This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Flat fish of the turbot family; reaches a very large size, sometimes weighing as much as 100 lbs. It is commonly cut into steaks. Halibut is sometimes offered for turbot, which is a dearer fish, but it may be distinguished by looking at the spots on the back, the halibut being without spots.
Halibut steaks like larded grenadines of veal, but larded in colors with strips of anchovy, green peppers, lemon rind, and eel, simmered in wine stock, glazed with the reduced liquor; sauce and garnishings.
Thin halibut steaks simmered in butter with onion, salt, pepper and nutmeg, then taken up and cream sauce made in the same saucepan, with yolks and grated cheese added; the fish placed in layers in a baking dish with sauce between and crumbs and grated cheese on top, and butter; baked brown.
Strips of halibut cut from the fish as soon as killed and immediately thrown into ice-water and allowed to remain for some time. This makes the fish firm and flakey. It is boiled in salted water, and served with caper or other fish sauce.
A dish of picked halibut meat in cream sauce, with chopped mushrooms, bread-crumbed on top and browned.
Same ways as eel pie and other pies.
Halibut steaks larded through and through with mushroom stalks cut in strips and shreds of cucumbers and anchovies; brushed over with lemon juice, let stand an hour or two. Then dipped in flour, cooked macaroni laid on in cross-bars; egged over the top, baked in buttered pan. Decorated with mushrooms, lemons, beets, parsley; thick brown sauce piquante.