Halibut Collops. — Cut four pounds of halibut into slices about half an inch in thick- ness. Sprinkle over these two tea-spoonfuls of salt, one of pepper, one of ginger, and two of chopped onions or powdered herbs. Put them into a pie-dish, with two ounces of dripping or fat, and pour over them a sauce made by boiling two ounces of flour with a pint of milk✪ Hake, Baked (another way) until smooth. An onion stuck with cloves may be put into the dish with the milk, to flavour it. Bake for an hour in a moderate oven, and send the saiice to table with the fish, first strewing over it two tea-spoonfuls of finely-chopped parsley. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons. Halibut, Curried, Slices of.— Take four pounds of halibut, cut it into slices three- quarters of an inch in thickness. Leave the skin on, flour them well, and fry in hot butter or lard till they are brightly bro^vned. Have ready a quart of good beef stock, nicely flavoured. Thicken it with a table-spoonful of curry-powder, and a table-spoonful of ground rice, mixed smoothly with, a little stock, and HAL ("293 ) HAM cxfterwards added to the rest. Let it boil, and put with it a quarter of a pint of good cream✪ Curried Halibut Slices or new nulk. Stew the slices of tisli until they are tender, pile them on a hot dish, let the sauce boil, and poirr it hot over thcin. iServe with a border of rice round the dish. Time, altogether, one hour. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons. Halibut Cutlets. — Put the halibut, before cutting it into slices, into a dish, strew a little salt over it, and three-parts fill the dish with water. It must not be deep enough to touch the salt. When the fish has been soaking about an hour, take it out, dry it, and cut it into slices, not more than half an inch thick. Make a thin batter of flour and water, dip the slices of fish in this, and afterwards put them into the frj^ing-pan, with hot lard. "When one side is browned, turn over with a slice upon the other. Drain the cutlets on blotting-paper, dish on a napkin, and serve with anchov^', shrimp, or any other fish sauce that may be prefeired. Halibut cutlets are xery good with nothing but a lemon squeezed over them. A few bread-crumbs seasoned with pepper and salt only may be strewn over them before frying. Time, ten or twelve minutes. Probable cost, 6d. or 8d. per pound. Sufficient, four pounds for six or seven persons. Halibut Pie. — Take four pounds of fresh halibut (the middle of the fish is the best for this purpose), season it with salt, pepper, cayenne, and powdered mace. Take off the skin, cut the flesh into tliick slices, and put these into a pie-dish, with a quarter of a pound of fresh butter, broken into pieces, and two table- spoonfuls of anchovy sau✪ Halibut Piece. Line the edges of the dish with pastry, and cover with a good crust. Bake in a good oven for one hour or more. Sufficient for six or seven per- sons. Probable cost of halibut, 6d. or 8d. per I)ound.

AI-modernized reading of the original text

Halibut Collops. — Cut four pounds of halibut into slices about half an inch in thickness. Sprinkle over these two tea-spoonfuls of salt, one of pepper, one of ginger, and two of chopped onions or powdered herbs. Put them into a pie-dish, with two ounces of dripping or fat, and pour over them a sauce made by boiling two ounces of flour with a pint of milk until smooth. An onion stuck with cloves may be put into the dish with the milk, to flavour it. Bake for an hour in a moderate oven, and send the sauce to table with the fish, first strewing over it two tea-spoonfuls of finely-chopped parsley. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons. Halibut, Curried, Slices of.— Take four pounds of halibut, cut it into slices threequarters of an inch in thickness. Leave the skin on, flour them well, and fry in hot butter or lard till they are brightly browned. Have ready a quart of good beef stock, nicely flavoured. Thicken it with a table-spoonful of curry-powder, and a table-spoonful of ground rice, mixed smoothly with, a little stock, and HAL ("293 ) HAM afterwards added to the rest. Let it boil, and put with it a quarter of a pint of good cream or new milk. Stew the slices of fish until they are tender, pile them on a hot dish, let the sauce boil, and pour it hot over them. iServe with a border of rice round the dish. Time, altogether, one hour. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons. Halibut Cutlets. — Put the halibut, before cutting it into slices, into a dish, strew a little salt over it, and three-parts fill the dish with water. It must not be deep enough to touch the salt. When the fish has been soaking about an hour, take it out, dry it, and cut it into slices, not more than half an inch thick. Make a thin batter of flour and water, dip the slices of fish in this, and afterwards put them into the frying-pan, with hot lard. "When one side is browned, turn over with a slice upon the other. Drain the cutlets on blotting-paper, dish on a napkin, and serve with anchovy, shrimp, or any other fish sauce that may be prefeired. Halibut cutlets are very good with nothing but a lemon squeezed over them. A few bread-crumbs seasoned with pepper and salt only may be strewn over them before frying. Time, ten or twelve minutes. Probable cost, 6d. or 8d. per pound. Sufficient, four pounds for six or seven persons. Halibut Pie. — Take four pounds of fresh halibut (the middle of the fish is the best for this purpose), season it with salt, pepper, cayenne, and powdered mace. Take off the skin, cut the flesh into thick slices, and put these into a pie-dish, with a quarter of a pound of fresh butter, broken into pieces, and two tablespoonfuls of anchovy sauce. Line the edges of the dish with pastry, and cover with a good crust. Bake in a good oven for one hour or more. Sufficient for six or seven persons. Probable cost of halibut, 6d. or 8d. per pound.

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Hake, Baked (another way)Sauce for FishCurried Halibut SlicesHalibut CutletsHalibut Pie

Cassell's dictionary of cookery