INDEX
B Black Bass, Burgundy Sauce [216] Bluefish, Tomato Sauce [218] Bonita [216] Butter Fish [233]
C Carp to Cook [219] Chub “ [212] Clam Bisque [130] “ Chowder [125-126] “ Croquettes [133] “ Fritters [139] “ Soup [124] “ Water [129] Clams a la Creole [135] “ “ Creme [127] “ au Gratin [134] “ Fried [137] “ Hustled [123] “ on Toast [136] “ Puree of [131] “ Round or Quahogs [141] “ Scalloped [132-138] “ Soft Stewed [140] “ Steamed [128] Cod Boiled, Oyster Sauce [225] “ Cheeks and Tongues [220] “ Fillets a la Regence [221] “ Steaks a la Cardinal [222] Codfish, Salt, a la Creme [page 33] “ “ Boiled [33] “ “ Broiled [33] “ Creamed [33] “ Escalloped, “ [33] “ a la Mode, “ [33] “ Stewed, “ [33] Consomme, or White Stock [14] Crab Bisque [161] “ Soup [164] “ Toast [160] Crabs [151] “ a la Creole [157] “ Boiled [152] “ Devilled [156] “ Farcied [158] “ Saute of [159] “ Scalloped [154-155] “ Soft, to Cook [153]
D Drum, Black to Cook [11]
E Eels Collared [214] “ en Matelote [215] “ Fricasseed [211] “ to Broil [210] “ “ Fry [209] “ “ Stew [212-213]
F Farce [87] Fish a la Creme [57-63] “ “ Maitre d’ Hotel [62-60] “ “ Vinaigrette [69] “ a l’ Italienne [61] “ au Court Bouillon [64] “ au Fromage [65] “ au Gratin [66-67] “ Balls, French [page 33] Fish Balls, special [33] “ Cake [68] “ Cakes [70] “ and Oyster Cakes [71] “ Casserole of [72] “ Chartreuse of [73] Fish Chowder [74] “ “ St. James [75] “ “ Maj. Henshaws [76] “ Collops [99] “ Cookery in General [7] “ Creamed [77] “ “ with Oysters [78] “ Crimped [79] “ Croquettes [81] “ Crumbed [80] “ Curried [82] “ Dressing [83-86] “ en Vinaigrette [88] “ Minced [100] “ Omelet [101] “ and Oyster Omelet [102] “ Pickled [105] “ Pie [103-104] “ Potted [106] “ Pyramid [107] “ Rissoles [108] “ Roes [109] “ “ a la Creole [113] “ “ Scalloped [111] “ “ to Fry [110] “ Roe Croquettes [112] “ Sauces [13] “ Scalloped [114-116] “ Scalloped with Macaroni [117] “ Scallops [118-120] “ Souffle [121] “ Soup [122] “ Stock [15] “ to Bake [12] “ to Boil [11] “ to Broil [10] “ to Dress or Clean [2] “ to Fry [8] “ to Prepare for Baking or Boiling [3] “ “ “ Broiling [4] “ “ “ Frying [5] “ to Saute [9] “ to Skin [6] “ when Fresh [1] Flat-fish, to Cook [223] Flounder, Fillet a la Normandy [223] Forcemeat [89-90] Fricassee au Gratin [91] Frost-Fish to Cook [235]
G General Instructions [1] Golden Fillets [92]
H Haddock Baked [224] Halibut a la Royal [229] “ Baked [226] “ Chicken aux fine Herbs [227] “ Sauce Supreme [230] Herring Baked [231] “ Grilled [232] Horn Pout, to cook [211]
K Kedgeree [94] King Fish, Sherry Sauce [233] Kromeskies of Fish [93]
L Lobsters [165] Lobster a la Francaise [173] Lobster, Astor House [171] “ Bisque [162] “ Chowder [170] “ Croquettes [179-180] “ Devilled [176] “ Fricassee [172] “ Patties [178] “ Soup [169] “ Stewed [177] “ Stuffed [175] “ to Bake whole [168] “ to Boil and Serve Hot [166] “ to Broil [167]
M Mackerel, to Broil [234] Maitre d’ Hotel Butter [32] Marinade, Hot [95] “ Cold [96] Matelote of Fish [97] Mariners Matelote of Fish [98] Menhaden, to Cook [10] Mussel Chowder [146]
O Oyster Crabs [163] “ Croquettes [195] “ Fritters [190] “ Patties [194] “ Pie [193] “ Saute [183] “ Soup [187] Oysters a la Newport [189] “ au Gratin [191] “ Creamed on Toast [185] “ Scalloped [192] “ Steamed [184] “ Stewed [188] “ to Broil [182] “ to Fry [181] “ to Parboil or Blanch [186]
P Perch to Cook [235] Pickerel Baked [236] Pollock to Cook [82]
Q Quahogs [141] “ a la Provincetown [144] “ Raw [142] Quahog Chowder [145] “ Cocktail [143]
R Ray, Caper Sauce [237] Rock Bass [243] Red Snapper [233]
