CHAPTER II.

FISH.

Page
To choose Fish[48]
To clean Fish[50]
To keep Fish[51]
To sweeten tainted Fish[51]
The mode of cooking best adapted to different kinds of Fish[51]
The best mode of boiling Fish[53]
Brine for boiling Fish[54]
To render boiled Fish firm[54]
To know when Fish is sufficiently boiled, or otherwise cooked[55]
To bake Fish[55]
Fat for frying Fish[55]
To keep Fish hot for table[56]
To boil a Turbot (and when in season)[56]
Turbot à la Crême[57]
Turbot au Béchamel[57]
Mould of cold Turbot with Shrimp Chatney (refer to Chapter [VI].)
To boil a John Dory (and when in season)[58]
Small John Dories baked. Good (Author’s receipt)[58]
To boil a Brill[58]
To boil Salmon (and when in season)[59]
Salmon à la Genevese[50]
Crimped Salmon[60]
Salmon à la St. Marcel[60]
Baked Salmon over mashed Potatoes[69]
Salmon Pudding, to be served hot or cold (a Scotch receipt. Good)[60]
To boil Cod Fish (and when in season)[61]
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 d’Hôtel[63]
To boil Cods’ Sounds[63]
To fry Cods’ Sounds in batter[63]
To fry Soles (and when in season)[64]
To boil Soles[64]
Fillets of Soles[65]
Soles au Plat[66]
Baked Soles (a simple but excellent receipt)[66]
Soles stewed in cream[67]
To fry Whitings (and when in season)[67]
Fillets of Whitings[68]
To boil Whitings (French receipt)[68]
Baked Whitings à la Française[68]
To boil Mackerel (and when in season)[69]
To bake Mackerel[69]
Baked Mackerel or Whitings (Cinderella’s receipt. Good)[70]
Fried Mackerel (Common French receipt)[70]
Fillets of Mackerel (fried or broiled)[71]
Boiled fillets of Mackerel[71]
Mackerel broiled whole (an excellent receipt)[71]
Mackerel stewed with Wine (very good)[72]
Fillets of Mackerel stewed in Wine (excellent)[72]
To boil Haddocks (and when in season)[73]
Baked Haddocks[73]
To fry Haddocks[73]
To dress Finnan Haddocks[74]
To boil Gurnards (with directions for dressing them in other ways)[74]
Fresh Herrings. Farleigh receipt (and when in season)[74]
To dress the Sea Bream[75]
To boil Plaice or Flounders (and when in season)[75]
To fry Plaice or Flounders[75]
To roast, bake, or broil Red Mullet (and when in season)[76]
To boil Grey Mullet[76]
The Gar Fish (to bake)[77]
The Sand Launce, or Sand Eel (mode of dressing)[77]
To fry Smelts (and when in season)[77]
Baked Smelts[78]
To dress White Bait. Greenwich receipt (and when in season)[78]
Water Souchy (Greenwich receipt)[78]
Shad, Touraine fashion (also à la mode de Touraine)[79]
Stewed Trout. Good common receipt (and when in season)[80]
To boil Pike (and when in season)[80]
To bake Pike (common receipt)[81]
To bake Pike (superior receipt)[81]
To stew Carp (a common country receipt)[82]
To boil Perch[82]
To fry Perch or Tench[83]
To fry Eels (and when in season)[83]
Boiled Eels (German receipt)[83]
To dress Eels (Cornish receipt)[84]
Red Herrings à la Dauphin[84]
Red Herrings (common English mode)[84]
Anchovies fried in batter[84]