BAKED HALIBUT--II
Soak six pounds of halibut in salt water for two hours. Wipe dry
and score the outer skin. Bake for an hour in a moderately hot
oven, basting with melted butter and hot water. Add a little boiling
water to the gravy, a tablespoonful of walnut catsup, a teaspoonful
of Worcestershire Sauce, salt and pepper to season, and the juice
of a lemon. Thicken with browned flour rubbed smooth with a little
cold water.
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BAKED HALIBUT--III
Take a thick cut of halibut and soak for half an hour in salted
water. Put into a baking-pan with two slices of carrot, a slice
of onion, and half a bay-leaf. Pour over it a cupful of boiling
water and two tablespoonfuls of melted butter. Bake for an hour,
basting frequently, and serve with any preferred sauce.
BAKED HALIBUT--IV
Lay a thick piece of halibut into a buttered pan, cover with thin
slices of salt pork, and dredge with salt, pepper, and flour. Cover
the bottom of the pan with boiling water, and bake for an hour.
Baste with the gravy in the pan and melted butter, adding salt,
pepper, and flour as needed. A bay-leaf, a sprig of parsley, two
slices of carrot, and half an onion or a clove of garlic may be
put into the dripping-pan.
BAKED HALIBUT--V
Prepare according to directions given for Baked Halibut--II, seasoning
the gravy with lemon- and onion-juice, celery salt, and half a
cupful of Claret.
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