Halibut Frieze

Name: Halibut Frieze
Ingredients: Cut 3 pounds of halibut steak; into 3-inch squares; Dip in Purity Flour; then in beaten egg; Roll in sifted bread crumbs; fry in deep fat until a rich brown

From Purity flour cookbook, 1917

Serve with maitre d'hotel butter.

Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 48. The excerpt below is the record exactly as published.

HALIBUT FRIEZE Cut 3 pounds of halibut steak into 3-inch squares. Wipe with wet cloth and dry thoroughly Dip in Purity Flour, then m beaten egg. Roll in sifted bread crumbs, fry m deep fat until, a rich broA^n

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