Halibut Toasts
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 38. The excerpt below is the record exactly as published.
Halibut Toasts. — Put lib. of Halibut into a saucepan with a little water, and boil. When done, take it out, drain, chop very fine, mix it up with eight well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.