Boiled Halibut
From The bride's cook book, 1915
Serves 2
If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it twelve cloves in some vinegar, and it will, when cold, have much the flavor of lobster.
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 bride's cook book (1915) by Edgar William Briggs, page 46. The excerpt below is the record exactly as published.
BOILED HALIBUT Purchase a thick slice cut through the body, or the tail piece, which is consid- ered the richest. Wrap it in a floured cloth and lay it in warm water with salt
Cook this with the app: pantry check, scaling, and the assistant.