Creoled Halibut
From The new practical housekeeping, 1890
Serves 2
Dish without breaking.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 206. The excerpt below is the record exactly as published.
Creoled Halibut — ^yash a thick square piece of fresh halibut, place in baking dish, season with salt and pepper, and strew over it 246 FISH. a finely chopped clove of garlic, about the size of a bean, and cover with a cup of fresh or canned tomatoes
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