Fish & Shellfish

1063 recipes.

A B C D E F G H I J K L M N O P Q R S T U V W

A

• Admiral's Sauce
• Anchovies
• Anchovies on Toast
• Anchovies, Essence Of
• ANCHOVIES, ESSENCE OF (another way)
• Anchovies, Essence of, Mock
• Anchovies, Fried
• Anchovies, Potted
• Anchovies, Simple Method of Serving
• Anchovies, to Fillet
• Anchovy and Caper Sauce
• Anchovy Butter
• Anchovy Butter Sauce
• Anchovy Eggs
• Anchovy Ketchup
• Anchovy Olives
• Anchovy Omelet
• Anchovy Paste
• Anchovy Powder
• Anchovy Salad
• Anchovy Sauce
• ANCHOVY SAUCE (another way)
• Anchovy Sauce for Beef
• Anchovy Sauce for Salmon
• Anchovy Toast
• Angels on Horseback
• Aurora Sauce

B

• Beef, Cold, Scalloped
• Bloater Fritters, Curried
• Bloaters
• Bouillabaisse
• Bream, to Dress
• Bride Pie
• BRILL, BRAISED (a l'Amiral)
• Brill, to Boil

C

• CANAPES (a la Windsor)
• Caper Sauce for Fish
• Capon, Stuffed and Boiled
• Cardinal Sauce
• Carp
• CARP (en Matelote)
• Carp Pie
• Carp Roe
• Carp, Baked
• Carp, Boiled
• Carp, Fried
• Carp, Sauce For
• Carp, Stewed
• Caveach Fish
• Caviare and Mock Caviare
• Caviare on Toast
• Caviare with Prawns
• Caviare, Croutons Of
• Cecils
• Char
• Cheese Sandwich
• Cheese, Devilled, on Toast
• Chicken, Devilled
• Chicken, Sauce for Boiled
• Chowder, Fish
• Clam Soup
• Clams
• Cod
• COD (a I'Espagnole)
• COD (a l'Ostende)
• COD (a la Bechamel)
• COD (a la Creme)
• COD (a la Franoise)
• COD (a la Maitre d'Hotel)
• COD (a la Provencale)
• COD (au Gratin)
• Cod and Macaroni
• Cod and Parmesan Cheese
• Cod Head, Browned
• Cod Mould
• Cod Pie, Fresh
• Cod Pie, Salt
• Cod Roe and Cream
• Cod Roe Cutlets
• Cod Sound Pie
• Cod Sound, Boiled
• Cod Sound, Fricasseed
• Cod, Baked
• COD, BAKED (another way)
• Cod, Boiled
• Cod, Cold
• Cod, Crimped
• Cod, Croquettes Of
• Cod, Curried
• COD, CURRIED (another way)
• Cod, Fried
• Cod, Fried
• Cod, Head and Shoulders Of
• COD, SALT (a la Francaise)
• Cod, Salt, Fried
• Cod, Salt, Rechauffe Of
• COD, SALT, WITH PARSNIPS (a dish for Ash Wednesday)
• Cod, Spiced
• Cod, Stewed
• Cod, with Mashed Potatoes
• Cod-Fish Balls
• Cod-Fish Cakes
• Codlings, Sauce For
• Codlings, to Dress
• Conger Eel, Baked
• Conger Eel, Fried
• Conger Eel, Roasted
• CRAB (au Gratin)
• Crab Butter
• Crab Salad
• Crab, Boiled
• Crab, Curried, Canapes Of
• Crab, Devilled
• Crab, Dressed
• Crab, Hot or Buttered
• Crab, Minced
• Crab, Potted
• Crab, Scalloped
• Crab, Supreme of, with Tomatoes
• Crab, to Choose
• Crayfish in Jelly
• Crayfish, Potted
• Croquettes
• Crumbs, Substitute For
• Cutlets of Lobster or Crab

D

• Dabs
• Dace
• Devilled Biscuit
• Dory or Caper Sauce
• Dory, Boiled
• Dory, Filleted
• DUCK, GRAVY FOR (another way)

