<h2>EIGHTY WAYS TO COOK HALIBUT</h2>
<h3>BROILED HALIBUT—I</h3>
<p class="indent">
Cut into steaks, dust with salt and pepper, cover with melted butter,
and let stand for half an hour. Dredge with flour and broil. Serve
with a garnish of sliced lemon and parsley.</p>
<h3>BROILED HALIBUT—II</h3>
<p class="indent">
Freshen salt halibut for an hour or two in cold water, drain, season
with pepper, and wrap each slice in tough paper well buttered,
twisting the ends. Broil for eight minutes. Take from the papers
and serve with any preferred sauce.</p>
<h3>BROILED HALIBUT—III</h3>
<p class="indent">
Season with salt and pepper and broil on a buttered gridiron over
a clear fire. Serve with plenty of melted butter.</p>
<h3><SPAN name="page_170"><span class="page"></span></SPAN> BROILED HALIBUT—IV</h3>
<p class="indent">
Sprinkle halibut steaks with salt, rub thoroughly with melted butter
and broil until brown. Garnish with lemon and parsley.</p>
<h3>BROILED HALIBUT—V</h3>
<p class="indent">
Rub halibut steaks with olive-oil and lemon-juice, and broil over
a clear fire. Season with pepper and salt and serve with melted
butter.</p>
<h3>BROILED HALIBUT À LA BOSTON</h3>
<p class="indent">
Broil one side of halibut steaks until heated through, then turn,
and spread the other side with a paste of butter, flour, chopped
onion, and tomato pulp. Cook until brown and serve with the crust
side up.</p>
<h3>HALIBUT À LA RAREBIT</h3>
<p class="indent">
Sprinkle two halibut steaks with salt and pepper, brush with melted
butter, and bake until done. Arrange on a platter, pour over a
Welsh rarebit, and serve.</p>
<h3>HALIBUT À LA MAJESTIC</h3>
<p class="indent">
Skin and bone halibut steaks, and cut into fillets. Lay in a buttered
baking-dish, spread with butter, and add a wineglassful of white
<SPAN name="page_171"><span class="page"></span></SPAN> wine,
and a little boiling water. Cover with buttered paper, and set
into a hot oven until cooked. Take the pan out, cover the fish
with a layer of sweet Spanish peppers, spread with Cream Sauce,
sprinkle with crumbs and grated cheese, dot with butter, and brown
in a hot oven. Serve in the same dish.</p>
<h3>HALIBUT À LA CONANT</h3>
<p class="indent">
In a buttered baking-pan put three thin slices of fat salt pork,
three slices of onion and a bit of bay-leaf. On top of these lay a
halibut steak and spread over it one tablespoonful each of butter
and flour blended together. Cover with buttered cracker crumbs and
small strips of salt pork, and bake for twenty minutes. Garnish
with lemon and parsley.</p>
<h3>HALIBUT À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Soak two halibut steaks for an hour in lemon-juice, seasoned with
salt, pepper, and minced parsley. Mix together two tablespoonfuls
of butter, one tablespoonful of flour, and two cupfuls of boiling
water. Cook until thick, stirring constantly. Put the slices of
halibut into a buttered pan, cover with the sauce, and bake for
twenty minutes, basting as required. Serve with any preferred sauce.</p>
<h3><SPAN name="page_172"><span class="page"></span></SPAN> HALIBUT À LA CREOLE—I</h3>
<p class="indent">
Wash a thick piece of halibut, put on a buttered baking-dish, and
season with salt and pepper. Cover with finely minced garlic, add
one cupful of canned tomatoes and enough boiling water to keep
from burning. Bake until done, basting as required.</p>
<h3>HALIBUT À LA CREOLE—II</h3>
<p class="indent">
Lay halibut steak for an hour in oil and vinegar, adding chopped
onion and minced parsley to the marinade. Drain and put the fish into
a baking-pan. Turn over it a sauce made of one cupful of strained
tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour,
and salt, paprika, and grated onion to season. Cover closely and
bake until tender. Sprinkle with grated cheese and cook for five
minutes longer. Transfer the fish carefully to a hot platter and
pour the sauce around it.</p>
<h3>HALIBUT À LA CREOLE—III</h3>
<p class="indent">
Boil together a pint of stewed tomatoes, a cupful of water, a slice
of onion, and three cloves. Blend together two tablespoonfuls of
butter and one of flour, and stir into the sauce when it boils.
