| 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 HADDIEPage iv |
| 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-TROUTPage v |
| XXX. | TWENT ...
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