books4 ,!re is  
no bett] way to cook ?is  delici\s fi%  
?an to boil1 & x %\ld be s]v$ ) a simple
  sauce4 ,"s ( ! recipes = turbot1 tr\t 
or sole may be us$ =  cook+ salmon4 ,t =
 salmon tr\t 7,no4 #bdj7 w be f\nd j !  
?+ = ! l& lock$ salmon4    ,no4 #bde4   
,%eep%ead a la ,creole4--,! %eep%ead is 
"o ( ! be/ (  our saltwat] fi%es2 x is n
 s pl5ty z =m]ly1 b "s seasons  x is q  

pl5ty 9 our m>kets4 ,to cook1 put "o    
*opp$ onion &  "o *opp$ gre5 pepp] 7se$ 
extract$7 9 a /ewpan1 & br[n 9  half a  
gill ( oil = five m9utes2 add "o tomato 
slic$1 f\r slic$  mu%rooms1 a good      
b\quet ( h]bs & a clove ( g>lic2 season 
)  salt & pepp] & moi/5 ) half a p9t (  
sauce allem&e4 ,cut  ?ree p\nds ( fi%   
into slices1 lay !m flat 9 ! /ewpan )   
?ree tablespoons ( mu%room liquor1 &    
cook = "o h\r on a sl[  fire4 ,:5 ready 
to s]ve1 spr9kle ov] ) a tablespoon (   
*opp$  p>sley & decorate ) six he>t-%ap$
 cr\tons4    ,no4 #bdf4 ,tr\t a la      
,*ambord4--,make a =cemeat ) "o p\nd (  
firm1  fre% fi%1 remove ! sk9 & bones1  
p\nd well 9 a mort>1 add+  ! :ites (    
?ree eggs1 a little at a "t2 :5 well    
p\nd$ add half  a p9t ( cream1 half a   
teaspoon ( salt & a little :ite pepp] & 
nutmeg2 mix well & use a portion ( x =  
/uff+ ?ree tr\t (  half a p\nd ea*2     
butt] well a deep bak+ di% & lay 9 !    
tr\t1  add half a glass ( :ite w9e1 a   
b\quet ( h]bs1 salt & pepp]2  bake      

fifte5 m9utes1 ba/+ (t52 take up ! fi% &
 put !m on a  di% to keep hot1 remove ! 
gravy to a saucepan1 add "o truffle &   
f\r mu%rooms1 slic$1 7take out ! b\quet7
 also a glass ( w9e2  heat hot & p\r ov]
 ! fi%1 decorate ) six qu5elles made f  
! rema9+ =cemeat4    ,no4 #bdg4 ,/urgeon
 ,roa/$4--,take a piece ( fi% t is      
adapt$ to  /uff+1 make a dress+ 7,no4   
#hi47 ,rub well inside & out ) salt1    
butt] & pepp]2 /uff & sew up1 or b9d    
firmly1 & lay 9 bak+  pan ) a v little  
wat]1 cov] ) pap] until ne>ly done1 !n  
remove pap] & spr9kle a few bread crumbs
 ov] ! fi% & let x  br[n nicely4 ,s]ve )
 pla9 butt] & fl\r add$ to ! fi% gravy4 
,if y h a piece to roa/ t w n admit (   
/uff+1 prep>e  "s =cemeat balls 7,no4   
#hi7 & bake beside ! fi%4 ,"s cook books
  recomm5d remov+ ! back bone & ins]t+ !
 dress+ 9 ! space  ?us obta9$1 b z !    
/urgeon has no bones :atev]1 ?is might  
prove a difficult ?+ to d4    ,no4 #bdh4
 ,bro*et ( ,smelts4--,spread melt$ butt]
 9 bottom ( %all[  bak+ di%1 dr$ge )    