Season with salt and pepper, and cook for ten minutes. Strain and
cool. <SPAN name="page_173"><span class="page"></span></SPAN>
Skin the fish according to directions given in the recipe for Baked
Halibut—I. Put on a buttered tin sheet in a baking-pan, season
with salt and pepper, and bake, basting frequently with the sauce.</p>
<h3>BAKED HALIBUT—I</h3>
<p class="indent">
Take three or four pounds of the fish and remove the dark skin,
by dipping it into boiling water and scraping. Rub the flesh with
salt and pepper, put it into a baking-pan, and add enough milk
to cover the bottom of the pan an inch deep. Bake for an hour,
basting frequently with the milk. Take out the fish, remove the
bone and skin, and serve with Egg Sauce.</p>
<h3>BAKED HALIBUT—II</h3>
<p class="indent">
Soak six pounds of halibut in salt water for two hours. Wipe dry
and score the outer skin. Bake for an hour in a moderately hot
oven, basting with melted butter and hot water. Add a little boiling
water to the gravy, a tablespoonful of walnut catsup, a teaspoonful
of Worcestershire Sauce, salt and pepper to season, and the juice
of a lemon. Thicken with browned flour rubbed smooth with a little
cold water.</p>
<h3><SPAN name="page_174"><span class="page"></span></SPAN> BAKED HALIBUT—III</h3>
<p class="indent">
Take a thick cut of halibut and soak for half an hour in salted
water. Put into a baking-pan with two slices of carrot, a slice
of onion, and half a bay-leaf. Pour over it a cupful of boiling
water and two tablespoonfuls of melted butter. Bake for an hour,
basting frequently, and serve with any preferred sauce.</p>
<h3>BAKED HALIBUT—IV</h3>
<p class="indent">
Lay a thick piece of halibut into a buttered pan, cover with thin
slices of salt pork, and dredge with salt, pepper, and flour. Cover
the bottom of the pan with boiling water, and bake for an hour.
Baste with the gravy in the pan and melted butter, adding salt,
pepper, and flour as needed. A bay-leaf, a sprig of parsley, two
slices of carrot, and half an onion or a clove of garlic may be
put into the dripping-pan.</p>
<h3>BAKED HALIBUT—V</h3>
<p class="indent">
Prepare according to directions given for Baked Halibut—II,
seasoning the gravy with lemon- and onion-juice, celery salt, and
half a cupful of Claret.</p>
<h3><SPAN name="page_175"><span class="page"></span></SPAN> BAKED HALIBUT WITH LOBSTER SAUCE</h3>
<p class="indent">
Put a piece of halibut on a buttered fish sheet, sprinkle with
salt and pepper, and dredge with flour. Cover the bottom of the pan
with water, add a sprig of parsley, a slice of onion, two slices
of carrot, three tablespoonfuls of butter, and a bit of bay-leaf.
Bake for an hour, basting as required, and serve with Lobster Sauce.</p>
<h3>BAKED HALIBUT WITH TOMATO SAUCE</h3>
<p class="indent">
Cook together for twenty minutes two cupfuls of tomatoes, one cupful
of water, a slice of onion, three cloves, and a teaspoonful of
sugar. Cook together three tablespoonfuls each of butter and flour,
stir into the hot mixture, and cook until thick. Strain, and pour
half of the sauce around two pounds of halibut placed on a buttered
tin sheet. Bake for thirty-five minutes, basting often. Transfer
to a hot platter and pour the remaining sauce around.</p>
<h3>BAKED HALIBUT WITH CREAM</h3>
<p class="indent">
Cover the fish with Cream Sauce, then with crumbs, dot with butter,
and bake.</p>
<h3><SPAN name="page_176"><span class="page"></span></SPAN> BAKED FILLETS OF HALIBUT AU GRATIN</h3>
<p class="indent">
Bake half a dozen fillets of halibut for half an hour, seasoning
with salt and pepper and basting with milk. Cover with a Cream
Sauce to which half a cupful of grated cheese has been added, then
with fried crumbs. Reheat and serve in the same dish.</p>
<h3>BAKED HALIBUT STEAKS WITH OYSTERS</h3>
<p class="indent">
Soak two halibut steaks for an hour in a marinade of oil and vinegar.
