ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
[Page v]
XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK
XLV. ADDITIONAL RECIPES
INDEX
[Page 1]
HOW TO COOK FISH
* * * * *
THE CATCHING OF UNSHELLED FISH
"First catch your hare," the old cookery books used to say, and
hence it is proper, in a treatise devoted entirely to the cooking
of Unshelled Fish, to pay passing attention to the Catching, or
what the Head of the House terms the Masculine Division of the
Subject. As it is evident that the catching must, in every case
precede the cooking--but not too far--the preface is the place
to begin.
Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught.
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