rasp+s ( bread1 season ) salt1 pepp]1   
*opp$ p>sley & %allots2 put 9 a lay+ (  
fi% & p\r ov] x a  glass ( w9e & a      
teaspoon ( an*ovy sauce2 cov] ) melt$   
butt]  & bread rasp+s1 & bake 9 ov5     
fifte5 m9utes4 ,s]ve hot2 arrange  ! fi%
 on a napk91 heads to heads1 9 c5t] (   
di%1 or lay !m all  "o way 9 r[s1 ea* r[
 ov]lapp+ ! next ab\t two ?irds !  l5g? 
( fi%4 ,g>ni% ) qu>t]$ lemon & fri$     
p>sley4    ,no4 #bdi4 ,tr\t a la        
,g5evoise4--,cut ! heads (f f\r little  
tr\t &  put ! fi% 9 an e>!n pot = f\r   
h\rs1 ) a little ?yme1 f\r  bay leaves1 
two %allots cut 9 pieces1 five bran*es (
 p>sley1 little  pepp] & salt & ! juice 
( two lemons2 !n take out ! fi% &  put  
!m 9 a saucepan ) a *opp$ onion1 a clove
 ( g>lic &  en\gh r$ w9e to cov] ! fi%2 
boil g5tly = tw5ty m9utes2 !n  /ra9 !   
liquid 9 /one pot & add "o half ( x to  
half a p9t (  ,spani% sauce 7,no4 #cg7 &
 boil = "o h\r2 !n add f\r *opp$        
mu%rooms & truffles & a little p>sley4  
,di% ! tr\t1 g>ni%  ) p>sley & s]ve !   

sauce sep>ately4    ,no4 #bej4 ,/ew$    
,tr\t4--,take two tr\t ( a p\nd ea* &   
lay !m 9 a  saucepan ) half an onion    
slic$ ?91 a little *opp$ p>sley1 two    
cloves1 "o blade ( mace1 two bay leaves1
 a little ?yme1 salt &  pepp]1 "o p9t   
:ite /ock 7,no4 #ad7 & w9eglass port    
w9e2 simm]  g5tly half an h\r1 or m1 if 
n q done4 ,di% ! tr\t1 /ra9  ! gravy1   
?ick5 ) butt] & fl\r1 /irr+ ov] %>p fire
 five  m9utes1 p\r ov] fi% & s]ve4      
,no4 #bea4 ,brook ,tr\t4--,put a tr\t ( 
f\r p\nds 9 fi% kettle )  f\r oz4 (     
salt2 :5 beg9n+ to boil1 set ! kettle on
 ! back (  ! range = tw5ty-five m9utes4 
,p>boil ! roes ( a %ad 9 salt$  wat]1   
dra9 & cut !m 9 small pieces1 & also a  
doz5 mu%rooms1  add ^! ) ! juice ( a    
lemon to "o p9t ( sauce allem&e 7,no4   
#cd7 & boil t5 m9utes4 ,s]ve ! fi%      
g>ni%$ ) sprigs (  p>sley & ! sauce 9 a 
ture54    ,no4 #beb4 ,scallops (        
,tr\t4--,take a m$ium size tr\t & cut   
into slices  "o in* ?ick1 put into a    
saucepan ) a little melt$ butt]1 add    

salt1 :ite pepp] & ! juice ( a lemon2 :5
 done on "o side1 turn  & cook ! o!r4   
,ma% "s boil$ potatoes & ) !m =m a      
bord] on a platt] t c g to ! ov52 moi/5 
! potatoes  lightly ) melt$ butt] & br[n
 9 ! ov52 :5 done arrange !  scallops 9 
! c5t] ( ! potato bord] & p\r ov] x a   
sauce  be*amel 7,no4 #ca47    ,no4 #bec4
 ,boil$ ,turbot4--,soak ! fi% fir/ 9    
salt$ wat] to take (f  slime1 d n cut (f
 f9s2 :5 clean make an incision d[n !   
middle  ( ! back to prev5t sk9 on ! o!r 
side f crack+1 rub x ov]  ) lemon & lay 
x 9 kettle ( cold wat]2 aft] x gets to  
boil+  let x boil sl[ly2 :5 done1 dra9  
well & lay on hot napk92 rub a  little  
lob/] coral ?r\gh a sieve1 spr9kle x ov]
 fi% & g>ni%  ) sprigs ( p>sley & slic$ 
lemon4 ,s]ve ) lob/] 7,no4 #cj7 or      
%rimp sauce1 or ) pla9 drawn butt]4 ,!  
old fa%ion$ way (  di%+ ?is fi% is :ite 
side up1 b n[ usually ! d>k side up4    
#a4 ,fi% ,balls4--#c p9ts ( potatoes    
7measur$ aft] be+ p>$ & cut  into       
pieces71 #a package ( ,favorite br&     