E

• Eel Broth
• Eel Patties
• Eel Pie
• Eel Pie with Tench
• Eel Soup
• Eel Soup, White
• EELS (a la Poulette)
• Eels, Baked
• Eels, Boiled
• EELS, BOILED (another way)
• EELS, BOILED, FOR CONVALESCENTS (Invalid cookery)
• Eels, Broiled
• Eels, Collared
• Eels, Entree Of
• Eels, Fricasseed
• Eels, Fried
• EELS, FRIED (another way)
• Eels, Mayonnaise Of
• Eels, Potted
• Eels, Rolled
• Eels, Sauce For
• Eels, Spatchcocked
• EELS, SPATCHCOCKED (another way)
• Eels, Stewed
• EELS, STEWED (another way)
• EELS, STUFFED (a la Hollandaise)
• Egg Sauce
• EGGS (au Gratin)
• Eggs for Salad
• Eggs, Baked
• Eggs, Buttered, and Shrimps
• Eggs, Carmelite
• Eggs, Devilled
• Eggs, Potted
• Eggs, Scalloped
• Eggs, Scotch
• Empress Toasts
• Epicurean Sauce

F

• Fennel
• Findon Haddocks on Toast
• Findon Haddocks, Fried
• Findon Haddocks, Grilled
• Fish
• FISH (au Gratin)
• Fish (salt) Pie
• Fish (salt), Boiled
• Fish and Eggs
• Fish and Oyster Pie
• Fish Balls
• Fish Cakes
• FISH CAKES (another way)
• Fish Curry
• Fish Cutlets
• Fish Eggs, Scrambled
• Fish Gravy
• Fish Ketchup
• Fish Macaroni
• Fish Maigre, to Dress
• Fish Pate
• Fish Pie
• FISH PIE (another way)
• Fish Pudding
• Fish Pudding, Plain
• Fish Ragout in Scallop-Shells
• Fish Rechauffe
• Fish Salad
• Fish Sandwiches
• Fish Sauce, Without Butter
• Fish Scallp
• Fish Soup
• Fish Soup Quenelles
• Fish Stock
• Fish Stock, Brown
• Fish Toast
• Fish, Baked in Milk
• Fish, Cold, to Re-Dress
• Fish, Creamed
• Fish, Croquettes Of
• Fish, Essence Of
• Fish, Forcemeat For
• Fish, Fricandelles
• Fish, Fried
• FISH, FRIED (Jewish fashion)
• Fish, Grilled
• Fish, Pickled
• FISH, PICKLED (another way)
• Fish, Rissoles Of
• FISH, RISSOLES OF (another way)
• Fish, Sauce for Boiled
• Fish, to Boil
• Fish, to Broil
• Fish, to Caveach
• Fish, to Cook, in Oven
• Fish, to Fry
• FLOUNDERS (au Gratin)
• Flounders, Boiled
• Flounders, Fricasseed
• Flounders, Fried
• Flounders, Stewed
• Forcemeat for Baked Pike
• Forcemeat for Carp
• Forcemeat for Fish, Soups, or Stews
• Forcemeat for Quenelles
• Forcemeat of Fish
• Forcemeat of Oyster
• Forcemeat of Shrimp
• FOWL (a la Mayonnaise)
• FOWL SCALLOPS (a la Bechamel)
• Fowl, Grillade Of
• Fowl, Sauce For
• Fowl, White Oyster Sauce For
• Fowl, with Oysters
• French Pie
• Fry, To

G

• Garfish
• Garnish, Cucumber, for Salmon
• Genoa Sauce for Fish
• Genoese Sauce for Fish
• Gobble Sauce for Fish
• Gravy for Baked Fish
• Gravy for Fish Pies, Etc
• Gravy, White, for Fish
• Grayling
• Grayling, Baked
• Grayling, Broiled
• Grayling, Fried
• Grayling, Sauce For
• Grey Mullet
• Grilse or Trout, to Pot
• Gudgeon
• Gudgeon, Fried
• Guinea-Fowl, Boiled, with Oysters
• Gurnet, Boiled
• Gurnet, or Gurnard, Baked

