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Classic
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page table of contents 1
CONTENTS.
INTRODUCTION.
Page
MISCELLANEOUS OBSERVATIONS for the use of a mistress of a family.. i.
The art of carving.......xxiii.
PART I.
FISH.
To choose Fish...........1 to 3
Observations on dressing fish.................... 4
Turbot................... 5
To keep turbot........... 5
To boil turbot........... 6
Salmon................... 6
To boil salmon........... 6
To broil salmon.......... 6
To pot salmon............ 6
To dry salmon............ 7
An excellent dish of dried salmon.................. 7
To pickle salmon, 7. Another way..................... 7
Salmon collared.......... 8
Cod...................... 8
Observations on cod...... 8
Cod's head and shoulders. 8
Crimp cod................ 9
Cod sounds boiled, 9; broiled, 9. Ragout..... 9
Currie of cod............ 10
To dress salt cod........ 10
To roast sturgeon, 10. Another way............. 10
An excellent imitation of pickled sturgeon........ 11
Thornback and skate...... 11
Crimp skate.............. 11
Maids.................... 11
Boiled carp.............. 11
Stewed carp.............. 11
Baked carp............... 12
Perch and tench.......... 12
To fry trout and grayline, (and perch and tench the same way)........... 12
Trout la Genevoise 12
Different ways of dressing mackerel................ 13
Pickled mackerel, called caveach................. 13
Red mullet............... 13
To dress pipers.......... 14
To bake pike............. 14
Different ways of dressing haddocks................ 14
To dry haddocks (and whitings the same way).. 14
Stuffing for pike, haddock, and small cod........... 14
Soles.................... 15
To boil or fry soles..... 15
Stewed soles and carp.... 15
Soles another way........ 15
Soles in the Portuguese way..................... 15
Portuguese stuffing for soles baked............. 16
An excellent way of dressing a large plaice, especially if there be a
roe..................... 16
To fry smelts............ 16
Eels..................... 17
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Classic
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