Page:The Boston cooking-school cook book (1910).djvu/202

 Eels                20.2   14.6     7.2     .8     57.2 Flounder            61.5    5.6      .3     .5     32.1 Haddock             51. 8.2     .2     .6     40. Halibut, sections    17.7   15.1     4.4     .9     61.9 Herring             42.6   10.9     3.9     .9     41.7 Mackerel            44.6   10. 4.3    .7     40.4 Mackerel, Spanish    34.6   13.7     6.2    1. 44.5 Perch, white        62.5    7.2     1.5     .4     28.4 Pickerel            47.1    9.8      .2     .7     42.2 Pompano             45.5   10.2     4.3     .5     39.5 Red Snapper         46.1   10.6      .6     .7     42. Salmon              39.2   12.4     8.1     .9     39.4 Shad                50.1    9.2     4.8     .7     35.2

Carbohydrates Shad, roe            2.6   20.9     3.8    1.5     71.2

Refuse Sheepshead          66. 6.4     .2     .5     26.9 Smelts               41.9   10. 1.    1.      46.1 Trout                48.1    9.8     1.1     .6     40.4 Turbot              47.7    6.8     7.5     .7     37.3 Whitefish           53.5   10.3     3. .7    32.5

Carbohydrate Lobsters            61.7    5.9      .7     .8  .2 30.7 Clams, out of shell        10.6     1.1    2.3 5.2 80.8 Oysters, solid              6.1     1.4     .9 3.3 88.3 Crabs, soft shell          15.8     1.5    2. .7 80.                               W. O. Atwater, Ph.D.

Boiled Haddock

Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of "hard-boiled" eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way.

Boiled Salmon

Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.