Bake for thirty minutes. Add to
the liquid remaining in the pan enough boiling water to make the
required quantity of sauce, and thicken it with browned flour.
CREAMED HALIBUT
Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful
of minced parsley, the juice of half a lemon, and three tablespoonfuls
of grated Parmesan cheese. Spread on buttered toast, sprinkle with
minced parsley and serve.
HALIBUT SALAD
Take cold cooked halibut cut small, salt and pepper lightly, and
sprinkle with lemon-juice. For the dressing boil three large peeled
potatoes until mealy. Drain, let dry, and
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beat to a dry powder with a fork. Add one saltspoonful of salt, the
same of mustard and pepper, one rounding teaspoonful of powdered
sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour
over the halibut and decorate with lettuce or green tops.
TURKISH HALIBUT
Place on the bottom of a baking-pan two or three slices of onion,
then a cutlet of halibut, and put a tablespoonful of butter cut
into small bits over the top of the fish. Cut three skinned tomatoes
into quarters, slice a sweet green pepper into ribbons, and put
the tomatoes and pepper on the fish. Put the pan on the shelf of
the oven to cook first the vegetables, but do not let it remain
there long enough to discolor or change their shape; then remove it
to the bottom of the oven, baste it well, and finish the cooking.
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