1/4 teaspoonful of pepper.
Have the halibut cut in a slice about an inch thick. Put half the butter, salt, and pepper in a hot soup plate, and stir until the butter is melted. Wash and wipe the fish, then lay it in the plate of seasoned butter. When one side is coated with the butter, turn it down and season the other. Dredge lightly with flour, place in the double-broiler, and cook over a hot, bright fire for fourteen minutes. Put on a hot dish and season with the remaining salt, pepper, butter, and the lemon juice, all mixed. Serve very hot.
Fried Fish.
2 pounds of fish.
3 ounces of fat salt pork.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
Flour.
Have the fish cut in slices about an inch thick. Season these with the salt and pepper, and roll in flour. Cut the pork in thin slices and fry until crisp and brown. Take the pork from the pan, and put the fish in the hot fat. When it has become browned on one side, turn it and brown the other side. It will take about twelve minutes to fry the fish. Arrange on a hot dish and lay the slices of pork on top. Serve hot.
All small fish, such as trout, perch, and smelts, may be cooked in this manner. Draw and wash them, but leave on the heads and tails of the smelts and trout. Some kinds of small fish need to be skinned, but this is done at the market.