H

• Haddock
• Haddock Croutes
• Haddock Fritters
• Haddock Pudding
• Haddock Soup
• HADDOCK SOUP (another way)
• Haddock, Baked
• HADDOCK, BAKED (another way)
• HADDOCK, BAKED (another way)
• HADDOCK, BAKED (another way)
• Haddock, Boiled
• Haddock, Broiled
• HADDOCK, BROILED (another way)
• Haddock, Creamed
• Haddock, Curried
• Haddock, Flaked
• Haddock, Fricasseed
• Haddock, Fried
• Haddock, Pickled
• Haddock, Rechauffe Of
• HADDOCK, RECHAUFFE OF (another way.)
• HADDOCK, STUFFED (a la Waterford)
• Haddock, with Poached Eggs
• Haddock, Yorkshire Mode of Dressing
• Haddocks in Brown Sauce
• Haddocks, to Keep
• Hake
• Halibut
• HALIBUT (au Gratin)
• Halibut Collops, Baked
• Halibut Cutlets
• Halibut Pie
• Halibut Salad
• Halibut Steaks
• Halibut, Baked
• Halibut, Boiled
• Halibut, Curried Slices Of
• Halibut, Fried
• Halibut, Stewed
• Halibut, Stuffed and Baked
• Ham Scallops
• HAMBURG BEEF SALAD (named Hambro' Salad)
• Harvey's, or Camp Vinegar
• Hashes, Sauce For
• Herrings
• HERRINGS (au Gratin)
• Herrings, Curried
• Herrings, Dutch, Fried
• Herrings, Fresh, Baked
• Herrings, Fresh, Boiled
• Herrings, Fresh, Broiled
• HERRINGS, FRESH, BROILED (in the Scotch style)
• Herrings, Fresh, Choosing
• Herrings, Fresh, Fried
• HERRINGS, FRESH, FRIED (another way)
• Herrings, Kippered
• HERRINGS, MARINADED (a German recipe)
• Herrings, Pickled
• HERRINGS, PICKLED (in the French style)
• Herrings, Pickled, to Cook
• Herrings, Pie Of
• Herrings, Potted
• Herrings, Red, Broiled
• HERRINGS, RED, BROILED (another way)
• HERRINGS, RED, BROILED (another way)
• HERRINGS, RED, BUFFED (a Scotch dish)
• Herrings, Red, Choosing
• Herrings, Red, Creamed
• Herrings, Red, Mock Anchovy Toast Of
• Herrings, Red, Savoury Of
• Herrings, Roes of, on Toast
• Herrings, Salted at Home
• Herrings, Salted, with Potatoes
• Herrings, Sauce For
• HERRINGS, SAUCE OF, FOR FISH (a German recipe)
• Herrings, Smoked
• Herrings, Smoked, to Prepare
• Hog's Ears, Stuffed and Fried
• Holstein Sauce, for Fish
• Hors D'Oeuvres

I

• Indian Sauce
• Irish Salmon Pickle

J

• Jelly Fish
• Jersey Milk Curry
• Jewish Sausages, or Chorissa
• John Dory
• JOHN DORY (en Matelote)
• John Dory, Baked
• John Dory, Boiled
• John Dory, Cold, to Warm Up

K

• Kedgeree
• Kew Mince, or Haggis Royal
• Kitchener's Store Sauce, Superlative
• Kromeskies
• Kromeskies of Oysters

L

• Lamb, Breast of, Collared
• Lamprey
• LAMPREY, STEWED (Worcester mode)
• Lancashire Hot-Pot
• Lax
• Ling
• Ling Pie
• Liver Sauce for Fish
• Loach
• Lobster
• LOBSTER (a l'Americaine)
• LOBSTER (a la Carlton)
• LOBSTER (a la Cecil)
• LOBSTER (a la Creme)
• LOBSTER (a la Francaise)
• LOBSTER (au Gratin)
• Lobster and Oyster Pie
• Lobster and Prawn Soup
• Lobster Balls
• Lobster Bashaws
• Lobster Butter
• Lobster Croquettes
• Lobster Curry
• Lobster Cutlets
• Lobster Cutlets, Quickly Made
• Lobster Fricassee
• Lobster Omelet
• Lobster Patties
• Lobster Pie
• Lobster Quenelles
• Lobster Salad
• LOBSTER SALAD (another way)
• Lobster Salad Dressing
• Lobster Sauce
• Lobster Sauce, Mock
• Lobster Scallops
• Lobster Soup
• LOBSTER SOUP (another way)
• Lobster Soup, with Milk
• LOBSTER, BAKED (or Lobster a la Braise)
• Lobster, Boiled
• Lobster, Broiled
• Lobster, Buttered
• LOBSTER, BUTTERED (another way)
• Lobster, Choosing A
• Lobster, Cold
• Lobster, Cold, Dressed
• Lobster, Creamed
• Lobster, Dressed, with Sauce Piquant
• Lobster, Mayonnaise Of
• Lobster, Miroton Of
• Lobster, Potted
• LOBSTER, POTTED (another way)
• Lobster, Rissoles Of
• Lobster, Roast
• Lobster, Scalloped
• Lobster, Stewed

