Baked Halibut or Salmon

Ingredients

• the fish
• slightly salted
• a tablespoon of catsup
• another of some pungent sauce
• the juice of a lemon
• sprigs of parsley
• current jelly

Method

1. 1

   Let the fish remain in cold water, slightly salted, for an hour before it is time to cook it; place the gridiron on a dripping pan with a little hot water in it and bake in a hot oven; just before it is done, butter it well on the top, and brown it nicely.

2. 2

   The time of baking depends upon the size of the fish.

3. 3

   A small fish will bake in about half an hour, and a large one in an hour.

4. 4

   They are very nice when cooked as above and served with a sauce made from the gravy in the dripping pan, to which is added a tablespoon of catsup and another of some pungent sauce and the juice of a lemon.

5. 5

   Thicken with brown flour moistened with a little cold water.

6. 6

   Garnish handsomely with sprigs of parsley and current jelly.

As published

This recipe was extracted from The new home cook book (1896), page 32. The excerpt below is the record exactly as published.

BAKED HALIBUT OK SALMON. Let the fish remain in cold water, slightly salted, for an hour before it is time to cook it ; place the gridiron on q dripping pan with a little hot water in it and bake in a hot oven ; just before it is done, butter it well on the top, and brown it nicely. The time of baking depends upon the size of the fish. A small fish will bake in about half an hour, and a large one in an hour. They are very nice when cooked as above and served with a sauce which is made from the gravy in the dripping pan, to which is added a tablespoon of catsup and another of some pun- gent sauce and the juice of a lemon. Thicken with brown flour moistened with a little cold water. Garnish hand- somely with sprigs of parsley and current jelly

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