Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea

INDEX

Reading edition

No.

Alewives 231-232

Black Bass, Burgundy Sauce 216

Bluefish, Tomato Sauce 218

Bonita 216

Butter Fish 233

Carp to Cook 219

Chub “ 212

Clam Bisque 130

“ Chowder 125-126

“ Croquettes 133

“ Fritters 139

“ Soup 124

“ Water 129

Clams a la Creole 135

“ “ Creme 127

“ au Gratin 134

“ Fried 137

“ Hustled 123

“ on Toast 136

“ Puree of 131

“ Round or Quahogs 141

“ Scalloped 132-138

“ Soft Stewed 140

“ Steamed 128

Cod Boiled, Oyster Sauce 225

“ Cheeks and Tongues 220

“ Fillets a la Regence 221

“ Steaks a la Cardinal 222

Codfish, Salt, a la Creme page 33

“ “ Boiled 33

“ “ Broiled 33

“ Creamed 33

“ Escalloped, “ 33

“ a la Mode, “ 33

“ Stewed, “ 33

Consomme, or White Stock 14

Crab Bisque 161

“ Soup 164

“ Toast 160

Crabs 151

“ a la Creole 157

“ Boiled 152

“ Devilled 156

“ Farcied 158

“ Saute of 159

“ Scalloped 154-155

“ Soft, to Cook 153

Drum, Black to Cook 11

Eels Collared 214

“ en Matelote 215

“ Fricasseed 211

“ to Broil 210

“ “ Fry 209

“ “ Stew 212-213

Farce 87

Fish a la Creme 57-63

“ “ Maitre d’ Hotel 62-60

“ “ Vinaigrette 69

“ a l’ Italienne 61

“ au Court Bouillon 64

“ au Fromage 65

“ au Gratin 66-67

“ Balls, French page 33

Fish Balls, special 33

“ Cake 68

“ Cakes 70

“ and Oyster Cakes 71

“ Casserole of 72

“ Chartreuse of 73

Fish Chowder 74

“ “ St. James 75

“ “ Maj. Henshaws 76

“ Collops 99

“ Cookery in General 7

“ Creamed 77

“ “ with Oysters 78

“ Crimped 79

“ Croquettes 81

“ Crumbed 80

“ Curried 82

“ Dressing 83-86

“ en Vinaigrette 88

“ Minced 100

“ Omelet 101

“ and Oyster Omelet 102

“ Pickled 105

“ Pie 103-104

“ Potted 106

“ Pyramid 107

“ Rissoles 108

“ Roes 109

“ “ a la Creole 113

“ “ Scalloped 111

“ “ to Fry 110

“ Roe Croquettes 112

“ Sauces 13

“ Scalloped 114-116

“ Scalloped with Macaroni 117

“ Scallops 118-120

“ Souffle 121

“ Soup 122

“ Stock 15

“ to Bake 12

“ to Boil 11

“ to Broil 10

“ to Dress or Clean 2

“ to Fry 8

“ to Prepare for Baking or Boiling 3

“ “ “ Broiling 4

“ “ “ Frying 5

“ to Saute 9

“ to Skin 6

“ when Fresh 1

Flat-fish, to Cook 223

Flounder, Fillet a la Normandy 223

Forcemeat 89-90

Fricassee au Gratin 91

Frost-Fish to Cook 235

General Instructions 1

Golden Fillets 92

Haddock Baked 224

Halibut a la Royal 229

“ Baked 226

“ Chicken aux fine Herbs 227

“ Sauce Supreme 230

Herring Baked 231

“ Grilled 232

Horn Pout, to cook 211

Kedgeree 94

King Fish, Sherry Sauce 233

Kromeskies of Fish 93

Lobsters 165

Lobster a la Francaise 173

Lobster, Astor House 171

“ Bisque 162

“ Chowder 170

“ Croquettes 179-180

“ Devilled 176

“ Fricassee 172

“ Patties 178

“ Soup 169

“ Stewed 177

“ Stuffed 175

“ to Bake whole 168

“ to Boil and Serve Hot 166

“ to Broil 167

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

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

Perch to Cook 235

Pickerel Baked 236

Pollock to Cook 82

Quahogs 141

“ a la Provincetown 144

“ Raw 142

Quahog Chowder 145

“ Cocktail 143

Ray, Caper Sauce 237

Rock Bass 243

Red Snapper 233

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

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

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.

