Recipes from The Cook Book, by "Oscar" of the Waldorf

Records 101 to 150 of 359, in reading order. Each links to a modern interpretation.

Boiled Salmonp. 19 Boiled Salmon with Oyster Saucep. 19 Boiled Slices of Salmon with Piquant Saucep. 19 Salmon Boucheesp. 20 Boudins of Salmonp. 20 Broiled Salmonp. 20 Salmon Croquettesp. 20 Curried Salmonp. 20 Salmon Cutletsp. 20 Salmon Cutlets, English Stylep. 21 Fried Salmon Cutletsp. 21 Fried Salmonp. 21 Salmon Cutlet in Papersp. 21 Salmon Cutlets with Caper Saucep. 21 Salmon Cutlets with Milanese Saucep. 21 Salmon Cutlets with Oyster Saucep. 21 Fillets of Salmon, Parisian Stylep. 22 Fillets of Salmon with Ravigote Saucep. 22 Broiled Kippered Salmonp. 22 Fried Kippered Salmonp. 22 Salmon en Matelotep. 22 Salmon, Maitre d' Hotelp. 22 Salmon Pattiesp. 23 Salmon Pattiesp. 23 Vol-Au-Vent of Salmonp. 23 Baked Salmon Troutp. 23 Boiled Salmon Troutp. 23 Salmon Trout, Modern Stylep. 23 Baked Sardinesp. 24 Broiled Sardinesp. 24 Curried Sardinesp. 24 Deviled Sardinesp. 24 Sardines in Papersp. 24 Sardines, Maitre d' Hotelp. 24 Sardines, Piedmontesep. 24 Baked Shadp. 24 Baked Shad, American Stylep. 25 Broiled Shadp. 25 Fried Shadp. 25 Planked Shadp. 25 Broiled Shad's Roep. 25 Shad's Roe Croquettesp. 26 Fried Shad's Roep. 26 Boiled Sheepsheadp. 26 Fried Fillets of Sheepsheadp. 26 Boiled Skate with Black Butterp. 26 Baked Fillets of Skatep. 26 Skate, Italian Stylep. 26 Stewed Skate with Caper Saucep. 27 Baked Smeltsp. 27