M

• Macaroni Fish
• Macaroni, with Anchovies and Butter
• Mackerel
• MACKEREL (a la Poulette)
• Mackerel and Tomato Sauce
• Mackerel Pie
• Mackerel Roe, Sauce Of
• Mackerel, Baked
• MACKEREL, BAKED (another way)
• Mackerel, Baked and Stuffed
• Mackerel, Boiled
• Mackerel, Boiled
• Mackerel, Broiled, and Tarragon Butter
• Mackerel, Caveach
• Mackerel, Fillets Of
• Mackerel, Fricasseed
• Mackerel, Fried, French
• Mackerel, Pickled
• Mackerel, Potted
• Mackerel, Soused
• Mackerel, with Fine Herbs
• Mackerel, with Wine, Stewed
• Marinade
• MELTED BUTTER SAUCE (another way)
• Melton Mowbray Soup
• Milanese Sauce
• Minnow
• Mullagatawny Soup, Calf's Head
• Mullet, Grey, Boiled
• Mullet, Grey, Broiled
• Mullet, Red
• MULLET, RED (aux Fines Herbes)
• Mussels
• MUSSELS (a la Mariniere)
• MUSSELS (a la Poulette)
• Mussels and Rice
• Mussels, Boiled
• Mussels, Ketchup Of
• Mussels, Ragout Of
• Mussels, Sauce Of
• Mussels, Scalloped
• Mussels, Stewed
• MUTTON GIGOT (a la Gascon)
• Mutton Haggis
• Mutton, Shoulder of, with Oysters

N

• Naples Sauce for Fish

O

• Olives, Stuffed
• Oyster
• Oyster and Celery Salad
• Oyster and Shrimp Sauce
• Oyster, Prairie
• OYSTERS (a la Villeroi)
• Oysters and Eggs
• Oysters for Invalids
• Oysters with Leg of Mutton
• Oysters, Baked
• Oysters, Boiled
• Oysters, Broiled
• Oysters, Broiled in Their Shells
• Oysters, Browned in Their Own Gravy
• Oysters, Croquettes Of
• Oysters, Curried
• Oysters, Curried, Indian
• Oysters, Devilled
• OYSTERS, FORCEMEAT OF (another way)
• Oysters, Fresh, to Distinguish
• Oysters, Fried
• OYSTERS, FRIED (another way)
• Oysters, Fritters Of
• Oysters, Ketchup Of
• OYSTERS, KETCHUP OF (another way)
• Oysters, Loaves Of
• Oysters, Marinaded and Fried
• Oysters, Omelet Of
• Oysters, Omelet Souffle Of
• Oysters, Patties Of
• Oysters, Patties of, with Mushrooms
• Oysters, Pickled
• OYSTERS, PIE OF (for Picnics, Luncheons, or Suppers)
• Oysters, Poulets And
• Oysters, Preserved, How to Cook
• Oysters, Sauce of, Brown
• Oysters, Sauce of, Mock
• Oysters, Sauce of, White
• OYSTERS, SAUCE OF, WHITE (another way)
• Oysters, Sausages Of
• Oysters, Scalloped
• OYSTERS, SCALLOPED (a simple method)
• OYSTERS, SCALLOPED (another way)
• Oysters, Scalloped, with Mushrooms
• Oysters, Soup of, Economical
• Oysters, Soup of, Rich
• Oysters, Stewed
• Oysters, Stewed, Economical
• Oysters, Sweetbread And
• Oysters, to Keep

P

• Parr
• Parsnip
• Partridges, Cold, Sauce For
• Perch
• PERCH (a la Maitre d'Hotel)
• Perch, Boiled
• Perch, Fried
• Perch, Fried, with Herbs
• Perch, Grilled
• Perch, Potted
• Perch, Stewed
• Perch, Stewed in Wine
• Periwinkles, Boiled
• Pig's Ears
• Pike
• PIKE (a la Genevoise)
• PIKE (a la Venitienne)
• PIKE (Izaak Walton's mode of dressing)
• Pike, Baked
• PIKE, BAKED (another way)
• Pike, Boiled
• PIKE, BOILED (another way)
• Pike, Cold, Re-Dressed
• Pike, Crimped
• Pike, Dressing Of
• Pike, Larded and Baked
• Pike, Larded and Roasted
• Pike, Potted
• Pike, Sauces For
• Pike, Stewed
• Pike, Stewed in Gravy
• Pike, Stuffing For
• Pilchards, Cooking Of
• Pink Sauce, for Meat or Fish
• PIQUANT SAUCE (another way)
• Plaice
• PLAICE (a la Duchesse)
• PLAICE (a la Richmond)
• Plaice, Baked
• PLAICE, BAKED (au Gratin)
• Plaice, Boiled
• Plaice, Broiled
• Plaice, Choosing
• Plaice, Curried
• Plaice, Filleted
• Plaice, Filleted, and Stewed with Oysters
• Plaice, Fried
• Plaice, Stewed
• Plaice, with Mushrooms
• Plums in Vinegar
• PODOVIES, OR BEEF PATTIES (another way)
• Pope, or Ruffe
• Pork and Codfish, Ragout Of
• Porpoise
• POTATO PUDDING (another way)
• Potatoes, Scalloped
• Poutarg
• Prawn
• Prawn and Lobster Soup
• Prawn Canapes
• Prawn Cutlets
• Prawn Patties
• Prawn Pie
• PRAWN SOUP (another way)
• PRAWNS (a la Francaise)
• PRAWNS (a la Mantalini)
• Prawns and Shrimps, Choosing Of
• Prawns in Aspic
• Prawns, Boiled
• Prawns, Buttered
• Prawns, Cold, to Dish
• Prawns, Curried
• Prawns, Malay Curry Of
• Prawns, Potted
• Prawns, Shelling Of
• Prawns, Stewed
• Prawns, to Boil

