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 b.u.t.ter 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.

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BAKED HALIBUT--III

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 b.u.t.ter. Bake for an hour, basting frequently, and serve with any preferred sauce.

BAKED HALIBUT--IV

Lay a thick piece of halibut into a b.u.t.tered 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 b.u.t.ter, 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.

BAKED HALIBUT--V

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.

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BAKED HALIBUT WITH LOBSTER SAUCE

Put a piece of halibut on a b.u.t.tered 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 b.u.t.ter, and a bit of bay-leaf.

Bake for an hour, basting as required, and serve with Lobster Sauce.

BAKED HALIBUT WITH TOMATO SAUCE

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 b.u.t.ter 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 b.u.t.tered tin sheet. Bake for thirty-five minutes, basting often. Transfer to a hot platter and pour the remaining sauce around.

BAKED HALIBUT WITH CREAM

Cover the fish with Cream Sauce, then with crumbs, dot with b.u.t.ter, and bake.

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BAKED FILLETS OF HALIBUT AU GRATIN

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.

BAKED HALIBUT STEAKS WITH OYSTERS

Soak two halibut steaks for an hour in a marinade of oil and vinegar.

Lay thin slices of salt pork upon a b.u.t.tered tin sheet, and spread thin slices of salt pork upon it. Lay one of the steaks upon the pork. Dip oysters in melted b.u.t.ter, 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 b.u.t.ter melted in hot water. A few minutes before taking up, remove the pork from the top and cover with cracker crumbs and melted b.u.t.ter. Serve with Hollandaise Sauce to which parboiled oysters have been added.

BAKED FILLETS OF HALIBUT

Skin, bone and fillet two halibut steaks.

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Dip in melted b.u.t.ter, season with salt, pepper, lemon- and onion-juice.

Roll up each fillet, fasten with a wooden toothpick, and bake for twenty minutes, basting with b.u.t.ter melted in hot water. Serve with any preferred sauce.

BAKED HALIBUT STEAKS--I

Put a halibut steak into a b.u.t.tered baking-dish, and spread with a dressing made of one cupful of crumbs, one tablespoonful of b.u.t.ter, 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 b.u.t.ter, and bake for half an hour.

BAKED HALIBUT STEAKS--II

Wash the steaks and soak for an hour in olive-oil and lemon-juice.

Put into a b.u.t.tered 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 b.u.t.tered 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 b.u.t.ter, and brown in the oven.

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BAKED HALIBUT STEAKS--III

Trim the steaks, lay them in a baking-pan, season with salt and pepper, dredge with flour, dot with b.u.t.ter, pour over one cupful of cream and bake for fifteen minutes in a quick oven, basting with cream.

BAKED CHICKEN HALIBUT

Prepare a dressing according to directions given in the preceding recipe. Stuff a chicken halibut, sew up and bake in a b.u.t.tered pan, basting with melted b.u.t.ter and salted hot water. Serve with Hollandaise Sauce.

BAKED HALIBUT STEAKS WITH TOMATOES

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 b.u.t.tered baking-pan, pour the sauce over, and bake.

DEVILLED HALIBUT--I

Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the yolks of two eggs, a tablespoonful of melted b.u.t.ter, and salt, [Page 179]

paprika, grated onion, and minced parsley to season. Mix the fish, moisten with oyster liquor, and fill b.u.t.tered individual sh.e.l.ls.

Cover with crumbs, season with salt and pepper, dot with b.u.t.ter, and brown in the oven.

DEVILLED HALIBUT--II

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.

MOULDED HALIBUT WITH GREEN PEAS

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 b.u.t.tered individual moulds, put into a pan of hot [Page 180]

water, and bake in a slow oven for twenty minutes. Turn out on a platter and surround with cooked peas, reheated in Cream Sauce.

SANDWICHES OF CHICKEN HALIBUT

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 b.u.t.ter, 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.

TURBANS OF HALIBUT

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.

HALIBUT AND LOBSTER a LA HOLLANDAISE

Reheat equal quant.i.ties of boiled and flaked lobster and halibut in Hollandaise Sauce.

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HALIBUT STEAK a LA JARDINIeRE--I