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Turbans of 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

Method

  1. Have a slice of halibut cut two inches thick.
  2. Take off the skin and cut into cylinders with a small tin baking-powder box.
  3. Steam until firm and serve with a Cream Sauce flavored with parsley and lemon.
  4. Or, bake in milk and serve with Cream Sauce, using stewed and strained tomato for half of the liquid.