Federal cake,
Fig ice cream,
pudding,
Fillet of beef,
of chicken,
of tongue,
of veal,
To remove a
FISH,
See "Marketing" in Index.
à la vinaigrette,
au gratin,
Baked,
balls,
Boiled
cod with lobster sauce,
Court-bouillon,
haddock with lobster sauce,
Broiled
halibut,
chowder,
Crabs,
Cusk à la crème,
Eels,
Escaloped
force-meat,
Fried
Lobsters,
Matelots of cod,
Oysters,
salad,
Salmon,
Salt cod in purée of potato,
To cook
Salt fish soufflé,
with dropped eggs,
Sauces for
Smelts,
Stewed
Terrapins, stewed,
Turbot à la crème,
Flannel cakes,
Flemish sauce,
Flounders,
Flour,
FOOD, CARE OF
Force-meat, Chicken
Fish,
for game,
Ham
Veal