Baked halibut
Lay a piece of halibut weighing about four pounds in cold water (salted) for half an hour, then wipe dry and lay in a covered roaster. Pour over it a cupful of boiling water, in which have been melted two tablespoonfuls of butter. Bake until tender and keep hot on a platter while you thicken the gravy left in the pan with browned flour and butter, and season with a teaspoonful, each, of lemon and onion juice, a little celery salt and a wineglassful of claret. Strain, and send to the table in a gravy-boat.