Halibut

Ingredients

• 3 pounds of halibut
• butter
• juice of 1 lemon
• chopped parsley

Method

1. 1

   Cut halibut into pieces, dip in beaten egg, then in bread crumbs, fry until chestnut brown.

2. 2

   Mix butter, lemon juice, parsley, salt, and pepper, spread on halibut, and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.

Halibut. After preparing fish, cut in slices 1 inch thick, place in melted butter for half an hour then roll in flour. Broil 10 minutes over a clear fire. Serve on a hot dish, with drawn butter sauce. Garnish with slices of lemon and sprigs of parsley. To Stew Fish. Rub fish with salt and pepper and put in a pan with 1 pint of water to fish weighing 5 pounds. When half done season with salt and pepper, % pound of butter, 1 teacup of flour, parsley and thyme. This can be stirred into a pint of oysters, or the oysters may be omitted. Serve with gravv in a dish. Instead of oysters, six hard boiled eggs sliced may be used. Cod Fish Balls. Take cod fish and soak at night, then boil to pieces and pick into shreds. Take out all the bone and let it drain. To one pound of fish allow 1 dozen Irish potatoes boiled and mashed very fine. Season with pepper, salt and 1 teacup of sweet milk. Break in 1 egg, then mix all well together. Make into balls and bake a light brown. Stewed Cod Fish. Put 1 quart of water in a skillet, and pick to pieces 1 quart of fish, break 2 eggs in the skillet, season with butter, pepper and salt. Make a little thickening of flour, and milk. Stew until of right consistency. ^ Coquilles of Fish. Take 3 pounds of white fish or red snapper, put on in salted water, boil until done. Strain off the water, remove skin and bones, pick to pieces. Then have 1 quart of cream put in double boiler, when hot add butter size of an egg, 2 tablespoons of flour well blend- 36 KENTUCKY RECEIPT BOOK. ed, pepper and salt and a little nutmeg; cook a few minutes, then pour over the fish. Can bake either in cups or baking dish ; sprinkle bread crumbs or grated cheese on top of fish, with bits of butter, set in oven a few minutes to brown. Sferve hot. Halibut. Cut 3 pounds of halibut into pieces 3 inches square. Dip in beaten egg, then in sifted bread crumbs and fry in hot fat a chestnut brown. Cream 1 heaping teaspoon of butter, and add the juice of 1 lemon, a little chopped parsley

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