Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

juice of half a lemon, four tablespoonfuls of grated Parmesan cheese and a little onion juice. Boil one minute, pour a few spoonfuls carefully upon the crumb-crust of the fish, the rest into a boat. This is an elegant company dish of fish, and easy of preparation. Baked fillets of halibut Cut slices of halibut, weighing a pound each, and an inch thick. Cut each into three strips, two fingers wide, lay in lemon juice and salad oil for an hour; then cook precisely as directed above. When you sift the crumbs over the fillets, cover all sides; then proceed as with the baked cod, taking care to arrange the fillets for browning so that they will not touch one another. Baked halibut Lay a piece of halibut weighing about four pounds in cold water (salted) for half an hour, then wipe dry and lay in a covered roaster. Pour over it a cupful of boiling water, in which have been melted two tablespoonfuls of butter. Bake until tender and keep hot on a platter while you thicken the gravy left in the pan with browned flour and butter, and season with a teaspoonful, each, of lemon and onion juice, a little celery salt and a wineglassful of claret. Strain, and send to the table in a gravy-boat. Baked halibut steak (No. 1) Lay the steak in salted water for fifteen minutes; wipe and put into a baking-pan. Rub the steak with butter, sprinkle with salt and pepper, and pour over and around it a cupful of milk. Bake, basting every ten minutes until the milk is absorbed. Serve with drawn butter. Send around fried potatoes with it. Baked halibut steak (No. 2) Wash, wipe and lay in marinade of olive oil and lemon juice for one hour. Sprinkle, then, liberally, with minced onion, parsley and lemon juice, turning over and over that the steak may be covered. Now, lay upon the grating of your bakepan. Make a white sauce by stirring one cupful of hot milk into one tablespoonful of butter cooked into a roux with one of flour.