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Fillet of Halibut
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 147. The excerpt below is the record exactly as published.
FT LET OF HALIBUT. Miss Clara Marx, 1016 Grattan street, Los Angeles — Wipe a slice of halibut, weighing one and one-half pounds, and cut into eight filets. Melt one- fourth cup butter and add one-fourth tea- spoon salt, one-eighth teaspoon pepper, two teaspoons lemon juice and a few drops onion juice
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