Halibut Cutlets
From A year's cookery, 1880
Serves 4
Can be dipped in batter or sprinkled with lemon juice before frying.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 184. The excerpt below is the record exactly as published.
Halibut Cutlets. Ham Toast. Baked Batter Pudding, with Rolled Steak, with Force- Dry Toast. Jam. meat. Brown and White Bread and Potatoes. Butter. Cabbage. Marmalade. Macaroni Pudding. Milk Porridge. Cheese. Marketing. For the Day.— About four pounds of Halibut from a large fish ; ask the fishmonger to divide the fish into slices three-quarters of an inch thick (June 11th). A slice of Beef, weighing about three pounds, and from an inch to an inch and a half thick, cut from the middle of the rump ; a quarter of a pound of Suet, for forcemeat; Potatoes; Cabbage; six ounces of Naples Macaroni. For To-morrow. — A pennyworth of Watercress. (Sea Biscuits if required). 232 A YEAR'S COOKERY. Breakfast. — Ox-clieek (April 6th) ; Ham Toast (March 28th) ; Milk Porridge (.June 13th). Luncheon. — Eggs, Stewed with Cheese (February loth) ; Baked Batter Pudding (February 5th). Dinner. — halibut Cutlets. — Dry the fish and flour it well. Put it into a frying-pan half full of boiling fat, and when it is done enough upon one side turn it to the other with a slice. It will take from ten to twelve minutes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.