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Broiled Halibut
From The encyclopaedia of practical cookery, 1892
Serves 2
Slices should be about 1 inch thick.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 37. The excerpt below is the record exactly as published.
Broiled Halibut. —Cut some slices from a Halibut, sprinkle with salt and pepper, put them in a dish, cover with warmed butter, and leave for thirty minutes. Roll them in flour, and broil over a very clear Are for twelve minutes. Place them on a dish with a garnish of parsley and slices of lemon, and serve. The slices of Halibut should be about lin. thick, and 3 table-spoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.