à l'Allemande, [83]
à la Bordelaise, [84]
à la bourguinotte, [87]
à la Coblentz, [85]
à la Française, [85]
à la Italienne, [83]
à la Lyons, [88]
à la Périgueux, [87]
à la Provençale, [88]
Baked, Nos. I, II, [81]; à la marinière, [86]
Boiled, [82]
Broiled, [84]
Fried, No. I, No. II, No. III, [85]
in matelote, [86]
Pickled, [8]
Steamed, [86]
Stewed, No. I, [82]; No. II, [82]
Catching of unshelled fish, [1] ff.
CATFISH, in season, [6]; six ways to cook, [89] f.
Boiled, [90]
Fried, No. I, No. II, No. III, [89]
Stewed, [90]
CODFISH, in season, [6]; sixty-seven ways to cook, [91] ff.
à la Beauregard, [102]
à la Béchamel, [105]
à la bonne femme, [101]
à la Creole, No. I, No. II, [98]
à la flamande, [105]
à la Seville, [104]
au gratin, [99]
Baked, No. I, No. II, No. III, [91], [92]; salt, [92]; à la Montreal, [93]; à la Nantucket, [93]; with cheese sauce, [93]; quick, [94]; rock, with dressing, [94]; à la Bedford, [94]; with cream, [95]
Balls, [98]
Boiled, No. I, No. II, [95]; salted, with egg sauce, [95], [97]; with oyster sauce, [96]; with cream sauce, [96]; à la Hollandaise, [96]; with caper sauce, [96]; No. II, [97]; creamed, [97]
Boiled tongue of, with egg sauce, [103]
Broiled salt, [101], [110]
Creamed and baked, [92], [100]
Devilled, [104]
Escalloped, with macaroni, [99]; with cheese, [100]
Fricasséed salt, [100]
Fillets of, [109]; fried, [110]
Fried, [110]; à la maître d'hôtel, [110]
Fried tongue of, [103]
Fritters, [104]
Matelote of, [109]
Pie, [110]
Puffs, [99]
Salt, à la brandade, [106]; with brown butter, [107]
Soufflé, [101]
Steak, [107]; broiled with bacon, [107]; No. II, [108]; breaded, [108]; fried, [108]; a la Narragansett, [108]
Stewed, à la Lincoln, [102]; à la Shrewsbury, [106]; with oysters, [106], [109]
Tongue of, à la poulette, [103]; à la beurre noir, [103]
with macaroni, [101]
Court bouillons, eleven varieties of, [8-11]
EELS, in season, [6]; forty-five ways to cook,
[113] ff.
à la Indienne, [117]
à la London, [118]
à la Lyonnaise, [116]
à la Normandy, [118]
à la poulette, [119]
à la Reine, [119]
à la Tartar, [117]
à la Villeroy, [116]
Baked, [128]; with tartar sauce, [128]
Boiled, [127]
Broiled, No. I, No. II, [113], [114]; with sour sauce, [114]
Collared, [129]
Creamed, [130]
English pie, [129]
Fricassée of, [119], [120]
Fried, No. I, No. II, No. III, No. IV, [115]; in batter, [116]
Green, [127]
Matelote of, Nos. I, II, III, [124], [125]; à la Parisienne, [125]; à la Genoise, [126]; à la Bordelaise, [127]
Pickled, [127]
Stewed, with cucumbers, [120]; No. I, [120]; Nos. II, III, IV, [121], [122]; à l'Anglaise [122]; à l'Américaine, [122]; à la poulette, [123]; à la canotière, [123]; à la Genevoise, [123]
Stuffed, à la Italienne, [118]
FINNAN-HADDIE, fifteen ways to cook, [131] ff.
à la Delmonico, [133]
Baked, Nos. I, II, [132]
Boiled, Nos. I, II, [131]
Broiled, Nos. I, II, III, IV, [131], [132]
Creamed, [135]
Escalloped, [133]
Hash, [134]
Savory, [134]
Toasted, [133]
with tomatoes, [134]