How to Cook Fish

by Myrtle Reed

KINGFISH, in season, [6]; nine ways to cook, [205] ff.

à la meunière, [207]
Baked, [206]; with white sauce, [207]
Boiled, [205]; à la Hollandaise, [205]
Broiled, [206]
Fried, Nos. I, II, III, [205], [206]

MACKEREL, in season, [6]; sixty-five ways to cook, [209] ff.

à la Bretonne, [228]; salt, [228]
à la Havraise, [225]
à la Tyrol, [227]
Baked, Nos. I, II, III, IV, [218], [219], [220]; fillet of, [220], [221]; with cream, [221]; fresh, with fine herbs, [222]; Spanish, [222]; with oyster stuffing, [223]; salt, [224]; salt, with cream sauce, [224]
Boiled, Nos. I, II, III, IV, [213], [214]; with gooseberry sauce, [214]; à la persiallde, [215]; fresh, [215]; à la Bolonaise, [215]; salt, Nos. I, II, III, IV, V, VI, VII, [216], [217], [218]
Broiled Spanish, Nos. I, II, [209]; fresh, Nos. I, II, III, [210]; with anchovy butter, [210]; au beurre noir, [210]; à la Livournaise, [211]; with Normandy sauce, [211]; à la fleurette, [211]; salt, Nos. I, II, III, [212], [213]; with cream, [213]; with tarragon sauce, [213]
en papillotes, [229]
Fillets of, à la Horly, [228]; à la Indienne, [228], [230]
Fried, [224]; salt, [224]
German pickled, [231]
Potted, [229]
Scotch pie, [229]
Spanish à la Castillane, [225]; à la Espagnole, [226]; à la Nassau, [226]; à la Vénitienne, [227]; salad, [231]
Stuffed, with anchovy sauce, [231]
Toasted salt, [229]
with white wine sauce, [230]

Miscellaneous recipes, one hundred, [453] ff.
MULLET, in season, [6]; five ways to cook, [233] f.

à la maître d'hôtel, [233]
Baked, [233]
Broiled, [233]; with melted butter, [233]
Fried, [234]

PERCH, in season, [6]; fifteen ways to cook, [235] ff.

à l'Allemande, [236]
à la Française, [237]
à la maître d'hôtel, [237]
à la Normandy, [237]
à la Sicily, [238]
à la Stanley, [238]
Baked, [239]
Boiled, [235]; with oyster sauce, [236]
Broiled, [235]
Fried, Nos. I, II, III, [235]
Salad, [239]
Stewed, à la batelière, [236]

PICKEREL, in season, [6]; ten ways to cook, [241] ff.

à la Babette, [244]
Baked, Nos. I, II, [242]; with oyster sauce, [243]; with egg sauce, [243]
Broiled, à la maître d'hôtel, [241]
Fried, Nos. I, II, [241]; with tomato sauce, [242]; à la crème, [242]
Stuffed, [243]