sometimes grows to an .enormous size. It is ob-
tainable all the year round, but is best during the
autumn and winter months. As the flesh is inclined
to be woolly and tasteless, halibut must be care-
fully cooked and served with a good sauce. Besides
the recipes given below it may be cooked according
to any of the recipes given for cod or turbot.
212. Halibut Baked with Vinegar
1| lbs. halibut.
1 table-sp. flour.
Pepper. Salt.
1 gill vinegar.
1 gill water.
1 oz. butter✪ Halibut Baked with Vinegar.
Wash the halibut, dry it, and cut it into pieces
about 2 inches square, and free from skin and
bone. Put the flour, pepper, and salt on to a plate,
mix them together, and dip each piece of fish into
this, coating them well. Grease a pie-dish or
fireproof dish with a little of the butter, and place
the pieces of fish neatly into it. Pour over them
the vinegar and water, and put the rest of the
butter in small pieces on the top. Wipe round the
edges of the dish with a cloth, and bake in a
moderate oven until the fish is done. Garnish the
dish with one or two sprigs of parsley, and serve
either hot or cold.
Note. — Other kinds of white fish, such as cod,
ling, hake, &c., can be cooked in the same way.
Time, J to § hour to bake. Sufficient for 3 or 4
persons.
213. Halibut with Tomatoes (F16tan aux Tomates)
1£ lbs. halibut.
3 or 4 fresh tomatoes.
1 table-sp. flour.
Pepper. Salt.
Juice of J a lemon.
2 table-sps. bread-
crumbs.
1 oz. butter✪ Halibut with Tomatoes.
Wipe the halibut, and cut it into small neat
pieces, free from skin and bone. Put the flour on
to a plate, and coat each piece of fish lightly with
it. Let the tomatoes soak in boiling water a
minute or two, then lift them out, dry, and skin
them. Put them on a plate and cut them in slices.
Grease a fireproof dish with a little butter, lay in
a few pieces of fish, and season with pepper, salt,
and lemon juice. Over these put some of the sliced
tomato, then more fish and seasoning, and so on
until all is in, making the last layer tomato.
Sprinkle the bread-crumbs over the top, and lay
on the butter in small pieces. Bake in a moderate
oven until the fish is thoroughly cooked and browned
nicely on the top. When ready, remove from the
oven, and wipe round the edges of the dish. Garnish
with parsley and serve hot. A little finely chopped
onion or shallot may be added, if liked.
Note. — Any other white fish may be prepared in
the same way.
Time, | to 1 hour to bake. Sufficient for 4 or 5
persons.
214. Halibut with Cream Sauce (F16tan a
la Creme)
1£ lbs. halibut.
1 oz. butter.
Salt, white pepper.
Lemon juice.
Sauce.
1 oz. butter.
1 oz. flour.
4 pt. seasoned milk or
fish stock (see p. 78).
1 or 2 table-sps. cream✪ Halibut with Cream Sauce.
Seasoning.
Wash the fish, and cut it in slices about half an
inch in thickness. Grease a baking tin with some
of the butter, and lay the fish on it. Sprinkle with
90
COOKERY FOR EVERY HOUSEHOLD
Page 144 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sometimes grows to an .enormous size. It is obtainable all the year round, but is best during the
autumn and winter months. As the flesh is inclined to be woolly and tasteless, halibut must be carefully cooked and served with a good sauce. Besides the recipes given below it may be cooked according to any of the recipes given for cod or turbot.
212. Halibut Baked with Vinegar
1| lbs. halibut.
1 table-sp. flour. Pepper. Salt.
1 gill vinegar. 1 gill water.
1 oz. butter.
Wash the halibut, dry it, and cut it into pieces about 2 inches square, and free from skin and bone. Put the flour, pepper, and salt on to a plate, mix them together, and dip each piece of fish into this, coating them well. Grease a pie-dish or fireproof dish with a little of the butter, and place the pieces of fish neatly into it. Pour over them the vinegar and water, and put the rest of the butter in small pieces on the top. Wipe round the edges of the dish with a cloth, and bake in a moderate oven until the fish is done. Garnish the dish with one or two sprigs of parsley, and serve either hot or cold.
Note. — Other kinds of white fish, such as cod, ling, hake, &c., can be cooked in the same way.
Time, J to § hour to bake. Sufficient for 3 or 4 persons.
213. Halibut with Tomatoes (F16tan aux Tomates)
1£ lbs. halibut.
3 or 4 fresh tomatoes.
1 table-sp. flour.
Pepper. Salt.
Juice of J a lemon.
2 table-sps. breadcrumbs.
1 oz. butter.
Wipe the halibut, and cut it into small neat pieces, free from skin and bone. Put the flour on to a plate, and coat each piece of fish lightly with it. Let the tomatoes soak in boiling water a minute or two, then lift them out, dry, and skin them. Put them on a plate and cut them in slices. Grease a fireproof dish with a little butter, lay in a few pieces of fish, and season with pepper, salt, and lemon juice. Over these put some of the sliced tomato, then more fish and seasoning, and so on until all is in, making the last layer tomato. Sprinkle the bread-crumbs over the top, and lay on the butter in small pieces. Bake in a moderate oven until the fish is thoroughly cooked and browned nicely on the top. When ready, remove from the oven, and wipe round the edges of the dish. Garnish with parsley and serve hot. A little finely chopped onion or shallot may be added, if liked.
Note. — Any other white fish may be prepared in the same way.
Time, | to 1 hour to bake. Sufficient for 4 or 5 persons.
214. Halibut with Cream Sauce (F16tan a la Creme)
1£ lbs. halibut.
1 oz. butter.
Salt, white pepper. Lemon juice.
Sauce.
1 oz. butter.
1 oz. flour.
4 pt. seasoned milk or fish stock (see p. 78). 1 or 2 table-sps. cream. Seasoning.
Wash the fish, and cut it in slices about half an inch in thickness. Grease a baking tin with some of the butter, and lay the fish on it. Sprinkle with
Records on this page
Halibut Baked with VinegarHalibut with TomatoesHalibut with Cream Sauce