| CHAP. |
| I. | THE CATCHING OF UNSHELLED FISH |
| II. | FISH IN SEASON |
| III. | ELEVEN COURT BOUILLONS |
| IV. | ONE HUNDRED SIMPLE FISH SAUCES |
| V. | TEN WAYS TO SERVE ANCHOVIES |
| VI. | FORTY-FIVE WAYS TO COOK BASS |
| VII. | EIGHT WAYS TO COOK BLACKFISH |
| VIII. | TWENTY-SIX WAYS TO COOK BLUEFISH |
| IX. | FIVE WAYS TO COOK BUTTERFISH |
| X. | TWENTY-TWO WAYS TO COOK CARP |
| XI. | SIX WAYS TO COOK CATFISH |
| XII. | SIXTY-SEVEN WAYS TO COOK CODFISH |
| XIII. | FORTY-FIVE WAYS TO COOK EELS |
| XIV. | FIFTEEN WAYS TO COOK FINNAN HADDIE |
| XV. | THIRTY-TWO WAYS TO COOK FLOUNDER |
| XVI. | TWENTY-SEVEN WAYS TO COOK FROG LEGS |
| XVII. | TWENTY-TWO WAYS TO COOK HADDOCK |
| XVIII. | EIGHTY WAYS TO COOK HALIBUT |
| XIX. | TWENTY-FIVE WAYS TO COOK HERRING |
| XX. | NINE WAYS TO COOK KINGFISH |
| XXI. | SIXTY-FIVE WAYS TO COOK MACKEREL |
| XXII. | FIVE WAYS TO COOK MULLET |
| XXIII. | FIFTEEN WAYS TO COOK PERCH |
| XXIV. | TEN WAYS TO COOK PICKEREL |
| XXV. | TWENTY WAYS TO COOK PIKE |
| XXVI. | TEN WAYS TO COOK POMPANO |
| XXVII. | THIRTEEN WAYS TO COOK RED SNAPPER |
| XXVIII. | ONE HUNDRED AND THIRTY WAYS TO COOK SALMON |
| XXIX. | FOURTEEN WAYS TO COOK SALMON-TROUT |
| XXX. | TWENTY WAYS TO COOK SARDINES |
| XXXI. | NINETY-FIVE WAYS TO COOK SHAD |
| XXXII. | SIXTEEN WAYS TO COOK SHEEPSHEAD |
| XXXIII. | NINE WAYS TO COOK SKATE |
| XXXIV. | THIRTY-FIVE WAYS TO COOK SMELTS |
| XXXV. | FIFTY-FIVE WAYS TO COOK SOLES |
| XXXVI. | TWENTY-FIVE WAYS TO COOK STURGEON |
| XXXVII. | FIFTY WAYS TO COOK TROUT |
| XXXVIII. | FIFTEEN WAYS TO COOK TURBOT |
| XXXIX. | FIVE WAYS TO COOK WEAKFISH |
| XL. | FOUR WAYS TO COOK WHITEBAIT |
| XLI. | TWENTY-FIVE WAYS TO COOK WHITEFISH |
| XLII. | EIGHT WAYS TO COOK WHITING |
| XLIII. | ONE HUNDRED MISCELLANEOUS RECIPES |
| XLIV. | BACK TALK |
| XLV. | ADDITIONAL RECIPES |
| INDEX |