Q

• Queen Mary's Sauce, for Roast Mutton
• Quenelles
• Quenelles of Cod, Salmon, Etc
• Quenelles, Forcemeat For
• QUENELLES, LOBSTER (for Fish Soups)
• QUIN'S SAUCE (an old-fashioned Fish sauce)
• QUIN'S SAUCE (another way)

R

• Rabbit and Eel, Matelote Of
• Radish, Horse
• Ragout Financiere
• Ramakins, Dutch
• Ravigote Sauce, Green, for Salads, Etc
• Ravioli, Italian
• Ray or Maids
• Ray Soup
• Red Herrings or Bloaters, to Fry
• Red Mullet
• RED MULLET (en Papillote)
• Red Mullet, Filleted and Fried
• Red Mullet, Marinaded and Broiled
• Red Mullet, Sauce For
• Red Mullet, Stuffed
• Red-Eye, or Rudd
• RELISHING SAUCE (for broiled bones, Fowls, Meat, Fish, etc.)
• Rice Savoury
• RICE SAVOURY (another way)
• RICE, MUSSELS AND (an Algerian recipe)
• Richmond Eel Pie
• Rissoles, Fish
• Roach
• Roach, Fried
• Rockling
• Roe Sauce
• Roes of Fish, for Garnishing
• ROES, HERRING, IN CASES (M. Ude's way)
• Roes, Herring, on Toast
• ROES, MACKEREL, TIMBALE OF (a la Sefton)
• Roes, Mackerel., in Cases
• ROES, SALTED (a substitute for Caviare)
• ROLLS, BEEF (Cold Meat Cookery)
• Rolls, Oyster
• Roulette, Lobster
• Roulettes, Fish
• Royans
• ROYANS, EROILED (a Bordeaux recipe)
• Rudd, or Red-Eye
• Ruff, or Pope

