Clean a piece of halibut weighing 2 or 3 lbs; season with salt and pepper. Put some strips of salt pork in a dripping pan and fry brown; add a bit of bay leaf, a sliced onion. Place the fish in the pan and brown in the oven; then add a little water and bake one hour, basting the fish frequently. Serve with a creamed oyster sauce. Put a good sized piece of butter in a pan and thicken same with one cup of oyster juice and 1 cup of cream or milk. Season to taste with salt and cayenne and lastly, add the oysters. Just before serving add a little nutmeg to the sauce.
Put a few thin slices of onion in a baking dish. Lay fish on this; dot with butter, season with lemon juice and pour around 1/2 cup of white wine or chicken stock. Cook 1/2 hour, basting often. Serve with Hollandaise sauce and cucumbers if possible.
One can tomatoes, 3 cloves, 1 teaspoon sugar, 2 teaspoons butter, 1 teaspoon flour, 2 lbs. halibut. Cook tomatoes and cloves about 20 minutes, melt butter, add flour and thicken the sauce, season with pepper and salt. Put halibut (skinned) in pan to bake with 1/2 the sauce, basting often; bake 35 minutes. Serve with the remaining sauce poured over.
Melt 3 tablespoons butter with 5 tablespoons of flour; add 1 cup hot cream or milk; 1/4 cup fish stock, 1/2 teaspoon salt, dash of pepper and nutmeg, Ms teaspoon onion juice, 1 teaspoon minced parsley, 1 tablespoon lemon juice and 1/2 tablespoon Worcestershire sauce. Cook and add 2 cups of cold flaked fish. When cool shape in croquettes, roll in egg and crumbs and fry in deep fat.
Sprinkle 2 small slices halibut with salt and pepper, brush over with melted butter. Place on greased fish sheet in dripping pan; bake 12 minutes. Serve with Welsh rarebit over it. - Mrs. J. W. C.
Take 2 lbs. halibut and boil in salted water until tender; drain cool and break in small pieces. Then take one quart sweet milk; simmer with small sliced onion and piece of thyme; strain and thicken with 3 tablespoons butter and 3 of flour with salt to taste. Take baking pan, put in layer of fish, cover with cream mixture; repeat until all is used. Cover with bread crumbs, bits of butter and bake 20 minutes. This will serve 8 people - Mrs. C. E.
Take 3 lbs. of white fish and boil in salted water until cooked, then shred it. For dressing take 1 quart of milk in which has been boiled 3 onions cut up, a good sized bunch of parsley, 1 nutmeg, 1 even tablespoon pepper, 1 tablespoon thyme, 1 teaspoon salt. Tie up the pepper and thyme in a cloth when boiling. Then strain through a sifter. Take 3 tablespoonfuls flour, wet it and stir until smooth; then put into the strained hot milk. Add a good piece of butter and stir until it thickens - it wants to be quite thick. In a baking dish put a layer of dressing, then a layer of fish, a little chopped parsley, and so on until fish is used. On the top have a layer of dressing and bread crumbs and bake 3/4 of an hour. - Mrs. C. H.