Page iii CONTENTS

CHAP.

I. THE CATCHING OF UNSHELLED FISH

II. FISH IN SEASON

III. ELEVEN COURT BOUILLONS

IV. ONE HUNDRED SIMPLE FISH SAUCES

V. TEN WAYS TO SERVE ANCHOVIES

VI. FORTY-FIVE WAYS TO COOK BASS

VII. EIGHT WAYS TO COOK BLACKFISH

VIII. TWENTY-SIX WAYS TO COOK BLUEFISH

IX. FIVE WAYS TO COOK BUTTERFISH

X. TWENTY-TWO WAYS TO COOK CARP

XI. SIX WAYS TO COOK CATFISH

XII. SIXTY-SEVEN WAYS TO COOK CODFISH

XIII. FORTY-FIVE WAYS TO COOK EELS

XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE Page iv

XV. THIRTY-TWO WAYS TO COOK FLOUNDER

XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS

XVII. TWENTY-TWO WAYS TO COOK HADDOCK

XVIII. EIGHTY WAYS TO COOK HALIBUT

XIX. TWENTY-FIVE WAYS TO COOK HERRING

XX. NINE WAYS TO COOK KINGFISH

XXI. SIXTY-FIVE WAYS TO COOK MACKEREL

XXII. FIVE WAYS TO COOK MULLET

XXIII. FIFTEEN WAYS TO COOK PERCH

XXIV. TEN WAYS TO COOK PICKEREL

XXV. TWENTY WAYS TO COOK PIKE

XXVI. TEN WAYS TO COOK POMPANO

XXVII. THIRTEEN WAYS TO COOK RED SNAPPER

XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON

XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT Page v

XXX. TWENTY WAYS TO COOK SARDINES

XXXI. NINETY-FIVE WAYS TO COOK SHAD

XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD

XXXIII. NINE WAYS TO COOK SKATE

XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS

XXXV. FIFTY-FIVE WAYS TO COOK SOLES

XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON

XXXVII. FIFTY WAYS TO COOK TROUT

XXXVIII. FIFTEEN WAYS TO COOK TURBOT

XXXIX. FIVE WAYS TO COOK WEAKFISH

XL. FOUR WAYS TO COOK WHITEBAIT

XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH

XLII. EIGHT WAYS TO COOK WHITING

XLIII. ONE HUNDRED MISCELLANEOUS RECIPES

XLIV. BACK TALK

XLV. ADDITIONAL RECIPES

INDEX

Page 1 HOW TO COOK FISH