This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 pound smoked halibut
3/4 cupful brown or uncoated rice
2 cupfuls water or soup stock
1/2 cupful stewed tomato
1 tablespoonful minced onion
3 tablespoonfuls butter or drippings 1 teaspoonful salt
Scald the halibut, then drain and simmer gently till tender. Remove the bones, flake the fish and re-heat in the fat. In the meantime cook the rice, salt and onion together in the water or stock, and when almost done turn in the tomato. Cook until dry, pour onto the platter, turn the fish over it, and serve very hot.
1 cupful shredded, smoked halibut 1 1/2 cupfuls milk 1 tablespoonful butter 1 1/2 tablespoonfuls flour Pepper to taste
Make a sauce of the milk, butter, flour and pepper. Add the halibut, which should be scalded, the onion, parsley and eggs, slightly beaten. Put into buttered ramekins, sprinkle with buttered bread crumbs and strew with the cheese. Set in a pan of hot water and bake for twenty minutes in a moderate oven.
2 cupfuls flaked, smoked halibut 2 1/2 cupfuls milk 2 tablespoonfuls butter
2 1/2 tablespoonfuls flour Pepper
3 1/2 tablespoonfuls minced pi-mentoes
Scald the halibut. Melt the butter, turn in the pimentoes, and cook till softened, then add the flour and milk to make the sauce. Add the halibut with pepper to taste, let become very hot and serve in a wall of mashed potatoes, on a bed of plain boiled macaroni, or with potato, or plain rice croquettes.
1 1/2 pounds smoked halibut
3 small onions
1/2 cupful carrots cut in strips
6 quartered potatoes 1/4 teaspoonful pepper 1 1/2 cupfuls tomato juice 4 tablespoonfuls butter or drippings
Brown the carrots and onions in the fat, and parboil the potatoes for five minutes, then drain and rinse them. Scald the fish and cut in pieces suitable for serving. Put a layer in the casserole, then some crumbs and vegetables, more fish, etc., continuing until all is used. Barely cover with the tomato juice (drained from canned tomatoes) and water, cover, and bake for an hour.