Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Ingredients.
— 3 Ibs.
of halibut, milk, salt and pepper, tomato sauce (see "Sauces," No.
281).
Method.
— Dip the dark portion of the skin into boiling water, and scrape it clean.
Season the entire surface lightly with salt and pepper, and place the fish in an earthenware baking-dish, surrounded with milk to the depth of nearly i inch.
Bake gently for i hour, basting frequently, then serve with tomato sauce.
If preferred, serve with egg or white sauce, in the preparation of wrhich the liquor from the fish should be used.
United Kingdom
Saucepan
Pastry brush