Baked Halibut

Ingredients

• a piece of halibut weighing five or six pounds
• salt
• a tablespoonful of walnut catsup
• a teaspoonful of Worcestershire sauce
• the juice of a lemon
• thicken with browned flour

Method

1. 1

   Soak the halibut in salt water for two hours, then wipe dry and score the skin.

2. 2

   Bake in a hot oven for an hour, basting often with butter and water.

3. 3

   When done, prepare gravy with drippings, boiling water, walnut catsup, Worcestershire sauce, lemon juice, and thicken with flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 13. The excerpt below is the record exactly as published.

BAKED HALIBUT. Take a piece of halibut weighing five or six pounds, and lay it in salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot oven and bake an hour, basting often with butter and water heated together in a sauce-pan or tin-cup. When a fork will penetrate it easily it is done. It should be of a fine brown. Take the gravy in the drip- ping-pan— add a little boiling water should there not be enough —stir in a tablespoonful of walnut catsup, a teaspoonful of Wor- cestershire sauce, the juice of a lemon, and thicken with browned flour

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