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Seafood
- Anchovies
- Bass
- Bream
- Carp
- Clams
- Cod
- Crab
- Eel
- Flounder
- Haddock
- Halibut
- Herring
- Lobster
- Mackerel
- Oysters
- Perch
- Pike
- Salmon
- Sardines
- Scallops
- Shad
- Shrimp
- Skate
- Smelt
- Sole
- Sturgeon
- Terrapin, Turtle
- Trout
- Tuna
- Turbot
- Whitefish
- Whiting
- American Fish
- Another Method of Frying Fish
- Another Way to Stew Fish
- Baked Bluefish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish
- Baked Fish, Turkish Style
- Baked Pickerel
- Barbecued Fish
- Barbel
- Bluefish à l'Italienne
- Boiled Fish
- Boiled Fish
- Boiled Fish
- Boiled Fish
- Boiled Fish
- Boiled Fish
- Boiled Fish
- Boiled Rock-Fish
- Brill
- Broiled Fish
- Broiled Fish
- Broiled Fish
- Broiled Fish
- Broiled Fish
- Broiled Fish
- Broiled Fish
- Broiled Swordfish
- Brown Dish of Fish
- Butterfish, Creole
- Casserole of Fish
- Caviare Sandwich Rolls
- Cold Boiled Fish, a la Vinaigrette
- Cold Fish Au Gratin
- Common Fish Balls
- Cousin Hetty's Fish Balls
- Crayfish
- Creamed Dishes
- Creamed Fish
- Creamed Fish in Potato Nest
- Creole Fried Fish
- Croquettes of Fish
- Crême de Poisson à la Roi Albert
- Curried Fish
- Cusk à la Crème
- Devilled Dishes
- Dressing for Baked Fish
- Dried Fish
- Dried Sprats
- Dropped Fish Balls
- Dutch Baked Fish
- Dutch Stewed Fish
- East India Fish
- English Lemon Stewed Fish
- Escaloped Fish
- Excellent Way to Dress Fish
- Filet Fish, Southern Style
- Filled Fish, Turkish Style
- Filleted Fish, with White Sauce and Tomatoes
- Fillets a la Orly
- Fillets of Fish and Cheese Sauce
- Filletti di Pesce alla Villeroy (Fillets of Fish)
- Fish
- Fish A-La-Daub
- Fish Au Gratin
- Fish Baked in Vinegar
- Fish Balls
- Fish Balls
- Fish Balls
- Fish Cake
- Fish Cakes
- Fish Croquettes
- Fish Croquettes
- Fish Croquettes
- Fish Croquettes
- Fish Croquettes
- Fish Cutlet
- Fish Hash
- Fish Hash
- Fish Hash
- Fish Loaf
- Fish Loaf
- Fish Patties
- Fish Pie
- Fish Pie, with Tench and Eels
- Fish Piquant
- Fish Rissoles
- Fish Réchauffé
- Fish Sandwiches
- Fish Scallop
- Fish Scallop I
- Fish Scallop II
- Fish Shortcake
- Fish Souffle
- Fish Stuffing No. 1
- Fish Stuffing No. 2
- Fish Stuffing No. 3
- Fish With Bread Crumbs
- Fish With Garlic
- Fish With Sauerkraut
- Fish a l'Aurore
- Fish a la Creme
- Fish a la Marseilles
- Fish and Custard
- Fish and Tomato Sauce
- Fish au Gratin
- Fish in Batter
- Fish in Jelly
- Fish with Cream
- Fish à la Crême
- Fish à la Crême
- Fish à la Provençale
- Fried Crayfish
- Fried Dog-Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish
- Fried Fish, English Style
- Fried Plaice
- Fried Roes
- Fried or Sauteed Fish
- Fritada
- Frogs Fried
- Frogs Stewed
- Frogs' Hind Legs
- Gefillte Fisch
- General Directions for Dressing Fish
- German Stewed Fish