Notes in this chapter

Note 1 · No. 13. Sauces.—Sauces are extensively used in all kinds of fish cookery. For convenience in reference we have given them first place among Note 2 · No. 56. Genevese Sauce.—One small carrot, small faggot of sweet herbs, including parsley, one onion, five or six mushrooms, if obtainable, o Note 3 · Drawn Butter.—No. 1. This is the simplest and most generally used of any fish sauce, and serves as the foundation for a large proportion of Note 1 · Consomme or White Stock.—A French method of making a white stock, is to put in a stock pot, or kettle, a roast fowl (chicken,) or the remain Note 4 · White or White Stock (No. 14) substituted for the water in drawn butter sauce (No. 16) makes this sauce.Note 3 · Bechamel Sauce.—Mix dry in saucepan one tablespoon of flour and two ounces of butter, when well mixed add one pint of milk, dissolve the flo Note 5 · White Oyster Sauce.—Put one pint of oysters in a saucepan and let them just come to boiling point, strain and remove the beards; then add to Note 6 · Maitre d’Hotel Butter.—Beat four tablespoons of butter to a cream, beating in gradually one tablespoon each of vinegar and lemon juice, half Note 7 · Fish Stock.—Two pounds of veal, four pounds of fish, or more veal, and less fish, if you do not have as much fish, two onions, rind of half Note 4 · Sauce Allemande.—Melt two oz. butter and mix thoroughly with two ounces flour over gentle fire; add immediately one pint white stock (No. 14 Note 5 · Cream Sauce.—This sauce is made by substituting cream or milk for water in the drawn butter sauce (No. 16.)Note 8 · Sauce a la Maitre d’Hotel.—Add one teaspoon chopped parsley, juice of one lemon, teaspoon of celery seed, cayenne, and salt to taste to a dr Note 9 · Sauce Tartare.—Cold. Chop fine one shallot, with half a tablespoon of chervil, same of tarragon, and twelve capers chopped fine. Put all in Note 10 · Fish Cakes.—Mix together, cold, cooked fish, mashed potatoes, butter, seasoning and the yolk of a well beaten egg, and if necessary moisten Note 11 · Fish Omelet.—Take a cup of cooked fish, remove all bones and skin, chop rather coarse, season with salt and pepper and warm up in cream, but Note 7 · Scalloped Fish.—Remnants of cold cooked fish, picked free from bones, skin, etc., half a pint of cream, half a tablespoon of anchovy sauce, Note 12 · Tomato Sauce.—No. 1. One pound can of tomatoes, two tablespoons of butter, one sliced onion, two tablespoons of flour and a little grated nu Note 13 · Oyster Salad.—Cook one quart of oysters in their own liquor, drain and chop rather coarsely together with six quahogs chopped fine, add one Note 14 · French Salad Dressing.—To one teaspoon of salt and half as much pepper, add one tablespoon of oil, and mix thoroughly, adding a few drops ex Note 15 · Cream Dressing for Salads.—Beat together thoroughly three raw eggs and six tablespoons of cream, three tablespoons melted butter, one teaspo Note 8 · Spanish Sauce.—Melt two oz. butter in saucepan, add two oz. flour and stir over gentle fire until a nice brown, mix with this one pint white Note 16 · Normandy Sauce.—Fry one chopped onion and a few slices of carrot in two tablespoons of butter, thicken with flour, add two tablespoons of Wo Note 17 · Sauce Tartare.—Hot. One tablespoon vinegar, one teaspoon lemon juice, one saltspoon salt, one tablespoon walnut catsup, two tablespoons butt Note 18 · Baked Salmon Trout with Cream Gravy.—Wipe dry and lay in pan with just enough water to keep from scorching. If large, score the back, but no Note 19 · Forcemeat.—Two oz. lean ham, or bacon, quarter pound suet, peel of half a lemon, one teaspoon minced parsley, teaspoon minced sweet herbs, s Note 20 · Lobster Sauce.—Take the meat from a boiled lobster weighing about one pound, cut it into dice-shaped pieces. Add two ounces of butter to the Note 21 · No. 231. Baked Herring.—Split two herring, remove heads, tails and backbone, lay one fish skin side down, mix together one desertspoon finel Note 22 · No. 216. Black Bass, Burgundy Sauce.—Put four pounds of fish in kettle with half a bottle of claret and let it simmer half an hour. Take hal Note 23 · No. 218. Baked Bluefish, Tomato Sauce.—Prepare a fish of about four pounds and put it in buttered pan, cover with tomato pulp, sprinkle libe Note 24 · No. 233. King Fish, Sherry Sauce.—Split in two four medium size fish, take out the backbone and broil over a gentle fire, when done put half Note 25 · No. 219. Carp to Cook.—This fish has recently been naturalized in American waters and should in time become abundant and cheap, from the fac Note 26 · No. 212. Eels Stewed.—Cut two pounds skinned eels into three inch pieces; rub inside and out with salt and let them stand one hour, then par Note 27 · No. 130. Bisque of Clams.