,pick$ codfi%1 #a small onion  7cut into
 pieces71 #a tablespoonful ( butt]1 #a  
l>ge or two small eggs4  ,boil !        
potatoes & onion until s(t1 dra9 (f all 
! wat] & ma%  until free f lumps4 ,turn 
! fi% into a napk9 & p\r ?r\gh x  ab\t  
"o p9t ( cold wat] & squeeze4 ,mix ) !  
potato1 us+ a  =k z x makes x light]1   
add ! butt] & ! beat5 egg2 n[  ta/e & if
 n salt en\gh add a little4 ,take up by 
! spoonful &  drop into deep fat :i* is 
hot en\gh to br[n a piece ( bread 9 #dj 
seconds1 fry until a gold5 br[n 7ab\t #a
 m9ute17 dra9 on s(t pap]4  ,?is makes  
tw5ty m$ium size fi% balls4 ,! onion c  
be omitt$ if  ! flavor is n lik$4    #b4
 ,fi% ,balls4--,take "o p9t b[l (       
,diamond ,w$ge br& codfi% pick$  v f9e1 
#b p9t b[ls :ole raw potatoes slic$     
?ickly1 put !m  toge!r 9 pl5ty ( cold   
wat] & boil until potatoes are ?or\ghly 
cook$2 remove f ! fire & dra9 (f all !  
wat]1 ma% !m )  a potato ma%]1 add piece
 ( butt] size ( an egg1 "o well beat5   
egg1 & ?ree teaspoonfuls ( cream or ri* 

milk4 ,fl\r y\r h&s &  make into balls  
or cakes4 ,put an ounce ( butt] & l>d   
into a fry+  pan1 :5 hot put 9 ! balls &
 fry a nice br[n4 ,d n fre%5 !  fi% be=e
 boil+ ) ! potatoes4 ,_m cooks fry !m 9 
a quantity  ( l>d simil> to boil$       
d\ghnuts4    #c4 8,diamond ,w$ge0 ,fi%  
,balls4--,"o p9t ( raw potatoes1 cut 9  
pieces2  "o cup ( 8,diamond ,w$ge0      
,codfi%4 ,boil toge!r until potatoes are
  t5d]1 !n draw (f ! wat] & ma%1 beat+  
well toge!r2 add "o  tablespoonful (    
butt]1 "o egg & a little pepp]4 ,%ape   
into small  balls & fry 9 hot l>d4      
#d4 ,fi% ,balls4--,to "o-half p\nd      
package 8,gold ,w$ge ,br&0 ,fib]$       
,codfi% add d\ble quantity ma%$         
potatoes4 ,saturate ! codfi% )  cold    
wat] slightly1 & /ra9 ?r\gh a clo?      
7requires no soak+47  ,mix ?or\ghly ) ! 
potatoes2 add "o tablespoonful ( butt] &
 a  little pepp]4 ,%ape into small balls
 & fry 9 hot l>d4    ,! addition ( an   
egg to ! above receipt improves x v mu*4
    ,= ,cream$ ,codfi%4--,saturate z    

above2 to a gill or cup ( fi% add two  (
 milk & "o tablespoonful ( butt]4 ,let x
 come to a boil2 !n add  "o teaspoonful 
corn/>* & "o egg well beat54 ,s]v$ on   
toa/ x  makes a delici\s di%4    ,fi%   
,sauce4--,rub smoo? #b tablespoons (    
butt] ) #a ( fl\r1 /ir  into a p9t (    
boil+ milk1 let x simm] a few m9utes2 h 
ready 9  ! sauce di% a h>d boil$ egg1   
cut f9e2 p\r ! sauce ov] x4    ,a ,nice 
,reli% = ,breakfa/ or ,tea1 ,broil$     
,smok$ ,halibut4--,remove !  sk9 & soak 
ov] night ) ! sk9 side d[nw>d4 ,broil & 
g>ni%  ) butt] & s]ve hot4    ,/ew$     
,codfi% 7,salt74--,take a ?ick :ite     
piece ( ,diamond ,w$ge salt  codfi%1 lay
 x 9 cold wat] = a few m9utes to s(t5 x 
a little1  en\gh to make x m easily to  
be pick$ up4 ,%r$ x 9 v small  bits1 put
 x ov] ! fire 9 a /ewpan ) cold wat]2   
let x come to  a boil1 turn (f ?is wat] 
c>efully1 & add a p9t ( milk to !  fi%1 
or m accord+ to quantity4 ,set x ov] !  
fire aga9 & let  x boil sl[ly ab\t ?ree 
m9utes1 n[ add a good siz$ piece (      