Lay thin slices of salt pork upon a buttered tin sheet, and spread
thin slices of salt pork upon it. Lay one of the steaks upon the
pork. Dip oysters in melted butter, then in cracker crumbs, and
cover the steak with them. Put the other steak on top, cover with
thin slices of pork and bake for forty minutes, basting with the
juice in the pan or with butter melted in hot water. A few minutes
before taking up, remove the pork from the top and cover with cracker
crumbs and melted butter. Serve with Hollandaise Sauce to which
parboiled oysters have been added.</p>
<h3>BAKED FILLETS OF HALIBUT</h3>
<p class="indent">
Skin, bone and fillet two halibut steaks. <SPAN name="page_177"><span class="page"></span></SPAN> Dip in melted butter, season with
salt, pepper, lemon- and onion-juice. Roll up each fillet, fasten
with a wooden toothpick, and bake for twenty minutes, basting with
butter melted in hot water. Serve with any preferred sauce.</p>
<h3>BAKED HALIBUT STEAKS—I</h3>
<p class="indent">
Put a halibut steak into a buttered baking-dish, and spread with a
dressing made of one cupful of crumbs, one tablespoonful of butter,
and grated onion, minced parsley, grated nutmeg, salt, and red and
black pepper to season. Lay another steak on top, season with salt
and pepper, dot with butter, and bake for half an hour.</p>
<h3>BAKED HALIBUT STEAKS—II</h3>
<p class="indent">
Wash the steaks and soak for an hour in olive-oil and lemon-juice.
Put into a buttered baking-dish, sprinkle with minced onion and
parsley, and pour over a Cream Sauce, using white stock instead
of milk, if preferred. Put a layer of flaked cooked halibut into a
buttered baking-dish, season with salt, pepper, and grated nutmeg,
add a layer of chopped mushrooms and a few tablespoonfuls of the
sauce. Repeat until the dish is full, having sauce on top. Sprinkle
with crumbs, dot with butter, and brown in the oven.</p>
<h3><SPAN name="page_178"><span class="page"></span></SPAN> BAKED HALIBUT STEAKS—III</h3>
<p class="indent">
Trim the steaks, lay them in a baking-pan, season with salt and
pepper, dredge with flour, dot with butter, pour over one cupful
of cream and bake for fifteen minutes in a quick oven, basting
with cream.</p>
<h3>BAKED CHICKEN HALIBUT</h3>
<p class="indent">
Prepare a dressing according to directions given in the preceding
recipe. Stuff a chicken halibut, sew up and bake in a buttered
pan, basting with melted butter and salted hot water. Serve with
Hollandaise Sauce.</p>
<h3>BAKED HALIBUT STEAKS WITH TOMATOES</h3>
<p class="indent">
Soak the steaks for an hour in olive-oil and lemon-juice. Cook
together for fifteen minutes a can of tomatoes and a seeded chopped
green pepper, half an onion, a teaspoonful of sugar, and pepper and
salt to season. Rub through a colander and cool. Put the drained
fish in a buttered baking-pan, pour the sauce over, and bake.</p>
<h3>DEVILLED HALIBUT—I</h3>
<p class="indent">
Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the
yolks of two eggs, <SPAN name="page_179"><span class="page">Page
179</span></SPAN> a tablespoonful of melted butter, and salt, paprika,
grated onion, and minced parsley to season. Mix the fish, moisten
with oyster liquor, and fill buttered individual shells. Cover with
crumbs, season with salt and pepper, dot with butter, and brown
in the oven.</p>
<h3>DEVILLED HALIBUT—II</h3>
<p class="indent">
Flake a pound of cooked halibut. Mix together the pounded yolks
of three hard-boiled eggs, one tablespoonful of olive-oil, two
teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of
cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire
sauce, half a teaspoonful of anchovy paste, and enough vinegar
to make a smooth paste. Mix thoroughly with the fish, and garnish
with hard-boiled eggs sliced or quartered.</p>
<h3>MOULDED HALIBUT WITH GREEN PEAS</h3>
<p class="indent">
Chop a pound of raw halibut very fine. Add to it the yolk of an
egg well beaten, and salt, red and white pepper to season. Add
a teaspoonful of corn-starch rubbed smooth with two thirds of a
cupful of milk and one third of a cupful of cream, whipped solid.
