Recipes > Seafood

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
       from The Art of Living in Australia (1893)
• Another Method of Frying Fish
       from The International Jewish Cook Book (1919)
• Another Way to Stew Fish
       from A Poetical Cook-Book (1864)
• Baked Blackfish
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Baked Bluefish
       from The Boston Cooking-School Cook Book (1896)
• Baked Fish
       from The New Dr. Price Cookbook (1921)
• Baked Fish
       from Woman's Institute Library of Cookery, Volume 3
• Baked Fish
       from Mrs. Wilson's Cook Book (1920)
• Baked Fish
       from Miss Parloa's New Cook Book
• Baked Fish
       from The Art of Living in Australia (1893)
• Baked Fish
       from School and Home Cooking (1920)
• Baked Fish
       from The International Jewish Cook Book (1919)
• Baked Fish
       from A Plain Cookery Book for the Working Classes (1852)
• Baked Fish
       from Public School Domestic Science (1898)
• Baked Fish
       from The Skilful Cook (1905)
• Baked Fish
       from The Century Cook Book (1901)
• Baked Fish Scallops
       from Civic League Cook Book (1913)
• Baked Pickerel
       from The White House Cookbook (1887)
• Barbecue of Fish
       from The Century Cook Book (1901)
• Barbel
       from The Book of Household Management (1861)
• Bloaters
       from The Skilful Cook (1905)
• Bluefish à l'Italienne
       from The Boston Cooking-School Cook Book (1896)
• Bluefish à la Creole
       from Fifty-Two Sunday Dinners (1913)
• Boiled Brill
       from The Skilful Cook (1905)
• Boiled Fish
       from The New Dr. Price Cookbook (1921)
• Boiled Fish
       from Woman's Institute Library of Cookery, Volume 3
• Boiled Fish
       from Mrs. Wilson's Cook Book (1920)
• Boiled Fish
       from Miss Parloa's New Cook Book
• Boiled Fish
       from The Art of Living in Australia (1893)
• Boiled Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Boiled Fish
       from The International Jewish Cook Book (1919)
• Boiled Fish
       from Civic League Cook Book (1913)
• Boiled Rock-Fish
       from Directions for Cookery, in its Various Branches (1840)
• Brill
       from The Book of Household Management (1861)
• Broiled Fish
       from The New Dr. Price Cookbook (1921)
• Broiled Fish
       from Woman's Institute Library of Cookery, Volume 3
• Broiled Fish
       from Mrs. Wilson's Cook Book (1920)
• Broiled Fish
       from Miss Parloa's New Cook Book
• Broiled Fish
       from The Art of Living in Australia (1893)
• Broiled Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Broiled Fish
       from The International Jewish Cook Book (1919)
• Broiled Fish
       from Public School Domestic Science (1898)
• Broiled Fish
       from Hand-Book of Practical Cookery (1884)
• Broiled Swordfish
       from The Boston Cooking-School Cook Book (1896)
• Butterfish, Creole
       from Mrs. Wilson's Cook Book (1920)
• Caviar Sandwiches
       from Civic League Cook Book (1913)
• Caviare Sandwich Rolls
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Cold Boiled Fish, a la Vinaigrette
       from Miss Parloa's New Cook Book
• Cold Fish
       from The Century Cook Book (1901)
• Cold Fish Au Gratin
       from The Art of Living in Australia (1893)
• Common Fish Balls
       from Miss Parloa's New Cook Book
• Cousin Hetty's Fish Balls
       from Mrs. Wilson's Cook Book (1920)
• Crawfish, to make red
       from The Lady's Own Cookery Book (1844)
• Crayfish
       from The Book of Household Management (1861)
• Creamed Dishes
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Creamed Fish
       from A Little Cook Book for a Little Girl (1905)
• Creamed Fish
       from Better Meals for Less Money (1917)
• Creamed Fish Canapes
       from Civic League Cook Book (1913)
• Creamed Fish in Potato Nest
       from Woman's Institute Library of Cookery, Volume 3
• Creole Fried Fish
       from Mrs. Wilson's Cook Book (1920)
• Croquettes of Fish
       from The International Jewish Cook Book (1919)
• Crême de Poisson à la Roi Albert
       from The Belgian Cookbook (1915)
• Curried Fish
       from The Art of Living in Australia (1893)
• Curried Fish
       from The Skilful Cook (1905)