butt]1 a %ake ( pepp] & a ?ick5+ ( a    
tablespoonful ( fl\r  9 en\gh cold milk 
to make a cream4 ,/ew five m9utes long]1
 & j  be=e s]v+ /ir 9 two well beat5    
eggs4 ,! eggs are an addition  t c be   
disp5s$ )1 h[ev]1 z x is v good )\t !m4 
,an  excell5t breakfa/ di%4    ,codfi% a
 la ,mode4--,pick up a teacup full (    
,diamond ,w$ge salt codfi%  v f9e1 &    
fre%5--! dessicat$ is nice to use2 two  
cups ( ma%$  potatoes1 "o p9t cream or  
milk1 two well beat5 eggs1 half cup (   
butt]1 salt & pepp]2 mix1 bake 9 an e>!n
 bak+ di% f tw5ty  to tw5ty-five m9utes2
 s]ve 9 ! same di% plac$ on a small     
platt]1 cov]$ ) a napk94    ,fillet (   
,sole ,bak$4--,cut a fi% ( f\r p\nds    
into fillets1 ab\t five  in*es long by  
f\r in*es wide1 ea* end tap]+ to a po9t4
 ,put ^!  9 butt]$ pan1 cov] ) sauce    
allem&e 7,no4 #cd7 & spr9kle )  bread   
crumbs & dot ) bits ( butt]4 ,bake until
 well br[n$4 ,add a  w9e glass ( %]ry to
 half a p9t ( sauce allem&e1 boil t5    
m9utes  & p\r ar\nd ! fi% & s]ve4    ,= 

,escallop$ ,codfi%4--,fre%5 "o-half p\nd
 package ( ,%ute   ,m]*ant's ,fib]$     
,codfi% by soak+ ?ree m9utes 9 cold     
wat]1 !n  add "o p9t ( crack] crumbs1 "o
 tablespoonful ( butt] & f\r  eggs1     
beat5 light4 ,season to ta/e1 bake until
 br[n1 s]ve hot4                        
,,footnotes      #a,note4--,orig9ally   
fi% boil$ 9 sea wat]1 b n[ appli$ to fi%
      boil$ 9 salt wat] ) acids1 spices 
or h]bs4                                
,,index                                 
,a                                      
,no4    ,alewives                       
#bca-bcb                                
,b    ,black ,bass1 ,burgundy ,sauce    
#baf    ,bluefi%1 ,tomato ,sauce        
#bah    ,bonita                         
#baf    ,butt] ,fi%                     
#bcc                                    
,c    ,c>p to ,cook                     
#bai    ,*ub    8                       
#bab    ,clam ,bisque                   
#acj       8 ,*[d]                      
#abe-abf       8 ,croquettes            

#acc       8 ,fritt]s                   
#aci       8 ,s\p                       
#abd       8 ,wat]                      
#abi    ,clams a la ,creole             
#ace       8    8 ,creme                
#abg       8 au ,grat9                  
#acd       8 ,fri$                      
#acg       8 ,hu/l$                     
#abc       8 on ,toa/                   
#acf       8 ,puree (                   
#aca       8 ,r\nd or ,quahogs          
#ada       8 ,scallop$                  
#acb-ach       8 ,s(t ,/ew$             
#adj       8 ,/eam$                     
#abh    ,cod ,boil$1 ,oy/] ,sauce       
#bbe       8 ,*eeks & ,tongues          
#bbj       8 ,fillets a la ,reg5ce      
#bba       8 ,/eaks a la ,c>d9al        
#bbb    ,codfi%1 ,salt1 a la ,creme     
page #cc       8    8 ,boil$            
#cc       8    8 ,broil$                
#cc       8 ,cream$                     
#cc       8 ,escallop$1    8            
#cc       8 a la ,mode1    8            
#cc       8 ,/ew$1    8                 

#cc    ,consomme1 or ,:ite ,/ock        
#ad    ,crab ,bisque                    
#afa       8 ,s\p                       
#afd       8 ,toa/                      
#afj    ,crabs                          
#aea       8 a la ,creole               
#aeg       8 ,boil$                     
#aeb       8 ,devill$                   
#aef       8 ,f>ci$                     
#aeh       8 ,saute (                   
#aei       8 ,scallop$                  
#aed-aee       8 ,s(t1 to ,cook         
#aec                                    
,d    ,drum1 ,black to ,cook            
#aa                                     
,e    ,eels ,coll>$                     
#bad       8 en ,matelote               
#bae       8 ,fricasse$                 
#baa       8 to ,broil                  
#baj       8    8 ,fry                  
#bji       8    8 ,/ew                  
#bab-bac                                
,f    ,f>ce                             
#hg    ,fi% a la ,creme                 
#eg-fc       8    8 ,maitre d' ,hotel   