—Boil one quart of small clams out of the shell in their own liquor for five minutes, then drain. Put in saucepan, Note 28 · No. 125. Clam Chowder.—There are innumerable ways of making this chowder, every cook book has one or more recipes for it, yet, hardly any tw Note 29 · No. 133. Clam Croquettes.—Chop the boiled clams and mix with cracker crumbs, moistening with clam liquor and cream, seasoning to taste, form Note 30 · No. 139. Clam Fritters.—Either whole clams or chopped may be used. Prepare a good batter, stir in the clams, using considerable clam liquor Note 31 · No. 124. Clam Soup.—For clam soups, or chowders, it is better to open the clams raw, but if too much trouble, boil them enough to open the s Note 32 · No. 129. Clam Water.—Whenever clam water is wanted for any purpose in cooking it should be put into a pitcher and allowed to stand until wel Note 33 · No. 135. Clams a la Creole.—Prepare same as for au gratin and moisten with canned tomatoes instead of the cream and clam liquor. For either Note 34 · No. 127. Clams a la Creme.—Chop boiled clams, but not very fine. For one quart melt two tablespoons of butter and thicken smooth with the sa Note 35 · No. 134. Clams au Gratin.—Chop the hard parts and mix with the soft. To a cup of clams add a cup of bread or cracker crumbs, add also one te Note 36 · No. 137. Fried Clams.—Select good, plump clams, dry them on a towel, roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat Note 37 · No. 123. Hustled Clams.—This is the plainest way of serving the long clam and although a very inelegant dish is a most palatable one, especi Note 38 · No. 136. Clams on Toast.—Open raw, chop the hard parts and mix with the soft, warm them up in their own liquor, with butter, seasoning and a Note 39 · No. 131. Purce of Clams.—A purce of clams or other shell fish is made the same as for a bisque, except that the clams are rubbed through a s Note 40 · No. 141. Quahogs or Round Clams.—These require very much more cooking than the long clam. Quahog shells, as well as those of the sea clam, a Note 41 · No. 132. Scalloped Clams.—Clams may be scalloped same as oysters, but only the soft parts should be used and those should be boiled in the s Note 42 · No. 140. Soft Clams Stewed.—Soft clams, so called, are merely the soft parts used without any of the hard parts (there are no other soft cla Note 43 · No. 128. Steamed Clams.—Steamed clams are preferred to either boiled or baked by some people. Wash the clams clean, and pack them into a ste Note 44 · No. 225. Cod Boiled, Oyster Sauce.—Boil a fish or the head and shoulders, stuffed or not, in salted water, 30 minutes for six pounds. Serve Note 45 · No. 220. Fresh Cod Cheeks and Tongues.—These are very nice fried, either plain or rolled in crumbs or beaten egg.Note 46 · No. 221. Fillets of Cod a la Regence.—Butter a tin dish, lay on it three slices of cod an inch thick, pour over them one glass white wine, c Note 47 · No. 222. Cod Steaks a la Cardinal.—Cut about three pounds of fine fresh codfish into slices quite an inch thick; sprinkle these well with sa Note 48 · No. 161. Crab Bisque.—Boil four hard-shelled crabs in salted water for fifteen minutes, wash and drain and pound in a mortar; add one quart Note 49 · No. 164. Crab Soup, Stuffed Crab and other dishes may be prepared same as lobster.Note 50 · No. 160. Crab Toast.—Put one pint boiled crab meat in saucepan, with melted butter, one teaspoon chopped celery, a pinch of flour, a gill of Note 51 · No. 151. Crabs.—There are three varieties of crabs, all of which are highly prized by the epicure. The large, blue crab is eaten both hard a Note 52 · No. 157. Crabs a la Creole.—Put into saucepan, one oz. of butter, one onion chopped fine, and a little water, season with salt, cayenne and Note 53 · No. 152. Boiled Crabs.—Hard-shell crabs require about fifteen minutes to boil, and may be served plain, same as boiled lobster, either hot o Note 54 · No. 156. Devilled Crabs.—Mix one pint chopped crab meat with the yolks of two hard boiled eggs, chopped, one tablespoon of bread crumbs, jui Note 55 · No. 158. Farcied Crabs.—Remove meat from four dozen boiled, hard-shell crabs and chop fine. Put in a saucepan one chopped onion and one oz. Note 56 · No. 159. Crab Saute.—Soft-shell crabs cut in two and all objectionable matter removed may be sauted in butter or salad oil, with a seasoning Note 57 · No. 154. Scalloped Crabs.—No. 1. To one pint boiled crab meat, picked fine, add a little nutmeg, or mace, one tablespoon cracker or bread cr Note 58 · No. 153. Soft-Shell Crabs to Cook.—These are either fried or broiled whole. To prepare them for cooking, lift the shell at both edges and re Note 59 · No. 11. To Boil.—Boiling is considered by many the most insipid and undesirable way of cooking fish, yet there are certain varieties that ar Note 60 · No. 214. Eels Collared.