The thorough good cook

Crab Omelette, 189 Craj'fish Pudding, 192 Curried Fish, 323 Eel, Larded, 176 ,, Pie, 176 „ Pudding, 181 Eels, Broiled, 177 ,, ,, a ritalienne, 178 ,, en Canape, 180 ,, CoUops of. Broiled, 179 ,, ,, a la Poulette, 180 ,, Conger, 182 ,, Entree of, 177 ,, Forcemeat of, 174 ,, Fricassee of, 175 ,, Fried, 175 ,, Matelote of, 176 ,, to Spitchcock, 178 ,, to Stew, 179 Flounders Water Souchet, 170 ,, and Plaice, Fricasseed, 171 Gurnet, Roast, 2trr~\ Haddock, to Bake, 159 -^ ,, Dublin Bay, Baked, 168 ,, Puddings, '168, 197 ,, ,, Cream for, 169 Herrings with Mustard Sauce, 169 John Dory, Boiled, 152 Lobster B'ulls, 191 ,, a la Braise, 190 ,, to Fricassee, 191 ,, Pie, 190 ,, ii la Soulevard, 191 ,, Mayonnaise, 192 „ Soup, 99-101 Mackerel, to Bake, 172 ,, to Broil, 173 with Brown Butter, 172 a la Maitre d'Hotel, 173 ,, au Beurre Xoir, 174 Oyster Fritters, 187 „ Hatelets, 183, 181 ,, Loaves, 182 ,, Patties, 187^ „ Pie, 188 ,, Pudding, 183 ,, Rissoles, 185 ,, Sausages, 184 ,, Soufflus, 184 Oysters, Bearded, 186 476 THE THOROUGH GOOD COOK. Fisn {eoi/fi lined) : — Oysters, Broiled. 183 ,, and Eggs, 187 ,, Fried, LS2 ,, Mock, 189 Pickled, 187 ,, Rissoles of, 185 ,, Eoast, 183 ,, Scolloped, 186 ,, Stewed, 183 » ,, ;i la Villeroi, 18o Pike, Baked, 19.3 „ Roast, 194 Puddings, Dried Fish, 197 Little Fish, 197 Salt Fish, 199 Quenelles, 140 Red Mullets a I'ltalienne, 1G6 ,, ,, a la Ravigote, 167 ,, ,, with Sweet Herbs, 167 Salmon, Baked, 146 au Bleu, 145 ,, a la Braise, 148 Caveach, 143 to Collar, 141 ,, Crimped, 144 ,, ,, Slices of, 144 ,, Cutlets, 14-2 ,, Fritters. 145 ., a la (jle'nevoise, 143 ,, Matelote Sauce, 146 ,, to Pot, 143 ,, Pudding, 149 ,, Roast, 146 ,, to Roll, 142 ,, Souchet, 148 ,, with Sweet Herbs, 147 a la Tartare, 147 Shad, 171, 172 Skate, au Beurre Noir, 202 ,, Crimped, with Burnt Butter, 202 ,, Liver Sauce, 201 Smelts, 200 Sole Puddhig. 157 Soles a la Colbert, 155 ,, a la Fran(;aise, 155 ,, Fillets of, 153, 154 ,, Fried. 156 ,, a la MeuniL-re, 155 ,, Stewed, 157 Sprats, Baked, 201 ,, Broiled, 200 Sturgeon, Fresh, 202 Trout, to Cook, 196 Turbot, to Dress, 151 ,, Fillets of, 149 ,, Gratiu of Fillets of, 150 ,, Timbales of Fillets of, 152 Fish {conthiKcd) : — Turbot, Vol-au-Veut d'Escalopes de, 151 Whitebait, 165 Devilled, 166 "Whiting, Broiled, 161 ,, Fillets of, 165 ,, au Gratiu, 164 ,, Pudding, 163 ,, Puddings of, a I'Ude, 163 ., Quenelles of, 165 Fish Cake, 198 ,, Forcemeat, 140 ,, Gravy Sauce, 332 ,, Pie, Salt, 198 ,, Puddmg, Salt, 199 ,, Quenelles, 140 ,, Sauce, AVhite, 351 ,, Soup, 97 ,, ,, a la Parisienne, 98 5, Soups, The Basis of, 97 ,, Stews, Forcemeat for, 140 Fisherman's Soup, 102 Flemish Soup, 134 Floating Island, 418 Flounders Water Souchet, 170 ,, aud Plaice, 171 Flour Porridge, 459 Forced Asparagus in French Rolls, 370 Forcemeat Balls, 204 ,, ,, of Fowl, 255 ,, ,, of Whithigs, 165 ,, of Eels, 174 ., Fish, 140 ,, for Stews of Fish, 140