Books > Boston Cooking-School Cook Book (1896) > Seafood

Boston Cooking-School Cook Book (1896)
Table of Contents

Seafood

• Clams
• Cod
• Crab
• Haddock
• Halibut
• Lobster
• Oysters
• Salmon
• Scallops
• Terrapin, Turtle

• Anchovy Sandwiches
• Baked Bluefish
• Baked Mackerel
• Baked Shad Roe, Tomato Sauce
• Baked Stuffed Smelts
• Bluefish à l'Italienne
• Broiled Shad Roe
• Broiled Swordfish
• Fish à la Crême
• Fish à la Provençale
• Fish Balls
• Fish Croquettes
• Fish Force-meat
• Fish Hash
• Fried Eels
• Fried Shad Roe
• Fried Smelts
• Fried Stuffed Smelts
• Frogs' Hind Legs
• Grilled Sardines
• Planked Shad or Whitefish
• Sardine Sandwiches
• Sardines with Anchovy Sauce
• Shrimps à la Newburg
• Toasted Salt Fish
• Turban of Fish

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