Halibut, to Fry

Ingredients

• Cut into thin slices of halibut
• fry it almost brown with butter
• put it in again with port wine
• sliced ginger
• nutmeg
• anchovy
• salt
• saffron beaten
• with a minced lemon

Method

1. 1

   Cut the halibut into thin slices and rib it with a knife.

2. 2

   Fry it almost brown with butter or dripping.

3. 3

   Drain it from the butter, clean the pan, and return it with port wine, sliced ginger, nutmeg, anchovy, salt, and saffron.

4. 4

   Fry a little more, add a little butter, and shake well together with a minced lemon.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 251. The excerpt below is the record exactly as published.

HALIBUT, to Fry.— Cut Into thin slices ; rib it with a knife ; fry it almost brown with butter or dripping ; take it up ; drain it from the butter ; clean the pan, and put it in again with port wine, sliced ginger, nutmeg, an- chovy, salt, and saffron beaten ; fry a little more ; add a little butter ; shake well together with a minced lemon

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