Fill buttered individual moulds, put into a pan of hot <SPAN name="page_180"><span class="page"></span></SPAN> water, and
bake in a slow oven for twenty minutes. Turn out on a platter and
surround with cooked peas, reheated in Cream Sauce.</p>
<h3>SANDWICHES OF CHICKEN HALIBUT</h3>
<p class="indent">
Cut chicken halibut into thin fillets. Put together in pairs with
chopped oysters between, rubbed to a paste with seasoned crumbs
and cream. Rub with melted butter, sprinkle with lemon-juice, and
season with salt and pepper. Put into a shallow pan with half a
cupful of white wine, and bake for twenty minutes. Arrange on a
platter, sprinkle with minced parsley, and serve with Hollandaise
Sauce.</p>
<h3>TURBANS OF HALIBUT</h3>
<p class="indent">
Have a slice of halibut cut two inches thick. Take off the skin
and cut into cylinders with a small tin baking-powder box. Steam
until firm and serve with a Cream Sauce flavored with parsley and
lemon. Or, bake in milk and serve with Cream Sauce, using stewed
and strained tomato for half of the liquid.</p>
<h3>HALIBUT AND LOBSTER À LA HOLLANDAISE</h3>
<p class="indent">
Reheat equal quantities of boiled and flaked lobster and halibut
in Hollandaise Sauce.</p>
<h3><SPAN name="page_181"><span class="page"></span></SPAN> HALIBUT STEAK À LA JARDINIÈRE—I</h3>
<p class="indent">
Soak halibut steaks for an hour in salt and water. Wipe dry and rub
with melted butter. Butter a china baking-dish, sprinkle chopped
onion on the bottom and put in the steaks. On top put a boiled
carrot cut into dice, half a dozen sliced tomatoes, a shredded
green pepper, and half a cupful of green peas. Add enough salted
boiling water to keep the fish from scorching, put a tablespoonful
of butter on top, cover, and bake until done. Drain the liquor
carefully from the pan, add three tablespoonfuls of white wine,
and thicken with a teaspoonful of butter rolled in browned flour.
Serve separately as a sauce.</p>
<h3>HALIBUT À LA JARDINIÈRE—II</h3>
<p class="indent">
Cover two slices of halibut with a chopped onion, two tomatoes
sliced, a shredded and seeded green pepper, a dozen chopped almonds,
a tablespoonful of melted butter, and salt to season. Bake for
half an hour, pour over the sauce from the pan, and serve.</p>
<h3>HALIBUT IN CUCUMBERS</h3>
<p class="indent">
Cook the halibut until tender in court bouillon, drain, and flake
with a fork. Make a Cream Sauce, seasoning with curry powder. Pare,
cut in halves, and parboil in beef stock <SPAN name="page_182"><span class="page"></span></SPAN> as many cucumbers as are required.
