Baked Halibut
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: How to Cook Fish, by Myrtle Reed.
Source and licence
From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- six pounds of halibut
- a tablespoonful of walnut catsup
- a teaspoonful of Worcestershire sauce
Method
- 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.
- Cook while stirring with browned flour rubbed smooth with a little cold water.