How to Cook Fish

by Myrtle Reed

HALIBUT LOAF

Cook together two tablespoonfuls of butter and one tablespoonful of flour. Add half a can of chopped mushrooms, two cupfuls of chopped cooked halibut, pepper, salt, onion-juice, and anchovy paste to season, and two eggs beaten smooth with four tablespoonfuls of cream. Pour into a buttered mould, cover set into a pan of hot water and cook steadily for an hour. Turn out and garnish with potato balls.

HALIBUT AND EGGS

Flake a pound of cooked halibut and mix with six eggs well beaten. Season with salt and pepper and cook in butter, stirring constantly until the eggs set. Serve on buttered toast.

HALIBUT IN RAMEKINS

Prepare the fish according to directions given for Halibut in Cucumbers. Fill buttered individual dishes, cover with crumbs, dot with butter, and bake in the oven.

HALIBUT FISH BALLS

Flake cold cooked halibut and mix with an equal quantity of mashed potatoes beaten very light with egg. Season with salt, pepper, and melted butter. Shape into balls, dip into melted butter, dredge with flour, and fry in deep fat.

BREADED HALIBUT

Prepare according to directions given for Halibut à la Creole—I, sprinkling with minced parsley as well as garlic. Cover with crumbs, dot with butter, and bake in the oven.