Potted Halibut

Ingredients

• two pounds of halibut
• one tea-spoonful of salt
• one tea-spoonful of black pepper
• one half tea-spoonful of spice for potted meats
• one half tea-cupful of vinegar
• one half tea-cupful of Bass ale
• one tea-spoonful of tarragon vinegar
• one ounce of butter

Method

1. 1

   Lay the fish in layers in a deep dish, adding spice, pepper, and salt between layers.

2. 2

   Press down, mix vinegar, Bass ale, and tarragon vinegar, and pour over halibut.

3. 3

   Place butter on top and bake in a moderate oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

Potted Halibut. — For this provide two pounds of hali- but, one tea-spoonful of salt, one tea-spoonful of black pepper, one half tea-spoonful of spice for potted meats,* one half tea-cupful of vinegar, one half tea-cupful of Bass ale, one tea-spoonful of tarragon vinegar, one ounce of butter

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