—Take an eel weighing two pounds, skin, split and take out back bone; on the inside sprinkle with salt, pepper, pound Note 61 · No. 215. Eels en Matelote.—Take two pounds skinned eels and cut into three lengths, sprinkle salt inside and out and let them stand one hour Note 62 · No. 211. Eels Fricasseed.—Cut three pounds of skinned eels into three inch lengths, put them into a saucepan and cover with Rhine wine or tw Note 63 · No. 210. Eels to Broil.—We know of no better way to cook this often despised but really delicious fish, and although it need not necessarily Note 64 · No. 209. Eels to Fry.—Cut skinned eels into desired lengths, roll in crumbs dipped in egg or without, and fry in hot fat.Note 65 · No. 87. Farce.—Place in a saucepan four oz. very fresh bread crumbs and one cup consomme (No. 14,) simmer gently ten minutes, at the end of Note 66 · No. 57. Fish a la Creme.—After the fish has been dressed and washed, put it into boiling water enough to cover, adding a little salt, pepper Note 67 · No. 62. Fish a la Maitre d’ Hotel.—Take four pounds of fresh cod, or other white-meated fish, and put into boiling salted water and boil for Note 68 · No. 69. Fish a la Vinaigrette.—(Serve cold.) This may be made of fish cooked expressly for the dish, or remnants of almost any kind of cooke Note 69 · No. 61. Fish a l’ Italienne.—Take one quarter pound of macaroni and break into quite short pieces, put it into hot salted water and boil twe Note 70 · No. 64. Fish au Court Bouillon.[1]—This is an improved method of cooking fish in water—by flavoring it with vegetables, spices and acids. To Note 71 · No. 65. Fish au Fromage.—One cup cold boiled macaroni cut into short bits, one cup cold boiled white-meated fish, mixed. Put in buttered dis Note 72 · No. 66. Fish au Gratin (baked.)—For this dish use either fillets of fresh fish, or remnants of cooked fish; putting the fish and a bechamel Note 73 · No. 68. Fish Cake.—Remains of cold cooked fish, one onion, one faggot of sweet herbs, salt and pepper to taste, one pint water, equal quanti Note 74 · No. 71. Fish and Oyster Cakes.—Substitute oysters for the potato in No. 70, having equal quantities of fish and oysters, and mixing in crumb Note 75 · No. 72. Casserole of Fish.—Flake free from bones and skin one pint cooked 12 fish; mix with it, one cup of stale bread crumbs and two beaten Note 76 · No. 73. Chartreuse of Fish.—Flake and season one cup cold, cooked fish, moisten with a little cream or milk. Use an equal quantity of mashed Note 77 · No. 74. Fish Chowder.—No fish chowder should have bones in it; to avoid this, dress, wash and cut up your fish and put it on to boil in cold Note 78 · No. 75. St. James Fish Chowder.—Put half pound sliced salt pork in bottom of kettle and fry brown, then remove the pork and put in layers of Note 79 · No. 76. Major Henshaws Fish Chowder.—Cut up one and a half, or two pounds, salt pork and put in kettle, covering close, when nearly tried ou Note 80 · No. 99. Fish Collops.—Cut two pounds of fish into small pieces, put bones and trimmings, with a small onion chopped, a tablespoon of butter,Note 81 · No. 7. Fish Cookery in General.—Under this head will be found such instructions for the cooking of fish as are applicable to any or all kind Note 82 · No. 77. Creamed Fish.—Scald two cups of milk, when hot, stir in one tablespoon butter, braided with one teaspoon flour, when it thickens rem Note 83 · No. 78. Creamed Fish with Oysters.—Use the same quantity of oysters as of boneless 13 cooked fish and cook in a cream sauce until the oyster Note 84 · No. 79. Crimped Fish.—Cut uncooked fish in long thin strips, roll them around the finger and fasten each roll or crimp with a wooden toothpi Note 85 · No. 81. Fish Croquettes.—One pint of cold, boiled fish minced fine, free from bones and skin. Bring half a pint of milk to a boil, thicken w Note 86 · No. 80. Crumbed Fish.—Remove bones and skin from cold, boiled, white-meated fish and pick into flakes. Boil bones with one onion. Season the Note 87 · No. 82. Curried Fish.—Put two oz. of butter and one sliced onion into frying pan and cook until a delicate brown, then add one tablespoon of Note 88 · No. 83. Fish Dressing.—(For a small fish.) Two tablespoons bread crumbs, a desertspoon of parsley after it is washed, dried in a cloth and c Note 89 · No. 88. Fish en Vinaigrette.—Boil the fish, which may be bass or halibut, in salt water for ten minutes to each pound. When done, stand it a Note 90 · No. 100. Minced Fish.—To three cups flaked boiled fish add one cup mashed potato, piece of butter size of a filbert, half teaspoon cornstarc Note 91 · No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from bones and skin, add to it a half cup of oysters, season and warm up Note 92 · No. 105. Pickled Fish.—Boil four pounds of fish until the bones can be picked out, when cold cut into slices an inch thick; take vinegar eno Note 93 · No. 103. Fish Pie.