Chapter 8, Nos. 1–61.

FISH. No. Page. Baked Eel 12 133 Baked Gurnet 36 143 Baked Lobster 52 148 Baked Red Snapper 22 138 Baked Sole 35 143 Boiled Codfish 32 142 Boiled Crawfish or Crabs 53 149 Boiled Lobster 48 147 Boiled Red Snapper 26 139 Boiled Salmon 5 131 Boiled Salmon Trout 9 132 Boiled Turbot 24 139 Codfish Hash 42 145 Codfish Ragout 33 142 Cold Eel Roulade 15 134 Cold Lobster 49 148 Crab Cutlets with Vegetables 54 149 Crab Ragout 55 150 Eel, Blue 11 133 Eel in Beer 13 133 Eel with Rice (Fricassee) 14 134 Fillet of Shellfish, Whitefish, Cabeljou, Sole, with 29 140 Dressing Fish, Boiled 1 129 Fish Broiled or Roasted 4 130 Fish Baked 2 129 Fish Steamed or Stewed 3 130 Fish and Potato Pudding 40 144 Fish Croquettes 38 144 Fish Cutlets 39 144 Fish Fricassee from Pickerel or Whitefish 19 136 Fried Fresh. Herring 43 145 Fried Mackerel 30 141 Fried Oysters or Clams 58 150 Fried Smelt or Sparling 28 140 Fried Sole 34 142 Fried Trout 10 132 Herring Salad 47 147 Larded and Stuffed Pickerel 17 136 Larded Pickerel 16 135 Lobster Croquettes or Cutlets 50 148 Lobster Ragout in Shells or on Toast 51 148 Marinated Salt Herring 45 146 Marinated Salt Herring a Simple Way 46 146 Oysters 56 150 Oyster or Clam Pudding with Rice 60 151 Oyster or Clam Salad 59 151 Oyster Patties 57 150 Pickerel or Codfish Salad 21 138 Pickerel or Whitefish with Sauerkraut 23 138 Pickerel with Tomato Sauce 20 137 Red Snapper with Rad Wine Dressing 27 140 Rolled, Stuffed Fish Fillets 31 141 Salmon, Blue 6 131 Salmon Salad 7 131 Salmon Steak 61 385 Salted Codfish Croquettes 41 145 Sliced Salmon Broiled 8 132 Small Fish Ragouts in Shells or Small Molds; Utilizing 37 143 Remnants of Fish Stuffed and Larded Pike 18 136 To Marinate or Pickle Herring 44 146 Turbot Fricassee 25 139