| Page |
| To choose Fish | 48 |
| To clean Fish | 50 |
| To keep Fish | 51 |
| To sweeten tainted Fish | 51 |
| The mode of cooking best adapted to different kinds of Fish | 51 |
| The best mode of boiling Fish | 53 |
| Brine for boiling Fish | 54 |
| To render boiled Fish firm | 54 |
| To know when Fish is sufficiently boiled, or otherwise cooked | 55 |
| To bake Fish | 55 |
| Fat for frying Fish | 55 |
| To keep Fish hot for table | 56 |
| To boil a Turbot (and when in season) | 56 |
| Turbot à la Crême | 57 |
| Turbot au Béchamel | 57 |
| Mould of cold Turbot with Shrimp Chatney (refer to Chapter VI.) | |
| To boil a John Dory (and when in season) | 58 |
| Small John Dories baked. Good (Author’s receipt) | 58 |
| To boil a Brill | 58 |
| To boil Salmon (and when in season) | 59 |
| Salmon à la Genevese | 50 |
| Crimped Salmon | 60 |
| Salmon à la St. Marcel | 60 |
| Baked Salmon over mashed Potatoes | 69 |
| Salmon Pudding, to be served hot or cold (a Scotch receipt. Good) | 60 |
| To boil Cod Fish (and when in season) | 61 |
| 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 d’Hôtel | 63 |
| To boil Cods’ Sounds | 63 |
| To fry Cods’ Sounds in batter | 63 |
| To fry Soles (and when in season) | 64 |
| To boil Soles | 64 |
| Fillets of Soles | 65 |
| Soles au Plat | 66 |
| Baked Soles (a simple but excellent receipt) | 66 |
| Soles stewed in cream | 67 |
| To fry Whitings (and when in season) | 67 |
| Fillets of Whitings | 68 |
| To boil Whitings (French receipt) | 68 |
| Baked Whitings à la Française | 68 |
| To boil Mackerel (and when in season) | 69 |
| To bake Mackerel | 69 |
| Baked Mackerel or Whitings (Cinderella’s receipt. Good) | 70 |
| Fried Mackerel (Common French receipt) | 70 |
| Fillets of Mackerel (fried or broiled) | 71 |
| Boiled fillets of Mackerel | 71 |
| Mackerel broiled whole (an excellent receipt) | 71 |
| Mackerel stewed with Wine (very good) | 72 |
| Fillets of Mackerel stewed in Wine (excellent) | 72 |
| To boil Haddocks (and when in season) | 73 |
| Baked Haddocks | 73 |
| To fry Haddocks | 73 |
| To dress Finnan Haddocks | 74 |
| To boil Gurnards (with directions for dressing them in other ways) | 74 |
| Fresh Herrings. Farleigh receipt (and when in season) | 74 |
| To dress the Sea Bream | 75 |
| To boil Plaice or Flounders (and when in season) | 75 |
| To fry Plaice or Flounders | 75 |
| To roast, bake, or broil Red Mullet (and when in season) | 76 |
| To boil Grey Mullet | 76 |
| The Gar Fish (to bake) | 77 |
| The Sand Launce, or Sand Eel (mode of dressing) | 77 |
| To fry Smelts (and when in season) | 77 |
| Baked Smelts | 78 |
| To dress White Bait. Greenwich receipt (and when in season) | 78 |
| Water Souchy (Greenwich receipt) | 78 |
| Shad, Touraine fashion (also à la mode de Touraine) | 79 |
| Stewed Trout. Good common receipt (and when in season) | 80 |
| To boil Pike (and when in season) | 80 |
| To bake Pike (common receipt) | 81 |
| To bake Pike (superior receipt) | 81 |
| To stew Carp (a common country receipt) | 82 |
| To boil Perch | 82 |
| To fry Perch or Tench | 83 |
| To fry Eels (and when in season) | 83 |
| Boiled Eels (German receipt) | 83 |
| To dress Eels (Cornish receipt) | 84 |
| Red Herrings à la Dauphin | 84 |
| Red Herrings (common English mode) | 84 |
| Anchovies fried in batter | 84 |