Cook
together for fifteen minutes a can of tomatoes and a seeded chopped
green pepper, half an onion, a teaspoonful of sugar, and pepper and
salt to season. Rub through a colander and cool. Put the drained
fish in a buttered baking-pan, pour the sauce over, and bake.
DEVILLED HALIBUT--I
Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the
yolks of two eggs, a tablespoonful of melted butter, and salt,
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paprika, grated onion, and minced parsley to season. Mix the fish,
moisten with oyster liquor, and fill buttered individual shells.
Cover with crumbs, season with salt and pepper, dot with butter,
and brown in the oven.
DEVILLED HALIBUT--II
Flake a pound of cooked halibut. Mix together the pounded yolks
of three hard-boiled eggs, one tablespoonful of olive-oil, two
teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of
cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire
sauce, half a teaspoonful of anchovy paste, and enough vinegar
to make a smooth paste. Mix thoroughly with the fish, and garnish
with hard-boiled eggs sliced or quartered.
MOULDED HALIBUT WITH GREEN PEAS
Chop a pound of raw halibut very fine. Add to it the yolk of an
egg well beaten, and salt, red and white pepper to season.
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