Skin and bone the fish and run through a meat-chopper.
Add flour and corn-starch, mixing well. Add butter, rubbing all
to a cream; next the eggs, one at a time, thoroughly beating after
each one. Add milk gradually, one quarter teaspoonful pepper and
one and one half teaspoonfuls of salt. Beat until it thickens.
Grease and line a deep baking-pan with browned bread-crumbs. Fill
with the fish mixture and sprinkle crumbs on top. Bake for an hour
and a half in a moderate oven; cover at first, then remove the
cover and let it brown well.
BOILED HALIBUT--I
Put two pounds of halibut into a saucepan and cover it with fresh
water. Add a sliced onion, half a carrot sliced, two tablespoonfuls
of vinegar, a small bunch of parsley, a pinch
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of powdered sweet herbs, and two tablespoonfuls of salt. Simmer
until done, drain, and serve with melted butter to which a little
anchovy paste has been added.
BOILED HALIBUT--II
Rub the fish with salt, sprinkle with lemon-juice, and keep in a
cool place for an hour. Cover with cold water, bring quickly to
the boil, and simmer until done. Serve with Egg Sauce.
BOILED HALIBUT STEAKS AU GRATIN
Soak the steaks in salted water for an hour, drain, and sprinkle
with oil and lemon-juice.
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