Baked Halibut

Ingredients

• 31b. or 41b. of the fish
• a handful of salt
• a handful of pepper
• milk to about the depth of lin.
• slices of hard-boiled eggs

Method

1. 1

   Remove the dark skin from the fish by dipping it in boiling water and scraping.

2. 2

   Rub the flesh with salt and pepper, place in a baking-pan, and pour over milk.

3. 3

   Bake for about an hour, basting frequently.

4. 4

   Remove the bone and skin, serve with egg sauce, cream sauce, or drawn butter, garnished with hard-boiled egg slices.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 37. The excerpt below is the record exactly as published.

Baked Halibut. — (1) Take 31b. or 41b. of the fish, and remove the dark skin by dipping the part covered with it into boiling water, and scraping. Rub the flesh over with salt and pepper, put it in a baking-pan, and pour over milk to about the depth of lin. in the pan. Place the pan in the oven, and bake for about an hour, basting frequently with the milk. Take out the fish, remove the bone and skin, put it on a dish in its original shape, and serve with egg sauce, cream sauce, or plain drawn butter. Garnish the dish with slices of hard-boiled eggs ; or it may be served with breadcrumbs sprinkled over, and tomato sauce in a tureen. (2) Lay the fish in layers in a deep pie-dish, strewing over each layer a small quantity of mixed spice, salt and pepper, and packing them down closely. For every pound of Halibut mix together 1 table-spoonful of light dinner- ale, 1 table-spoonful of vinegar, and teaspoonful of tarragon vinegar. Pour the mixture over the fish, place some small pieces of butter on the top, put the fish in a moderate oven, and bake for half-an-hour. Take the fish out of the oven, and let it get cold before serving. Boiled Halibut. — Put a piece of Halibut weighing 21b. in a saucepan, and cover it with fresh water ; add one sliced onion, half a sliced carrot, and a bouquet garni ; season with 1 handful of salt

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