Fish, to Boil, 100
“ “ au Court Bouillon, 100
“ to Fry, 101
“ fried in Batter, 101
“ to Broil, 102
“ to Bake, 102
_Stuffings for Fish_, 103
Bread Stuffing, 103
Meat Stuffing, 103
To Bake a Fish with Wine, 103
To Stew Fish, or Fish en Matelote, 104
To Cook Fish au Gratin, 104
Fish à la Crème, 105
_Salmon_, 106
Salmon, to Broil, 107
Salmon Cutlets, 108
“ Slices of, Boiled, 108
“ Canned, 108
_Shad_, 108
_Trout_, 108
Trout in Cases or in Shells (en Coquilles), 109
_Cod-fish_, 109
Cod-fish, Crimped, 109
“ Salt, 110
“ Balls, 110
Fish Chowder, 110
Perch, Sun-fish, etc. (Pan-fish), 111
_Mackerel and Smelts_, 111
Fried Slices of Fish, with Tomato-sauce (Fish à l’Orlay), 112
To Fry Eels, 112
Eels Stewed, 112