Halibut a la Creola

Ingredients

• Four pounds of fish
• One cupful of water
• One pint of stewed tomatoes
• One slice of onion
• Three cloves
• Two table-spoonfuls of butter
• One table-spoonful of flour
• One tea-spoonful of salt
• One-quarter tea-spoonful of pepper

Method

1. 1

   Boil tomatoes, water, cloves, and onion in a stew-pan.

2. 2

   Mix butter and flour, stir into the sauce, add salt and pepper, and cook for ten minutes.

3. 3

   Strain into a bowl.

4. 4

   Soak fish in boiling water, wash, season, and bake with half the tomato sauce for forty-five minutes, basting three times.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 42. The excerpt below is the record exactly as published.

HALIBUT a la Creola. Four pounds of fish. One cupful of water. One pint of stewed tomatoes. One slice of onion. Three cloves. Two table-spoonfuls of butter. One table-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper

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