I, II, 81; a la mariniere, 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_.
a la Beauregard, 102
a la Bechamel, 105
a la bonne femme, 101
a la Creole, No. I, No. II, 98
a la flamande, 105
a la Seville, 104
au gratin, 99
Baked, No. I, No. II, No. III, 91, 92;
salt, 92; a la Montreal, 93; a la Nantucket,
93; with cheese sauce, 93;
quick, 94; rock, with dressing, 94;
a 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; a 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
Fricasseed salt, 100
Fillets of, 109; fried, 110
Fried, 110; a la maitre d'hotel, 110
Fried tongue of, 103
Fritters, 104
Matelote of, 109
Pie, 110
Puffs, 99
Salt, a la brandade, 106; with brown butter, 107
Souffle, 101
Steak, 107; broiled with bacon, 107;
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