—Remains of cooked fish, one dozen oysters, melted butter to moisten. Flake the fish free from bones and skin, put in pie Note 94 · No. 106. Potted Fish.—Shad, mackerel, alewives, herrings, or smelts may be used in potting, the fatter they are the better. Prepare the fish Note 95 · No. 107. Fish Pyramid.—Flake with a fork two cups cold boiled white-meated fish and put in saucepan with drawn butter, season with salt and Note 96 · No. 108. Rissoles of Cooked Fish.—Any remnants of cooked fish may be used, but white-meated fish are preferable. Remove all bones, and pick Note 97 · No. 109. Fish Roes.—Roes and spawns are but different names given to the eggs found in the female fish. The male has a roe, usually called t Note 98 · No. 113. Fish Roes a la Creole.—Boil two large roes in salted water with one tablespoon vinegar, two cloves, a blade of mace, a little lemon Note 99 · No. 111. Scalloped Fish Roes.—Wash in salted water, wipe dry and cook ten minutes in boiling salted water, with one tablespoon of vinegar, t Note 100 · No. 110. Fish Roes to Fry.—This is the usual method of cooking, dipping the roes in beaten egg and rolling in crumbs. They should be well do Note 101 · No. 112. Fish Roe Croquettes.—For one pair of good sized roes take half a pint 17 cream, two tablespoons cornstarch, two tablespoons butter,Note 102 · No. 117. Fish Scalloped with Macaroni.—Butter earthen pudding dish and place in it coarse flakes of boiled fish and add an equal quantity of Note 103 · No. 118. Fish Scallops.—Remains of any cold, cooked white-meated fish; to each half pound fish add half a cup stewed tomatoes, half tablespo Note 104 · No. 121. Fish Souffle.—Take one cup cold, baked fish and mix gradually with one cup of mashed potato, season with salt and pepper, stir in o Note 105 · No. 122. Fish Soup.—Boil two pounds fish in two quarts salted water, with a small onion, until it is all boiled to pieces; then rub it throu Note 106 · No. 12. To Bake.—Different varieties of fish, different sizes, and different portions of fish require such varied treatment in baking we can Note 107 · No. 10. To Broil.—The process of broiling is probably the most simple as well as the most desirable method of cooking many kinds of fish, th Note 108 · No. 2. To Dress or Clean a Fish.—Some fish require scaling and some need to be skinned before cooking. The sooner a fish is scaled after tak Note 109 · No. 8. Fish to Fry.—Fish may be fried in olive oil, pork fat, lard, cottolene, or clarified drippings; the latter being probably the most ec Note 110 · No. 3. To prepare for Baking or Boiling.—If the fish is a large one and to be cooked whole, it should be opened from the vent up as far as t Note 111 · No. 4. To prepare Fish for Broiling.—Dress, wash and wipe dry before splitting. Always split a fish on the under side, and unless the fish i Note 112 · No. 5. To prepare Fish for Frying.—Fish may be fried whole in steaks or fillets. Those to be fried whole must be dressed, then washed and wi Note 113 · No. 9. To Saute, is to fry in just fat enough to cover bottom of frying pan.Note 114 · No. 6. Fish to Skin.—Fish that require to be skinned before cooking, should be first dressed and washed clean, then remove the skin, head, t Note 115 · No. 1. When a Fish is Fresh.—When the gills of a fish are of a bright color, and the eyes appear full and clear, it is quite fresh; if the f Note 116 · No. 223. Fillet of Flounder a la Normandy.—Prepare the fillets and lay in a buttered baking pan, season with salt and pepper, dredge with fl Note 117 · No. 91. Fricassee au Gratin.—Take two pounds of fish, free from bones and skin and cut in small pieces. Mix together half a pint of cream, o Note 118 · No. 235. Perch to Cook.—Perch of all kinds are best fried, but may be cooked in any way recommended for small fish of other kinds. Some vari Note 119 · No. 92. Golden Fillets.—Cut your fish into fillets, trimming away all ragged edges, then lay them for fifteen minutes in a mixture prepared Note 120 · No. 224. Baked Haddock.—Stuff with a dressing (No. 86) baste the fish well with butter, put a cup of water into the pan and bake in a modera Note 121 · No. 229. Halibut a la Royale.—Six pounds fish in one piece, half a cup of bread crumbs, two slices fat, salt pork, two teaspoons essence anc Note 122 · No. 226. Baked Halibut.—Take a square piece of fish, weighing about five pounds, lay it in salted water for about five hours, then wipe dry Note 123 · No. 227. Chicken Halibut aux Fine Herbs.—Chop a little parsley, six mushrooms and a shallot, adding to them a little salt, pepper and nutmeg Note 124 · No. 230. Halibut, Sauce Supreme.—Cut four pounds of halibut in square pieces one inch thick, soak one hour in Maderia or sherry wine, turnin Note 125 · No. 232. Grilled Herring.