Books > Directions for Cookery, in its Various Branches (1840) > Seafood

Directions for Cookery, in its Various Branches (1840)
Table of Contents

Seafood

• Fish - Remarks

• Another Way of Boiling Fresh Cod
• Baked Shad
• Boiled Mackerel
• Boiled Rock-Fish
• Cold Crabs
• Fricasseed Lobster
• Fried Oysters
• Fried Perch
• Fried Sea Bass
• Fried Smelts
• Halibut Cutlets
• Hot Crabs
• Lobster Pie
• Minced Oysters
• Oyster Fritters
• Oyster Pie
• Pickled Lobster
• Pickled Oysters
• Pickled Rock-Fish
• Pickled Salmon
• Potted Lobster
• Salmon Baked in Slices
• Salmon Steaks
• Scolloped Oysters
• Smoked Salmon
• Soft Crabs
• Stewed Black Fish
• Stewed Carp
• Stewed Lobster
• Stewed Oysters
• Sturgeon Cutlets or Steaks
• Terrapins
• To Bake Fresh Salmon Whole
• To Boil a Lobster
• To Boil Fresh Cod
• To Boil Fresh Salmon
• To Boil Halibut
• To Boil Prawns
• To Boil Salt Codfish
• To Boil Trout
• To Broil a Shad
• To Broil Mackerel
• To Dress Lobster Cold
• To Fry Trout
• To Pickle Oysters for Keeping
• Tripe and Oysters
• Water Souchy

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