Fried Halibut No. 1

Ingredients

• two pounds of sliced halibut
• two eggs
• some brittle crackers
• hot lard
• a little butter

Method

1. 1

   Wash and dry halibut slices, dip in beaten eggs, then in cracker crumbs.

2. 2

   Fry in hot lard with butter until browned on both sides.

3. 3

   Drain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 29. The excerpt below is the record exactly as published.

hot lard or beef dripping, salted, They ahoij.ld be browned all over and thoroughly done. FISH. 56 Eels are sometimes dipped in batter and then fried, or into egg and bread crumbs. Serve with crisped parsley. SHEEPSHEAD WITH DEAWN BUTTER. Select a medium-sized fish, clean it thoroughly, and rub a little salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling water and steam one hour; then lay it whole upon a hot side- dish, garnish with tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows: Take two ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a sauce- pan, and as they begin to melt, whisk them; add the remainder, one at a time, until thoroughly smooth; while stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped parsley; pour into a hot sauce boat and serve. BAKED WHITE FISH. Thoroughly clean the fish ; cut off the head or not, as preferred ; cut out the backbone from the head to within two inches of the tail, and stuff with the following : Soak stale bread in water, squeeze dry ; cut in pieces a large onion, fry in butter, chop fine ; add the bread, two ounces of but- ter, salt, pepper and a little parsley or sage ; heat through, and when taken off the fire, add the yolks of two well-beaten eggs ; stuff the fish rather full,, sew up with fine twine, and wrap with several coils of white tape. Rub the fish over slightly with butter ; just cover the bottom of a baking pan with hot water, and place the fish in it, standing back upward, and bent in the form of an S. Serve with the following dressing : Re- duce the yolks of two hard-boiled eggs to a smooth paste with two table- spoonfuls good salad oil ; stir in half a teaspoon English mustard, and add pepper and vinegar to taste. HALIBUT BOILED. The cut next to the tail piece is the best to boil. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and scrape it until quite clean ; tie it in a cloth and boil slowly over a moder- ate fire, allowing seven minutes’ boiling to each pound of fish ; when it is half-cooked, turn it over in the pot ; serve with drawn butter or egg sauce. Boiled halibut minced with boiled potatoes and a little butter and milk makes an excellent breakfast dish. 56 FISH. STEAMED HALIBUT. Select a three-pound piece of white halibut, cover it with a cloth and place it in a steamer ; set the steamer over a pot of fast-boiling water and steam two hours ; place it on a hot dish surrounded with a border of pars- ley and serve with egg sauce. FRIED HALIBUT. No. 1. Select choice, firm slices from this large and delicate looking fish, and, after carefully washing and drying with a soft towel, with a sharp knife take off the skin. Beat up two eggs and roll out some brittle crackers upon the kneading board until they are as fine as dust. Dip each slice into the beaten egg, then into the cracker crumbs (after you have salted and peppered the fish), and place them in a hot frying pan half full of boiling lard, in which a little butter has been added to make the fish brown nicely ; turn and brown both sides, remove from the frying pan and drain. Serve hot. FRIED HALIBUT. No. 2. First fry a few thin slices of salt pork until brown in an iron frying pan ; then take it up on a hot platter and keep it warm until the halibut is fried. Alter washing and drying two pounds of sliced halibut

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