Fish
A
B
- Baked Bluefish
- Baked Halibut Steak
- Baked Live Lobster
- Baked Oysters
- Baked Oysters with Spaghetti
- Baked Salt Mackerel
- Baked Shad Roe
- Baked Soft-Shell Crabs
- Baked Sturgeon
- Baked Whitefish
- Boiled Black Bass
- Boiled Fresh Codfish
- Boiled Haddock
- Boiled Halibut
- Boiled Red Snapper
- Boiled Salmon
- Boned Herrings
- Broiled Halibut
- Broiled Live Lobster
- Broiled Oysters
- Broiled Pompano
- Broiled Salmon
- Broiled Salt Salmon or Other Salt Fish
- Broiled Shad
- Broiled Smelts
- Broiled Soft-Shell Crabs
- Broiled Spanish Mackerel
- Broiled Swordfish
- Brook Trout
C
- Chapter V-Fish
- Clam-Bake Roast
- Clams
- Clams Roasted or Baked in the Oven
- Codfish Balls
- Cold Lobster En Coquille, with Mayonnaise
- Creamed Clams
- Creamed Crabs
- Creamed Finnan Haddie
- Creamed Fish, or Fish Timbale
- Creamed Lobster
- CREAMED OYSTERS (Twenty-five oysters one pint)
- Croustade of Shrimps
D
E
F
- Finnan Haddie
- Fish
- Fresh Herrings
- Fried Clams
- Fried Eels
- Fried Flounders
- Fried Fresh Cod
- Fried Frogs' Legs
- Fried Halibut
- Fried Oyster Crabs
- Fried Roe
- Fried Smelts
- Fried Soft-Shell Crabs
G
H
L
O
- Oyster Bundles
- Oyster Crabs and White-Bait
- Oyster Pie
- Oyster Stuffing
- Oysters En Brochette
- Oysters Fried in Batter
- Oysters Steamed in the Shell
- Oysters with Mushrooms
P
- PANNED OYSTERS (Take one-half pint of large)
- Perch, Fried
- Pickled Oysters
- Pickled Salmon
- Planked Whitefish
R
S
- Salmon Au Gratin
- Salmon Puffs
- Salt Fish and Eggs
- Salt Mackerel
- Scalloped Clams
- Scalloped Crabs in Shells or Ramekins
- Scalloped Fish
- Scalloped Lobster
- Scalloped Roe
- Sheepshead, Drawn Butter Sauce
- Shrimps
- Shrimps in Peppers
- Steamed Clams
- Stewed Lobster
- Stewed Mussels
- Stewed Oysters
- Stewed Scallops
- Stuffing for Fish