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Classic
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page XIX
Division F.--Fish and Shell Fish. I. FRESH WATER FISH. Page B Blue Pike with
Butter and Horseradish . . . . . . . 211 Brook Trout, boiled with a blue color
. . . . . . . . 206 Burbot, fried . . . . . . . . 215 C Carp, baked whole . .
. . . . 209 Carp cooked blue . . . . . . 207 Carp, cold with Sauce . . . . 210
Carp and Eel mixed . . . . . 208 Carp, Fillet of . . . . . . . 209 Carp,
Hungarian . . . . . . . 209 Carp in Mayonaise Sauce . . . 210 Carp, pickled .
. . . . . . . 210 Carp, stuffed . . . . . . . . 208 Carp with a Claret Sauce .
. 207 Carp with a Polish Sauce . . 207 E Eels, boiled . . . . . . . . 202 Eel
in cases . . . . . . . . 205 Eel, Fricassee of, Bremen style . . . . . . . . .
. . . 203 Eel, fried . . . . . . . . . 204 Eel, pickled . . . . . . . . 205
Eel Pout or Burbot . . . . . 215 Eel, rolled . . . . . . . . . 204 Eel Stew
(English style) . . 205 Eel, stewed . . . . . . . . . 203 G General directions
for prepar ing and cooking fish, to- gether with a table show- ing when they
are in season . . . . . . . . 197-201 P Perch Hollandaise . . . . . . 210
Perch in a French Sauce . . . 211 Pike, baked . . . . . . . . . 213 Pike,
baked with Sour Cream 214 Pike, chopped and baked . . . 212 Pike, Fricassee of
. . . . . 214 Pike, larded . . . . . . . . 212 Pike Salad . . . . . . . . .
215 Pike Steaks with Savory Herbs . . . . . . . . . . 215 Pike, stewed . . . .
. . . . 212 Pike with Egg Sauce . . . . . 214 Pike with Parmesan Cheese and
Onions . . . . . . . . 213 S Salmon, boiled . . . . . . . 201 Salmon, pickled
. . . . . . . 202 Salmon with Savory Herbs . . 202 T Trout, baked . . . . . .
. . 207 Trout Steaks with varions kinds of Sauces and Vege- tables . . . . . .
. . . . 206 11. SALT WATER FISH. Page A Anchovy Sandwiches . . . . . 223 B
Bloaters, broiled . . . . . . 225 Page C Caviar Sandwiches . . . . . . 223 Cod
Fish, boiled . . . . . . 217 Cod Fish, fresh . . . . . . . 218 Cod Fish
Roulades, stewed . 218 Crabs . . . . . . . . . . . . 227
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Classic
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