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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

TO CRIMP FRESH FISH.
(Domestic Receipt-Book, 1858)


Cut in slices and lay them for three hours in salt and water, and a glass of vinegar, then fry or broil them.

 

CRIMPED FISH.
(Mrs. Lincoln's Boston Cook Book, 1884)


Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar, and boil about ten minutes.

Drain; arrange on a platter; remove the skin and bones.   Serve hot with oyster or lobster sauce, or cold with a Mayonnaise or Tartare sauce poured into the cavity left by the bone. Garnish with watercresses.

 

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