Baked Chicken Halibut

Ingredients

• The fish should weigh about five pounds
• a cupful of cracker crumbs
• a heaping table-spoonful of butter
• a teaspoonful of chopped green parsley
• half a table-spoonful of salt
• a quarter of a teaspoonful of pepper
• a teaspoonful of onion juice
• three-quarters of a cupful of cold water
• a sheet of tin

Method

1. 1

   Wash the halibut and dredge with salt and pepper.

2. 2

   Make a dressing with cracker crumbs, butter, parsley, salt, pepper, onion juice, and cold water.

3. 3

   Stuff the halibut, sew it up, and place it on a buttered tin.

4. 4

   Cover with buttered paper and bake for an hour, basting with a mixture of butter, salt, and hot water.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 92. The excerpt below is the record exactly as published.

Baked Chicken Halibut The fish should weigh about five pounds. After cut- ting off the fins, wash it in cold water, and then dredge lightly with salt and pepper. Make a dressing of a cup- ful of cracker crumbs, a heaping table-spoonful of butter, a teaspoonful of chopped green .parsley, half a table- spoonful of salt, a quarter of a teaspoonful of pepper, a teaspoonful of onion juice (obtained by peeling and grat- ing an onion), and three-quarters of a cupful of cold water. Mix together all the dry ingredients, and then add the water. Stuff the halibut with this dressing, and sew up the opening. Have a sheet of tin

Cook this with the app: pantry check, scaling, and the assistant.