- Gevech (Roumanian Recipe)
- Grey Mullet
- Grilled Fish
- Gudgeons
- Gurnet, or Gurnard
- Hake and Potatoes
- Hecht (Pickerel)
- Italian Baked Fish
- Japanese Fish
- Jewish Boiled Fish
- Jewish Gefuellte Fish
- Jewish Method of Frying Fish
- Jewish Sour Fish
- John Dory
- Kedgeree
- Kedgeree
- Kegeree
- Lemon Fish
- Long Island Deep Sea Pie
- Madras Baked Fish
- Marinirte Fish
- Massala Fry of Fish
- Matelot of Tench
- Matelote of Any Kind of Firm Fish
- Mayonnaise Fish
- Miroton of Fish and Potato
- Mock Fish Balls in Curry or Cream Sauce
- Mock Fish Chops
- Mock Fish Croquettes
- Molded Meat or Fish Loaf
- Mullet alla Tolosa
- Mullet alla Triestina
- Mullet and Tomatoes
- Mussels With Egg Sauce
- Mussels With Tomato Sauce
- Norwegian Fish Pudding
- Oriental Stewed Prawns
- Oven Fried Fish
- Pan-Fish
- Pasty of a Joll of Ling
- Pea Shore Pie
- Pesci diversi alla Casalinga (Fish)
- Pickled Rock-Fish
- Planked (Broiled) Fish
- Planked Fish
- Planked Fish
- Polish Filled Fish
- Potted Crayfish
- Potted Fish
- Potted Fish
- Potted Fish
- Potted Fresh Fish
- Purée of Fish
- Red Mullet
- Red Mullet in Cases
- Redsnapper With Tomato Sauce
- Remains of Fish
- Russian Boiled Fish
- Russian Fish Cakes
- Russian Fish-Roll
- Russian Stewed Fish
- Réchauffé of Fish
- Réchauffé of Fish, No. 2
- Salt Fish
- Salt Fish Curry
- Salt Fish Soufflé
- Salt Fish with Dropped Eggs
- Sauteing Fish
- Sautéd Fish
- Sautéd Fish
- Sautéd Pickerel
- Scalloped Fish
- Scalloped Fish
- Scalloped Fish
- Scalloped Fish Roe
- Scalloped Fish, No. 1
- Scalloped Fish, No. 2
- Scandinavian Pudding
- Sheepshead with Drawn Butter
- Shell Fish
- Shell Fish a Là Newburg
- Shellfish à la Queen
- Shells of Fish and Mushrooms
- Small Fish
- Sour Fish
- Spanish Baked Fish
- Spanish Fried Fish
- Spiced Fish
- Sprats
- Sprats Fried in Batter
- Steamed Fish
- Steamed Fish
- Stewed Black Fish
- Stewed Dog-Fish
- Stewed Fish
- Stewed Fish
- Stewed Fish
- Stewed Fish
- Stewed Fish Cutlets
- Stewed Plaice
- Stewed Snapper
- Stuffed Flathead
- Swedish Baked Fish
- Swedish Pie
- Sweet Sour Fish
- Sweet Sour Fish With Wine
- Sweet and Sour Fish
- Swiss Creamed Fish
- Tench Stewed With Wine
- To Boil Prawns
- To Boil Rock Fish
- To Butter Lobsters, Crabs or Crafish
- To Caveach Fish
- To Dress Any Kind of Salted Fish
- To Dress Coarse Fish
- To Dress Prawns
- To Dress Whitebait
- To Fry Museles, or Oysters, or Cockles to Serve in with Meat, or by Themselves
- To Keep Sprats
- To Make a Curry of Catfish
- To Make a Lamprey Pie
- To Pickle Sprats Like Anchovies
- To Smoke Hams and Fish at Home
- To Stew Fish Brown
- To Stew Fish White
- To Stew Fish in the Oven
- Toasted Salt Fish
- Triglie alla Marinara (Mullet)
- Turban of Fish
- Water Souchy
- Water Souchy
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