Modern cookery for private families by Eliza Acton
Chapter VI.)
To boil a John Dory (_and when 58
in season_)
Small John Dories baked. Good 58
(Author’s receipt)
To boil a Brill 58
To boil Salmon (_and when in 59
season_)
Salmon _à la Genevese_ 50
Crimped Salmon 60
Salmon _à la St. Marcel_ 60
Baked Salmon over mashed 69
Potatoes
Salmon Pudding, to be served 60
hot or cold (_a Scotch
receipt. Good_)
To boil Cod Fish (_and when in 61
season_)
Slices of Cod Fish Fried 61
Stewed Cod 62
Stewed Cod Fish in brown sauce 62
To boil Salt Fish 62
Salt Fish _à la Maître 63
d’Hôtel_
To boil Cods’ Sounds 63
To fry Cods’ Sounds in batter 63
To fry Soles (_and when in 64
season_)
To boil Soles 64
Fillets of Soles 65
Soles _au Plat_ 66
Baked Soles (_a simple but 66
excellent receipt_)
Soles stewed in cream 67
To fry Whitings (_and when in 67
season_)
Fillets of Whitings 68
To boil Whitings (_French 68
receipt_)
Baked Whitings _à la 68
Française_
To boil Mackerel (_and when in 69
season_)
To bake Mackerel 69
Baked Mackerel or Whitings 70
(_Cinderella’s receipt.
Good_)
Fried Mackerel (_Common French 70
receipt_)
Fillets of Mackerel (_fried or 71
broiled_)
Boiled fillets of Mackerel 71
Mackerel broiled whole (_an 71
excellent receipt_)
Mackerel stewed with Wine 72
(_very good_)
Fillets of Mackerel stewed in 72
Wine (_excellent_)
To boil Haddocks (_and when in 73
season_)
Baked Haddocks 73
To fry Haddocks 73
To dress Finnan Haddocks 74
To boil Gurnards (_with 74
directions for dressing them
in other ways_)
Fresh Herrings. Farleigh 74
receipt (_and when in
season_)
To dress the Sea Bream 75
To boil Plaice or Flounders 75
(_and when in season_)
To fry Plaice or Flounders 75
To roast, bake, or broil Red 76
Mullet (_and when in
season_)
To boil Grey Mullet 76
The Gar Fish (_to bake_) 77
The Sand Launce, or Sand Eel 77
(_mode of dressing_)
To fry Smelts (_and when in 77
season_)
Baked Smelts 78
To dress White Bait. Greenwich 78
receipt (_and when in
season_)
Water Souchy (_Greenwich 78
receipt_)
Shad, Touraine fashion (_also 79
à la mode de Touraine_)
Stewed Trout. Good common 80
receipt (_and when in
season_)
To boil Pike (_and when in 80
season_)
To bake Pike (_common 81
receipt_)
To bake Pike (_superior 81
receipt_)
To stew Carp (_a common 82
country receipt_)
To boil Perch 82
To fry Perch or Tench 83
To fry Eels (_and when in 83
season_)
Boiled Eels (_German receipt_) 83
To dress Eels (_Cornish 84
receipt_)
Red Herrings _à la Dauphin_ 84
Red Herrings (_common English 84
mode_)
Anchovies fried in batter 84