Seafood
Fish and shellfish cookery from a coastal century — poached, baked, and fried, with the original technique intact.
- Oyster Omelet
- Scallop Stew
- Oyster Soup
- Oyster Gumbo
- Clam and Oyster Soup
- Lobster Bisque
- Halibut Soup
- Salmon Soup
- Fish Chowder
- Lobster Chowder
- Fish Force-meat
- Clam Force-meat
- Salmon Force-meat
- Boiled Haddock
- Broiled Scrod
- Broiled Chicken Halibut
- Broiled Swordfish
- Broiled Shad Roe
- Baked Halibut with Stuffing
- Fish Stuffing I
- Fish Stuffing II
- Baked Bluefish
- Bluefish à l'Italienne
- Baked Cod with Oyster Stuffing
- Baked Haddock with Oyster Stuffing
- Baked Halibut with Tomato Sauce
- Baked Halibut with Lobster Sauce
- Baked Mackerel
- Planked Shad or Whitefish
- Baked Shad Roe with Tomato Sauce
- Baked Fillets of Bass or Halibut
- Fillets of Halibut with Brown Sauce
- Halibut à la Poulette
- Halibut à la Rarebit
- Sandwiches of Chicken Halibut
- Fried Cod Steaks
- Fried Smelts
- Fried Fillets of Halibut or Flounder
- Fried Eels
- Fried Stuffed Smelts
- Fried Shad Roe
- Soft-Shell Crabs (Deep-Fried)
- Frogs' Hind Legs
- Terrapin
- Fish à la Crème
- Turban of Fish
- Fish Hash
- Fish Croquettes
- Salmon Box
- Fish Balls
- Salted Codfish Hash
- Toasted Salt Fish
- Baked Finnan Haddie
- Broiled Finnan Haddie
- Broiled Oysters
- Fried Oysters
- Fried Lobster
- Buttered Lobster
- Scalloped Lobster
- Devilled Lobster
- Curried Lobster
- Lobster Farci
- Broiled Live Lobster
- Lobster à l'Américaine
- Beefsteak with Oyster Blanket
- Fried Salt Pork with Codfish
- Tomato Cream Sauce
- Yellow Bechamel Sauce
- Cucumber Sauce
- Anchovy Sauce
- Maître d'Hôtel Butter
- Lemon Butter
- Anchovy Butter
- Lobster Butter
- Lobster Sauce II
- Horseradish Sauce II
- Rice Sauce
- Sauce Tyrolienne
- Salmon Cutlets
- Lobster Timbales
- Devilled Scallops