[There are several varieties of stock, such as “brown,” “gravy” and “ white”. If you would like additional information about how to prepare the various types of stock, please let me know.]
The nape of the halibut is considered best to broil; but a slice through the body a little more than an inch thick, if sprinkled with salt an hour or two before being cooked, will broil without breaking and is excellent. When taken up, put on a little butter, pepper and salt.
The head and shoulders of cod are so much thicker than the other part, that it is impossible to boil the fish whole and have all parts equally cooked. It is therefore a good way to divide it, boil the head and shoulders, and fry the other part, or sprinkle it with salt, and after a day or two, broil it.
Most kinds of fish are best in cold weather. Mackerel are best in August, September and October. Halibut in May and June. Oysters are good from September to April; but are not very good or healthy from the first of May to the last of August [hence the advice still used today in Maryland - only eat oysters during the months that contain “R’s.”] Lobsters are best at the season when oysters are not good...
Epicures [one with sensitive and discriminating tastes especially in food] consider it important to boil salt water fish in sea water... Pond fish should be soaked in strong salt and water to take out the earthy taste. Fish may be kept good several days, if frozen...A boiled fish is done when the eyes turn white.
When you broil fish, rub the gridiron with lard or drippings, to prevent its sticking. Do not attempt to turn it like steaks, with a knife or fork, but lay an old dish upon it, and hold it on with one hand, while you turn over the gridiron with the other.
Fish that is to be fried, should be laid in a cloth for an hour, that the moisture may be absorbed. It should then be rolled in fine bread crumbs, or Indian meal. Fish that is apt to break in frying may be kept whole by being dipped in a beaten egg, before it is rolled in the bread crumbs. Oysters should be skimmed out of the liquor before being cooked, in order that it may be strained, as there are often bits of shell in it.