The National Cook Book, 9th ed. Hannah Mary Peterson

      Published by Good Press, 2019

       [email protected]

      EAN 4064066217822

Table of Contents

       PREFACE.

       SOUPS.

       BEEF SOUP.

       VEAL SOUP.

       PEPPER-POT.

       CHICKEN SOUP.

       LAMB SOUP.

       OYSTER SOUP.

       CLAM SOUP.

       GREEN CORN SOUP.

       PEA SOUP.

       SUCCOTASH.

       TO MAKE NOODLES FOR SOUP.

       FISH.

       BOILED ROCK.

       FRIED ROCK.

       BOILED COD.

       COD FISH CAKES.

       SPICED SHAD.

       BOILED SHAD.

       FRIED SHAD.

       BROILED SHAD.

       BAKED SHAD.

       SHAD ROASTED ON A BOARD.

       POTTED SHAD, No. 1.

       POTTED SHAD, No. 2.

       HALIBUT.

       CAT FISH.

       POTTED HERRING.

       SHELL FISH.

       PICKLED OYSTERS.

       FRIED OYSTERS.

       STEWED OYSTERS, No. 1.

       STEWED OYSTERS, No. 2.

       SCALLOPED OYSTERS.

       OYSTER FRITTERS.

       OYSTER PIE.

       ROASTED OYSTERS.

       OYSTER OMELETTE.

       STEWED CLAMS.

       CLAM FRITTERS.

       FRIED CLAMS.

       TERRAPINS.

       BOILED CRABS.

       SOFT CRABS.

       BOILED LOBSTER.

       LOBSTER SALAD.

       OYSTER OMELETTE.

       MEATS.

       ROAST BEEF.

       BEEF A-LA-MODE.

       BEEF STEAKS.

       FRIED BEEF STEAK.

       SMOTHERED STEAK.

       BAKED BEEF, AND YORKSHIRE PUDDING.

       FRENCH STEW, No. 1.