S

• Sailor's Soup
• SALAD DRESSING (Italian)
• Salad Dressing for Fish Salad
• Salad of Herrings
• Salad Sauce, Trout In
• Salad, Flemish
• Salad, Italian
• Salad, Stuffed Eggs For
• Salad, Swedish
• Salmagundi
• Salmon
• SALMON (a l'Allemande)
• SALMON (a l'Indienne)
• SALMON (a la Genevese)
• SALMON (a la Maitre d'Hotel)
• SALMON (a la Milanaise)
• SALMON (a la Tartare)
• Salmon and Green Peas
• Salmon and Potato Pie
• Salmon Au Bleu
• Salmon Au Court Bouillon
• Salmon Bone, Broiled
• Salmon Bouchees
• Salmon Canapes
• Salmon Caveach
• Salmon Collops
• Salmon Cromeskies
• Salmon Crumbs
• SALMON CUTLETS (a la Maitre d'Hotel)
• Salmon Cutlets, Broiled
• Salmon Cutlets, Scotch
• Salmon Cutlets, with Shallot Sauce
• Salmon Fillets, Fried
• Salmon Forcemeat for Garnishing, Etc
• Salmon Fried in Slices
• Salmon Fritters
• Salmon Gwilts, or Salmon Peel
• Salmon Omelet
• Salmon Peel
• Salmon Pie
• Salmon Pie, Cold, with Truffles
• Salmon Pudding
• Salmon Quenelles
• Salmon Rissoles
• Salmon Roe, Fried
• Salmon Salad
• SALMON SALAD (another way)
• Salmon Salad, with Jelly
• SALMON SMOKED (a breakfast relish)
• Salmon Souffle, Cold
• Salmon Trout
• Salmon Trout, Choosing Of
• Salmon Trout, Stuffed and Baked
• Salmon Trout, with Truffles
• Salmon, Baked
• SALMON, BAKED (another way)
• Salmon, Baked, with Caper or Tomato Sauce
• Salmon, Boiled
• SALMON, BOILED (a la Marechal)
• SALMON, BOILED (another way)
• SALMON, BOILED, PLAIN (M. Soyer's way)
• Salmon, Boiled, to Carve
• Salmon, Braised
• Salmon, Broiled
• SALMON, BROILED (another way)
• Salmon, Choosing
• Salmon, Cleaning Of
• Salmon, Collared
• SALMON, COLLARED (another way)
• Salmon, Crimped
• Salmon, Crimped and Boiled
• Salmon, Crimped, with Caper Sauce
• Salmon, Cured or Salted
• SALMON, CUTLETS OF, FRIED (another way)
• Salmon, Devilled
• Salmon, Dried or Kippered, to Dress
• Salmon, Dried, Kippered, or Salted
• Salmon, Fillets Of
• SALMON, FILLETS OF (a l'Americaine)
• Salmon, Fillets of, Stewed
• Salmon, Fillets of, with Potatoes
• Salmon, Freshness Of
• SALMON, IMPERIAL FASHION (Careme's recipe)
• Salmon, Kippered
• Salmon, Matelote Of
• SALMON, MATELOTE OF (another way)
• Salmon, Mayonnaise Of
• SALMON, MOULD OF (for supper or luncheon)
• Salmon, Pickled
• SALMON, PICKLED (another way)
• SALMON, PICKLED (Cold Meat Cookery)
• Salmon, Potted
• SALMON, POTTED (another way)
• SALMON, POTTED (Cold Meat Cookery)
• Salmon, Preserved
• SALMON, RAISED PIE OF (to be serve cold)
• Salmon, Rechauffe Of
• SALMON, SALTED (Norwegian fashion)
• Salmon, Sauces Suitable For
• SALMON, SCALLOPED (Cold Meat Cookery)
• Salmon, Soused
• Salmon, Spiced
• Salmon, Stewed
• Salmon, Tinned
• Salmon, Tinned, Hot, with Sauce
• Salmon, Tinned, with Macaroni
• Salmon, Wholesomeness Of
• Salmon, with Caper Sauce
• Salmon, with Matelote Sauce
• Salpicons
• Salsify
• Salsify, Boiled
• Salt Fish
• SALT FISH (a la Maitre d'Hotel)
• Salt Fish Pie
• Salt Fish Souffle
• Salt Fish, Boiled
• Salt Fish, Cooked, Rechauffe Of
• Salt-Water Fish, Wholesomeness Of
• SANDWICHES, SUPERIOR (for suppers and luncheons)
• Sardine Butter
• Sardine Mustard
• Sardine Salad
• Sardine Sandwiches
• Sardine Toast
• Sardines
• SARDINES (a la Provencale)
• Sardines and Crab, Savoury Of
• Sardines, Canapees Of
• Sardines, Fresh
• Sardines, Potted
• Sardines, to Serve
• SAUCE, FISH AND (a Scotch recipe)
• Sauce, Store, for Cold Meat and Game
• Sauce, Store, for Fish, Game, Steaks, Etc
