Halibut
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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 The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.
halibut Cut pork in tiny dice. Try out. Push the little crisp bits to one side and fry thinly sliced onions in the fat until yellow but not browned. Turn into large sauce-pan. Add milk, fish cut in pieces and potatoes pealed and cut up. Cook until potatoes are tender. Add cream, salt and pepper. Serve with split and toasted Boston crackers. Fish Foods 27 Aunt Elinor's Halibut Use either fresh or left-over fish. Lay in flat casserole. Cover with thick part of canned tomatoes or tomato sauce, thinly sliced onion and green pepper. Dot with bits of butter
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