The Boston cooking-school cook book

.2 .6 38.7 Cod, salt, 22.2 .3 23.1 54.4 boneless Cusk 40.3 10.1 .1 .5 49. Eels 20.2 14.6 7.2 .8 57.2 Flounder 61.5 5.6 .3 .5 32.1 Haddock 51. 8.2 .2 .6 40. Halibut, sections 17.7 15.1 4.4 .9 61.9 Herring 42.6 10.9 3.9 .9 41.7 Mackerel 44.6 10. 4.3 .7 40.4 Mackerel, Spanish 34.6 13.7 6.2 1. 44.5 Perch, white 62.5 7.2 1.5 .4 28.4 Pickerel 47.1 9.8 .2 .7 42.2 Pompano 45.5 10.2 4.3 .5 39.5 Red Snapper 46.1 10.6 .6 .7 42. Salmon 39.2 12.4 8.1 .9 39.4 Shad 50.1 9.2 4.8 .7 35.2 Carbohydrates Shad, roe 2.6 20.9 3.8 1.5 71.2 Refuse Sheepshead 66. 6.4 .2 .5 26.9 Smelts 41.9 10. 1. 1. 46.1 Trout 48.1 9.8 1.1 .6 40.4 Turbot 47.7 6.8 7.5 .7 37.3 Whitefish 53.5 10.3 3. .7 32.5 Carbohydrates Lobsters 61.7 5.9 .7 .8 .2 30.7 Clams, out of 10.6 1.1 2.3 5.2 80.8 shell Oysters, solid 6.1 1.4 .9 3.3 88.3 Crabs, soft-shell 15.8 1.5 2. .7 80. _W. O. Atwater, Ph.D._ Boiled Haddock Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of “hard-boiled” eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way. Boiled Salmon Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce. Steamed Halibut, Silesian Sauce Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce. 1½ tablespoons vinegar ⅛ teaspoon powdered tarragon 3 peppercorns Bit of bay leaf Sprig of parsley ½ teaspoon finely chopped shallot Salt and cayenne Yolks 3 eggs ⅔ cup Brown Stock ¼ cup butter 1 tablespoon flour ½ tablespoon capers ½ tablespoon parsley Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually,