Prepare a sauce according to directions given in the preceding recipe, using one fourth the quantity of milk. Mix the sauce with cold cooked haddock, minced very fine, and cool. Shape into cutlets, dip into egg and crumbs, and fry in deep fat.
EIGHTY WAYS TO COOK HALIBUT
BROILED HALIBUT—I
Cut into steaks, dust with salt and pepper, cover with melted butter, and let stand for half an hour. Dredge with flour and broil. Serve with a garnish of sliced lemon and parsley.
BROILED HALIBUT—II
Freshen salt halibut for an hour or two in cold water, drain, season with pepper, and wrap each slice in tough paper well buttered, twisting the ends. Broil for eight minutes. Take from the papers and serve with any preferred sauce.
BROILED HALIBUT—III
Season with salt and pepper and broil on a buttered gridiron over a clear fire. Serve with plenty of melted butter.
BROILED HALIBUT—IV
Sprinkle halibut steaks with salt, rub thoroughly with melted butter and broil until brown. Garnish with lemon and parsley.