Halibut (Boiled)

Halibut, salted water.

Allow the fish to lie in cold salt water for an hour. Wipe dry in a clean cloth and score the skin, then put into the fish-kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from 1/2 to 3/4 of an hour for a piece weighing 4 or 5 lbs. When ready, drain, and serve with egg sauce.

Halibut (Baked)

Halibut, a little butter, salt and water, a tablespoonful of walnut catsup, a dessertspoonful of Worcestershire sauce, the juice of a lemon, a little brown flour.

A piece of halibut weighing 5 or 6 lbs., lay in salt water for 2 hours. Wipe in a clean cloth and score the skin. Have the oven tolerably hot, and bake about 1 hour. Melt a little butter in hot water and baste the fish occasionally. It should be of a fine brown color. Any gravy that is in the dripping-pan mix with a little boiling water, then stir in the walnut catsup and Worcestershire sauce, the juice of the lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauce-boat.