Boiled Halibut

Pour into a pan about half an inch deep of boiling water; into this lay the side of the halibut on which is the black skin; let this stand a few minutes; then scrape with a knife, when the black will be found to peel off readily. Wash clean in cold water, then pin it in your fish-cloth, and drop it into boiling water. For a piece weighing four pounds allow twenty-five minutes to boil. Serve with drawn butter.

Fried Halibut

Take a slice of halibut, sprinkle with salt, and dredge with flour. Fry four slices of salt pork, add to the pork fat one spoonful of lard. When boiling hot put in the halibut. Fry a light brown on one side, then turn and fry the same on the other. Serve the pork with it.

Broiled Halibut

Grease the gridiron with a little butter, place the halibut upon it, sprinkle a little salt over it, and place over clear coals. Cook one side ten minutes, then turn and cook upon the other side ten more. Have the dish warm; put the fish upon it, season with pepper and butter, and send to the table.

Smoked Halibut

Broiled the same as the fresh, omitting the pepper and salt. Smoked salmon cooked in the same way.