—To grill is to broil on the gridiron. Do not split the fish, but score them slightly at the sides, grease the grid Note 126 · No. 94. Kedgeree.—Flake remnants of cooked fish, free from bones and skin, add hard-boiled egg chopped, and a cup of steamed rice. Mix all w Note 127 · No. 93. Kromeskies of Fish.—Prepare the fish as for croquettes; form into small rolls, and envelope each in a slice of salt pork, cut as thi Note 128 · No. 165. Lobsters.—Lobsters are in our markets the year round, but are in best condition during the late summer and early autumn months. Can Note 129 · No. 173. Lobster a la Francaise.—Remove the meat from a freshly boiled lobster and cut into small pieces about one inch square; pound the yo Note 130 · No. 171. Astor House Lobster.—Take two live lobsters of a pound and a half each, split them, take out the meat and cut into inch pieces. Put Note 131 · No. 162. Lobster Bisque may be made same as crab, using canned lobster meat, if more convenient.Note 132 · No. 170. Lobster Chowder.—Chop one pound boiled lobster meat—canned will do—rather course. Boil one quart of milk and stir in four pounded o Note 133 · No. 179. Lobster Croquettes, No. 1.—Chop fine one pint boiled lobster meat, add half a pint bechamel sauce (No. 31) to which has been added Note 134 · No. 176. Devilled Lobster.—Cut rather fine one pound of boiled lobster meat and mix with one raw egg. Put into a saucepan one-quarter pound Note 135 · No. 172. Lobster Fricassee.—Add to the chopped meat of a boiled lobster, salt, white pepper, speck of cayenne, a tablespoon of cream and one Note 136 · No. 178. Lobster Patties.—Chop fine one pound boiled lobster meat, mash the coral smooth and mix with the lobster butter and meat, add the y Note 137 · No. 169. Lobster Soup.—Chop one pound of boiled lobster meat—canned may be used—very fine. Put into double boiler, one quart each, milk and Note 138 · No. 177. Stewed Lobster.—Stir flour enough into half a pint of milk to give it a creamy thickness, heat to boiling, and remove from fire, th Note 139 · No. 175. Stuffed Lobster.—Cut one pint boiled lobster meat into small dice shape pieces, season and mix with one cup cream and a few cracker Note 140 · No. 168. Lobster to Bake Whole.—Split, as for broiling, place the parts in pan open side up, sprinkle lightly with bread crumbs moistened wi Note 141 · No. 166. Boiled Lobster.—Hot. (To open and serve.) Plain lobster is usually served cold, but it is delicious served hot, although it does no Note 142 · No. 167. Lobster to Broil.—Of late this has been a very popular dish in the lunch rooms of Boston. First split the lobster lengthwise, which Note 143 · No. 234. Mackerel to Broil.—This is undoubtedly the best way to cook a fresh mackerel, especially if it is fat, and it should be in the fall Note 144 · No. 95. Marinade of Fish.—Hot. Prepare the fish for stewing, pour over it a marinade and simmer until done. To make the Marinade take a slic Note 145 · No. 96. Marinade.—Cold. Bouquet sweet herbs, juice of half a lemon, two tablespoons of oil, six of vinegar, one teaspoon onion juice, cayenn Note 146 · No. 97. Matelote of Fish.—Take fillets of any white-meated fish and soak for an hour in port wine; then put them in a saucepan with a bouque Note 147 · No. 98. Mariners Matelote of Fish.—Take any live fish, dress but do not wash, (for mariners hold, a fish once out of water should never go b Note 148 · No. 146. Mussel Chowder.—The mussels that are found so plenty on some of our beaches make a very nice chowder. Select those that are fresh a Note 149 · No. 163. Oyster Crabs.—These may be had of leading grocers. Heat them in melted butter for a moment only, stir carefully to keep them from s Note 150 · No. 195. Oyster Croquettes.—Parboil one pint of oysters, drain and chop, moisten with a thick cream sauce and the oyster liquor, add one tea Note 151 · No. 190. Oyster Fritters, or Oysters Fried in Batter.—For this dish the oysters may be used whole or chopped. The batter everybody has their Note 152 · No. 194. Oyster Patties.—Cut one quart of oysters into small pieces and stir into one cup rich drawn butter based on milk, season to taste, Note 153 · No. 193. Oyster Pie.—Line a deep dish with a good puff paste, not too rich, roll out upper crust and lay on plate, just the size of pie dish Note 154 · No. 183. Oyster Saute.—Prepare, as for frying in lard, or for broiling, and fry the oysters in butter, turning them, so as to cook both side Note 155 · No. 187. Oyster Soup.—Strain the liquor from one quart of oysters and add as much water as you have oyster liquor, and put it on to boil, sk Note 156 · No. 189. Oysters a la Newport.—Put one tablespoon of butter in saucepan, add one pint solid oysters, a tablespoon of chopped celery, salt an Note 157 · No. 191. Oysters au Gratin.