HALIBUT.
24. Cut it in slices about a quarter of an inch thick; wash and dry them, season with cayenne pepper and salt; have ready a pan of hot lard and fry your fish in it till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and then in bread crumbs and fry it. When done in this manner it should be cut rather thinner than according to the first method.
Or, heat your gridiron, grease the bars, season your fish with cayenne pepper and salt, and broil it till of a fine brown color. Lay it on a dish and butter it.