Recipes from A handbook of fish cookery
Records 1 to 50 of 72, in reading order. Each links to a modern interpretation.
Baking Fish Au Gratinp. 5Court-Bouillon for Boiling Fishp. 6Anchovy Butterp. 7Anchovy Saucep. 7Carp, Bakedp. 8Carp, Friedp. 8Caveach Fishp. 8Cod, Bakedp. 9Cod, Fried a la Maitre d'hotelp. 9Cod, a la Cremep. 9Cod, Curriedp. 9Cod, Salted, with Parsnipsp. 10Crab, Hot Butteredp. 10Crab Soup, or Potage Bisquep. 10Crayfish as a Breakfast Relishp. 11Eels, en Matelotep. 11Haddock, Bakedp. 12Halibut Piep. 12Halibut Piep. 12Herrings, Boiledp. 13Herrings, Broiledp. 13Lampreys, Stewedp. 13Ling, Bakedp. 13Lobster, a la cremep. 13Lobster Cutletsp. 14Lobster Pattiesp. 14Lobster Saladp. 14Dressing for Lobster Saladp. 14Lobster Butter and Saucep. 14Mackerel, Broiledp. 14Mackerel, Broiledp. 14Mackerel, Bakedp. 15Mackerel, Boiledp. 15Oysters, Browned in their own gravyp. 15Oysters, au Gratinp. 16Perch in Water Souchyp. 16Pike, Bakedp. 16Prawn Soupp. 17Salmon, Bakedp. 18Salmon Crumbsp. 18Salmon Frittersp. 19Salmon Trout, Baked and Stuffedp. 19Shrimp Butterp. 20Shrimp Butterp. 20Shrimp Forcemeatp. 20Shrimp Pattiesp. 20Black Butter Sauce for Skatep. 20Shrimp Canapeesp. 20Sole, Boiledp. 22Soles, Baked au Gratinp. 22