Carp and tench 63
----, to stew ib.
Cod, to stew 64
----, ragout of ib.
----, head, to boil ib.
Crab, to dress 64
---- or lobster, to butter ib.
---- ---- ----, to stew 65
Crawfish, to make red ib.
Eels, to broil whole ib.
----, to collar 65
----, to fry 66
----, to pot ib.
----, to pickle ib.
----, to roast ib.
----, to spitchcock ib.
----, to stew 67
Fish, to recover when tainted ib.
----, in general, to dress 68
----, to dress in sauce ib.
----, hashed in paste ib.
----, to cavietch ib.
Gudgeon ib.
Haddock, to bake ib.
---- pudding 69
Herring ib.
Lampreys to pot ib.
Lobsters, to butter 70
----, to fricassee ib.
----, to hash ib.
----, to pot 71
----, to stew ib.
---- curry powder ib.
---- pates ib.
---- salad 72
Mackarel a la maitre d'hotel ib.
----, to boil ib.
----, to broil ib.
----, to collar ib.
----, to fry ib.
----, to pickle ib.
----, to pot ib.
----, to souse 73
---- pie ib.
Mullet, to boil ib.
----, to broil ib.
----, to fry ib.
Oysters, to stew ib.
----, ragout 74
----, to pickle ib.
---- pates ib.
Oyster loaves 75
---- pie ib.
Perch, to fricassee 76
Pike, to dress ib.
----, stuffed, to boil ib.
----, to boil a-la-Francaise ib.
----, to broil ib.
----, in Court Bouillon 77
----, fricandeau ib.
----, German way of dressing ib.
----, to pot ib.
----, to roast 78
----, au souvenir ib.
----, a la Tatare ib.
Salmon, to dress ib.
----, en caisses ib.
----, a la poele 79
Scallops ib.
Shrimps, to pot ib.
Smelts, to fry ib.
----, to pickle ib.
----, to pot 80
Soles, to boil ib.
----, to boil a-la-Francaise ib.
----, to stew ib.
Water Souchi ib.
Sprats, to bake 81
Sturgeon, to roast ib.
Turbot, to dress ib.
----, plain boiled 82
----, to boil ib.
----, to boil in gravy ib.
----, to boil in Court Bouillon with capers ib.
----, to fry 83
---- or barbel, glazed ib.
----, en gras ib.
----, or barbel, en maigre ib.
Turtle, to dress 84
Whiting, to dry ib.