The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini.

  • Alessandro Filippini
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    pies of fish-culture, as the following brief history will show. Six years ago Professor Spencer F. Baird, then Commissioner of Fish and Fisheries for the United States, received a lot of eggs of the rainbow trout from California. He presented five hundred of them to the South Side Club, who have one of the most complete fish-cultural establishments in this State. These eggs were hatched and the fish raised in the preserves of the Club, where they increased to such an extent that the Club decided to send their surplus to market, and they have become very popular, and sell readily at one dollar and twenty-five cents per pound. The open season for these trout is from April to September. Salmon-trout, frozen \Salvelinus namaycus/i\. Whitefish, frozen YCoregonus clupeiformis\. Pick- erel [Esox reticulatus], weighing from half a pound to ten pounds each, are very good during the winter months. Wall-eyed pike YSticostedunn vitrt’uin\ Catfish \Ictalurus pnnciattis]. Smelts \^Ostnerus ?nordax\ are received from different parts of the East and North during this month. The choicest come from Maine and Massachusetts. Those coming from Canada are always frozen, and are inferior, and sold at a very-low price. Green turtle. Diamond-back terrapin. Prawns, from South Carolina. Scallops. Oysters. The following are the best in this month: Blue Points, Shrewsburys, East Rivers, and Mill Ponds. Hard crabs. Crab- meat, fresh picked. Whitebait. Finnan haddie. Smoked salmon. Smoked halibut. Best boneless dried codfish. FEBRUARY. Live codfish. Haddock. Halibut. Striped bass. Eels. Live lob- sters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep’s-head. Red-fish, or channel bass. Grouper. Red-snapper. White perch [Roccus Americanus\ from Long Island ; one of the best pan-fish that is found in market. Smelts, green, from Maine, Massachusetts, and Rhode Island, and frozen smelts from Canada. During the latter part of the month very choice smelts are received from Long Island. These fish are large, and are considered the best of all varieties of smelts received. Shad. During the latter part of the month they begin to come from North Carolina. These fish are oftentimes large, weighing six pounds each, and in flavor are equal to those taken in the Connecticut River. Herring. Skate, or ray-fish. Salmon-trout. Whitefish. Yellow perch \Pcrca Amer- icana\. Pickerel. Wall-eyed pike. Catfish. Green turtle. Terrapin. Prawns. Scallops. Oysters. Codfish tongues. Soft shell crabs during this month are in excellent condition, and are considered one of the most seasonable shell fish in market at this time. Hard crabs. Whitebait. Crab-meat, fresh picked. Finnan haddie. Smoked salmon. Boneless dried codfish. Smoked halibut. MARCH. Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. Live lobsters. Salmon, from the Columbia River. During the