Broiled Halibut with Maitre d'Hotel
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 75. The excerpt below is the record exactly as published.
seasoned with salt and pepper, put them over the fire in a saucepan con- taining sufficient butter to prevent burning, and brown them evenly; when the eels are brown add the mushrooms, enough boiling water to cover them, and a palatable seasoning of salt and pepper; if canned mushrooms are used, add the liquid in which they are pre- 86 HOME DISSERTATIONS. served ; let the eels and mushrooms cook together for about twenty minutes, or until t>oth are tender, and then serve them hot. A glass of wine may be added just before serving, if its flavor is desired. FRIED EELS. Prepare as for stewing; roll in flour, and fry, in hot lard or dripping, to a light brown. BROILED HALIBUT WITH MAITRE D'HOTEL Butter both sides of the broiler. Season the slices of halibut with salt and pepper, place them in the broiler and cook over clear coals for twenty minutes, turning frequently. Place on a hot dish, and spread on them the sauce, using one spoonful to each pound. Garnish with parsley
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