This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
Three pounds of sliced cod or haddock, two onions, six potatoes, one-half pound of salt pork, one-half teaspoon of pepper, two teaspoons of salt, four pilot crackers, one pint of milk. Slice potatoes, onions and pork. Fry out pork in kettle, add one-third of the sliced onion, fry brown. Have fish cut in small pieces, put a layer in the kettle, then one of onion and potato and seasoning, and so on until all is used; cover with boiling water; cook three quarters of an hour. Heat milk, thicken with two tablespoons of flour, one tablespoon of butter; when cooked pour into chowder. Cover pilot bread with cold water on dish in which chowder is to be served and set in warm place. Pour the chowder over the bread and serve.
Small white hate and sardines fry in a wire basket, in deep fat until brown, salt and pepper. The bones can be easily removed from sardines. Have the bones removed from smelts in market, wash and wipe dry, squeeze over a little lemon juice, dip in egg, then in bread crumbs, corn meal or flour; fry in hot salt pork or sweet oil.
Clean and hone one-half dozen large smelts and season with salt, stuff with oyster forcemeat two-thirds full. Roll them in melted butter, then in fine bread crumbs. Bake them in a hot oven in a shallow pan for fifteen minutes, basting once with butter. Serve with mushroom sauce.
Chop fine one dozen large oysters, add one pint of stale bread crumbs, three tablespoons of butter, one teaspoon of salt, one-half teaspoon of cayenne, one teaspoon of minced parsley, a slight grating of nutmeg, one tablespoon of lemon juice, three tablespoons of oyster juice, yolks of two uncooked eggs.
Take any nice, firm fish from which the bones have been removed. Salt and pepper, squeeze over a little lemon juice, sprinkle with sweet herbs, let stand half an hour. Remove the stones from twelve olives; take one cup of stale bread crumbs and pour over them one tablespoon of melted butter; add the olives, season and stuff the fish, and sew. Roll up in a piece of cheese cloth and boil until nearly done. A fresh codfish weighing five pounds will cook in fifteen minutes. Place in a porcelain fish pan. Stir into a pint of stale bread crumbs two tablespoons of parsley and a few drops of onion juice. Cover the fish two inches deep with these crumbs, and strew thickly with bits of butter. Fill the pan two-thirds full of cream and bake in a hot oven until a golden brown. Serve on the same dish, with a napkin rolled around it. Onion juice may be obtained by placing an onion in a lemon squeezer kept exclusively for this purpose.
Such shell fish as mussels, clams, oysters, etc., may be thoroughly scrubbed with a brush and put in the pot without water, with a clove of garlic and a bunch of parsley, and steamed until the shells open. Send to table in shells; eat with hot maitre d'hotel butter, or hot olive oil, seasoned, and lemon juice added.