• SAXON SALAD (sometimes called Sardonic Salad)
• SAXONY SAUCE (a German recipe)
• Scad
• Scalloped Fish
• Scallops
• Scallops, Fried
• Scallops, Scalloped
• Scallops, Stewed
• Score, To
• Sea Bass
• Sea Bream
• Shad
• Shad, Boiled
• Shad, Broiled
• Shad, French Way of Cooking
• Shad, Fried
• Shad, Planked, American
• Shad, Potted
• Shad, Stuffed and Baked
• Shad, Stuffed and Broiled
• SHELL FISH, BUISSON, OR THICKET OF (a pretty supper dish)
• Shell-Fish, Edible
• Shrimp
• Shrimp and Tomato Soup
• Shrimp Butter, for Sauces, Etc
• Shrimp Forcemeat
• Shrimp Kromeskies
• Shrimp Patties
• SHRIMP PATTIES (another way)
• Shrimp Pie
• SHRIMP PIE (another way)
• SHRIMP PUDDING (a Danish recipe)
• SHRIMP PUDDING (for breakfast or luncheon)
• Shrimp Salad
• Shrimp Sandwich
• SHRIMP SAUCE (another way)
• SHRIMP SAUCE (M. Ude's recipe)
• Shrimp Sauce, Superior
• Shrimp Toast, with Eggs
• SHRIMPS (a la Dorisa)
• SHRIMPS (en Coquilles)
• SHRIMPS AND ASPARAGUS (a Danish recipe)
• Shrimps and Prawns, Choosing Of
• Shrimps, Boiled
• Shrimps, Buttered
• Shrimps, Potted
• SHRIMPS, POTTED (another way)
• Shrimps, Potted Whole
• Shrimps, Stewed
• Shrimps, to Shell
• Skate
• SKATE (a la St. Menehould)
• Skate, Boiled in Stock
• Skate, Choosing Of
• Skate, Crimped
• Skate, Curried
• SKATE, FRIED (another way)
• Skate, Marinaded
• Skate, Sauces For
• Skate, to Clean and Prepare
• Skate, with Black Butter
• Smelts
• SMELTS, BAKED (au Gratin)
• Smelts, Boiled, for Invalids
• Smelts, Broiled or Grilled
• Smelts, Fried
• SMELTS, FRIED (another way)
• Smelts, with Anchovies and Capers
• Sole
• SOLE (a la Bordelaise)
• SOLE (a la Colbert)
• SOLE (a la Meuniere)
• SOLE (au Gratin)
• Sole Croquettes
• Sole for a Convalescent
• Sole Pie
• Sole, Baked
• SOLE, BAKED (au Gratin)
• SOLE, BAKED (en Matelote Normande)
• Sole, Baked, with Fine Herbs
• SOLE, BAKED, WITH FINE HERBS (another way)
• Sole, Baked, with Wine Sauce
• Sole, Boiled
• Sole, Buttered
• Sole, Choosing Of
• Sole, Cold
• Sole, Curried
• Sole, Cutlets Of
• Sole, Filleted
• SOLE, FILLETED (a l'Italienne)
• SOLE, FILLETED (a la Tartare)
• SOLE, FILLETED AND MARINADED (or Sole a l'Orly)
• Sole, Filleted and Rolled
• Sole, Filleted, and Served with Mussels
• Sole, Filleted, with White Sauce
• SOLE, FILLETS OF (a l'Aurore)
• SOLE, FILLETS OF (a la Rochfort)
• SOLE, FILLETS OF (au Vin Blanc)
• Sole, Fillets of, Baked, with Sweet Herbs
• Sole, Fricasseed
• Sole, Fried
• SOLE, FRIED IN OIL (to be eaten cold)
• Sole, Grenade Of
• Sole, Lemon
• SOLE, LEMON (a la Lisbon)
• Sole, Normande
• Sole, Paupiettes of Fillets Of
• Sole, Roulettes Of
• Sole, Savoury Of
• Sole, Small Patties Of
• SOLE, STEWED (a maigre dish)
• Sole, with Water Souchet
• Soy
• Sprats
• Sprats, Stewed
• STAR-GAZY PIE (a favourite Cornish dish.)
• Sterlet
• Stock-Fish
• Sturgeon
• STURGEON (a la Cardinal)
• STURGEON (a la Provencale)
• STURGEON (a la Russe)
• Sturgeon Cutlets
• Sturgeon, Baked
• STURGEON, BAKED (a la Reine)
• STURGEON, BAKED (another way)
• STURGEON, BLANQUETTE OF (a la Paysanne)
• Sturgeon, Blanquette of, with Peas
• Sturgeon, Boiled
• STURGEON, BOILED (M. Ude's way)
• Sturgeon, Choosing Of
• Sturgeon, Croquettes Of
• Sturgeon, Fresh, Grilled
• Sturgeon, Fried
• Sturgeon, Roasted
• STURGEON, ROASTED (another way)
• Sturgeon, Sauce For
• Sturgeon, Stewed
• Sturgeon, Stewed, and Garnished with Sole
• Sturgeon, Stuffed and Roasted
• Sugar, Fish Preserved With
• Summer Diet
• Swedish Salad

