• Choose a category
• All
• Classic-Fiction

in Green Sauce 164–5

Maia 167–8

on the Plate 165

with Saffron Sauce 42–3

with Two Sauces 165–6

Halaszlé Kalocsai 73

Half-Beak in Sashimi 364–7

Halibut 169–78

Atlantic 171

Californian 171

cheeks 172

chicken 172–3

choosing 172

Greenland 173

Pacific 171

preparing 172–3

with Bresse Bleu Cheese 351

in Catalan Fish Stew 502–3

Cheese Gratin and 173

Coconut Curry and 174–5

in Cornish Bouillabaisse 503–5

in Impanata de pesce spada 412–13

Jonghe Marc’s 176

Mousseline 448–50

Peppered 436–7

with Saffron Sauce 42–3

Steamed in Its Own Juice 175–6

Wrapped with Coriander 177–8

Hard Roes 523–31

Harengs saurs 192, 198

à la bruxelloise 198–9

with Cream 199

à l’irlandaise 199

Haricots à l’anchoiade 53–4

Harris, Michael 159

Hazelnuts in Tarator Sauce 44–5

Hearne, Tom 42

Helford, Riverside restaurant 315

Hen-paddle roe 526–7

Henry IV, King of France 27

Herb/s:

Butters 19

in England 19

Sauces 19

Herring and Its Fishery (Hodgson) 193, 194, 494

Herring/s 179–202

accompaniments 181, 183–5

in ancient times 180

buckling 194

court bouillon for 9

filleting 4

matjes 194

preparation 181–2

salting method 195–6

trade 179–80

vast shoals 179–80

wind-dried 494

with Apple and Beetroot 183–4

Baked 182–5

Bismarck 200–1

Black 192

with Cucumber 183

Danish Pickled 196–7

Devilled 185–6

Dill-pickled 196, 311

Fried with Cream and Roe Sauce 186

Fried in Scottish Fashion 186–7

Home-pickled 195

with Mushrooms 185

with Mustard and Dill Mayonnaise 40

Polish Christmas Eve 197–8

Red 191–2

Roes 181, 188–90

Rollmop 200–1

Salted 191, 198–9

Sauce Verte de Chausey for 25–6

Soft Roe Stuffing with 185, 190

Soused 201–2

Stargazy Pie 331–2

with Tarator Sauce 44–5

au Vin Blanc 226

Welsh Supper 187–8 see also Bloaters; Kippers; Salted herrings

History of British Fishes (Buckland) 481

History of Fishes (Norman) 373, 527

Hodgson, W. C. 193, 194, 494

Hollandaise Sauce 26–7

Home Book of Greek Cookery (Stubbs) 280, 287

Home Smoking and Curing (Erlandson) 324

Honey from a Weed (Gray) 411

Horoku-yaki 361–3

Horseradish:

Sauce with Fresh Walnuts 41–2

Turbot Poached with 435–6

Household Management (Beeton) 258

Huitres farcies grillées 256–7

Huss 460–1

with Anchovy and Mushroom Sauce 50

Sauce Verte de Chausey for 25–6

Hutchins, Sheila 255

Iceland, lumpfish caviare 425, 426–7

Ilkley, Box Tree Hotel 392, 394

Impanata di pesce spada 412–13

Imperial Hotel (Bennett) 158

Indian whiting in Sashimi 364–7

Indonesian Food and Cookery (Owen) 403

International Sqiud Book (Cronin) 398

Irish cooking, fish in 161–2

Irvine, Mark 113

Irvine, Sarah 114

Isigny butter, 14

Isigny Sauce 26–7

Isle of Man kippers 193

Italian Food (David) 53, 481

Italian Grilled and Baked Eels 132–4

Italian Regional Cooking (Boni) 330

Italian Tomato Sauce 33–4

Italy, anchovies 47

James, St 337, 345

Jansson’s Temptation 55–6

Japanese cooking 363

Jarman, Ann 131–2, 268

Jellied Eel Mousse with Watercress Sauce, Guy Mouilleron’s 137–8

Jellied Mayonnaise 39

Jerusalem Artichoke/s Scallops with White Wine and 346–7

in Winter Artichoke Salad

Jerusalem haddock 473

Joan of Arc 340

John Dory 203–6

preparing 204

with Beurre Blanc 30–1

à la bonne femme 386–7

in Bouillabaisse 520–1

in Bourride 521–2

Caviare Sauce for 27

Fillets with Cream and Mushroom Sauce 383

with Green Mayonnaise 39

Mousseline 448–50

Orange Sauce with 205–6

en Papillote 61–2

with Pernod Remoulade 40–1

in Pesce bolito con maionnese 206

in Seafood Filling 513–14

with Tahina Cream Salads 44

with Tarator Sauce 44–5, 355

in Vol-au-vent à la normande 395–6

Johnson, Alison 347–8

Johnson, Samuel 495

Johnstone, Mrs 171

Jones, Marion 151

Joues de morue 99

Joy of Cooking (Rombauer & Beck) 109

Julian, Sheryl 175

Kabeljou 459

Kaffa, caviare from 523

Kakavia 498–9

Kalamarakia Yemista 407–8

Kamaboko 97

Karp na Szaro 73–4

Karpfen in Polnische sauce 73