S Salad, Crab [204] “ Dressing, Cream [199] “ “ French [201] “ “ Mayonnaise [196] “ “ Mayonnaise, Red [197] “ “ “ Green [198] “ “ Piquante [200] “ “ Sardine [202] “ Fish [205] “ Lobster [203] “ Oyster [208] “ Salmon [206] “ Shrimp [207] Salmon to Cook [244] “ Land Locked, to cook [240] Salmon Trout, Baked, Cream Sauce [240] Salmon Cutlets, Herb Sauce [238] Sauce, Acid [20] “ a la Maitre d’ Hotel [33] “ a l’ Aurore [34] “ Anchovy [21] “ Allemande [34] “ Cardinal [27] “ Bechamel [31] “ Blonde [36] “ Caper [24] “ Celery [42] “ Cream [18] “ Curry [50] “ Drawn Butter [16-17] “ Egg [22] “ Genevese [56] “ Hollandaise [25] “ Italian [47] “ Lobster [30] “ Mushroom, Brown [54] “ “ White [55] “ Normandy [49] “ Olive [40] “ Oyster, White [38] “ “ Brown [39] “ Parsley [23] “ Parisian [48] “ Piquante [5] “ Ravigote [46] “ Sardine [53] “ Shrimp [29] “ Sonbise [28] “ Spanish [37] “ Supreme [41] “ Tartare, Cold [43] “ Hot [44] “ Tomato [51-52] “ White [19] “ Wine [26] Scallops [147] “ Fried in Crumbs [149] Scallop Fritters [149] “ Scallops [148] Seaside Scallops [150] Shad, Baked [241] “ Fillets with Mushrooms [242] Sheepshead a la Creole [245] Shute & Merchant’s Special Recipes [page 33] Smelts, Brochet of [248] “ Baked [228] Skate, to Cook [237] Sole, Fillet of [page 33] Sucker, to Cook [66] Striped Bass, Newport Style [217] Sturgeon, Roasted [247]
T Tautog, Baked [243] Trout a la Chambord [246] “ “ Genevoise [247] “ Baked, Herb Sauce [239] “ Scallops of [252] “ Stewed [250] “ Brook, to Cook [251] Turbot, Boiled [203] Tarpon, to Cook [247] Turbot, American, to Cook [253]
W Whiting, to Cook [62] Weakfish, to Cook [211]
“Gold Wedge Brand”
FIBERED CODFISH.
A RETROSPECT.
Mechanics’ Food Fair, Oct. 1894.
At the World’s Food Fair at Mechanics’ Building,
Where all was fresh with paint and gilding,
I wended my way booth to booth,
Tasting of samples from each forsooth—
Nor thinking of all the ills ’twould bring
To those who were doing this self same thing.
Many and Good were the samples we tried
Of food that was baked and food that was fried,
But the Choicest and Best of it all to me
Were the wonderful Fish-balls one could see
At the booth of a well known Gloucester firm,
Who at good fortune had taken their turn;
Shute & Merchant had chosen this stand
To show up their “Fibered,” “the Gold Wedge brand.”
A wonderful product, so pure and white,
No bones,—no work,—no odor—but light
As a feather, the fish balls came;
’Twas all they could do to furnish the same
To the surging crowd, that clamored loud
For those fish-balls heaped upon the stand,
From “Fibered Codfish,” “Gold Wedge brand.”
A sequel there is that will tell you why
This Far Famed Fibered you’d better try;
I’ll give you the “Wink,” “’Tis as good as a nod,”
It’s made from
“The Genuine Georges Cod.”
SHUTE & MERCHANT’S
Fibered Brands, Packed in 1 and 1-2 lb. Cartons.
Gold Wedge,
Windsor,
Swan’s Down,
Defender.
SHUTE & MERCHANTS
Fibered for Family Use.
Happy Thought,
Erin,
Novelty,
Lenox,
Crystal,
Shamrock.
Please note some of the Advantages of our
FIBERED FISH.
1st. It needs no cooking, thus doing away with the odor which usually comes from the ordinary salt codfish.
2nd. It is fibered by a machine (of our own make) which preserves all of the original flavor and fibre of the codfish.
3rd. A pound package of FIBERED CODFISH is equal to two pounds of ordinary salt codfish, and it can be made ready in ten minutes time.
4th. FIBERED CODFISH makes the finest codfish balls and creamed codfish of anything in the market. A trial package will convince the most skeptical.
