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Classic
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page 48
tufts of parsley and slices of lemon, and serve with drawn butter, prepared as
follows: Take two ounces of butter and roll it into small balls, dredge these
with flour; put one-fourth of them in a sauce-pan, and as they begin to melt,
whisk them; add the remainder, one at a time, until thoroughly smooth; while
stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped
parsley; pour into a hot sauce boat, and serve.
BAKED WHITE FISH.
Thoroughly clean the fish; cut off the head or not, as preferred; cut out the
backbone from the head to within two inches of the tail, and stuff with the
following: Soak stale bread in water, squeeze dry; cut in pieces a large onion,
fry in butter, chop fine; add the bread, two ounces of butter, salt, pepper and
a little parsley or sage; heat through, and when taken off the fire, add the
yolks of two well-beaten eggs; stuff the fish rather full, sew up with fine
twine, and wrap with several coils of white tape. Rub the fish over slightly
with butter; just cover the bottom of a baking pan with hot water, and place the
fish in it, standing back upward, and bent in the form of an S. Serve with the
following dressing: Reduce the yolks of two hard-boiled eggs to a smooth paste
with two tablespoonfuls good salad oil; stir in half a teaspoon English mustard,
and add pepper and vinegar to taste.
HALIBUT BOILED.
The cut next to the tail-piece is the best to boil. Rub a little salt over it,
soak it for fifteen minutes in vinegar and cold water, then wash it and scrape
it until quite clean; tie it in a cloth, and boil slowly over a moderate fire,
allowing seven minutes boiling to each pound of fish; when it is half cooked,
turn it over in the pot; serve with drawn butter or egg sauce.
Boiled halibut minced with boiled potatoes, and a little butter and milk, makes
an excellent breakfast dish.
STEAMED HALIBUT.
Select a three-pound piece of white halibut, cover it with a cloth and place it
in a steamer; set the steamer over a pot of fast-boiling water and steam two
hours; place it on a hot dish surrounded with a border of parsley, and serve
with egg sauce.
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