Baked Halibut (Creole Style)
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.
Baked Halibut (Creole Style) Get thick square piece of halibut or other fish if preferred. Wash and lay on baking dish. Season with salt and pepper. Chop piece of white garlic size of a bean and strew over fish, then pour on cup of fresh or canned tomatoes. Bake until the flakes separate. Dish without breaking. Fish and Fish Sauces 245 Block Island Baked Bluefish Stuff and bake, allowing twelve minutes to each pound, and serve with a cream gravy, made by blending one tablespoon each of flour and butter, and adding one cup water taken from the pan fish has been baked in. Season with salt and pepper; add one gill of cream and a pinch of soda. Bring to boiling point and serve. Boiled Salmon, Egg Sauce Take a salmon steak cut rather thick, tie with a string and place in boiling salt water and cook until tender. Place on a hot plate and pour over it a sauce made as follows: Rub two tablespoons of soft butter with one large tablespoon of flour in small stew-pan, add a coffee cup of milk, and stir till it thickens; season with pepper
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