The encyclopaedia of practical cookery

Fig. 915. Stewed Slices of Hake with Fried Mussels. as for Stewed Hake. When done, arrange the slices on a dish, leaning one upon another; garnish the dish with fried mussels (see Fig. 915), and serve the gravy in a tureen. HALF-FISH.— A common name for a salmon when half-grown. HALF-GLAZE.— See Glaze. HALIBUT ( Fr . Fletan; Ger. Heilbutte). — This fish takes its name from the Old English liali — holy, and but — a flounder, signifying therefore a holy-flounder, or one to be eaten on high days and holidays. It is known For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. Halibut — continued. amongst cooks as the “ workhouse turbot,” on account of its enormous size (some weighing as much as 3001b.) and the coarse quality of its flesh. By the Jews it is highly prized, having the reputation of being a very clean-feeding fish. Fig. 916. Halibut. The Halibut (see Fig. 916) is of the flounder tribe ( Pleuronectidce ), and is sometimes confounded with the American fluke, of which it is, perhaps, the European representative. It may be cooked in a variety of ways, the following modes being considered the more desirable, because of their strong seasoning : Baked Halibut. — (1) Take 31b. or 41b. of the fish, and remove the dark skin by dipping the part covered with it into boiling water, and scraping. Rub the flesh over with salt and pepper, put it in a baking-pan, and pour over milk to about the depth of lin. in the pan. Place the pan in the oven, and bake for about an hour, basting frequently with the milk. Take out the fish, remove the bone and skin, put it on a dish in its original shape, and serve with egg sauce, cream sauce, or plain drawn butter. Garnish the dish with slices of hard-boiled eggs ; or it may be served with breadcrumbs sprinkled over, and tomato sauce in a tureen. (2) Lay the fish in layers in a deep pie-dish, strewing over each layer a small quantity of mixed spice, salt and pepper, and packing them down closely. For every pound of Halibut mix together 1 table-spoonful of light dinnerale, 1 table-spoonful of vinegar, and teaspoonful of tarragon vinegar. Pour the mixture over the fish, place some small pieces of butter on the top, put the fish in a moderate oven, and bake for half-an-hour. Take the fish out of the oven, and let it get cold before serving. Boiled Halibut. — Put a piece of Halibut weighing 21b. in a saucepan, and cover it with fresh water ; add one sliced onion, half a sliced carrot, and a bouquet garni ; season with 1 handful of salt, and pour over 2 table-spoonfuls of vinegar. Put on the lid, and cook gently for five minutes after coming to the boiling-point; then lift out the fish, drain well, dress it on a hot dish, and serve with anchovy butter spread all over. Broiled Halibut. —Cut some slices from a Halibut, sprinkle with salt and pepper, put them in a dish, cover with warmed butter, and leave for thirty minutes. Roll them in flour, and broil over a very clear Are for twelve minutes. Place them on a dish with a garnish of parsley and slices of lemon, and serve. The slices of Halibut should be about lin. thick, and 3 table-spoonfuls of butter be used for every pound weight of fish.