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 [Page iv] 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.…
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