T

• Tench
• Tench, Baked
• Tench, Boiled
• Tench, Choosing Of
• Tench, Fried
• TENCH, FRIED (another way)
• Tench, Sauces For
• Tench, Stewed
• TENCH, STEWED (another way)
• TENCH, STEWED (another way)
• Tench, Stewed, with Poulette Sauce
• Tench, Stewed, with Wine
• Terrapin
• Thornback
• Thornback, Boiled
• Thornback, Fried
• Toast, Savoury
• Tomato Forcemeat
• TOULOUSE RAGOUT (for garnishing large or small dishes)
• Trifles, Savoury
• Trout
• TROUT (a I'Aurore)
• TROUT (a la Genevese)
• Trout, Baked
• TROUT, BAKED (another way)
• TROUT, BAKED (M. Ude's recipe)
• Trout, Boiled
• TROUT, BOILED, PLAIN (M. Ude's way)
• Trout, Broiled
• Trout, Choosing Of
• Trout, Collared
• Trout, Filleted
• Trout, Fried
• Trout, in Jelly
• Trout, Pickled
• Trout, Potted
• TROUT, POTTED (another way)
• Trout, Salmon
• Trout, Sauces For
• Trout, Souchet
• Trout, Stewed
• TROUT, STEWED (another way)
• Trout, Stewed in Wine
• Trout, Wayside Inn
• Trout, with Genoese Sauce
• Turbot
• TURBOT (a la Bechamel)
• TURBOT (a la Creme d'Anchois)
• TURBOT (a la Creme Gratine)
• TURBOT (a la Provencale)
• TURBOT (au Gratin)
• TURBOT (en Coquilles)
• Turbot and Lobster Sauce
• Turbot Croquettes
• Turbot Fillets
• Turbot Pie
• Turbot Salad
• Turbot, Baked
• Turbot, Boiled
• Turbot, Broiled
• TURBOT, BROILED (another way)
• Turbot, Broiled, with Caper Sauce
• Turbot, Carving Of
• Turbot, Choosing Of
• Turbot, Cold, to Serve a Second Time
• Turbot, Cold, with Shrimp Chutney
• TURBOT, FILLETS OF (au Gratin)
• Turbot, Pickled
• Turbot, Ragout Of
• Turbot, Sauce For
• Turbot, Scalloped
• Turbot, Stewed
• TURBOT, TIMBALES OF (a la Venetienne)
• Turkey, Devil of, with Sauce
• Turkey, Livers of, Curried
• Turkey, Sauces For
• Turkeys, Forcemeat For
• Turtle Fish
• TURTLE SAUCE (to serve with Calf's Head)

U

• Union Sandwiches
• Universal Sauce
• Universal Store Sauces, for Flavouring Gravies, Etc

V

• Veal and Macaroni Pudding
• VEAL RISSOLES (another way)
• VEAL ROAST (a la Languedocienne)
• Veal Scallops, White
• VEAL, BREAST OF, COLLARED (another way)
• Veal, Fillet of, with Oysters or Mushrooms
• Veal, Minced and Scalloped
• Veal, Scallops of, Cold
• Veal, with Cucumbers
• Veloute Sauce, Maigre
• Verjuice
• VICTORIA SANDWICHES, SAVOURY (for breakfast, luncheon, etc.)
• Vol-Au-Vents, to Fill
• Volage Sauce

W

• Water Souchet
• WATER SOUCHET (another way)
• White Fish and Sauce
• White Sauce for Fish
• WHITE SOUP (another way)
• WHITE SOUP (another way)
• White-Wine Sauce for Sole
• Whitebait
• Whitebait, Cooked
• Whitebait, Devilled
• Whitebait, Mock
• Whiting
• WHITING (a I'ltalienne)
• WHITING (au Gratin)
• WHITING (aux Fines Herbes)
• Whiting Forcemeat
• Whiting Forcemeat, Boudins Of
• Whiting Pollack
• Whiting Pout
• Whiting Pudding
• Whiting Quenelles
• Whiting, Baked
• Whiting, Boiled
• Whiting, Broiled
• WHITING, BROILED (another way)
• Whiting, Choosing Of
• Whiting, Curried
• Whiting, Fillets Of
• WHITING, FILLETS OF (a la Juive)
• WHITING, FILLETS OF (a la Maitre d'Hotel)
• WHITING, FILLETS OF (a la Tyrolienne)
• Whiting, Fried
• Whiting, Fried, Economical
• WHITING, HOT PIE OF FILLETS OF (Careme's recipe)
• Whiting, in Butter
• Whiting, Paupiettes Of
• Whiting, Sauce For
• Whiting, Souffle Of
• Whiting, Stewed
• Whiting, Wholesomeness Of
• Whiting, with Caper Sauce
• Whiting, with Herbs
• Whiting, with Shrimps
• Whiting, with Sweet Herbs
• Whiting, with White-Wine Sauce
• Wine Test, Dr. Paris's
• Wolfram Ketchup
• Woodcock, Mock
• Woodcock, Scotch, or Woodcock Toast
• Woodcock, with Oysters
• Worcester Sauce, to Make