Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

BAKED HALIBUT WITH TOMATO SAUCE

(Boston Cooking-School Cook Book, 1896)


    2 lbs. halibut.
    2 cups tomatoes.
    1 cup water.
    1 slice onion.
    3 cloves.
    1/2 tablespoon sugar.
    3 tablespoons butter.
    3 tablespoons flour.
    3/4 teaspoon salt.
    1/8 teaspoon pepper.


Cook twenty minutes tomatoes, water, onion, cloves, and sugar.
Melt butter, add flour, and stir into hot mixture.
Add salt and pepper, cook ten minutes, and strain.
Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes, basting often.
Remove to hot platter, pour around remaining sauce, and garnish with parsley.

 

 

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