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BAKED HALIBUT WITH LOBSTER SAUCE
(Boston Cooking-School Cook Book, 1896)
Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of fat salt pork in each gash.
Place in dripping-pan on fish-sheet, sprinkle with salt and pepper, and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion, two slices carrot cut in pieces, and bit of bay leaf.
Bake one hour, basting with one-fourth cup butter, and the liquor in pan.
Serve with Lobster Sauce.
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