• Cusk à la Crème
       from Miss Parloa's New Cook Book
• Devilled Dishes
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Dressing for Baked Fish
       from Foods That Will Win the War and How to Cook Them (1918)
• Dried Fish
       from The Art of Living in Australia (1893)
• Dried Sprats
       from The Book of Household Management (1861)
• Dropped Fish Balls
       from Miss Parloa's New Cook Book
• Dutch Baked Fish
       from 365 Foreign Dishes (1908)
• Dutch Stewed Fish
       from 365 Foreign Dishes (1908)
• East India Fish
       from 365 Foreign Dishes (1908)
• English Lemon Stewed Fish
       from The International Jewish Cook Book (1919)
• Escaloped Fish
       from Miss Parloa's New Cook Book
• Excellent Way to Dress Fish
       from The Virginia Housewife (1860)
• Excellent way of dressing Fish
       from The Compleat Cook (1658)
• Excellent way of dressing Fish
       from The Compleat Cook (1658)
• Filet Fish, Southern Style
       from Mrs. Wilson's Cook Book (1920)
• Filled Fish, Turkish Style
       from The International Jewish Cook Book (1919)
• Filleted Fish, with White Sauce and Tomatoes
       from The Belgian Cookbook (1915)
• Fillets Baked With Custard or Tomatoes
       from The Century Cook Book (1901)
• Fillets a la Orly
       from The Art of Living in Australia (1893)
• Fillets of Fish and Cheese Sauce
       from The Art of Living in Australia (1893)
• Filletti di Pesce alla Villeroy (Fillets of Fish)
       from The Cook's Decameron
• Fish
       from The Belgian Cookbook (1915)
• Fish A-La-Daub
       from The Virginia Housewife (1860)
• Fish Au Gratin
       from The Art of Living in Australia (1893)
• Fish Baked in Vinegar
       from The Art of Living in Australia (1893)
• Fish Balls
       from Things Mother Used to Make (1914)
• Fish Balls
       from The Boston Cooking-School Cook Book (1896)
• Fish Balls
       from The Art of Living in Australia (1893)
• Fish Balls
       from Better Meals for Less Money (1917)
• Fish Broth (also called a la Lucullus)
       from Hand-Book of Practical Cookery (1884)
• Fish Cake
       from The Book of Household Management (1861)
• Fish Cakes
       from The Art of Living in Australia (1893)
• Fish Chops
       from The Century Cook Book (1901)
• Fish Croquettes
       from Woman's Institute Library of Cookery, Volume 3
• Fish Croquettes
       from The Boston Cooking-School Cook Book (1896)
• Fish Croquettes
       from Made-Over Dishes
• Fish Croquettes
       from My Pet Recipes, Tried and True (1900)
• Fish Croquettes
       from Foods That Will Win the War and How to Cook Them (1918)
• Fish Croquettes
       from The Skilful Cook (1905)
• Fish Croquettes
       from Civic League Cook Book (1913)
• Fish Croquettes
       from Better Meals for Less Money (1917)
• Fish Curry (Various)
       from The Curry Cook's Assistant (1889)
• Fish Cutlet
       from Mrs. Wilson's Cook Book (1920)
• Fish Hash
       from The Boston Cooking-School Cook Book (1896)
• Fish Hash
       from The Art of Living in Australia (1893)
• Fish Hash
       from The Easiest Way in Housekeeping and Cooking (1903)
• Fish Hash
       from Better Meals for Less Money (1917)
• Fish Loaf
       from Mrs. Wilson's Cook Book (1920)
• Fish Loaf
       from Mrs. Wilson's Cook Book (1920)
• Fish Patties
       from The Art of Living in Australia (1893)
• Fish Pie
       from The Art of Living in Australia (1893)
• Fish Pie
       from A Plain Cookery Book for the Working Classes (1852)
• Fish Pie, with Tench and Eels
       from The Book of Household Management (1861)
• Fish Piquant
       from The International Jewish Cook Book (1919)
• Fish Pudding
       from The Skilful Cook (1905)
• Fish Rissoles
       from The Art of Living in Australia (1893)
• Fish Réchauffé
       from My Pet Recipes, Tried and True (1900)
• Fish Sandwiches
       from The International Jewish Cook Book (1919)
• Fish Sandwiches
       from Sandwiches (1912)
• Fish Saute
       from Hand-Book of Practical Cookery (1884)
• Fish Sauteed With Salt Pork
       from Better Meals for Less Money (1917)
• Fish Scallop
       from My Pet Recipes, Tried and True (1900)
• Fish Scallop I
