LITMIR.BIZ

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rel="nofollow" href="#ulink_16664019-4bea-5bff-9488-992596af30c0">CLAM SOUP.—

       FAST-DAY SOUP.—

       FRIDAY SOUP.—

       BAKED SOUP.—

       FISH.

       TO CLEAN FISH.—

       TO BOIL FISH.—

       FRYING FISH.—

       BAKED FISH.—

       STEWED FISH.—

       SPICED FISH.—

       FISH CAKES.—

       ROCK-FISH.—

       BLACK FISH AND SEA-BASS—

       FRESH COD.—

       TROUT.—

       STEWED TROUT.—

       BAKED TROUT.—

       SALT COD.—

       FRIED SMELTS.—

       FRIED CAT-FISH.—

       FINE CHOWDER.—

       YANKEE CHOWDER.—

       CLAM CHOWDER.—

       SALMON.—

       BOILED SALMON.—

       ROASTED SALMON.—

       BAKED SALMON.—

       BROILED SALMON.—

       FRIED SALMON CUTLETS.—

       PICKLED SALMON.—

       BROILED FRESH MACKEREL.—

       FRIED MACKEREL.—

       FRIED HALIBUT.—

       BOILED TURBOT OR SHEEP'S-HEAD FISH.—

       BAKED TURBOT OR SHEEP'S-HEAD FISH.—

       SEA BASS WITH TOMATOS.—

       BAKED SALMON-TROUT.—

       CREAM TROUT.—

       STEWED CODFISH.—

       FRIED CODFISH.—

       STEWED HALIBUT.—

       STEWED ROCK-FISH.—

       TO KEEP A SHAD FRESH.—

       PLANKED SHAD.—

       SHELL FISH.

       TO CHOOSE OYSTERS.—

       TO FEED OYSTERS.—

       STEWED OYSTERS.—

       FRENCH STEWED OYSTERS.—

       FRIED OYSTERS.—

       OYSTER FRITTERS.—

       CLAM FRITTERS.—

       SCOLLOPED CLAMS.—

       ROASTED OYSTERS.—

       SCOLLOPED OYSTERS.—

       PICKLED OYSTERS.—

       PICKLED OYSTERS.—

       OYSTER PATTIES.—

       OYSTER

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