(Directions for Cookery, 1851)

Halibut is seldom cooked whole; a piece weighing from (our to six pounds being generally thought sufficient.
Score deeply the skin of the back, and when you put it into the kettle lay it on the strainer with the back undermost.
Cover it with cold water, and throw in a handful of salt.

Do not let it come to a boil too fast. Skim it carefully, and when It has boiled hard a few minutes, hang the kettle higher, or diminish the fire under it, so as to let it simmer for about thirty or thirty-five minutes.

Then drain it, and send it to table, garnished with alternate heaps of grated horse-radish and curled parsley, and accompanied by a boat of egg-sauce.

What is left of the halibut, you may prepare for the supper-table by mincing it when cold, and seasoning it with a dressing of salt, cayenne, sweet oil, hard-boiled yolk of egg, and a large proportion of vinegar.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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