Baked Halibut, Stuffed
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.
Baked Halibut, Stuffed. Dip the black side of the skin in scalding water and scrape thoroughly. Next cut out the bone, but do not disturb the position of the flesh. Place in the buttered pan in which it is to be baked. Pull out the sides of the slice, making it nearly square in shape and leaving a larger space than the bone occupied. Melt one ounce of butter, stir in one-half cup of cracker crumbs. Season with salt, pepper, and chopped onion or chives. Add the slightly beaten white of one egg and moisten with strained tomato. Pack firmly into the opening in the slice. Pour more of the tomato over and bake gently for half an hour if the slice is an inch thick. Baked Shad. Stuff the cleaned fish with buttered crumbs seasoned with salt and pepper. Sew and skewer in place, stand upright in the pan, brush over with butter, gash at n8 Home Science Cook Book. uniform distances, and bake about fifteen minutes to each pound. At the last add a cup of water with the juice of one lemon. Use this to make a brown sauce. Boned Fish, Stuffed. Cut the flesh from the bones of a three-pound cod or haddock in two long strips. Mix a cup of crumbs with two tablespoons of melted butter, season with salt and pepper, a few drops of onion juice, and a tablespoon of lemon juice. Add the whites of two eggs and milk enough to moisten the crumbs. Spread this between the strips of fish, or put fish and crumbs in layers in a buttered oval dish, and invert on a platter when done. Skewer together and bake for one-half hour. One-half pint of oysters may be added to the stuffing or to a white sauce to serve with the fish. Fish Rabbit. Bone halibut or haddock, cut in sections and dip in seasoned butter, and place close together in a deep plate. On top spread a mixture of fine crumbs and grated cheese moistened with milk and seasoned. Bake until the fish is done and the cheese mixture is browned. Halibut Turbans. Remove skin and bone from a thin slice of halibut
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