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Halibut Turbans
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 196. The excerpt below is the record exactly as published.
Halibut Turbans Remove the bones and skin from two slices of halibut cut ^ inch thick and divide into four fillets. Dip in melted butter, squeeze over them the juice of half a lemon, pepper, salt, and a little onion juice, about ^ t. Commencing with the wide end roll each fillet into a turban, and fasten with a toothpick. Bake about 20 m, basting with hot stock, or y2 c water in which 2 T butter
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