How to Cook Fish. Reed Myrtle

       STRIPED BASS À LA CONTI

       EIGHT WAYS TO COOK BLACKFISH

       BLACKFISH À L'AMERICAINE

       BLACKFISH WITH FINE HERBS

       BROILED BLACKFISH WITH CHILLI SAUCE

       MATELOTE OF BLACKFISH

       STEWED BLACKFISH À LA NEWPORT

       BAKED BLACKFISH—I

       BAKED BLACKFISH—II

       BLACKFISH WITH PORT WINE SAUCE

       TWENTY-SIX WAYS TO COOK BLUEFISH

       BAKED BLUEFISH À L'ITALIENNE

       BAKED BLUEFISH—I

       BAKED BLUEFISH—II

       BAKED BLUEFISH—III

       BAKED BLUEFISH—IV

       BAKED BLUEFISH—V

       BAKED BLUEFISH—VI

       BAKED BLUEFISH WITH WHITE WINE SAUCE

       BAKED BLUEFISH À LA NAPLES

       BOILED BLUEFISH

       BROILED BLUEFISH—I

       BROILED BLUEFISH—II

       PAN-BROILED BLUEFISH

       BROILED BLUEFISH AU BEURRE-NOIR

       BROILED BLUEFISH WITH MUSTARD SAUCE

       MATELOTE OF BLUEFISH

       STUFFED BLUEFISH—I

       STUFFED BLUEFISH—II

       ESCALLOPED BLUEFISH

       FILLETS OF BLUEFISH À LA DUXELLES

       FILLETS OF BLUEFISH WITH ANCHOVY SAUCE

       BLUEFISH À L'ICARIENNE

       BLUEFISH À LA VENETIENNE

       FRIED FILLETS OF BLUEFISH

       FRIED BLUEFISH

       STEAMED BLUEFISH

       FIVE WAYS TO COOK BUTTERFISH

       FRIED BUTTERFISH—I

       FRIED BUTTERFISH—II

       FRIED BUTTERFISH—III

       BUTTERFISH WITH FINE HERBS

       BOILED BUTTERFISH

       TWENTY-TWO WAYS TO COOK CARP

       BAKED CARP—I

       BAKED CARP—II

       STEWED CARP—I

       STEWED CARP—II

       BOILED CARP

       PICKLED CARP

       CARP À L'ITALIENNE

       CARP À L'ALLEMANDE

       CARP À LA BORDELAISE

       BROILED CARP

       CARP À LA FRANÇAISE

       FRIED CARP—I

       FRIED CARP—II

       FRIED CARP—III