Baked Halibut, Swedish Style

1 pound slice halibut.

Salt.

Pepper.

Melted butter.

3/4 cup canned tomatoes 1/2 teaspoon powdered sugar 1/2 onion 1/3 cup heavy cream.

Wipe halibut and remove skin. Place in an earthen baking dish, sprinkle with salt and pepper and brush over with melted butter. Drain tomatoes and add sugar. Spread over fish, then cover with onion, thinly sliced. Bake twenty minutes, pour over cream and bake ten minutes. Remove onion and serve at once, from dish in which it was cooked.

Shattuck Halibut

Wipe a one and one-half pound slice chicken halibut with a piece of cheese-cloth, wrung out of cold water. Put in a buttered copper platter or dripping pan, and sprinkle with salt and pepper. Arrange on top five three-fourth-inch slices cut from medium-sized tomatoes, which have been peeled; then sprinkle with Julienne-shaped pieces cut from a green pepper. Bake in a hot oven twenty-five minutes, basting four times, using one-third cup melted butter and after that is gone, liquor in platter.

Shattuck Halibut.-Page 89.

Halibut A La Suisse

Wipe a two-pound piece of halibut with cheesecloth, wrung out of cold water. Put in baking pan of correct size, sprinkle with salt and pepper and put on top one-half cup butter. Bake fifteen minutes, basting twice; then cover with one-fourth pound mushrooms, broken in pieces, and pour over one cup cream. Again bake fifteen minutes, add one teaspoon beef extract and bake ten minutes, basting twice. Remove to hot serving dish, pour around sauce remaining in pan, and garnish with parsley.

Halibut Veronique

Wipe two three-fourth-pound slices chicken halibut and cut into eight fillets. Sprinkle with salt and pepper, brush over with lemon juice, and put a thin slice of onion on each. Cover, and let stand two hours. Remove onion, place fillets in buttered pan of correct size and pour over the following sauce:.

Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, two-thirds cup fish stock, and one-half cup cream. The fish stock used is made from bones, skin, and trimmings of fish.

Cover and bake in a hot oven five minutes. Transfer fish to a copper platter.

Remove skin and seeds from three-fourths cup Malaga grapes, pour over three tablespoons Tokay wine, cover, and let stand thirty minutes. Drain, add to sauce which has been strained, seasoned with salt, and cooked five minutes; then add two teaspoons wine in which grapes have soaked and pour over fish.

Serve in copper platter.

Halibut Loomis

2 1-pound slices chicken halibut.

1 onion.

2 sprigs parsley.

1 sprig thyme.

2 cloves.

Bit of bay leaf ½ cup white wine 1 tablespoon vinegar ¾ teaspoon salt 1/8 teaspoon pepper Cold water.

Slice onion and add parsley, thyme, cloves, and bay leaf. Put in pan, lay fish over vegetables, sprinkle with salt and pepper, and add wine, vinegar, and cold water to cover. Cover and let stand two hours. Place on range, bring to boiling point and let boil fifteen minutes. Remove to hot platter and pour over the following sauce: Melt two tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup milk, and one-third cup liquor, in which fish was cooked. Bring to the boiling point and add two tablespoons grated cheese, cne-fourth teaspoon salt, few grains pepper, and the yolk of one egg, slightly beaten. Dot over with one tablespoon butter, place in a hot oven and bake until well browned. Sprinkle with one-half tablespoon finely chopped parsley and serve at once.