Name: Baked Halibut
Cuisine: American
Ingredients: 1 nice piece of halibut weighing five or six pounds and lay it in salt water for two hours; 1 dripping pan in a moderately hot oven and bake an hour; 10 with butter and water heated together in a sauce pan or tin cup; 1 fork will penetrate it easily; 1 fine; 1 little boiling water; 1 tablespoonful of walnut catsup; 1 teaspoonful of worcestershire sauce; 1 lemon; 1 sauce boat

Original Recipe

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 moderately 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.

1

Take a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours.
2

Wipe it dry and score the outer skin.
3

Set it in a dripping pan in a moderately hot oven and bake an hour, basting often with butter and water heated together in a sauce pan or tin cup.
4

When a fork will penetrate it easily, it is done.
5

It should be a fine, brown color.
6

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.
7

Boil up once and put in a sauce boat.

Original Recipe

Ingredients

Instructions