Fish Steaks au Gratin

Ingredients

• steaks of halibut, cod, or any other firm, white fish
• a cut onion
• butter it well
• chopped parsley
• the juice of a lemon

Method

1. 1

   Cut fish into one-inch thick squares.

2. 2

   Rub a dripping pan with onion and butter it.

3. 3

   Season fish with salt and pepper, sprinkle with parsley and onion, add butter and lemon juice.

4. 4

   Bake for twenty minutes, covered half the time.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 132. The excerpt below is the record exactly as published.

Fish Steaks au Gratin FISH Flounders, Fillets of add a pint of good veal gravy, strain, and thicken with butter* and flour. Two table-spoonfuls of the fish broth will be enough for this quantity. Fish Steaks au Gratin. — For this, steaks of halibut, cod, or any other firm, white fish can be used. Cut them about an inch thick and three inches square. Rub the bottom of a small dripping-pan with a cut onion, and then butter it well. Pepper and salt the squares of fish lightly on both sides, lay them in the pan, and sprinkle them with chopped parsley and a little very finely minced onion, or a few drops of onion-juice. Put a bit of butter the size of a hazel-nut on each, squeeze over them the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.