Halibut (Baked)

Ingredients

• Halibut
• a little butter
• salt
• water
• a tablespoonful of walnut catsup
• a dessertspoonful of Worcestershire sauce
• the juice of a lemon
• a little brown flour

Method

1. 1

   A piece of halibut weighing 5 or 6 lbs., lay in salt water for 2 hours.

2. 2

   Wipe in a clean cloth and score the skin.

3. 3

   Have the oven tolerably hot, and bake about 1 hour.

4. 4

   Melt a little butter in hot water and baste the fish occasionally.

5. 5

   It should be of a fine brown color.

6. 6

   Any gravy that is in the dripping-pan mix with a little boiling water, then stir in the walnut catsup and Worcestershire sauce, the juice of the lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauce-boat.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 16. The excerpt below is the record exactly as published.

Halibut (Baked) — Halibut, a little butter, salt and water, a tablespoonful of walnut catsup, a dessertspoonful of Worcestershire sauce, the juice of a lemon, a little brown flour

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