Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

BAKED HALIBUT

(Mrs. Lincoln's Boston Cook Book, 1884)


Three or four pounds of halibut.
Dip the dark skin in boiling water, and scrape clean. Rub well with salt and pepper.
Put it into a clean pan, and pour milk over it till half an inch deep.

Bake about an hour, basting with the milk. Remove the bone and skin, and arrange on the platter in the original form.

Serve with plain drawn butter, egg sauce, or cream sauce, and garnish with slices of boiled eggs. The milk keeps the fish moist, is a good substitute for pork, and makes the fish brown better. Use just enough milk to baste, and let it cook away toward the last. Or sprinkle buttered crumbs over the top, when the fish is nearly done, and serve with tomato sauce.

 

 

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