Chapter VI.)

To boil a John Dory (_and when 58 in season_)

Small John Dories baked. Good 58 (Author’s receipt)

To boil a Brill 58

To boil Salmon (_and when in 59 season_)

Salmon _à la Genevese_ 50

Crimped Salmon 60

Salmon _à la St. Marcel_ 60

Baked Salmon over mashed 69 Potatoes

Salmon Pudding, to be served 60 hot or cold (_a Scotch receipt. Good_)

To boil Cod Fish (_and when in 61 season_)

Slices of Cod Fish Fried 61

Stewed Cod 62

Stewed Cod Fish in brown sauce 62

To boil Salt Fish 62

Salt Fish _à la Maître 63 d’Hôtel_

To boil Cods’ Sounds 63

To fry Cods’ Sounds in batter 63

To fry Soles (_and when in 64 season_)

To boil Soles 64

Fillets of Soles 65

Soles _au Plat_ 66

Baked Soles (_a simple but 66 excellent receipt_)

Soles stewed in cream 67

To fry Whitings (_and when in 67 season_)

Fillets of Whitings 68

To boil Whitings (_French 68 receipt_)

Baked Whitings _à la 68 Française_

To boil Mackerel (_and when in 69 season_)

To bake Mackerel 69

Baked Mackerel or Whitings 70 (_Cinderella’s receipt. Good_)

Fried Mackerel (_Common French 70 receipt_)

Fillets of Mackerel (_fried or 71 broiled_)

Boiled fillets of Mackerel 71

Mackerel broiled whole (_an 71 excellent receipt_)

Mackerel stewed with Wine 72 (_very good_)

Fillets of Mackerel stewed in 72 Wine (_excellent_)

To boil Haddocks (_and when in 73 season_)

Baked Haddocks 73

To fry Haddocks 73

To dress Finnan Haddocks 74

To boil Gurnards (_with 74 directions for dressing them in other ways_)

Fresh Herrings. Farleigh 74 receipt (_and when in season_)

To dress the Sea Bream 75

To boil Plaice or Flounders 75 (_and when in season_)

To fry Plaice or Flounders 75

To roast, bake, or broil Red 76 Mullet (_and when in season_)

To boil Grey Mullet 76

The Gar Fish (_to bake_) 77

The Sand Launce, or Sand Eel 77 (_mode of dressing_)

To fry Smelts (_and when in 77 season_)

Baked Smelts 78

To dress White Bait. Greenwich 78 receipt (_and when in season_)

Water Souchy (_Greenwich 78 receipt_)

Shad, Touraine fashion (_also 79 à la mode de Touraine_)

Stewed Trout. Good common 80 receipt (_and when in season_)

To boil Pike (_and when in 80 season_)

To bake Pike (_common 81 receipt_)

To bake Pike (_superior 81 receipt_)

To stew Carp (_a common 82 country receipt_)

To boil Perch 82

To fry Perch or Tench 83

To fry Eels (_and when in 83 season_)

Boiled Eels (_German receipt_) 83

To dress Eels (_Cornish 84 receipt_)

Red Herrings _à la Dauphin_ 84

Red Herrings (_common English 84 mode_)

Anchovies fried in batter 84