Larded Pickerel 16 135 Lobster Croquettes or Cutlets 50 148 Lobster Ragout in Shells or on Toast 51 148 Marinated Salt Herring 45 146 Marinated Salt Herring a Simple Way 46 146 Oysters 56 150 Oyster or Clam Pudding with Rice 60 151 Oyster or Clam Salad 59 151 Oyster Patties 57 150 Pickerel or Codfish Salad 21 138 Pickerel or Whitefish with Sauerkraut 23 138 Pickerel with Tomato Sauce 20 137 Red Snapper with Rad Wine Dressing 27 140 Rolled, Stuffed Fish Fillets 31 141 Salmon, Blue 6 131 Salmon Salad 7 131 Salmon Steak 61 385 Salted Codfish Croquettes 41 145 Sliced Salmon Broiled 8 132 Small Fish Ragouts in Shells or Small Molds; Utilizing 37 143 Remnants of Fish Stuffed and Larded Pike 18 136 To Marinate or Pickle Herring 44 146 Turbot Fricassee 25 139 Chapter 9, Nos. 1–12. HEAD CHEESE AND GELATINES. No. Page. Eel in Jelly 9 156 Fish in Jelly 8 155 Gelatine or Head Cheese from Poultry Bouillon 3 153 Goose Liver in Jelly 12 157 Head Cheese from Goose or Duck 6 154 Head Cheese from Ox-Tongue 5 154 Head Cheese from Partridge 7 155 Head Cheese from Pig’s Feet and Calf’s Tongue 4 153 How to Prepare Gelatine 1 152 Meat Gelatine for Patients 2 152 Oysters and Caviar in Jelly 11 157 Salmon in Jelly 10 156 Chapter 10, Nos. 1–58.