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Classic
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page 49
FRIED HALIBUT. No. 1.
Select choice, firm slices from this large and delicate-looking fish, and, after
carefully washing and drying with a soft towel, with a sharp knife take off the
skin. Beat up two eggs, and roll out some brittle crackers upon the kneading
board until they are as fine as dust. Dip each slice into the beaten egg, then
into the cracker crumbs, (after you have salted and peppered the fish), and
place them in a hot frying-pan half full of boiling lard, in which a little
butter has been added to make the fish brown nicely; turn and brown both sides,
remove from the frying-pan and drain. Serve hot.
FRIED HALIBUT. No. 2.
First fry a few thin slices of salt pork until brown in an iron frying-pan; then
take it up on a hot platter, and keep it warm until the halibut is fried. After
washing and drying two pounds of sliced halibut, sprinkle it with salt and
pepper, dredge it well with flour, put it into the hot pork-drippings and dry
brown on both sides; then serve the pork with the fish.
Halibut broiled in slices in a very good way of cooking it, broiled the same as
Spanish mackerel.
BAKED HALIBUT.
Take a nice piece of halibut weighing five or six pounds, and lay it in salt
water for two hours. Wipe it dry and score the outer skin. Set it in a
dripping-pan in a moderate hot oven, and bake an hour, basting often with butter
and water heated together in a sauce-pan or tin cup. When a fork will penetrate
it easily, it is done. It should be a fine, brown color. Take the gravy in the
dripping-pan, add a little boiling water should there not be enough, stir in a
tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the juice
of a lemon, and thicken with brown flour, previously wet with cold water. Boil
up once and put in a sauce boat.
HALIBUT BROILED.
Broil the same as other fish, upon a buttered gridiron, over a clear fire, first
seasoning with salt and pepper, placed on a hot dish when done, buttered well
and cover closely.
FRIED BROOK TROUT.
These delicate fish are usually fried, and form a delightful breakfast or supper
dish. Clean, wash and dry the fish, split them to the tail, salt and pepper
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