Broiled Halibut
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
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 Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). 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
- 1-1/2 pounds of halibut
- 2 tablespoonfuls of butter
- 1 teaspoonful of lemon juice
- 1-1/2 teaspoonfuls of salt
- 1/4 teaspoonful of pepper
- a slice about an inch thick
Method
- 1-1/2 pounds of halibut.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of lemon juice.
- 1-1/2 teaspoonfuls of salt.
- 1/4 teaspoonful of pepper.
- Have the halibut cut in a slice about an inch thick.
- Put half the butter, salt, and pepper in a hot soup plate, and stir until the butter is melted.
- Wash and wipe the fish, then lay it in the plate of seasoned butter.
- When one side is coated with the butter, turn it down and season the other.
- Dredge lightly with flour, place in the double-broiler, and cook over a hot, bright fire for fourteen minutes.
- Put on a hot dish and season with the remaining salt, pepper, butter, and the lemon juice, all mixed.
- Serve very hot.