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Broiled Halibut
From Miss Parloa's kitchen companion, 1887
Serves 2
This dressing is suitable for any kind of broiled or fried fish or meat.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 93. The excerpt below is the record exactly as published.
Broiled Halibut. The slices of halibut should be nearly an inch thick. After seasoning slightly with salt and pepper, spreading very lightly with soft butter, and dredging with flour, broil for twelve minutes. Serve on a hot dish, with maitre d'hotel butter spread on it. This dressing is made by beating together four table-spoonfuls of butter, one of lemon juice, one of chopped green parsley, half a tea- spoonful of salt, and a quarter of a teaspoonful of pepper. 184 MISS PAKLOA'S KITCHEN COMPANION. The sauce is capital for any kind of broiled or fried fish or meat. Carbonado of Halibut or White Fish. The materials required are : two pounds of halibut
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