Halibut Pie
From A handbook of fish cookery, 1897
Presented as published in 1897. 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 handbook of fish cookery (1897) by Lucy H. Yates, page 12. The excerpt below is the record exactly as published.
Halibut Pie. — Take a piece of the middle of the fish, remove all skin, and cut into pieces an inch square. Roll each piece in a mixture of salt, pepper, and breadcrumbs, place in a pie-dish with lumps of butter at the top. Pour a glass of white wine
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