BAKED HALIBUT STEAK.— Wash, wipe, and lay in olive
oil and lemon juice for 1 hr. Sprinkle liberally with minced on-
ion, parsley and lemon juice, turning over and over that the steak
may be covered. Lay upon the grating of your bake-pan. Make
a white sauce by stirring 1 cup of hot milk into 1 tablespoon of
butter, cooked smooth, with 1 of flour. Season it with salt and(
pepper, and pour it over the fish. Cover the surface with fine
bread crumbs, moistened in melted butter, and bake until the fish
is done, about 12 minutes to the lb. — Mrs. Clara Browder, 3849 S.
State St., Chicago, 111.
DEVILED HALIBUT OR COD.— Pick cold, cooked fish
into bits with a silver fork. Make a forcemeat of bread crumbs,
the yolks of 2 eggs, run through a colander or vegetable press, a
tablespoon of melted butter, 1 of minced parsley, a teaspoon of
onion juice, paprika, and salt. Mix with the fish, wet up with
oyster liquor, and fill scallop shells with the mixture. Cover with
fine bread crumbs, pepper and salt them, put a dot of butter
on each scallop, and bake quickly to a light brown. — Mrs. Arthur
F. Brown, 2824 Vernon Ave., Chicago, 111.
FRIED HALIBUT STEAKS.— Marinade for an hr.: drain,
roll in slated flour, then in beaten egg. lastly, in salted and pep-
pered bread crumbs. Leave on ice for an hr., and fry in clarified
dripping, or on cottolene or fat.— Mrs. K. Whitley, 3623 Forest
Ave., Chicago, 111.
236 FISH
ESCALLOPED HALIBUT OR SALMON.— Mix 1 table-
spoon of butter and % cup flour until smooth, stir in l4 pt. scalded
milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and
pour this over the contents of 1 can of salmon, broken into
small pieces. Sprinkle bread crumbs over the top, and bake in
individual dishes. If halibut is used instead of salmon, lyz lbs. is
sufficient. — Mrs. D. E. Gentry, Glencoe, 111.
HALIBUT AND CHEESE SCALLOP.— Have ready 2 cups
of cold, cooked halibut, flaked rather coarsely with a fork. Make
a good white sauce — or drawn butter — ^^based upon milk instead of
water. Butter a bake-dish and fill it with alternate layers of the
fish, sauce, and grated cheese, using altogether about 4 tablespoons
of cheese, and cover the top with crumbs. Bake 1/2 an hr. in a
quick oven, and serve hot. Keep covered, until 10 minutes before
serving, when brown. — Mrs. Chas. Zugler, 113 E. 36th St., Chi-
cago, 111.
HALIBUT TIMBALE.— Cut 1 lb. of raw fish in small pieces,
pound it in a mortar and strain through a sieve. Make a
paste of a cup of bread crumbs, and l4 of milk. Take off the fire,
add the pulped fish, % teaspoon of salt, and a dash of paprika.
Beat in slowly the whipped whites of 5 eggs. Fill buttered moulds
with the mixture, and set them in a pan of hot water in the oven
for 20 minutes. Serve with potato sauce. — Mrs. E. D. Kelley,
Winnetka, 111.
RED HERRINGS.— Cook the fish by making incisions in the
skin across the fish. If there is any roe, pound it in a mortar with
a little anchovy and spread it on toast. If the herrings are very
dry soak them in warm water an hr. before cooking. — Mrs. E. D.
Kelley, Winnetka, 111. ^ ✪ Creamed Finnan Haddie
Page 159 · 8 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BAKED HALIBUT STEAK.— Wash, wipe, and lay in olive oil and lemon juice for 1 hr. Sprinkle liberally with minced onion, parsley and lemon juice, turning over and over that the steak may be covered. Lay upon the grating of your bake-pan. Make a white sauce by stirring 1 cup of hot milk into 1 tablespoon of butter, cooked smooth, with 1 of flour. Season it with salt and( pepper, and pour it over the fish. Cover the surface with fine bread crumbs, moistened in melted butter, and bake until the fish is done, about 12 minutes to the lb. — Mrs. Clara Browder, 3849 S. State St., Chicago, 111.
DEVILED HALIBUT OR COD.— Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread crumbs, the yolks of 2 eggs, run through a colander or vegetable press, a tablespoon of melted butter, 1 of minced parsley, a teaspoon of onion juice, paprika, and salt. Mix with the fish, wet up with oyster liquor, and fill scallop shells with the mixture. Cover with fine bread crumbs, pepper and salt them, put a dot of butter on each scallop, and bake quickly to a light brown. — Mrs. Arthur F. Brown, 2824 Vernon Ave., Chicago, 111.
FRIED HALIBUT STEAKS.— Marinade for an hr.: drain, roll in salted flour, then in beaten egg, lastly, in salted and peppered bread crumbs. Leave on ice for an hr., and fry in clarified dripping, or on cottolene or fat.— Mrs. K. Whitley, 3623 Forest Ave., Chicago, 111.
ESCALLOPED HALIBUT OR SALMON.— Mix 1 tablespoon of butter and % cup flour until smooth, stir in l4 pt. scalded milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and pour this over the contents of 1 can of salmon, broken into small pieces. Sprinkle bread crumbs over the top, and bake in individual dishes. If halibut is used instead of salmon, lyz lbs. is sufficient. — Mrs. D. E. Gentry, Glencoe, 111.
HALIBUT AND CHEESE SCALLOP.— Have ready 2 cups of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce — or drawn butter — based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce, and grated cheese, using altogether about 4 tablespoons of cheese, and cover the top with crumbs. Bake 1/2 an hr. in a quick oven, and serve hot. Keep covered, until 10 minutes before serving, when brown. — Mrs. Chas. Zugler, 113 E. 36th St., Chicago, 111.
HALIBUT TIMBALE.— Cut 1 lb. of raw fish in small pieces, pound it in a mortar and strain through a sieve. Make a paste of a cup of bread crumbs, and l4 of milk. Take off the fire, add the pulped fish, % teaspoon of salt, and a dash of paprika. Beat in slowly the whipped whites of 5 eggs. Fill buttered moulds with the mixture, and set them in a pan of hot water in the oven for 20 minutes. Serve with potato sauce. — Mrs. E. D. Kelley, Winnetka, 111.
RED HERRINGS.— Cook the fish by making incisions in the skin across the fish. If there is any roe, pound it in a mortar with a little anchovy and spread it on toast. If the herrings are very dry soak them in warm water an hr. before cooking. — Mrs. E. D. Kelley, Winnetka, 111. ^
Records on this page
Creamed Finnan HaddieLobster a la Atlantic CityBaked Halibut SteakEscalloped Halibut or SalmonDeviled Halibut or CodFried Halibut SteaksHalibut and Cheese ScallopHalibut Timbale