The Century Cook Book

by Mary Ronald

[Fish.]

• Cooking, [112].
• Freshness, [112].
• Dressing, [112].
• Keeping, [112].
• Frozen fish, [112].
• Trimming, [112].
• The bones, [112].
• To skin, bone, and remove fillets, [112].
• To carve, [113].
• To boil, [113].
• Time to boil, [113].
• The kettle, [113].
• To boil a fish whole, [114].
• Serving boiled fish, [114].
• Garnishing boiled fish, [114].
• Sauces used for boiled fish, [114].
• Court bouillon, [115].
• Baked fish, [115].
• Stuffings for baked fish, [116].
• To broil fish, [116].
• To sauté fish, [117].
• To fry fish, [117].
• To fry smelts, [117].
• Fried smelts on skewers, [117].
• Fried fillets of fish, [118].
• Smelts broiled, [118].
• Whitebait, [118].
• Boiled halibut steaks, [119].
• Halibut, Turkish style, [120].
• Scalloped fish, [120].
• Au gratin, [121].
• Fish chops, [121].
• Fillets baked with custard or tomatoes, [122].
• Cold fish, [123].
• Fish pudding, [123].
• Fish timbale, [123].
• Fish dish for pink luncheon, [124].
• Rolled fillets of flounder, [125].
• Shad, [125].
• Planked shad, [125].
• Broiled shad roe, [126].
• Shad roe croquettes, No. 1, [126].
• No. 2, [126].
• Salt mackerel, [127].
• Creamed mackerel, [127].
• Salt codfish, [127].
• Club house fish balls, [128].
• Broiled sardines on toast, [128].
• Fresh fish balls, [128].
• Salmon, [128].
• Canned salmon, [129].
• Salmon cutlets, [129].
• Broiled slices of salmon, [129].
• Slices of salmon with mayonnaise, [129].
• Fillets of salmon for green luncheon, [130].
• Croustade of shrimps, [130].

[Shell-fish, Lobsters, and Crabs.]

• Oysters, [131].
• Raw oysters, [131].
• Precaution, [131].
• Cooking, [131].
• Fried oysters, [132].
• Oysters à la Villeroi, [132].
• Broiled oysters, [132].
• Panned oysters, [133].
• Roasted oysters, [133].
• Oysters à la poulette, [133].
• Scalloped oysters, [134].
• Oyster filling for patties, [134].
• Clams, [135].
• To open clams, [135].
• Creamed clams, [135].
• Roasted clams, [136].
• Clam fritters, [136].
• Scallops, [136].
• Lobsters, [136].
• Season, [136].
• Freshness, [136].
• To kill a lobster, [136].
• Boil a lobster, [136].
• Open a lobster, [137].
• Broil a lobster, [137].
• Bake a lobster, [137].
• Lobster farci, [138].
• [Chops], 138.
• à la Newburg, [139].
• Stew, [140].
• Filling for patties, [140].
• Salpicon of lobster, [140].
• Crabs, [141].
• Deviled crabs, [141].
• Stuffed crabs with mushrooms, [142].
• Soft-shell crabs, [142].
• Oyster-crabs, [143].
• Crabs St. Laurent (chafing-dish), [143].
• Crab stew, [144].

[CHAPTER IV.]

[Meats.]

• General remarks, [145].
• Slow cooking, [145].
• Juices, [145].
• Degree of cooking, [145].
• Cleaning, [145].
• Seasoning, [145].
• Piercing, [146].

[Beef.]

• To roast beef, [146].
• Rolled roast beef, [146].
• Yorkshire pudding, [147].
• Round of beef, [147].
• Braised beef, [147].
• À la mode, [148].
• Bouilli, [149].
• Fillet of beef, [149].
• How to buy a fillet, [150].
• Cold roast beef, [151].
• Scalloped meat, [151].
• Hamburg steaks, [151].
• Beef pie, [152].
• Warmed-over beef (chafing-dish), [152].
• Inside flank, [153].
• Ragout of beef, [153].
• Beefsteaks, [155].
• To broil a beefsteak, [156].
• Chateaubriand, [157].
• Mignon fillets, [157].
• Corned beef, [157].
• Corned beef hash, [158].
• Hash, [158].
• Brown hash, [159].
• Marrow bones, [159].

[Mutton.]