#fb-fj       8    8 ,v9aigrette         
#fi       8 a l' ,itali5ne              
#fa       8 au ,c\rt ,b\illon           
#fd       8 au ,fromage                 
#fe       8 au ,grat9                   
#ff-fg       8 ,balls1 ,fr5*            
page #cc    ,fi% ,balls1 special        
#cc       8 ,cake                       
#fh       8 ,cakes                      
#gj       8 & ,oy/] ,cakes              
#ga       8 ,cass]ole (                 
#gb       8 ,*>treuse (                 
#gc    ,fi% ,*[d]                       
#gd       8    8 ,/4 ,james             
#ge       8    8 ,maj4 ,h5%aws          
#gf       8 ,collops                    
#ii       8 ,cook]y 9 ,g5]al            
#g       8 ,cream$                      
#gg       8    8 ) ,oy/]s               
#gh       8 ,crimp$                     
#gi       8 ,croquettes                 
#ha       8 ,crumb$                     
#hj       8 ,curri$                     
#hb       8 ,dress+                     
#hc-hf       8 en ,v9aigrette           

#hh       8 ,m9c$                       
#ajj       8 ,omelet                    
#aja       8 & ,oy/] ,omelet            
#ajb       8 ,pickl$                    
#aje       8 ,pie                       
#ajc-ajd       8 ,pott$                 
#ajf       8 ,pyramid                   
#ajg       8 ,rissoles                  
#ajh       8 ,roes                      
#aji       8    8 a la ,creole          
#aac       8    8 ,scallop$             
#aaa       8    8 to ,fry               
#aaj       8 ,roe ,croquettes           
#aab       8 ,sauces                    
#ac       8 ,scallop$                   
#aad-aaf       8 ,scallop$ ) ,mac>oni   
#aag       8 ,scallops                  
#aah-abj       8 ,s\ffle                
#aba       8 ,s\p                       
#abb       8 ,/ock                      
#ae       8 to ,bake                    
#ab       8 to ,boil                    
#aa       8 to ,broil                   
#aj       8 to ,dress or ,clean         
#b       8 to ,fry                      

#h       8 to ,prep>e = ,bak+ or ,boil+ 
#c       8    8    8 ,broil+            
#d       8    8    8 ,fry+              
#e       8 to ,saute                    
#i       8 to ,sk9                      
#f       8 :5 ,fre%                     
#a    ,flat-fi%1 to ,cook               
#bbc    ,fl\nd]1 ,fillet a la ,norm&y   
#bbc    ,=cemeat                        
#hi-ij    ,fricassee au ,grat9          
#ia    ,fro/-,fi% to ,cook              
#bce                                    
,g    ,g5]al ,in/ructions               
#a    ,gold5 ,fillets                   
#ib                                     
,h    ,haddock ,bak$                    
#bbd    ,halibut a la ,royal            
#bbi       8 ,bak$                      
#bbf       8 ,*ick5 aux f9e ,h]bs       
#bbg       8 ,sauce ,supreme            
#bcj    ,h]r+ ,bak$                     
#bca       8 ,grill$                    
#bcb    ,horn ,p\t1 to cook             
#baa                                    
,k    ,k$g]ee                           

#id    ,k+ ,fi%1 ,%]ry ,sauce           
#bcc    ,kromeskies ( ,fi%              
#ic                                     
,l    ,lob/]s                           
#afe    ,lob/] a la ,francaise          
#agc    ,lob/]1 ,a/or ,h\se             
#aga       8 ,bisque                    
#afb       8 ,*[d]                      
#agj       8 ,croquettes                
#agi-ahj       8 ,devill$               
#agf       8 ,fricassee                 
#agb       8 ,patties                   
#agh       8 ,s\p                       
#afi       8 ,/ew$                      
#agg       8 ,/uff$                     
#age       8 to ,bake :ole              
#afh       8 to ,boil & ,s]ve ,hot      
#aff       8 to ,broil                  
#afg                                    
,m    ,mack]el1 to ,broil               
#bcd    ,maitre d' ,hotel ,butt]        
#cb    ,m>9ade1 ,hot                    
#ie       8 ,cold                       
#if    ,matelote ( ,fi%                 
#ig    ,m>9]s ,matelote ( ,fi%          

