| CHAP. |
| I. |
THE CATCHING OF UNSHELLED FISH |
| II. |
FISH IN SEASON |
| III. |
ELEVEN COURT BOUILLONS |
| IV. |
ONE HUNDRED SIMPLE FISH SAUCES |
| V. |
TEN WAYS TO SERVE ANCHOVIES |
| VI. |
FORTY-FIVE WAYS TO COOK BASS |
| VII. |
EIGHT WAYS TO COOK BLACKFISH |
| VIII. |
TWENTY-SIX WAYS TO COOK BLUEFISH |
| IX. |
FIVE WAYS TO COOK BUTTERFISH |
| X. |
TWENTY-TWO WAYS TO COOK CARP |
| XI. |
SIX WAYS TO COOK CATFISH |
| XII. |
SIXTY-SEVEN WAYS TO COOK CODFISH |
| XIII. |
FORTY-FIVE WAYS TO COOK EELS |
| XIV. |
FIFTEEN WAYS TO COOK FINNAN HADDIE |
| XV. |
THIRTY-TWO WAYS TO COOK FLOUNDER |
| XVI. |
TWENTY-SEVEN WAYS TO COOK FROG LEGS |
| XVII. |
TWENTY-TWO WAYS TO COOK HADDOCK |
| XVIII. |
EIGHTY WAYS TO COOK HALIBUT |
| XIX. |
TWENTY-FIVE WAYS TO COOK HERRING |
| XX. |
NINE WAYS TO COOK KINGFISH |
| XXI. |
SIXTY-FIVE WAYS TO COOK MACKEREL |
| XXII. |
FIVE WAYS TO COOK MULLET |
| XXIII. |
FIFTEEN WAYS TO COOK PERCH |
| XXIV. |
TEN WAYS TO COOK PICKEREL |
| XXV. |
TWENTY WAYS TO COOK PIKE |
| XXVI. |
TEN WAYS TO COOK POMPANO |
| XXVII. |
THIRTEEN WAYS TO COOK RED SNAPPER |
| XXVIII. |
ONE HUNDRED AND THIRTY WAYS TO COOK SALMON |
| XXIX. |
FOURTEEN WAYS TO COOK SALMON-TROUT |
| XXX. |
TWENTY WAYS TO COOK SARDINES |
| XXXI. |
NINETY-FIVE WAYS TO COOK SHAD |
| XXXII. |
SIXTEEN WAYS TO COOK SHEEPSHEAD |
| XXXIII. |
NINE WAYS TO COOK SKATE |
| XXXIV. |
THIRTY-FIVE WAYS TO COOK SMELTS |
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