Put the seasoned fillets into a buttered pan with sufficient boiling water, and bake, basting as required. Drain off the water, add to it a teaspoonful of beef extract, and thicken with browned flour. Pour the sauce over the fish, cover with buttered crumbs, and bake until the crumbs are brown.
Cut the solid meat into fillets, seasoning with salt, pepper, onion- and lemon-juice. Brown slightly in pork fat, then place in a baking-dish. Prepare a Cream Sauce, adding to it a slice each of carrot and onion, a bay-leaf, and minced parsley and grated nutmeg to season. Strain over the fish and bake for twelve minutes. Serve with a border of steamed potato balls.
Prepare the fillets according to directions previously given and soak for an hour in a marinade of oil, vinegar, and minced onion. Drain, dip in batter, then in crumbs, and fry in deep fat.
Clean and fillet the fish. Dip into beaten egg, then into crumbs, and fry in deep fat. Serve with melted butter, lemon-juice, and minced parsley.
Boil or steam halibut steaks according to directions previously given. Remove the skin, cover with thinly sliced cucumbers, and pour over a Mayonnaise dressing.
Cook together two tablespoonfuls of butter and one tablespoonful of flour. Add half a can of chopped mushrooms, two cupfuls of chopped cooked halibut, pepper, salt, onion-juice, and anchovy paste to season, and two eggs beaten smooth with four tablespoonfuls of cream. Pour into a buttered mould, cover set into a pan of hot water and cook steadily for an hour. Turn out and garnish with po tato balls.
Flake a pound of cooked halibut and mix with six eggs well beaten. Season with salt and pepper and cook in butter, stirring constantly until the eggs set. Serve on buttered toast.
Prepare the fish according to directions given for Halibut in Cucumbers. Fill buttered individual dishes, cover with crumbs, dot with butter, and bake in the oven.
Flake cold cooked halibut and mix with an equal quantity of mashed potatoes beaten very light with egg. Season with salt, pepper, and melted butter. Shape into balls, dip into melted butter, dredge with flour, and fry in deep fat.
Prepare according to directions given for Halibut a la Creole - I, sprinkling with minced parsley as well as garlic. Cover with crumbs, dot with butter, and bake in the oven.
Flake cold cooked halibut, and mix with Cream Sauce. Season with mushroom catsup, fill buttered individual shells, cover with fried bread-crumbs and heat thoroughly in the oven.