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Classic
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page 506
PAGE
Fish Stock................................... 38
Fish Soup.................................... 38
Lobster Soup, or Bisque...................... 38
Oyster Soup, No. 1........................... 38
Oyster Soup, No. 2........................... 39
Clam Soup (Plain and French Style)........... 39
MODES OF FRYING.............................. 40
FISH.
To Fry Fish.................................. 42
Pan Fish..................................... 43
Baked Pickerel............................... 43
Boiled Salmon................................ 43
Broiled Salmon............................... 44
Fresh Salmon Fried........................... 44
Salmon and Caper Sauce....................... 44
Broiled Salt Salmon or Other Salt Fish....... 44
Pickled Salmon............................... 44
Smoked Salmon................................ 45
Fricassee Salmon............................. 45
Salmon Patties............................... 45
Fish and Oyster Pie.......................... 45
Steamed Fish................................. 46
To Broil a Shad.............................. 46
Baked Shad................................... 46
To Cook a Shad Roe........................... 47
To Cook Shad Roe (another way)............... 47
Eels la Tartare..................... 47
Fried Eels................................... 47
Sheepshead with Drawn Butter................. 47
Baked White Fish............................. 48
Halibut Boiled............................... 48
Steamed Halibut.............................. 48
Fried Halibut, No. 1......................... 49
Fried Halibut, No. 2......................... 49
Baked Halibut................................ 49
Halibut Broiled.............................. 49
Fried Brook Trout............................ 49
Fried Smelts................................. 50
Boiled White Fish............................ 50
Baked White Fish (Bordeaux Sauce)............ 50
Baked Salmon Trout........................... 50
To Bake Smelts............................... 51
Broiled Spanish Mackerel..................... 51
Boiled Salt Mackerel......................... 51
Baked Salt Mackerel.......................... 52
Fried Salt Mackerel.......................... 52
Boiled Fresh Mackerel........................ 52
Potted Fresh Fish............................ 52
Scalloped Crabs.............................. 52
Fish in White Sauce.......................... 53
Fresh Sturgeon Steak Marinade................ 53
Potted Fish.................................. 53
Mayonnaise Fish.............................. 54
Fish Chowder (Rhode Island).................. 54
Codfish Balls................................ 54
Stewed Codfish (Salt)........................ 55
Codfish la Mode..................... 55
Boiled Fresh Cod............................. 55
Scalloped Fish............................... 55
Fish Fritters................................ 56
Boiled Salt Codfish (New England Style)...... 56
Boiled Codfish and Oyster Sauce.............. 56
Baked Codfish................................ 56
Codfish Steak (New England Style)............ 57
Salmon Croquettes............................ 57
SHELL-FISH.
Stewed Water Turtles, or Terrapins........... 57
Stewed Terrapin, with Cream.................. 58
Stewed Terrapin.............................. 58
Boiled Lobster............................... 59
Scalloped Lobster............................ 59
Deviled Lobster.............................. 59
Lobster Croquettes........................... 60
Lobster Patties.............................. 60
To Pot Lobsters.............................. 60
Baked Crabs.................................. 61
Deviled Crabs................................ 61
Crab Croquettes.............................. 61
To Make a Crab Pie........................... 61
Crabs (Soft Shell)........................... 62
Oysters...................................... 62
Fried Oysters................................ 62
Oysters Fried in Batter...................... 62
Stewed Oysters (in Milk or Cream)............ 63
Plain Oyster Stew............................ 63
Oyster Soup.................................. 63
Dry Oyster Stew.............................. 63
Boston Fry................................... 63
Broiled Oysters.............................. 63
Roast Oysters in the Shell................... 63
Oyster Roast, No. 2.......................... 64
Steamed Oysters.............................. 64
Steamed Oysters in the Shell................. 64
Pan Oysters, No. 1........................... 64
Pan Oysters, No. 2........................... 64
Oyster Fritters.............................. 65
Oyster Patties............................... 65
Fulton Market Roast.......................... 66
Scalloped Oysters............................ 66
Oyster Pot-pie............................... 66
Boston Oyster Pie............................ 66
Mock Oysters................................. 67
Fricasseed Oysters........................... 67
Small Oyster Pies............................ 67
Stewed Clams................................. 68
Roast Clams in the Shell..................... 68
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Classic
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