dinner
Baked Halibut
From The new practical housekeeping, 1890
Serves 4
To make the sauce for three pounds of fish, cook and season tomatoes with salt, pepper, and a clove of garlic if desired.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.
Baked Halibut, — Use neck of halibut, the thin part just below the head, under the gills. Wash in cold water, and if not ready to use let it stand in cold water. Put butter, drippings, on pieces of salt i)ork in baking pan, lav in the fish and balce three-quarters of an hour, basting witn the drippings, being careful not to let bum ; place on hot platter without breaking the fish and serve with tomato sauce around it. To make the sauce fpr three pounds fish, take a pint canned or fresh tomatoes
Cook this with the app: pantry check, scaling, and the assistant.