Recipes from Boston Cooking-School cook book

Records 401 to 450 of 1,624, in reading order. Each links to a modern interpretation.

Sole A La Bercyp. 88 Baked Haddock Stuffed with Oystersp. 88 Haddock a la Metropolep. 88 Baked Haddock a la Prestonp. 89 Mushroom Stuffingp. 89 Baked Halibut with Tomato Saucep. 89 Baked Halibut with Lobster Saucep. 89 Fillets of Halibut with Brown Saucep. 90 Fish Mousse, Normandy Saucep. 90 Baked Halibut, Swedish Stylep. 90 Fried Fish, Russian Style, Mushroom Saucep. 90 Halibut a la Poulettep. 91 Mackerel Baked in Milkp. 92 Baked Shad with Roe Saucep. 92 Creamed Sardinesp. 92 Roe Saucep. 93 Planked Shad with Creamed Roep. 93 Planked Smeltsp. 94 Smelts au Beurre Noirp. 94 Baked Stuffed Smeltsp. 94 Fried Stuffed Smeltsp. 94 Swordfish Baked in Milkp. 94 Creamed Fishp. 95 Fish au Gratinp. 95 Salmon or Shrimp Wigglep. 95 Fish a la Provençalep. 95 Fish Hashp. 95 Fish Croquettesp. 95 Turban of Fishp. 96 Hampden Halibutp. 96 Tuna Fish Piep. 96 Fish Timbalesp. 96 Scalloped Cod and Oystersp. 96 Fish Soufflep. 96 Salmon Loaf Ip. 97 Salmon Loaf IIp. 97 Salmon Loaf with Cheesep. 97 Tuna Loafp. 97 Spiced Salmonp. 97 Creamed Salt Codfishp. 97 Fish Ballsp. 97 Salted Codfish Hashp. 97 Toasted Salt Fishp. 97 Gloucester Salt Codfishp. 97 Spanish Codfishp. 98 Baked Codfishp. 98 Codfish with Fried Salt Porkp. 98 Kippered Herringsp. 98 Baked Finnan Haddiep. 98 Broiled Finnan Haddiep. 98