       from The Book of Household Management (1861)
• Fish Scallop II
       from The Book of Household Management (1861)
• Fish Shortcake
       from Foods That Will Win the War and How to Cook Them (1918)
• Fish Souffle
       from Mrs. Wilson's Cook Book (1920)
• Fish Stuffing (Bread)
       from Better Meals for Less Money (1917)
• Fish Stuffing No. 1
       from Woman's Institute Library of Cookery, Volume 3
• Fish Stuffing No. 2
       from Woman's Institute Library of Cookery, Volume 3
• Fish Stuffing No. 3
       from Woman's Institute Library of Cookery, Volume 3
• Fish Timbale
       from The Century Cook Book (1901)
• Fish Timbales
       from Better Meals for Less Money (1917)
• Fish With Bread Crumbs
       from The Italian Cook Book (1919)
• Fish With Garlic
       from The International Jewish Cook Book (1919)
• Fish With Sauerkraut
       from The International Jewish Cook Book (1919)
• Fish a l'Aurore
       from The Art of Living in Australia (1893)
• Fish a la Bretonne
       from Hand-Book of Practical Cookery (1884)
• Fish a la Creme
       from The Art of Living in Australia (1893)
• Fish a la Creme
       from The Cookery Blue Book (1891)
• Fish a la Marseilles
       from 365 Foreign Dishes (1908)
• Fish a la Orly
       from Hand-Book of Practical Cookery (1884)
• Fish and Custard
       from The Belgian Cookbook (1915)
• Fish and Potato Pie
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Fish and Potato Pie
       from Better Meals for Less Money (1917)
• Fish and Potato Pudding
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Fish and Tomato Sauce
       from The Art of Living in Australia (1893)
• Fish au Gratin
       from Miss Parloa's New Cook Book
• Fish aux fines herbes
       from Hand-Book of Practical Cookery (1884)
• Fish hashed in Paste
       from The Lady's Own Cookery Book (1844)
• Fish in Batter
       from The Art of Living in Australia (1893)
• Fish in Jelly
       from The Virginia Housewife (1860)
• Fish with Cream
       from The Easiest Way in Housekeeping and Cooking (1903)
• Fish à la Crême
       from The Boston Cooking-School Cook Book (1896)
• Fish à la Crême
       from Made-Over Dishes
• Fish à la Marseilles
       from Twenty-four Little French Dinners (1919)
• Fish à la Provençale
       from The Boston Cooking-School Cook Book (1896)
• Fish, in general, to dress
       from The Lady's Own Cookery Book (1844)
• Fish, to Cavietch
       from The Lady's Own Cookery Book (1844)
• Fish, to dress in Sauce
       from The Lady's Own Cookery Book (1844)
• Fish-Pies
       from Hand-Book of Practical Cookery (1884)
• Fish-balls
       from The Cookery Blue Book (1891)
• Flaked Fish Sandwiches
       from Sandwiches (1912)
• Fresh Fish Balls
       from The Century Cook Book (1901)
• Fried Crayfish
       from The Art of Living in Australia (1893)
• Fried Dog-Fish
       from The Italian Cook Book (1919)
• Fried Fillets of Fish
       from The Century Cook Book (1901)
• Fried Fillets of Plaice
       from The Skilful Cook (1905)
• Fried Fish
       from The New Dr. Price Cookbook (1921)
• Fried Fish
       from Recipes Tried and True (1894)
• Fried Fish
       from Woman's Institute Library of Cookery, Volume 3
• Fried Fish
       from Mrs. Wilson's Cook Book (1920)
• Fried Fish
       from Mrs. Wilson's Cook Book (1920)
• Fried Fish
       from Miss Parloa's New Cook Book
• Fried Fish
       from The Art of Living in Australia (1893)
• Fried Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Fried Fish
       from The White House Cookbook (1887)
• Fried Fish
       from The Skilful Cook (1905)
• Fried Fish
       from Civic League Cook Book (1913)
• Fried Fish, English Style
       from Mrs. Wilson's Cook Book (1920)
• Fried Frogs' Legs
       from The Century Cook Book (1901)
• Fried Plaice
       from The Book of Household Management (1861)
• Fried Roes
       from The Art of Living in Australia (1893)
• Fried or Sauteed Fish
       from School and Home Cooking (1920)
• Fritada
       from The International Jewish Cook Book (1919)
• Frogs Fried
       from The White House Cookbook (1887)
• Frogs Stewed
       from The White House Cookbook (1887)
• Frogs' Hind Legs
