—398—
No. | Page. | |
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 Red 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 Remnants of Fish | 37 | 143 |
Stuffed and Larded Pike | 18 | 136 |
To Marinate or Pickle Herring | 44 | 146 |
Turbot Fricassee | 25 | 139 |
Chapter 9, Nos. 1—12.
HEAD-CHEESE AND GELATINES.
Eel in Jelly | 9 | 156 |
Fish in Jelly | 8 | 155 |
Gelatine or Head-Cheese from Poultry Bouillon | 3 | 153 |
Goose-Liver in Jelly | 12 | 157 |
Head-Cheese from Goose or Duck | 6 | 154 |
Head-Cheese from Ox-Tongue | 5 | 154 |
Head" Cheese" from" Partridge | 7 | 155 |
Head" Cheese" from" Pigs' Feet and Calf's Tongue | 4 | 153 |
How to Prepare Gelatine | 1 | 152 |
Heat Gelatine for Patients | 2 | 152 |
Oysters and Caviar in Jelly | 11 | 157 |
Salmon in Jelly | 10 | 156 |
Chapter 10, Nos. 1—58.
DRESSINGS OR GRAVIES.