A
No.
Alewives 231-232
B
Black Bass, Burgundy Sauce 216
Bluefish, Tomato Sauce 218
Bonita 216
Butter Fish 233
C
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
D
Drum, Black to Cook 11
E
Eels Collared 214
“ en Matelote 215
“ Fricasseed 211
“ to Broil 210
“ “ Fry 209
“ “ Stew 212-213
F
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
G
General Instructions 1
Golden Fillets 92
H
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
K
Kedgeree 94
King Fish, Sherry Sauce 233
Kromeskies of Fish 93
L
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
M
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
O
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
P
Perch to Cook 235
Pickerel Baked 236
Pollock to Cook 82
Q
Quahogs 141
“ a la Provincetown 144
“ Raw 142
Quahog Chowder 145
“ Cocktail 143
R
Ray, Caper Sauce 237
Rock Bass 243
Red Snapper 233
S
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
T
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
W
Whiting, to Cook 62
Weakfish, to Cook 211
[Illustration: decorative glyph]
“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.”
[Illustration: decorative glyph]