Scoop out the inside of each half, fill with the creamed fish,
cover with crumbs, dot with butter, and bake in the oven until
the cucumbers are soft. Serve with a garnish of lemon and parsley.</p>
<h3>HALIBUT WITH ANCHOVY SAUCE</h3>
<p class="indent">
Four tablespoonfuls of butter, four tablespoonfuls of flour, one
eighth teaspoonful of pepper, one half teaspoonful of salt, two
hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco,
one teaspoonful of anchovy essence, one and one half cupfuls of
cold cooked halibut, flaked. Mix the ingredients in the order given
and cook for ten minutes. Serve with brown bread spread with cheese
and chopped olives.</p>
<h3>HALIBUT AU GRATIN</h3>
<p class="indent">
Flake cold cooked halibut and mix with an equal quantity of Cream
Sauce. Put into buttered individual shells, sprinkle with crumbs,
dot with butter, and brown in the oven.</p>
<h3>ESCALLOPED HALIBUT</h3>
<p class="indent">
Prepare the fish according to directions given in the preceding
recipe, and add the yolks of two eggs well beaten. Fill a baking-dish,
<SPAN name="page_183"><span class="page"></span></SPAN> using
alternate layers of fish and grated cheese. Cover with crumbs,
dot with butter, and brown in the oven.</p>
<h3>HALIBUT STEAK À LA FLAMANDE</h3>
<p class="indent">
Butter a baking-pan, sprinkle with chopped onion, and lay a halibut
steak upon it. Pour over the beaten yolk of an egg, season with salt
and pepper, add the juice of half a lemon, and one tablespoonful
of butter cut into small pieces. Bake for thirty minutes. Add to
the liquid remaining in the pan enough boiling water to make the
required quantity of sauce, and thicken it with browned flour.</p>
<h3>CREAMED HALIBUT</h3>
<p class="indent">
Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful
of minced parsley, the juice of half a lemon, and three tablespoonfuls
of grated Parmesan cheese. Spread on buttered toast, sprinkle with
minced parsley and serve.</p>
<h3>HALIBUT SALAD</h3>
<p class="indent">
Take cold cooked halibut cut small, salt and pepper lightly, and
sprinkle with lemon-juice. For the dressing boil three large peeled
potatoes until mealy. Drain, let dry, and <SPAN name="page_184"><span class="page"></span></SPAN> beat to a dry powder with a fork.
Add one saltspoonful of salt, the same of mustard and pepper, one
rounding teaspoonful of powdered sugar, and two tablespoonfuls of
vinegar beaten in gradually. Pour over the halibut and decorate
with lettuce or green tops.</p>
<h3>TURKISH HALIBUT</h3>
<p class="indent">
Place on the bottom of a baking-pan two or three slices of onion,
then a cutlet of halibut, and put a tablespoonful of butter cut
into small bits over the top of the fish. Cut three skinned tomatoes
into quarters, slice a sweet green pepper into ribbons, and put
the tomatoes and pepper on the fish. Put the pan on the shelf of
the oven to cook first the vegetables, but do not let it remain
there long enough to discolor or change their shape; then remove it
to the bottom of the oven, baste it well, and finish the cooking.
When done place it carefully on a hot dish, and pour over it the
juice from the pan.</p>
<h3>HALIBUT PIE</h3>
<p class="indent">
Butter a china baking-dish and sprinkle with chopped shallots and
parsley. Add a layer of chopped halibut, and salt, pepper, grated
nutmeg, chopped shallots, and parsley <SPAN name="page_185"><span class="page"></span></SPAN> to season. Dot with butter and
cover with sliced hard-boiled eggs. Add a cupful of Cream Sauce, and
two wineglassfuls of white wine. Wet the edge, cover with pastry,
gash, brush with egg and bake for an hour and a half in a moderate
oven. Make a hole in the centre and moisten the pie with milk if
it becomes too dry.</p>
<h3>STEAMED HALIBUT</h3>
<p class="indent">
Put the prepared fish on a plate, cover with a cloth, and put in
a steamer. Steam for two hours and pour over an Egg Sauce.</p>
<h3>HALIBUT MOUSSELINES</h3>
<p class="indent">
Mince enough uncooked halibut to make two cupfuls, add one cupful
of soft bread-crumbs and one half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round-bottomed
ones) and steam one half hour. Turn out on separate plates, surround
with sauce, make a stock of the fish bones and water, and add it
to two tablespoonfuls of butter and two of flour cooked together.
There should be one and one half cupfuls of stock. Add one half
cupful of <SPAN name="page_186"><span class="page"></span></SPAN>
cream, and when boiling add salt, pepper, and one tablespoonful
of grated horseradish soaked in lemon-juice.</p>
<h3>HALIBUT STEAKS À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Season the steaks with salt and pepper, and rub thoroughly with
oil. Broil in a double-broiler, and serve with melted butter, minced
parsley, and lemon-juice.</p>
<h3>TIMBALE OF HALIBUT</h3>
<p class="indent">
Chop half a pound of raw halibut and press it through a sieve.
