Baked Halibut

Take three or four pounds of the fish and remove the dark skin by dipping the part covered by it into boiling water and scraping. Rub the flesh over with salt and pepper, place it in a bakingpan and pour over milk to the depth of about one inch in the pan. Put the pan in the oven and bake for an hour or more, basting frequently with the milk. Take out the fish, remove the bone and skin, put it on a dish in its original shape and serve with egg sauce, cream sauce or plain drawn butter. The dish may be garnished with slices of hard-boiled eggs, or it may be served with breadcrumbs sprinkled over and tomato sauce in a tureen.

Boiled Halibut

Put about two pounds of halibut into a saucepan and cover it with fresh water, add one sliced onion, half a sliced carrot and a garnished bouquet, season with one handful of salt and pour over two tablespoonfuls of vinegar. Place the lid on and cook gently for about five minutes after coming to the boiling point, then remove the fish, drain well, dress it on a hot dish and serve with anchovy butter spread all over.

Broiled Halibut

Cut some slices from a halibut, dust over salt and pepper, place them in a dish, cover with warm butter and leave for half an hour. Roll them in flour and broil over a very clear fire for twelve or fifteen minutes. Place them on a dish with a garnish of parsley and slices of lemon and serve. The slices of halibut should be about one inch thick, and three tablespoonfuls of butter may be used for every pound weight of fish.

Fried Halibut Steaks

Cut some steaks from a halibut, place them in a fryingpan with a small quantity of butter and fry until done. Put them on a dish and serve with Robert sauce poured round, but not on, the fish.