Baked Halibut.
Get a cut of halibut weighing five or six pounds, and lay for two hours in salt and water. Wipe dry, and score the outer skin. Set in the baking-pan; pour a cupful of boiling water, in which has been mixed a tablespoonful of butter, over it, and bake one hour, basting often with butter-and-water. When a fork will penetrate it easily, it is done. Lay upon a hot dish; add a little boiling water to the gravy, stir in a teaspoonful of anchovy sauce, the juice of half a lemon, and a little browned flour, wet up with cold water. Serve in a boat when you have boiled it one minute.