6 lbs. of halibut in one piece; ½ cup of bread-crumbs; 2 tablespoonfuls chopped fat salt pork; 2 teaspoonfuls essence of anchovy; ¼ cup of melted butter; 1 cup of boiling water. Juice of 1 lemon. Pepper and salt.
Lay the halibut in salt and water two hours. Wipe it; make incisions on each side of the back-bone, and put in a dressing made of bread-crumbs, chopped pork, pepper, salt and a little anchovy. Pour into the bottom of a neat bake-dish the butter, hot water, lemon and anchovy essence. Lay in the fish; cover, and bake one hour, basting often. Send to table in the dish.
Chicken Cutlets.
The meat of your cold fowls chopped very fine; 1 cupful of drawn butter or gravy; 4 eggs; ½ cupful of bread-crumbs; pepper and salt; beaten egg and rolled cracker.
Put the gravy into a saucepan, and when hot, stir in the meat, well seasoned, and the bread-crumbs. As they heat, add the beaten eggs, and mix all well together, stirring constantly for three minutes; then pour out upon a broad dish to cool. When cold and stiff, cut into oblong cakes, three inches long by two wide; dip in egg, then in cracker, and fry in hot lard. Drain, and pile upon a flat dish, log-cabin-wise, and serve.
Mashed Potatoes.
Serve with the fish.
Green Peas.
See Friday of Second Week in July.