Broiled, Nos. I, II, III, IV, V, 321, 322;
salt, 322
Creamed, 336
Cutlets, 323
Fried, Nos. I, II, 322; boned, 323
in court-bouillon, 324
Panned, 335
Pickled, Nos. I, II, 336
Planked, Nos. I, II, III, IV, 334, 335
Roasted, 333
Stewed, 335
Stuffed, Nos. I, II, III, 332, 333
Toasted, 334
Vert-pre, 337
SHAD-ROE, various ways to cook, 337 _ff_.
a la Baltimore, 349
a la Brooke, 349
a la maitre d'hotel, 350
a la Maryland, 350
Baked, Nos. I, II, III, IV, V, VI, 340-342;
with bacon, 343; in tomato sauce, 343;
with cream sauce, 343
Broiled, Nos. I, II, III, IV, V, 337, 338;
with bacon, 338
Croquettes, Nos. I, II, III, IV, V, VI,
VII, VIII, 345-348
en brochette, 351
Escalloped, Nos. I, II, III, IV, 344, 345
Fried, Nos. I, II, III, IV, V, VI, VII, 339, 340
Kromeskies, 351
Panned, 350
Saute, 340
with bass, 58
with brown butter sauce, 351
with brown sauce, 353
with eggs, 352
with mushrooms, 352; creamed, 352
with oysters, 353
SHEEPSHEAD, in season, 6; sixteen ways to
cook, 355 _ff_.
a la Bahama, 357
a la Birmingham, 357
a la Caroline, 358
a la Creole, 358
a la Hollandaise, 359
a l'Indienne, 359
a la Louisianne, 359
a la majestic, 360
a la Mobile, 360
Boiled, 355; with oyster sauce, 355
Broiled, 356
Fried fillets of, 356
with caper sauce, 356
with drawn butter, 356
with parsley sauce, 356
SKATE, in season, 7; nine ways to cook, 363 _ff_.
a l'Italienne, 365
a la royale, 365
Baked, 364
Boiled, 363; with black butter, 363; with
caper sauce, 364; with oyster sauce, 364
Fried, 363
with fine herbs, 364
SMELTS, in season, 7; thirty-five ways to
cook, 367 _ff_.
a la Boulanger, 375
a la Davis, 375
a la Dresden, 376
a la Toulouse, 376
au beurre noir, 375
au gratin, 375
Baked, Nos. I, II, III, 369; a la Duxelles,
370; a la Manton, 370
Boiled, 376
Broiled, Nos. I, II, III, IV, V, 367, 368;
a la Bearnaise, 368; with onion sauce, 368
Croquettes, 378
Fried, Nos. I, II, III, IV, V, VI, 370, 371;
a l'Anglaise, 371; au beurre noir, 372;
a la Parisienne, 372; with salt pork,
372
in matelote, 378
Stewed, 377
Stuffed, Nos. I, II, III, 373; a l'Italienne,
373; au gratin, 374