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]