Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

Baked Halibut. ✠

       Halibut Steak. ✠

       Devilled Halibut.

       Boiled Salmon. (Fresh.) ✠

       Baked Salmon. ✠

       Salmon Steaks. ✠

       Pickled Salmon. (Fresh.) ✠

       Pickled Salmon. (Salt.)

       Smoked Salmon. (Broiled.)

       Boiled Shad. (Fresh.) ✠

       Boiled Shad. (Salt.)

       Broiled Shad. (Fresh.) ✠

       Broiled Shad. (Salt.)

       Fried Shad.

       Baked Shad. ✠

       Boiled Sea-Bass.

       Fried Sea-Bass.

       Sturgeon Steak.

       Or,

       Baked Sturgeon.

       Mayonnaise. (Fish.)

       Baked Salmon-Trout. ✠

       Boiled Salmon-Trout. ✠

       Fried Trout.

       Fried Pickerel. ✠

       Cream Pickerel. ✠

       Fried Perch, and other Pan-fish.

       Stewed Cat-fish. ✠

       Fried Cat-fish. ✠

       Cat-fish Chowder.

       Stewed Eels. ✠

       Fried Eels.

       Chowder (No. 1.) ✠

       Chowder (No. 2.)

       SHELL-FISH.

       To Boil a Lobster.

       Devilled Lobster.

       Lobster Croquettes. ✠

       Devilled Crab. ✠

       Crab Salad.

       Soft Crabs. ✠

       Water-Turtles, or Terrapins.

       Stewed Oysters.

       Fried Oysters. ✠

       Oyster Fritters. ✠

       Scalloped Oysters. ✠

       Broiled Oysters. ✠

       Cream Oysters on the Half-shell.

       Oyster Omelet. ✠

       Oyster Pie. ✠

       Pickled Oysters. ✠

       Roast Oysters.

       Raw Oysters.

       Steamed Oysters.

       Oyster Pâtés. ✠

       Mixture.

       Scallops.

       Or,

       Scalloped Clams.

       Clam Fritters. ✠