Baked fillets of halibut
Cut slices of halibut, weighing a pound each, and an inch thick. Cut each into three strips, two fingers wide, lay in lemon juice and salad oil for an hour; then cook precisely as directed above. When you sift the crumbs over the fillets, cover all sides; then proceed as with the baked cod, taking care to arrange the fillets for browning so that they will not touch one another.