Halibut Steaks

Ingredients

• 4 thick slices of clear salt pork
• flour or yellow cornmeal
• moisten with butter

Method

1. 1

   Fry the fat thoroughly from the salt pork; take out the pork when crisp.

2. 2

   Roll the steaks in flour or yellow cornmeal, and put in the pan; fry over a hot fire, but do not scorch.

3. 3

   When done on one side, turn carefully with a fish or pie knife, and when done, have both sides a golden brown.

4. 4

   Place the fish on a platter; send to the table, with cream gravy made in the pan after taking up the fish.

5. 5

   Serve with cucumber pickles.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 49. The excerpt below is the record exactly as published.

HALIBUT STEAKS— Fry the fat thoroughly from 4 thick slices of clear salt pork; take out the pork when crisp; roll the steaks in flour or yellow corn^meal, and put in the pan; fry over a hot fire, but do not scorch; when done on one side, turn carefully with a fish or pie knife, and when done, have both sides a golden brown. Place the fish on a platter; send to the table, with cream gravy made in the pan after taking up the fish. Serve with cucumber pickles. HALIBUT, PICKLED— Take a piece of cold boiled halibut, put it in a bowl and pour over it hot vinegar in which has been boiled for 8 or 10 minutes a little red pepper and 1 blade of mace; let it stand 2 days before using. FISH 69 The halibut is emphatically a cold water fish, being found in the north Atlantic and Pacific oceans. It is the largest of the cold water fish, sometimes attaining a weight of 300 lbs. Those weighing SO to iO lbs. are best. Its eyes are both on the same side of the head, and it is dark on the upper and white on the lower side. The flesh is white and firm, but dry. It is high- ly esteemed for food, but is not equal to the turbot. THE HALIBUT. THE HERRING. Fresh, herrings are excellent either (1) broiled or grilled, or (2) baked, or (3) boiled, or (4) fried, or (5) made into fillets, as directed for cooking fish by those methods, at the beginning of this chapter. SMOKED HERRING, BROILED.— Let them stand 10 minutes covered with boiling water. Then skin, wipe dry, and broil them over clear coals. Put them on a warm dish, moisten with butter

Cook this with the app: pantry check, scaling, and the assistant.