[Page 168]
Melt two tablespoonfuls of butter and cook in it two heaping
tablespoonfuls of flour. Add four cupfuls of milk and cook until
thick, stirring constantly. Season with pepper, salt, grated onion,
and minced parsley. Put the fish upon a serving-dish, skin it carefully,
and pour the sauce over it. Put a border of mashed potatoes around
the fish, rub with melted butter and put into the oven until the
potato is brown.
HADDOCK CUTLETS
Prepare a sauce according to directions given in the preceding
recipe, using one fourth the quantity of milk. Mix the sauce with
cold cooked haddock, minced very fine, and cool. Shape into cutlets,
dip into egg and crumbs, and fry in deep fat.
[Page 169]
EIGHTY WAYS TO COOK HALIBUT
BROILED HALIBUT--I
Cut into steaks, dust with salt and pepper, cover with melted butter,
and let stand for half an hour. Dredge with flour and broil. Serve
with a garnish of sliced lemon and parsley.
BROILED HALIBUT--II
Freshen salt halibut for an hour or two in cold water, drain, season
with pepper, and wrap each slice in tough paper well buttered,
twisting the ends. Broil for eight minutes. Take from the papers
and serve with any preferred sauce.
BROILED HALIBUT--III
Season with salt and pepper and broil on a buttered gridiron over
a clear fire.
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