Boiled Halibut
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). 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
- two pounds of halibut
- two tablespoonfuls of vinegar
- a pinch of powdered sweet herbs
- two tablespoonfuls of salt
Method
- Put two pounds of halibut into a saucepan and cover it with fresh water.
- Add a sliced onion, half a carrot sliced, two tablespoonfuls of vinegar, a small bunch of parsley, a pinch of powdered sweet herbs, and two tablespoonfuls of salt.
- Simmer until done, drain, and serve with melted butter to which a little anchovy paste has been added.