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Steamed or Baked Halibut
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Halibut is also nice baked with half water and half milk.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 96. The excerpt below is the record exactly as published.
Steamed or Baked Halibut Clean and wash thoroughly and dry with a clean towel. Butter a colander or any perforated dish, put the fish in this and place the colander over a kettle of boiling water. Do not let the fish touch the water. Cover colander closely and steam about 1 hour, or until the fish is done. Turn out on a hot platter, pour melted butter over it, season with pepper and salt, and garnish with slices of lemon. Halibut is also nice baked with half water and half milk
Cook this with the app: pantry check, scaling, and the assistant.