Broiled Halibut
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 61. The excerpt below is the record exactly as published.
Broiled Halibut. — Slices of halibut, salt, pepper, butter. Cut the slices of fish about an inch thick, season with pepper and salt, and lay them in melted butter H hour, allowing 3 tablespoons of butter to a pound of fish
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