Broiled Halibut with Maitre-d’Hotel Butter. — Prepare and broil some slices of Halibut as for Broiled Halibut. When done, put them on a dish, mask with maitre-d’hotel butter, and serve with parsley for garnish. Broiled Halibut Steak with Maitre-d’Hotel Sauce. — Wipe a piece of fresh Halibut weighing 21b., lay it on a dish, and season with salt, pepper, and 2 table-spoonfuls of sweet-oil. Roll well, lay it on a double broiler over a brisk fire, and broil for about eight minutes on each side. Place the fish on a hot dish, pour over 1 teacupful of maitre-d’hotel sauce, garnish with parsley, and serve. Fried Halibut Steaks. — (1) Cut some steaks from a Halibut, dip them in flour, put them in a frying-pan with a little butter✪ Fried Halibut Steaks, and fry until done. Put them on a dish, and serve with Robert sauce poured round, but not over, the fish. Halibut — continued. (2) Cut some steaks from a Halibut, dip them well in cornflour, put them in a frying-pan with bacon, and fry, turn- ing them over so as to cook both sides. Place the steaks on a dish, put a piece of fried bacon on the top, and serve with a thin slice of fried bread. Halibut Toasts. — Put lib. of Halibut into a saucepan with a little water, and boil. When done, take it out, drain, chop very fine, mix it up with eight well-beaten eggs✪ Halibut Toasts, sprinkle over salt and pepper, and work in 1 breakfast-cupful Fig. 917. Halibut Toasts. of warmed butter ; put it in a stewpan, and cook until quite done. Spread some pieces of toast with anchovy butter, arrange them on a dish, and serve with the Halibut mixture laid on them (see Fig. 917). Stewed Halibut Collops. — Cut a large piece of Halibut into collops, put the bones and any fish trimmings into a saucepan with a bunch of sweet herbs, an onion cut in quarters, a few pieces of celery, and salt and pepper to taste ; pour over sufficient rich broth to moisten, and cover for about ten minutes. Pass the liquor through a fine sieve into another saucepan, thicken it with a lump of butter rolled in flour, and cook for a few minutes longer. Put the collops of fish into a frying-pan with a little butter, fry for a few minutes, put them into the saucepan with the liquor, and stew gently for about half-an-hour. Place the pieces of Ash on a dish, add 1 table-spoonful of lemon-juice and a little mace✪ Stewed Halibut Collops to the liquor, pour it over, and serve. HAMS [Ft. Jambons ; Ger. Scliinken ; Ital. Pres- ciutfci; Sp. Jamons). — What we know as Hams are the bind legs of certain animals, notably those of the pig, which are preserved by curing, or pickling in brine, drying, and oftentimes smoking. It has been stated by cooks that the leg of any animal so treated would make a good Ham, and experience has proved this in the cases of legs of beef, mutton, and bear. See Beef and Mutton. Pork Hams are those of most general nse, being fre- quently cured together with the side of bacon ; hence it Fig. 918. York Ham.

AI-modernized reading of the original text

Broiled Halibut with Maitre-d’Hotel Butter. — Prepare and broil some slices of Halibut as for Broiled Halibut. When done, put them on a dish, mask with maitre-d’hotel butter, and serve with parsley for garnish. Broiled Halibut Steak with Maitre-d’Hotel Sauce. — Wipe a piece of fresh Halibut weighing 21b., lay it on a dish, and season with salt, pepper, and 2 table-spoonfuls of sweet-oil. Roll well, lay it on a double broiler over a brisk fire, and broil for about eight minutes on each side. Place the fish on a hot dish, pour over 1 teacupful of maitre-d’hotel sauce, garnish with parsley, and serve. Fried Halibut Steaks. — (1) Cut some steaks from a Halibut, dip them in flour, put them in a frying-pan with a little butter, and fry until done. Put them on a dish, and serve with Robert sauce poured round, but not over, the fish. Halibut — continued. (2) Cut some steaks from a Halibut, dip them well in cornflour, put them in a frying-pan with bacon, and fry, turning them over so as to cook both sides. Place the steaks on a dish, put a piece of fried bacon on the top, and serve with a thin slice of fried bread. Halibut Toasts. — Put lib. of Halibut into a saucepan with a little water, and boil. When done, take it out, drain, chop very fine, mix it up with eight well-beaten eggs, sprinkle over salt and pepper, and work in 1 breakfast-cupful Fig. 917. Halibut Toasts. of warmed butter ; put it in a stewpan, and cook until quite done. Spread some pieces of toast with anchovy butter, arrange them on a dish, and serve with the Halibut mixture laid on them (see Fig. 917). Stewed Halibut Collops. — Cut a large piece of Halibut into collops, put the bones and any fish trimmings into a saucepan with a bunch of sweet herbs, an onion cut in quarters, a few pieces of celery, and salt and pepper to taste ; pour over sufficient rich broth to moisten, and cover for about ten minutes. Pass the liquor through a fine sieve into another saucepan, thicken it with a lump of butter rolled in flour, and cook for a few minutes longer. Put the collops of fish into a frying-pan with a little butter, fry for a few minutes, put them into the saucepan with the liquor, and stew gently for about half-an-hour. Place the pieces of Ash on a dish, add 1 table-spoonful of lemon-juice and a little mace to the liquor, pour it over, and serve. HAMS [Ft. Jambons ; Ger. Scliinken ; Ital. Presciutfci; Sp. Jamons). — What we know as Hams are the bind legs of certain animals, notably those of the pig, which are preserved by curing, or pickling in brine, drying, and oftentimes smoking. It has been stated by cooks that the leg of any animal so treated would make a good Ham, and experience has proved this in the cases of legs of beef, mutton, and bear. See Beef and Mutton. Pork Hams are those of most general nse, being frequently cured together with the side of bacon ; hence it Fig. 918. York Ham.

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Fried Halibut SteaksHalibut ToastsStewed Halibut Collops

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