Chapter 8: , Nos. 1–61

FISH.
No. Page.
Baked Eel 12 133
Baked Gurnet 36 143
Baked Lobster 52 148
Baked Red Snapper 22 138
Baked Sole 35 143
Boiled Codfish 32 142
Boiled Crawfish or Crabs 53 149
Boiled Lobster 48 147
Boiled Red Snapper 26 139
Boiled Salmon 5 131
Boiled Salmon Trout 9 132
Boiled Turbot 24 139
Codfish Hash 42 145
Codfish Ragout 33 142
Cold Eel Roulade 15 134
Cold Lobster 49 148
Crab Cutlets with Vegetables 54 149
Crab Ragout 55 150
Eel, Blue 11 133
Eel in Beer 13 133
Eel with Rice (Fricassee) 14 134
Fillet of Shellfish, Whitefish, Cabeljou, Sole, with 29 140
Dressing
Fish, Boiled 1 129
Fish Broiled or Roasted 4 130
Fish Baked 2 129
Fish Steamed or Stewed 3 130
Fish and Potato Pudding 40 144
Fish Croquettes 38 144
Fish Cutlets 39 144
Fish Fricassee from Pickerel or Whitefish 19 136
Fried Fresh. Herring 43 145
Fried Mackerel 30 141
Fried Oysters or Clams 58 150
Fried Smelt or Sparling 28 140
Fried Sole 34 142
Fried Trout 10 132
Herring Salad 47 147
Larded and Stuffed Pickerel 17 136
Larded Pickerel 16 135
Lobster Croquettes or Cutlets 50 148
Lobster Ragout in Shells or on Toast 51 148
Marinated Salt Herring 45 146
Marinated Salt Herring a Simple Way 46 146
Oysters 56 150
Oyster or Clam Pudding with Rice 60 151
Oyster or Clam Salad 59 151
Oyster Patties 57 150
Pickerel or Codfish Salad 21 138
Pickerel or Whitefish with Sauerkraut 23 138
Pickerel with Tomato Sauce 20 137
Red Snapper with Rad Wine Dressing 27 140
Rolled, Stuffed Fish Fillets 31 141
Salmon, Blue 6 131
Salmon Salad 7 131
Salmon Steak 61 385
Salted Codfish Croquettes 41 145
Sliced Salmon Broiled 8 132
Small Fish Ragouts in Shells or Small Molds; Utilizing 37 143
Remnants of Fish
Stuffed and Larded Pike 18 136
To Marinate or Pickle Herring 44 146
Turbot Fricassee 25 139