This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
This delicious fish found only in California waters, is so rich and tender, it needs no addition but seasoning. Cut white paper a little longer and wider than the fish. Grease with butter, put in the fish, fold and turn over the ends. Broil or saute. Season, sprinkle over a few drops of vinegar, and bake ten minutes in oblong paper boxes.
Fish weighing about four pounds, four eggs, two tablespoons of cheese, little nutmeg, one tablespoon of chopped parsley and seasoning, one pint of milk, two tablespoons of Parmesan cheese, one tablespoon of butter, two large tablespoons of flour, one tablespoon of anchovy sauce, one lemon. Wash fish, season, sprinkle with powdered sweet herbs, and juice of one-half lemon, let stand one-half hour. Fold in a piece of cheese cloth, place in boiling salted water, let boil from ten to fifteen minutes, then take it out carefully and let it get nearly cold. Have ready two hard boiled eggs chopped fine and the parsley. Put milk in double boiler, when hot add butter and flour for white sauce, which should be quite stiff; then add the yolks of the two remaining eggs, and the anchovy sauce and grated nutmeg. Put fish into the dish in which it is to be served, pour over it the sauce, sprinkle over the top the chopped eggs and the grated cheese, put in moderate oven and bake ten minutes. Garnish with slices of lemon.
Clean, wipe and dry, rub with salt, fill with stuffing, sew edges together. Put narrow strips of fat salt pork over the fish and in pan under fish. Place fish upright in pan, curl by putting a skewer through tail, body and head, shaped like an 8, tie with a string. Serve with celery or any sauce preferred.
One and one-half cups of stale bread crumbs, one-half teaspoon of salt, one-fourth teaspoon of pepper, one teaspoon each of chopped parsley, onion, cucumber pickles, olives and capers, and one tablespoon of butter. Melt the butter in a hot saucepan, fry the onions a golden brown; mix the other ingredients with the bread crumbs. Stir all together and stuff the fish.
Have two pounds of any white fish cut in thin slices. Slice six potatoes and four onions. Put in a kettle six slices of salt pork, fry brown. Put in a layer of potatoes, layer of fish, layer of onions, season, and so on till all is used. Cover with boiling water; cook till potatoes are done. Add a cup of cream. Have four pilot crackers, soaked in cold water, on a hot platter; pour over the chowder, or put them round the edges of the pot while the chowder is cooking.
Is made as above, using the small clams, or chopping the large ones.
Mix one can of salmon, pouring off the liquor. Add juice of half a lemon, three tablespoons of melted butter, salt, pepper, a speck of cayenne, one-half cup of stale bread crumbs, three beaten eggs, half cup of cream. Put in a buttered mould, set in pan of hot water, cover; steam in oven one hour, filling with boiling water as it evaporates. Turn out; serve with any sauce preferred.
One pint of chopped salt fish, one pint of cold chopped potatoes, one-half cup of milk, two tablespoons of butter, one-half teaspoon of white pepper, two eggs. Pick the bones from the fish, cover with boiling water, simmer one hour. If the fish is very salt pour off the first water and cover again with boiling water. (Eastern salt fish will cook much quicker than California salt fish.) Have fish and potatoes chopped fine, add the pepper and one beaten egg; heat the milk, melt the butter in it, add to the fish and potatoes ; if not soft enough add more milk. Make into small flat cakes an inch thick, beat the other egg, slightly dip the fish balls into the egg, and fry in deep fat, take out, drain on butcher's paper, send to table on hot napkin. Or fry in hot drippings or butter in a frying pan, turn and brown on both sides.
Is prepared as above, omitting the egg. Fry two slices of salt pork in a frying pan, put in the hashed fish and potato, heat well, make into an oblong shape, brown and turn on a hot platter.
Pull off strips of salt fish, soak in water over night, dry in a cloth, broil. Cover with melted butter.