Chapter M

Mackerel, to Broil 234
Maitre d’ Hotel Butter 32
Marinade, Hot 95
“ Cold 96
Matelote of Fish 97
Mariners Matelote of Fish 98
Menhaden, to Cook 10
Mussel Chowder 146

O
Oyster Crabs 163
“ Croquettes 195
“ Fritters 190
“ Patties 194
“ Pie 193
“ Saute 183
“ Soup 187
Oysters a la Newport 189
“ au Gratin 191
“ Creamed on Toast 185
“ Scalloped 192
“ Steamed 184
“ Stewed 188
“ to Broil 182
“ to Fry 181
“ to Parboil or Blanch 186

P
Perch to Cook 235
Pickerel Baked 236
Pollock to Cook 82

Q
Quahogs 141
“ a la Provincetown 144
“ Raw 142
Quahog Chowder 145
“ Cocktail 143

R
Ray, Caper Sauce 237
Rock Bass 243
Red Snapper 233

S
Salad, Crab 204
“ Dressing, Cream 199
“ “ French 201
“ “ Mayonnaise 196
“ “ Mayonnaise, Red 197
“ “ “ Green 198
“ “ Piquante 200
“ “ Sardine 202
“ Fish 205
“ Lobster 203
“ Oyster 208
“ Salmon 206
“ Shrimp 207
Salmon to Cook 244
“ Land Locked, to cook 240
Salmon Trout, Baked, Cream Sauce 240
Salmon Cutlets, Herb Sauce 238
Sauce, Acid 20
“ a la Maitre d’ Hotel 33
“ a l’ Aurore 34
“ Anchovy 21
“ Allemande 34
“ Cardinal 27
“ Bechamel 31
“ Blonde 36
“ Caper 24
“ Celery 42
“ Cream 18
“ Curry 50
“ Drawn Butter 16-17
“ Egg 22
“ Genevese 56
“ Hollandaise 25
“ Italian 47
“ Lobster 30
“ Mushroom, Brown 54
“ “ White 55
“ Normandy 49
“ Olive 40
“ Oyster, White 38
“ “ Brown 39
“ Parsley 23
“ Parisian 48
“ Piquante 5
“ Ravigote 46
“ Sardine 53
“ Shrimp 29
“ Sonbise 28
“ Spanish 37
“ Supreme 41
“ Tartare, Cold 43
“ Hot 44
“ Tomato 51-52
“ White 19
“ Wine 26
Scallops 147
“ Fried in Crumbs 149
Scallop Fritters 149
“ Scallops 148
Seaside Scallops 150
Shad, Baked 241
“ Fillets with Mushrooms 242
Sheepshead a la Creole 245
Shute & Merchant’s Special Recipes page 33
Smelts, Brochet of 248
“ Baked 228
Skate, to Cook 237
Sole, Fillet of page 33
Sucker, to Cook 66
Striped Bass, Newport Style 217
Sturgeon, Roasted 247

T
Tautog, Baked 243
Trout a la Chambord 246
“ “ Genevoise 247
“ Baked, Herb Sauce 239
“ Scallops of 252
“ Stewed 250
“ Brook, to Cook 251
Turbot, Boiled 203
Tarpon, to Cook 247
Turbot, American, to Cook 253

W
Whiting, to Cook 62
Weakfish, to Cook 211

“Gold Wedge Brand”
FIBERED CODFISH.
A RETROSPECT.
Mechanics’ Food Fair, Oct. 1894.

At the World’s Food Fair at Mechanics’ Building,
Where all was fresh with paint and gilding,
I wended my way booth to booth,
Tasting of samples from each forsooth—
Nor thinking of all the ills ’twould bring
To those who were doing this self same thing.

Many and Good were the samples we tried
Of food that was baked and food that was fried,
But the Choicest and Best of it all to me
Were the wonderful Fish-balls one could see
At the booth of a well known Gloucester firm,
Who at good fortune had taken their turn;
Shute & Merchant had chosen this stand
To show up their “Fibered,” “the Gold Wedge brand.”

A wonderful product, so pure and white,
No bones,—no work,—no odor—but light
As a feather, the fish balls came;
’Twas all they could do to furnish the same
To the surging crowd, that clamored loud
For those fish-balls heaped upon the stand,
From “Fibered Codfish,” “Gold Wedge brand.”

A sequel there is that will tell you why
This Far Famed Fibered you’d better try;
I’ll give you the “Wink,” “’Tis as good as a nod,”
It’s made from
“The Genuine Georges Cod.”

SHUTE & MERCHANT’S

Fibered Brands, Packed in 1 and 1-2 lb. Cartons.

Gold Wedge,
Windsor,
Swan’s Down,
Defender.

SHUTE & MERCHANTS

Fibered for Family Use.

Happy Thought,
Erin,
Novelty,
Lenox,
Crystal,
Shamrock.

Please note some of the Advantages of our
FIBERED FISH.

1st. It needs no cooking, thus doing away with the odor which usually comes from the ordinary salt codfish.

2nd. It is fibered by a machine (of our own make) which preserves all of the original flavor and fibre of the codfish.

3rd. A pound package of FIBERED CODFISH is equal to two pounds of ordinary salt codfish, and it can be made ready in ten minutes time.

4th. FIBERED CODFISH makes the finest codfish balls and creamed codfish of anything in the market. A trial package will convince the most skeptical.

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook
is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by
_underscores_.