#ih    ,m5had51 to ,cook                
#aj    ,mussel ,*[d]                    
#adf                                    
,o    ,oy/] ,crabs                      
#afc       8 ,croquettes                
#aie       8 ,fritt]s                   
#aij       8 ,patties                   
#aid       8 ,pie                       
#aic       8 ,saute                     
#ahc       8 ,s\p                       
#ahg    ,oy/]s a la ,newport            
#ahi       8 au ,grat9                  
#aia       8 ,cream$ on ,toa/           
#ahe       8 ,scallop$                  
#aib       8 ,/eam$                     
#ahd       8 ,/ew$                      
#ahh       8 to ,broil                  
#ahb       8 to ,fry                    
#aha       8 to ,p>boil or ,blan*       
#ahf                                    
,p    ,p]* to ,cook                     
#bce    ,pick]el ,bak$                  
#bcf    ,pollock to ,cook               
#hb                                     
,q    ,quahogs                          

#ada       8 a la ,prov9cet[n           
#add       8 ,raw                       
#adb    ,quahog ,*[d]                   
#ade       8 ,cocktail                  
#adc                                    
,r    ,ray1 ,cap] ,sauce                
#bcg    ,rock ,bass                     
#bdc    ,r$ ,snapp]                     
#bcc                                    
,s    ,salad1 ,crab                     
#bjd       8 ,dress+1 ,cream            
#aii       8    8 ,fr5*                 
#bja       8    8 ,mayonnaise           
#aif       8    8 ,mayonnaise1 ,r$      
#aig       8    8    8 ,gre5            
#aih       8    8 ,piquante             
#bjj       8    8 ,s>d9e                
#bjb       8 ,fi%                       
#bje       8 ,lob/]                     
#bjc       8 ,oy/]                      
#bjh       8 ,salmon                    
#bjf       8 ,%rimp                     
#bjg    ,salmon to ,cook                
#bdd       8 ,l& ,lock$1 to cook        
#bdj    ,salmon ,tr\t1 ,bak$1 ,cream    

,sauce                                  
#bdj    ,salmon ,cutlets1 ,h]b ,sauce   
#bch    ,sauce1 ,acid                   
#bj       8 a la ,maitre d' ,hotel      
#cc       8 a l' ,aurore                
#cd       8 ,an*ovy                     
#ba       8 ,allem&e                    
#cd       8 ,c>d9al                     
#bg       8 ,be*amel                    
#ca       8 ,blonde                     
#cf       8 ,cap]                       
#bd       8 ,cel]y                      
#db       8 ,cream                      
#ah       8 ,curry                      
#ej       8 ,drawn ,butt]               
#af-ag       8 ,egg                     
#bb       8 ,g5evese                    
#ef       8 ,holl&aise                  
#be       8 ,italian                    
#dg       8 ,lob/]                      
#cj       8 ,mu%room1 ,br[n             
#ed       8    8 ,:ite                  
#ee       8 ,norm&y                     
#di       8 ,olive                      
#dj       8 ,oy/]1 ,:ite                

#ch       8    8 ,br[n                  
#ci       8 ,p>sley                     
#bc       8 ,p>isian                    
#dh       8 ,piquante                   
#e       8 ,ravigote                    
#df       8 ,s>d9e                      
#ec       8 ,%rimp                      
#bi       8 ,sonbise                    
#bh       8 ,spani%                     
#cg       8 ,supreme                    
#da       8 ,t>t>e1 ,cold               
#dc       8 ,hot                        
#dd       8 ,tomato                     
#ea-eb       8 ,:ite                    
#ai       8 ,w9e                        
#bf    ,scallops                        
#adg       8 ,fri$ 9 ,crumbs            
#adi    ,scallop ,fritt]s               
#adi       8 ,scallops                  
#adh    ,seaside ,scallops              
#aej    ,%ad1 ,bak$                     
#bda       8 ,fillets ) ,mu%rooms       
#bdb    ,%eep%ead a la ,creole          
#bde    ,%ute  ,m]*ant's ,special       
,recipes                                