Mix a cupful of bread-crumbs to a smooth paste with half a cupful
of milk, and cook until it thickens. Take from the fire, add the
fish pulp and the stiffly beaten whites of five eggs. Fill buttered
timbale moulds with the mixture and cook in a pan of hot water in
a moderate oven for twenty minutes. Serve with Cream or Tomato
Sauce.</p>
<h3>FILLETS OF HALIBUT À LA POULETTE</h3>
<p class="indent">
Free the fish of skin and bones and cut it into fillets. Sprinkle
with lemon-juice, salt, and pepper. Cover with sliced onion and let
stand for half an hour. Remove the onion, dip into melted butter,
roll up each piece, and fasten with a wooden toothpick. Dip once
<SPAN name="page_187"><span class="page"></span></SPAN> more
into the butter, dredge thickly with flour and bake for twenty
minutes in a moderate oven. Cut the whites of three hard-boiled
eggs into rings, and arrange around the fillets after taking up.
Sprinkle the grated yolks over the fish and serve with Cream Sauce.</p>
<h3>COLD HALIBUT FILLET</h3>
<p class="indent">
Prepare half a dozen fillets of halibut, remove the skin and bone,
and boil in court bouillon. Drain and sprinkle with olive-oil,
lemon-juice, minced parsley, and chopped onion. Serve with Tartar
Sauce.</p>
<h3>FILLETS OF HALIBUT WITH TOMATO SAUCE</h3>
<p class="indent">
Prepare the fillets according to directions previously given, and
bake, basting with tomato-juice and melted butter. Serve with Tomato
Sauce.</p>
<h3>FILLETS OF HALIBUT STUFFED WITH OYSTERS</h3>
<p class="indent">
Prepare the fillets according to directions given for Fillets of
Halibut à la Poulette. Roll each one around an oyster, fasten
with a wooden toothpick, and bake as usual.</p>
<h3><SPAN name="page_188"><span class="page"></span></SPAN> FILLETS OF HALIBUT WITH BROWN SAUCE</h3>
<p class="indent">
Put the seasoned fillets into a buttered pan with sufficient boiling
water, and bake, basting as required. Drain off the water, add to
it a teaspoonful of beef extract, and thicken with browned flour.
Pour the sauce over the fish, cover with buttered crumbs, and bake
until the crumbs are brown.</p>
<h3>FILLETS OF HALIBUT WITH POTATO BALLS</h3>
<p class="indent">
Cut the solid meat into fillets, seasoning with salt, pepper, onion-
and lemon-juice. Brown slightly in pork fat, then place in a
baking-dish. Prepare a Cream Sauce, adding to it a slice each of
carrot and onion, a bay-leaf, and minced parsley and grated nutmeg
to season. Strain over the fish and bake for twelve minutes. Serve
with a border of steamed potato balls.</p>
<h3>FRIED FILLETS OF HALIBUT—I</h3>
<p class="indent">
Prepare the fillets according to directions previously given and
soak for an hour in a marinade of oil, vinegar, and minced onion.
Drain, dip in batter, then in crumbs, and fry in deep fat.</p>
<h3><SPAN name="page_189"><span class="page"></span></SPAN> FRIED FILLETS OF HALIBUT—II</h3>
<p class="indent">
Clean and fillet the fish. Dip into beaten egg, then into crumbs,
and fry in deep fat. Serve with melted butter, lemon-juice, and
minced parsley.</p>
<h3>MAYONNAISE OF HALIBUT WITH CUCUMBERS</h3>
<p class="indent">
Boil or steam halibut steaks according to directions previously
given. Remove the skin, cover with thinly sliced cucumbers, and
pour over a Mayonnaise dressing.</p>
<h3>HALIBUT LOAF</h3>
<p class="indent">
Cook together two tablespoonfuls of butter and one tablespoonful of
flour. Add half a can of chopped mushrooms, two cupfuls of chopped
cooked halibut, pepper, salt, onion-juice, and anchovy paste to
season, and two eggs beaten smooth with four tablespoonfuls of
cream. Pour into a buttered mould, cover set into a pan of hot water
and cook steadily for an hour. Turn out and garnish with potato
balls.</p>
<h3>HALIBUT AND EGGS</h3>
<p class="indent">
Flake a pound of cooked halibut and mix with six eggs well beaten.
