Halibut Baked With Onion

Have a halibut steak cut about one and a half inches thick. Butter the bottom of a baking pan; sprinkle it with finely-chopped onion. Put the halibut steak on top of this, brush it over with the yolk of an egg, sprinkle with chopped onion, parsley, pepper and salt. Pour over it a tea-spoonful of lemon juice, and place over it here and there small bits of butter, using in all about a rounding tablespoonful, and bake in a moderate oven 30 minutes. Garnish with parsley and slices of lemon, and serve Bechamel sauce with it.

Turbans Of Halibut

Have the slice of halibut cut about one-half inch thick, divide each slice into four pieces of equal size. For each slice take two tablespoonfuls of melted butter, add to it one teaspoonful of lemon juice and one-eighth teaspoonful of onion juice, mix thoroughly, dip each piece of halibut in this mixture, sprinkle with salt and pepper and roll into turbans. Fasten each with two wooden toothpicks, which have been dipped into melted butter. Place in a granite baking pan and bake in a quick oven twenty minutes. Have ready some boiled potato balls, pour melted butter over them while hot and sprinkle with finely chopped parsley. Arrange the turbans in centre of a hot platter and use the potato balls as a garnish.

Fried Halibut

Have the halibut cut in slices about three-fourths of an inch thick; cut in pieces about two inches square. Dip and fry the same as oysters.

Baked Fillets Of Halibut

Two pounds of halibut, one-quarter cup of butter, one-quarter teaspoonful of salt, one teaspoonful of lemon juice, one-quarter teaspoonful of onion juice, one-half saltspoonful of pepper. Have the halibut cut into three-quarter inch slices, remove the skin and cut slices into fillets. Melt the butter and add the seasonings. Dip each fillet into this sauce, place on a fish sheet, or in a shallow pan and bake about fifteen minutes in a quick oven, serve with tomato cream sauce.