CHAPTER III.
DISHES OF SHELL-FISH.
| Page | |
| Oysters, to cleanse and feed (and when in season) | [85] |
| To scallop Oysters | [86] |
| Scalloped Oysters à la Reine | [86] |
| To stew Oysters | [86] |
| Oyster Sausages (a most excellent receipt) | [87] |
| To boil Lobsters (and when in season) | [88] |
| Cold dressed Lobster and Crab | [88] |
| Lobsters fricasseed, or au Béchamel (Entrée) | [89] |
| Hot Crab or Lobster | [89] |
| Potted Lobsters | [90] |
| Lobster cutlets (a superior Entrée) | [91] |
| Lobster Sausages | [91] |
| Boudinettes of Lobsters, Prawns, or Shrimps. Entrée (Author’s receipt) | [92] |
| To boil Shrimps or Prawns | [93] |
| To dish cold Prawns | [93] |
| To shell Shrimps and Prawns quickly and easily | [93] |