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Halibut Cutlets
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or seven persons.
Presented as published in 1892. 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
Nutrition per serving
528Calories
88 gProtein
24 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein88 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat6.5 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol222 mg
Sodium309 mg
Potassium2016 mg
Calcium38 mg
Iron2.5 mg
Magnesium113 mg
Phosphorus1104 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D21 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B125 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)32 mg
Folate105 mcg
Choline280 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 676. The excerpt below is the record exactly as published.
four pounds of halibut, cut it into slices three- quarters of an inch in thickness. Leave the skin on, flour them well, and fry in hot butter or lard till they are brightly bro^vned. Have ready a quart of good beef stock, nicely flavoured. Thicken it with a table-spoonful of curry-powder, and a table-spoonful of ground rice, mixed smoothly with, a little stock, and HAL ("293 ) HAM cxfterwards added to the rest. Let it boil, and put with it a quarter of a pint of good cream or new nulk. Stew the slices of tisli until they are tender, pile them on a hot dish, let the sauce boil, and poirr it hot over thcin. iServe with a border of rice round the dish. Time, altogether, one hour. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons. Halibut Cutlets. — Put the halibut, before cutting it into slices, into a dish, strew a little salt over it, and three-parts fill the dish with water. It must not be deep enough to touch the salt. When the fish has been soaking about an hour, take it out, dry it, and cut it into slices, not more than half an inch thick. Make a thin batter of flour and water, dip the slices of fish in this, and afterwards put them into the frj^ing-pan, with hot lard. "When one side is browned, turn over with a slice upon the other. Drain the cutlets on blotting-paper, dish on a napkin, and serve with anchov^', shrimp, or any other fish sauce that may be prefeired. Halibut cutlets are xery good with nothing but a lemon squeezed over them. A few bread-crumbs seasoned with pepper and salt only
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