—Parboil one pint small oysters, or if large cut in halves or quarters, then drain; add yolks of two eggs well mi Note 158 · No. 185. Oysters Creamed on Toast.—Chop one pint oysters moderately fine, season with salt, pepper and a suspicion of mace, and put them int Note 159 · No. 192. Scalloped Oysters.—This is a most popular dish, but the number of cooks that don’t know how to make it properly is wonderful to con Note 160 · No. 184. Steamed Oysters are esteemed a delicacy served with plain, melted butter and seasoning to taste.Note 161 · No. 188. Stewed Oysters.—Although this is a very common dish and a simple one to prepare, many people fail in their attempt 25 to make it. B Note 162 · No. 182. Oysters, to Broil.—Large oysters are preferable. Dry them in a napkin and dip each one in melted butter and dust slightly with salt Note 163 · No. 181. Oysters, to Fry in Crumbs.—Medium sized oysters are the best for this purpose. Season with salt and pepper and let them stand a few Note 164 · No. 186. Oysters, to Parboil or Blanch.—Put them on to boil without any liquor, as enough comes from the oyster, stir or shake in a saucepan Note 165 · No. 236. Pickerel Baked.—Score back and thick parts of sides, baste well with flour, butter, pepper and salt, sprinkle lightly with lemon ju Note 166 · No. 144. Quahogs a la Provincetown.—If you want to eat clams of any kind served to perfection go to Cape Cod. Many people dislike the quahog Note 167 · No. 142. Quahogs Raw.—These are highly esteemed by some people, the medium size, or even quite small ones, being preferable; they should be Note 168 · No. 145. Quahog Chowder.—This is made the same as the clam chowder, only the quahogs must be chopped very fine, and must be put in at the sa Note 169 · No. 143. Quahog Cocktail.—This is in great favor at some of the New York cafés, though it is usually called a “clam cocktail.” Take six of t Note 170 · No. 237. Ray with Caper Sauce.—Put the fish in kettle with one sliced carrot, one sliced onion, three cloves of garlic, six bay leaves, six Note 171 · No. 243. Baked Tautog, or Black Fish.—The tautog is a very nice fish. It is in best condition in the fall, but it is good at all times. In N Note 172 · No. 204. Crab Salad.—Prepare the meat and use same dressing as for lobster.Note 173 · No. 196. Mayonnaise Dressing.—Set a bowl into cracked ice, and into it put yolks of three raw eggs, one tablespoon of dry mustard, one of su Note 174 · No. 197. Mayonnaise Dressing.—(Red.) The red mayonnaise is made by adding a liberal quantity of lobster coral, juice of boiled beets or toma Note 175 · No. 198. Mayonnaise Dressing.—(Green.) The green mayonnaise is made by coloring with the water in which spinach has been boiled. The colored Note 176 · No. 200. Piquante Salad Dressing.—Mix yolks of two hard boiled eggs and two raw eggs, add one teaspoon each cream and oil, half a teaspoon h Note 177 · No. 202. Sardine Salad Dressing.—Bruise to a paste four boneless sardines, add the yolks of four hard boiled eggs, and bruise all together t Note 178 · No. 205. Fish Salad.—Reduce one quart cold cooked fish to flakes, rejecting bones, skin and liquor, arrange on a bed of lettuce with a sardi Note 179 · No. 203. Lobster Salad.—Extract the meat from a couple of boiled lobsters weighing two pounds each, cut it into rather coarse pieces and set Note 180 · No. 206. Salmon Salad.—May be made same as lobster salad, using either cold boiled fresh salmon, or canned salmon. In either case remove all Note 181 · No. 207. Shrimp Salad.—Chop together, one cup celery and one cup lettuce; arrange a bed of lettuce leaves on shallow dish; season the choppe Note 182 · No. 244. Salmon.—The ordinary cook book is full pf recipes for cooking this king of fishes, hence we have given it less attention than those Note 183 · No. 238. Salmon Cutlets, Herb Sauce.—Cut the salmon in slices an inch thick and about three inches square, or of a diamond shape. Chop fine Note 184 · No. 20. Acid Sauce.—Lemon juice or vinegar added to the drawn butter sauce (No. 16.)Note 185 · No. 21. Anchovy Sauce.—Bone four anchovies and bruise in mortar to a smooth paste and stir them in a drawn butter sauce (No. 16,) simmer fiv Note 186 · No. 27. Cardinal Sauce.—Cardinal sauce is, as a rule, made from lobsters and colored with coral; so, if possible, purchase lobsters containi Note 187 · No. 36. Blonde Sauce.—To one pint white stock (No. 14) add one sprig parsley, one onion cut into slices, two mushrooms chopped fine, glass o Note 188 · No. 24. Caper Sauce.—Add capers to suit to a plain drawn butter sauce (No. 16,) or to a White sauce (No. 19.)Note 189 · No. 42. Celery Sauce.—Cut a head of celery into pieces two inches long, and boil in salted water, enough to cover, in a covered saucepan for Note 190 · No. 50. Curry Sauce.