Chapter III
Reading edition
DISHES OF SHELL-FISH.
Page
Oysters, to cleanse and feed (and when in season) 85
To scallop Oysters 86
Scalloped Oysters à la Reine 86
To stew Oysters 86
Oyster Sausages (a most excellent receipt) 87
To boil Lobsters (and when in season) 88
Cold dressed Lobster and Crab 88
xiiiLobsters fricasseed, or au Béchamel (Entrée) 89
Hot Crab or Lobster 89
Potted Lobsters 90
Lobster cutlets (a superior Entrée) 91
Lobster Sausages 91
Boudinettes of Lobsters, Prawns, or Shrimps. Entrée (Author’s receipt) 92
To boil Shrimps or Prawns 93
To dish cold Prawns 93
To shell Shrimps and Prawns quickly and easily 93