Season with salt <SPAN name="page_190"><span class="page">Page
190</span></SPAN> and pepper and cook in butter, stirring constantly
until the eggs set. Serve on buttered toast.</p>
<h3>HALIBUT IN RAMEKINS</h3>
<p class="indent">
Prepare the fish according to directions given for Halibut in Cucumbers.
Fill buttered individual dishes, cover with crumbs, dot with butter,
and bake in the oven.</p>
<h3>HALIBUT FISH BALLS</h3>
<p class="indent">
Flake cold cooked halibut and mix with an equal quantity of mashed
potatoes beaten very light with egg. Season with salt, pepper, and
melted butter. Shape into balls, dip into melted butter, dredge
with flour, and fry in deep fat.</p>
<h3>BREADED HALIBUT</h3>
<p class="indent">
Prepare according to directions given for Halibut à la
Creole—I, sprinkling with minced parsley as well as garlic.
Cover with crumbs, dot with butter, and bake in the oven.</p>
<h3>COQUILLES OF HALIBUT</h3>
<p class="indent">
Flake cold cooked halibut, and mix with Cream Sauce. Season with
mushroom catsup, fill buttered individual shells, cover with fried <SPAN name="page_191"><span class="page"></span></SPAN> bread-crumbs
and heat thoroughly in the oven.</p>
<h3>HALIBUT WITH CAPER SAUCE</h3>
<p class="indent">
Boil the halibut in salted and acidulated water. Pour over a Caper
Sauce.</p>
<h3>HALIBUT PUDDING</h3>
<p class="indent">
Three pounds of halibut, six eggs, one quarter pound butter, one
quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful
of flour. Skin and bone the fish and run through a meat-chopper.
Add flour and corn-starch, mixing well. Add butter, rubbing all
to a cream; next the eggs, one at a time, thoroughly beating after
each one. Add milk gradually, one quarter teaspoonful pepper and
one and one half teaspoonfuls of salt. Beat until it thickens.
Grease and line a deep baking-pan with browned bread-crumbs. Fill
with the fish mixture and sprinkle crumbs on top. Bake for an hour
and a half in a moderate oven; cover at first, then remove the
cover and let it brown well.</p>
<h3>BOILED HALIBUT—I</h3>
<p class="indent">
Put two pounds of halibut into a saucepan and cover it with fresh
water. Add a sliced onion, half a carrot sliced, two tablespoonfuls
of vinegar, a small bunch of parsley, a pinch <SPAN name="page_192"><span class="page"></span></SPAN> of powdered sweet herbs, and two
tablespoonfuls of salt. Simmer until done, drain, and serve with
melted butter to which a little anchovy paste has been added.</p>
<h3>BOILED HALIBUT—II</h3>
<p class="indent">
Rub the fish with salt, sprinkle with lemon-juice, and keep in a
cool place for an hour. Cover with cold water, bring quickly to
the boil, and simmer until done. Serve with Egg Sauce.</p>
<h3>BOILED HALIBUT STEAKS AU GRATIN</h3>
<p class="indent">
Soak the steaks in salted water for an hour, drain, and sprinkle
with oil and lemon-juice. Put into a covered baking-pan, sprinkle
with chopped onion and a tablespoonful of melted butter, and add
a cupful of boiling water. Cover and cook until nearly done, then
uncover, sprinkle with crumbs, dot with butter, and bake brown.