—Cook one chopped onion in one tablespoon of butter, until slightly browned. Mix one tablespoon of curry powder with two Note 191 · No. 22. Egg Sauce. To make this sauce add two or three hard boiled eggs, chopped or sliced, to the drawn butter sauce (No. 17.)Note 192 · No. 25. Hollandaise Sauce.—One cup of butter, yolks of two eggs, juice of half a lemon, one saltspoon of salt, pinch of cayenne, half a cup Note 193 · No. 47. Italian Sauce.—Into a saucepan put half a pint of stock (No. 15) with a few chopped mushrooms and shallots, and a half a glass of Ma Note 194 · No. 54. Brown Mushroom Sauce.—Peel one dozen mushrooms, chop and fry in butter until a golden brown, then stir into a cream sauce (No. 18,) Note 195 · No. 55. White Mushroom Sauce.—Remove all dark parts, chop and put in saucepan with one gill cream or milk, a small piece of butter and a lit Note 196 · No. 40. Olive Sauce.—Prepare a Maitre d’Hotel butter (No. 32) adding the beaten yolks of two eggs, a little ground mace, and substituting ol Note 197 · No. 39. Brown Oyster Sauce.—Proceed same as for white oyster sauce (No. 38,) browning the butter or butter and flour before adding to the mi Note 198 · No. 23. Parsley Sauce.—Add two teaspoons of chopped parsley to the drawn butter sauce (Nos. 16 or 17.)Note 199 · No. 48. Parisian Sauce.—Put in saucepan half an ounce chopped truffles, wine glass of sherry, some branches parsley, enclosing a clove, a li Note 200 · No. 46. Sauce Ravigote.—Hot. Put half a pint consomme (No. 14) into saucepan with half a teaspoon vinegar, very little green garlic, same of Note 201 · No. 53. Sardine Sauce.—Bone and skin half a dozen sardines, boil the bones and skin in half a pint of stock (No. 15,) or in any fish liquor Note 202 · No. 29. Shrimp Sauce.—Take half a pint of drawn butter or white sauce 7 (No. 19) and when boiling add a little lobster coral, if you have it Note 203 · No. 28. Sauce Soubise.—Peel and chop three onions; simmer them with one ounce of butter for three quarters of an hour, but do not let them c Note 204 · No. 41. Sauce Supreme.—Cut up remains of two roast chickens and put in saucepan with one pint white stock (No. 14,) some branches of parsley Note 205 · No. 26. Wine Sauce.—Mix and knead well together in a bowl two ounces of butter, one tablespoon of chopped parsley, juice of one-half a lemon Note 206 · No. 147. Scallops.—The shell of the scallop is round and deeply grooved on both sides.—from whence it takes its name probably. The eatable p Note 207 · No. 149. Scallop Fritters, or Fried in Crumbs.—No shell fish can surpass the scallop. Fried in crumbs, or fried in batter, it is fully equal Note 208 · No. 148. Scalloped Scallops.—This is a delicious dish. Take the scallops out raw, discard the dark rim, cut the scallops into small pieces a Note 209 · No. 150. Seaside Scallop.—This is a great delicacy, and composed of equal proportions of chopped lobster, crab, oyster, clam and scallops. M Note 210 · No. 241. Baked Shad.—Stuff with dressing (No. 84,) rub the fish well with flour, lay in pan with a very few thin 31 slices of pork on top. B Note 211 · No. 242. Fillets of Shad with Mushrooms.—Prepare the fillets in the usual way, cutting in equal size and shape; put them on a plate, skin si Note 212 · No. 245. Sheepshead a la Creole.—The sheepshead is one of the best of our saltwater fishes; it is not so plenty as formerly, but some season Note 213 · No. 248. Brochet of Smelts.—Spread melted butter in bottom of shallow baking dish, dredge with raspings of bread, season with salt, pepper, Note 214 · No. 228. Smelts Baked.—Dip in beaten egg, roll in cracker crumbs, season with salt, pepper and a little nutmeg, lay on a sheet of buttered p Note 215 · No. 217. Boiled Striped Bass.—Newport style. Put six pounds of fish in cold water, enough to cover, with one gill of claret wine, teaspoon s Note 216 · No. 247. Sturgeon Roasted.—Take a piece of fish that is adapted to stuffing, 32 make a dressing (No. 89.) Rub well inside and out with salt,Note 217 · No. 246. Trout a la Chambord.—Make a forcemeat with one pound of firm, fresh fish, remove the skin and bones, pound well in a mortar, adding Note 218 · No. 239. Trout Baked, Herb Sauce.—Clean, wash and dry six trout of about one quarter pound each. Place them on a buttered dish, adding half Note 219 · No. 252. Scallops of Trout.—Take a medium size trout and cut into slices one inch thick, put into a saucepan with a little melted butter, ad Note 220 · No. 250. Stewed Trout.—Take two trout of a pound each and lay them in a saucepan with half an onion sliced thin, a little chopped parsley, t Note 221 · No. 251. Brook Trout.—Put a trout of four pounds in fish kettle with four oz. of salt; when beginning to boil, set the kettle on the back of Note 222 · No. 253. Boiled Turbot.—Soak the fish first in salted water to take off slime, do not cut off fins; when clean make an incision down the mid