I, II, III, 154; brown, 155
Fried, Nos. I, II, III, IV, V, VI, 151, 152;
southern, 152; a l'Anglaise, 153; a la
Francaise, 153
Patties, 158
Saute, 152
Southern fried, 152
Stewed, Nos. I, II, III, IV, 155, 156
HADDOCK, in season, 6; twenty ways to cook,
161 _ff_.
a la creme, 167
Baked, Nos. I, II, III, 162, 163; fillets of,
163; with sauce, 163; with oyster
stuffing, 164
Boiled, with white sauce, 165; with egg
sauce, 165; with lobster sauce, 166
Broiled, Nos. I, II, a la maitre d'hotel, 161;
smoked, 161
Cutlets, 168
Fillets of, a la royale, 167
Fried fillets of, Nos. I, II, 162; smoked,
162
Rarebit, 164
Stewed, 166
with oysters, 167
HALIBUT, in season, 6; eighty ways to cook,
169 _ff_.
a la Conant, 171
a la Creole, Nos. I, II, III, 172
a la maitre d'hotel, 171
a la majestic, 170
a la poulette, 196
a la rare bit, 170
au gratin, 182
Baked, Nos. I, II, III, IV, V, 174; with
lobster sauce, 175; with tomato sauce,
175; with cream, 175; fillets au gratin,
176; steaks with oysters, 176; chicken,
177; steaks, Nos. I, II, III, 178
Boiled, 191; steaks au gratin, 192; steaks,
Nos.
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