Baked Halibut

Ingredients

• Wipe a two-pound slice of halibut
• Arrange six or eight thin slices of fat salt pork
• slice an onion thinly
• add a bit of bay leaf
• Spread halibut evenly with a butter paste made of four tablespoons butter
• worked to a cream with three tablespoons flour
• Season with one-half teaspoon salt
• a few grains cayenne
• sprinkle thickly-buttered cracker crumbs
• arrange alternately strips of pimento
• thin slices of bacon
• Cover with a buttered paper
• bake slowly one hour in a moderate oven
• Remove paper the last fifteen minutes of cooking

Method

1. 1

   Wipe halibut, arrange pork in pan, slice onion over pork, add bay leaf, and arrange halibut over onion.

2. 2

   Spread halibut with butter paste, season, sprinkle with crumbs, and arrange pimento and bacon.

3. 3

   Cover with paper and bake for one hour, removing paper for the last fifteen minutes to brown.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 29. The excerpt below is the record exactly as published.

Baked Halibut Potatoes a l* Aurora Corn Fritters Cabbage Relish Stewed Rhubarb with Pineapple and Raisins Old Fashioned Marble Cake SPANISH SOUP 4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2 tablespoons freshly grated 1 large, green, finely chopped horseradish. pepper. 3^ tablespoon Worcestershire 1 medium-sized onion, finely Sauce. chopped. Salt, pepper and cayenne, or 4 tablespoons butter. A few drops Tobasco Sauce. 3^ cup hot cooked rice. Process: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice. BAKED HALIBUT Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste F!:lsunicy 5^ Sufiday Dinners 63 sprinkle thickly-buttered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking

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