       from The Boston Cooking-School Cook Book (1896)
• Frogs' Legs a la Poulette
       from The Century Cook Book (1901)
• Gefillte Fisch
       from The International Jewish Cook Book (1919)
• General Directions for Dressing Fish
       from The Book of Household Management (1861)
• German Stewed Fish
       from 365 Foreign Dishes (1908)
• Gevech (Roumanian Recipe)
       from Everyday Foods in War Time (1918)
• Grey Mullet
       from The Book of Household Management (1861)
• Grilled Fish
       from Mrs. Wilson's Cook Book (1920)
• Gudgeon
       from The Lady's Own Cookery Book (1844)
• Gudgeons
       from The Book of Household Management (1861)
• Gurnet, or Gurnard
       from The Book of Household Management (1861)
• Gurnets baked
       from The Skilful Cook (1905)
• Hake and Potatoes
       from The Belgian Cookbook (1915)
• Hashed Fish
       from Domestic French Cookery (1836)
• Hecht (Pickerel)
       from The International Jewish Cook Book (1919)
• How to Make a Fish Curry
       from A Plain Cookery Book for the Working Classes (1852)
• Italian Baked Fish
       from 365 Foreign Dishes (1908)
• Japanese Fish
       from 365 Foreign Dishes (1908)
• Jewish Boiled Fish
       from 365 Foreign Dishes (1908)
• Jewish Gefuellte Fish
       from 365 Foreign Dishes (1908)
• Jewish Method of Frying Fish
       from The International Jewish Cook Book (1919)
• Jewish Sour Fish
       from 365 Foreign Dishes (1908)
• John Dory
       from The Book of Household Management (1861)
• Kedgeree
       from The Art of Living in Australia (1893)
• Kedgeree
       from The International Jewish Cook Book (1919)
• Kedgeree
       from The Skilful Cook (1905)
• Kegeree
       from The Book of Household Management (1861)
• Lemon Fish
       from The International Jewish Cook Book (1919)
• Long Island Deep Sea Pie
       from Mrs. Wilson's Cook Book (1920)
• Madras Baked Fish
       from 365 Foreign Dishes (1908)
• Marinirte Fish
       from The International Jewish Cook Book (1919)
• Mashed Potatoes With Ling
       from A Plain Cookery Book for the Working Classes (1852)
• Massala Fry of Fish
       from The Khaki Kook Book (1917)
• Matelot of Tench
       from The Book of Household Management (1861)
• Matelote of Any Kind of Firm Fish
       from The Virginia Housewife (1860)
• Mayonnaise Fish
       from The White House Cookbook (1887)
• Miroton of Fish and Potato
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Mock Fish (a Norwegian dish)
       from The Golden Age Cook Book (1898)
• Mock Fish Balls in Curry or Cream Sauce
       from The Golden Age Cook Book (1898)
• Mock Fish Chops
       from The Golden Age Cook Book (1898)
• Mock Fish Croquettes
       from The Golden Age Cook Book (1898)
• Molded Meat or Fish Loaf
       from Foods That Will Win the War and How to Cook Them (1918)
• Mullet alla Tolosa
       from The Cook's Decameron
• Mullet alla Triestina
       from The Cook's Decameron
• Mullet and Tomatoes
       from The Art of Living in Australia (1893)
• Mullet, to boil
       from The Lady's Own Cookery Book (1844)
• Mullet, to broil
       from The Lady's Own Cookery Book (1844)
• Mullet, to fry
       from The Lady's Own Cookery Book (1844)
• Mussels With Egg Sauce
       from The Italian Cook Book (1919)
• Mussels With Tomato Sauce
       from The Italian Cook Book (1919)
• Norwegian Fish Pudding
       from 365 Foreign Dishes (1908)
• Oriental Stewed Prawns
       from 365 Foreign Dishes (1908)
• Oven Fried Fish
       from Recipes Tried and True (1894)
• Pan-Fish
       from The White House Cookbook (1887)
• Pasty of a Joll of Ling
       from The Queen-like Closet or Rich Cabinet (1672)
• Pea Shore Pie
       from Mrs. Wilson's Cook Book (1920)
• Pesci diversi alla Casalinga (Fish)
       from The Cook's Decameron
• Pickled Rock-Fish
       from Directions for Cookery, in its Various Branches (1840)
• Plaice
       from The Skilful Cook (1905)
• Planked (Broiled) Fish
       from School and Home Cooking (1920)
• Planked Fish
       from The New Dr. Price Cookbook (1921)
• Planked Fish
       from Woman's Institute Library of Cookery, Volume 3
• Polish Filled Fish
       from 365 Foreign Dishes (1908)
• Potted Crayfish