Serve with Tartar Sauce.</p>
<h3>BOILED HALIBUT STEAKS</h3>
<p class="indent">
Cover the steaks with court bouillon or hot water, and add a slice
each of carrot, onion, and celery, a bay-leaf, four cloves, six
peppercorns, and the juice of half a lemon. Simmer until done,
drain and serve with any preferred sauce.</p>
<h3><SPAN name="page_193"><span class="page"></span></SPAN> BOILED HALIBUT À LA BECHAMEL</h3>
<p class="indent">
Prepare Boiled Halibut according to directions previously given,
and serve with Bechamel Sauce, seasoning with salt, pepper, and
grated nutmeg. Add four tablespoonfuls of butter and a pinch of
sugar, and strain over the fish.</p>
<h3>BOILED HALIBUT WITH PARSLEY SAUCE</h3>
<p class="indent">
Boil the halibut in salted and acidulated water. For the sauce
boil a cupful of chopped parsley for five minutes in a cupful of
water. Strain the water through a sieve, and thicken with a
tablespoonful of butter blended with a tablespoonful of flour.
Take from the fire, season with salt, pepper, and grated nutmeg,
add the yolks of two eggs well beaten, a little minced parsley,
two tablespoonfuls of butter, and a few drops of lemon-juice or
vinegar. Strain over the fish and serve.</p>
<h3>CARBONADE OF HALIBUT</h3>
<p class="indent">
Skin the halibut and cut into large cubes. Dip into melted butter,
seasoned with salt, pepper, and onion-juice, then into beaten egg,
then into crumbs. Put into a buttered <SPAN name="page_194"><span class="page"></span></SPAN> baking-pan, spread with egg and
butter, and cook in a hot oven for twelve minutes. Serve with
Hollandaise Sauce.</p>
<h3>FRIED HALIBUT—I</h3>
<p class="indent">
Cut into steaks, and sauté in butter in a frying-pan, or
dip in egg and crumbs and fry in deep fat.</p>
<h3>FRIED HALIBUT—II</h3>
<p class="indent">
Season halibut steaks with salt and pepper, dredge with flour,
and sauté in salt pork fat. Serve the pork with the fish.</p>
<h3>FRIED HALIBUT—III</h3>
<p class="indent">
Soak halibut steaks for an hour in a marinade of oil and vinegar.
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned
crumbs. Fry in deep fat.</p>
<h3><SPAN name="page_195"><span class="page"></span></SPAN> FRIED HALIBUT WITH TOMATO SAUCE</h3>
<p class="indent">
Remove the skin and bones from small halibut steaks, dip in milk,
roll in seasoned flour, and fry light brown. Serve with a sauce
of stewed, strained, and seasoned tomatoes thickened with butter
and flour, cooked together.</p>
<h3>ESCALLOPED HALIBUT AU PARMESAN</h3>
<p class="indent">
Cut in thin slices four pounds of halibut meat. Put into a buttered
pan with salt, pepper, grated nutmeg, and chopped onions to season.
Cover, cook slowly, and then drain. Cook together two tablespoonfuls
each of butter and flour, add a quart of milk and cook until thick,
stirring constantly. Take from the fire, add the yolks of four
eggs well beaten and half a cupful of grated cheese. Put into a
buttered baking-dish a layer of fish, cover it with sauce, and repeat
until the dish is full, having sauce on top. Sprinkle thickly with
crumbs and grated cheese, dot with butter, and bake in a moderate
oven.</p>
<h3>BREADED HALIBUT STEAKS</h3>
<p class="indent">
Dip halibut steaks into egg and bread crumbs, and broil on a buttered
gridiron, basting with melted butter or olive-oil.</p>
<h3>HALIBUT TIMBALES</h3>
<p class="indent">
Chop fine a slice of raw halibut, and rub it through a sieve. Season
one cupful of the pulp with salt, red pepper, and onion-juice,
then add gradually the stiffly beaten whites of four eggs, and
one cupful of whipped cream. Fill buttered timbale moulds, cover
with <SPAN name="page_196"><span class="page"></span></SPAN>
buttered paper, and bake for fifteen minutes in a pan of hot water.
Turn out and serve with any preferred sauce.</p>
<h3>HALIBUT à LA POULETTE</h3>
<p class="indent">
Melt one fourth of a cupful of butter, and season it with salt,
pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut
into it, roll up, and fasten with a wooden toothpick. Dredge with
flour and bake, basting with melted butter. Arrange on a platter,
pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled
eggs.</p>
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