How to Cook Fish

by Myrtle Reed

FRIED HALIBUT—I

Cut into steaks, and sauté in butter in a frying-pan, or dip in egg and crumbs and fry in deep fat.

FRIED HALIBUT—II

Season halibut steaks with salt and pepper, dredge with flour, and sauté in salt pork fat. Serve the pork with the fish.

FRIED HALIBUT—III

Soak halibut steaks for an hour in a marinade of oil and vinegar. Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned crumbs. Fry in deep fat.

FRIED HALIBUT WITH TOMATO SAUCE

Remove the skin and bones from small halibut steaks, dip in milk, roll in seasoned flour, and fry light brown. Serve with a sauce of stewed, strained, and seasoned tomatoes thickened with butter and flour, cooked together.

ESCALLOPED HALIBUT AU PARMESAN

Cut in thin slices four pounds of halibut meat. Put into a buttered pan with salt, pepper, grated nutmeg, and chopped onions to season. Cover, cook slowly, and then drain. Cook together two tablespoonfuls each of butter and flour, add a quart of milk and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs well beaten and half a cupful of grated cheese. Put into a buttered baking-dish a layer of fish, cover it with sauce, and repeat until the dish is full, having sauce on top. Sprinkle thickly with crumbs and grated cheese, dot with butter, and bake in a moderate oven.