       from The Book of Household Management (1861)
• Potted Fish
       from Miss Parloa's New Cook Book
• Potted Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Potted Fish
       from The White House Cookbook (1887)
• Potted Fresh Fish
       from The White House Cookbook (1887)
• Prepared Fish
       from Cloud City Cook-Book (1889)
• Purée of Fish
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Red Mullet
       from The Book of Household Management (1861)
• Red Mullet in Cases
       from The International Jewish Cook Book (1919)
• Red Mullet in Cases
       from The Skilful Cook (1905)
• Red Mullets à l'Italienne
       from The Skilful Cook (1905)
• Red Mullets à la Genoise
       from The Skilful Cook (1905)
• Redsnapper With Tomato Sauce
       from The International Jewish Cook Book (1919)
• Remains of Fish
       from The Belgian Cookbook (1915)
• Roasted Fish
       from Hand-Book of Practical Cookery (1884)
• Roasted Fish Another Way
       from Hand-Book of Practical Cookery (1884)
• Rougets en Papillotes
       from Twenty-four Little French Dinners (1919)
• Russian Boiled Fish
       from 365 Foreign Dishes (1908)
• Russian Fish Cakes
       from The International Jewish Cook Book (1919)
• Russian Fish-Roll
       from 365 Foreign Dishes (1908)
• Russian Stewed Fish
       from 365 Foreign Dishes (1908)
• Réchauffé of Fish
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Réchauffé of Fish, No. 2
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Salt Cod, Haddock, Plaice, and any Fish
       from The Skilful Cook (1905)
• Salt Fish
       from The Art of Living in Australia (1893)
• Salt Fish Baked with Crackers
       from Better Meals for Less Money (1917)
• Salt Fish Balls
       from Public School Domestic Science (1898)
• Salt Fish Curry
       from The Khaki Kook Book (1917)
• Salt Fish Soufflé
       from Miss Parloa's New Cook Book
• Salt Fish With Parsnips
       from A Plain Cookery Book for the Working Classes (1852)
• Salt Fish with Dropped Eggs
       from Miss Parloa's New Cook Book
• Sauteing Fish
       from Mrs. Wilson's Cook Book (1920)
• Sautéd Fish
       from Woman's Institute Library of Cookery, Volume 3
• Sautéd Fish
       from The International Jewish Cook Book (1919)
• Sautéd Pickerel
       from Woman's Institute Library of Cookery, Volume 3
• Scalloped Fish
       from The Art of Living in Australia (1893)
• Scalloped Fish
       from The White House Cookbook (1887)
• Scalloped Fish
       from Foods That Will Win the War and How to Cook Them (1918)
• Scalloped Fish
       from Public School Domestic Science (1898)
• Scalloped Fish
       from Civic League Cook Book (1913)
• Scalloped Fish Roe
       from The International Jewish Cook Book (1919)
• Scalloped Fish, No. 1
       from The International Jewish Cook Book (1919)
• Scalloped Fish, No. 2
       from The International Jewish Cook Book (1919)
• Scandinavian Pudding
       from The Art of Living in Australia (1893)
• Sheepshead with Drawn Butter
       from The White House Cookbook (1887)
• Shell Fish
       from Mrs. Wilson's Cook Book (1920)
• Shell Fish a Là Newburg
       from The New Dr. Price Cookbook (1921)
• Shellfish à la Queen
       from For Luncheon and Supper Guests (1923)
• Shells of Fish and Mushrooms
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Small Fish
       from The Art of Living in Australia (1893)
• Sour Fish
       from Recipes Tried and True (1894)
• Spanish Baked Fish
       from 365 Foreign Dishes (1908)
• Spanish Fried Fish
       from 365 Foreign Dishes (1908)
• Spiced Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Sprats
       from The Book of Household Management (1861)
• Sprats Fried in Batter
       from The Book of Household Management (1861)
• Sprats, to bake
       from The Lady's Own Cookery Book (1844)
• Steamed Fish
       from Woman's Institute Library of Cookery, Volume 3
• Steamed Fish
       from The White House Cookbook (1887)
• Stewed Black Fish
       from Directions for Cookery, in its Various Branches (1840)
• Stewed Dog-Fish
       from The Italian Cook Book (1919)
• Stewed Fish
       from Woman's Institute Library of Cookery, Volume 3
• Stewed Fish