page #cc    ,smelts1 ,bro*et (          
#bdh       8 ,bak$                      
#bbh    ,skate1 to ,cook                
#bcg    ,sole1 ,fillet (                
page #cc    ,suck]1 to ,cook            
#ff    ,/rip$ ,bass1 ,newport ,/yle     
#bag    ,/urgeon1 ,roa/$                
#bdg                                    
,t    ,tautog1 ,bak$                    
#bdc    ,tr\t a la ,*ambord             
#bdf       8    8 ,g5evoise             
#bdg       8 ,bak$1 ,h]b ,sauce         
#bci       8 ,scallops (                
#beb       8 ,/ew$                      
#bej       8 ,brook1 to ,cook           
#bea    ,turbot1 ,boil$                 
#bjc    ,t>pon1 to ,cook                
#bdg    ,turbot1 ,am]ican1 to ,cook     
#bec                                    
,w    ,:it+1 to ,cook                   
#fb    ,weakfi%1 to ,cook               
#baa        ,illu/ration3 decorative    
glyph                                   
8,gold ,w$ge ,br&0                      
,,fib]$ ,,codfi%4                       

,a ,,retrospect4                        
,me*anics' ,food ,fair1 ,oct4 #ahid4    
,at ! ,_w's ,food ,fair at ,me*anics'   
,build+1    ,:]e all 0 fre% ) pa9t &    
gild+1    ,i w5d$ my way boo? to boo?1  
,ta/+ ( samples f ea* =soo?--    ,nor   
?9k+ ( all ! ills 'tw\ld br+    ,to ^?  
:o 7 do+ ?is self same ?+4      ,_m &   
,good 7 ! samples we tri$    ,( food t 0
 bak$ & food t 0 fri$1    ,b ! ,*oice/ &
 ,be/ ( x all to me    ,7 ! wond]ful    
,fi%-balls "o c\ld see    ,at ! boo? ( a
 well kn[n ,gl\ce/] firm1    ,:o at good
 =tune _h tak5 _! turn2    ,%ute        
,m]*ant _h *os5 ?is /&    ,to %[ up _!  
8,fib]$10 8! ,gold ,w$ge br&40      ,a  
wond]ful product1 s pure & :ite1    ,no 
bones1--no "w1--no odor--b light    ,z a
 fea!r1 ! fi% balls came2    ',twas all 
!y c\ld d to furni% ! same    ,to !     
surg+ cr[d1 t clamor$ l\d    ,= ^?      
fi%-balls heap$ ^u ! /&1    ,f 8,fib]$  
,codfi%10 8,gold ,w$ge br&40      ,a    
sequel !re is t w tell y :y    ,?is ,f> 
,fam$ ,fib]$ y'd bett] try2    ,i'll    

give y ! 8,w9k10 8',tis z good z a nod10
    ,x's made f              8,! ,g5u9e 
,georges ,cod40        ,illu/ration3    
decorative glyph                        
,,%ute  ,,m]*ant',s                     
,fib]$ ,br&s1 ,pack$ 9 #a & #a-b lb4    
,c>tons4      ,gold ,w$ge1    ,w9dsor1  
,swan's ,d[n1    ,def5d]4               
,illu/ration3 decorative glyph          
,,%ute  ,,m]*ants                       
,fib]$ = ,family ,use4      ,happy      
,?\ght1    ,er91    ,novelty1    ,l5ox1 
,cry/al1    ,%amrock4                   
,illu/ration3 decorative glyph          
,please note "s ( ! ,advantages ( our   
,,fib]$ ,,fi%4    #a/4 ,x ne$s no cook+1
 ?us do+ away ) ! odor :i* usually      
comes f ! ord9>y salt codfi%4    #bnd4  
,x is fib]$ by a ma*9e 7( our own make7 
:i* pres]ves all (  ! orig9al flavor &  
fibre ( ! codfi%4    #crd4 ,a p\nd      
package ( ,,fib]$ ,,codfi% is equal to  
two p\nds (  ord9>y salt codfi%1 & x c  
be made ready 9 t5 m9utes "t4    #d?4   
,,fib]$ ,,codfi% makes ! f9e/ codfi%    

balls & cream$ codfi%  ( any?+ 9 !      
m>ket4 ,a trial package w conv9ce ! mo/ 
skeptical4        ,illu/ration3 back    
cov]                                    
,transcrib]'s ,notes      --,sil5tly    
correct$ a few typos4    --,reta9$      
publication in=mation f ! pr9t$ edition3
 ?is e,book    is public-doma9 9 !      
c\ntry ( publication4    --,9 ! text    
v]sions only1 text 9 italics is delimit$
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