       from Miss Parloa's New Cook Book
• Stewed Fish
       from The Art of Living in Australia (1893)
• Stewed Fish
       from The Easiest Way in Housekeeping and Cooking (1903)
• Stewed Fish
       from Hand-Book of Practical Cookery (1884)
• Stewed Fish Cutlets
       from The Italian Cook Book (1919)
• Stewed Muscles, or Mussels
       from A Plain Cookery Book for the Working Classes (1852)
• Stewed Plaice
       from The Book of Household Management (1861)
• Stewed Snapper
       from Mrs. Wilson's Cook Book (1920)
• Stuffed Flathead
       from The Art of Living in Australia (1893)
• Stuffings for Baked Fish
       from The Century Cook Book (1901)
• Swedish Baked Fish
       from 365 Foreign Dishes (1908)
• Swedish Pie
       from 365 Foreign Dishes (1908)
• Swedish Sandwiches
       from Sandwiches (1912)
• Sweet Sour Fish
       from The International Jewish Cook Book (1919)
• Sweet Sour Fish With Wine
       from The International Jewish Cook Book (1919)
• Sweet and Sour Fish
       from The International Jewish Cook Book (1919)
• Swiss Creamed Fish
       from The International Jewish Cook Book (1919)
• Tench Stewed With Wine
       from The Book of Household Management (1861)
• To Bake a Rock Fish
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Boil Fish
       from A Plain Cookery Book for the Working Classes (1852)
• To Boil Fish
       from The Skilful Cook (1905)
• To Boil Fresh Fish
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Boil Prawns
       from Directions for Cookery, in its Various Branches (1840)
• To Boil Rock Fish
       from The Virginia Housewife (1860)
• To Broil Fish
       from The Century Cook Book (1901)
• To Butter Lobsters, Crabs or Crafish
       from The Queen-like Closet or Rich Cabinet (1672)
• To Carve Fish
       from The Century Cook Book (1901)
• To Caveach Fish
       from The Virginia Housewife (1860)
• To Dress Any Kind of Salted Fish
       from The Virginia Housewife (1860)
• To Dress Coarse Fish
       from The Belgian Cookbook (1915)
• To Dress Prawns
       from The Book of Household Management (1861)
• To Dress Whitebait
       from The Book of Household Management (1861)
• To Fry Fish
       from A Plain Cookery Book for the Working Classes (1852)
• To Fry Fish
       from The Century Cook Book (1901)
• To Fry Fresh Fish
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Fry Museles, or Oysters, or Cockles to Serve in with Meat, or by Themselves
       from The Queen-like Closet or Rich Cabinet (1672)
• To Keep Sprats
       from The Belgian Cookbook (1915)
• To Make a Curry of Catfish
       from The Virginia Housewife (1860)
• To Make a Lamprey Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Pickle Sprats Like Anchovies
       from The Queen-like Closet or Rich Cabinet (1672)
• To Smoke Hams and Fish at Home
       from The White House Cookbook (1887)
• To Stew Fish Brown
       from A Poetical Cook-Book (1864)
• To Stew Fish White
       from A Poetical Cook-Book (1864)
• To Stew Fish in the Oven
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stew a Rock Fish
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To boyle a Fresh Fish
       from The Compleat Cook (1658)
• To dresse Snails
       from The Compleat Cook (1658)
• To dresse Snayles
       from The Compleat Cook (1658)
• To dresse pickle fish
       from The Compleat Cook (1658)
• To make an Amblet of Cockles
       from English Housewifry (1764)
• To murine Carps, Mullet, Gurnet, Rochet, or Wale, etc.
       from The Compleat Cook (1658)
• To pickle Muscles
       from English Housewifry (1764)
• To pot Chare
       from English Housewifry (1764)
• Toasted Salt Fish
       from The Boston Cooking-School Cook Book (1896)
• Triglie alla Marinara (Mullet)
       from The Cook's Decameron
• Turban of Fish
       from The Boston Cooking-School Cook Book (1896)
• Warmed up boiled fish, with Dutch Sauce
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Water Souchi
       from The Lady's Own Cookery Book (1844)
• Water Souchy
       from The Book of Household Management (1861)
• Water Souchy
       from Directions for Cookery, in its Various Branches (1840)
• Whitebait
       from The Skilful Cook (1905)