Food recipes
Baked Halibut with Tomato Sauce
Baked Halibut with Tomato Sauce
Ingredients:
2 lbs. halibut
1/2 tablespoon sugar
2 cups tomatoes
3 tablespoons butter
1 cup water
3 tablespoons flour
1 slice onion
3/4 teaspoon salt
3 cloves
1/8 teaspoon pepper
Directions:
Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and
stir
into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in
baking−pan, pour around half the sauce, and bake thirty−five minutes, basting often. Remove
to
hot platter, pour around remaining sauce, and garnish with parsley.
74
Baked Halibut with Lobster Sauce
Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of
fat salt pork in each gash. Place in dripping−pan on fish−sheet, sprinkle with salt and pepper,
and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion,
Chapter XI − FISH 202
The 1918 Fanny Farmer Cookbook
two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one−fourth cup
butter and the liquor in pan. Serve with Lobster Sauce.
75
Hollenden Halibut
Arrange six thin slices fat salt pork two and one−half inches square in a dripping−pan. Cover
with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a two−pound piece of
chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed
and mixed with three tablespoons flour. Cover with three−fourths cup buttered cracker
crumbs
and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty
minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to
brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy
shapes
sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in
pan
in place of butter.
76
Baked Mackerel
Split fish, clean, and remove head and tail. Put in buttered dripping−pan, sprinkle with salt
and
pepper, and dot over with butter (allowing one tablespoon to a medium−sized fish), and pour
over two−thirds cup milk. Bake twenty−five minutes in hot oven.
77
Planked Shad or Whitefish
Clean and split a three−pound shad. Put skin side down on a buttered oak plank one inch
thick,
Ingredients:
2 lbs. halibut
1/2 tablespoon sugar
2 cups tomatoes
3 tablespoons butter
1 cup water
3 tablespoons flour
1 slice onion
3/4 teaspoon salt
3 cloves
1/8 teaspoon pepper
Directions:
Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and
stir
into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in
baking−pan, pour around half the sauce, and bake thirty−five minutes, basting often. Remove
to
hot platter, pour around remaining sauce, and garnish with parsley.
74
Baked Halibut with Lobster Sauce
Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of
fat salt pork in each gash. Place in dripping−pan on fish−sheet, sprinkle with salt and pepper,
and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion,
Chapter XI − FISH 202
The 1918 Fanny Farmer Cookbook
two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one−fourth cup
butter and the liquor in pan. Serve with Lobster Sauce.
75
Hollenden Halibut
Arrange six thin slices fat salt pork two and one−half inches square in a dripping−pan. Cover
with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a two−pound piece of
chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed
and mixed with three tablespoons flour. Cover with three−fourths cup buttered cracker
crumbs
and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty
minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to
brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy
shapes
sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in
pan
in place of butter.
76
Baked Mackerel
Split fish, clean, and remove head and tail. Put in buttered dripping−pan, sprinkle with salt
and
pepper, and dot over with butter (allowing one tablespoon to a medium−sized fish), and pour
over two−thirds cup milk. Bake twenty−five minutes in hot oven.
77
Planked Shad or Whitefish
Clean and split a three−pound shad. Put skin side down on a buttered oak plank one inch
thick,
Printed from https://recipe.bluelayer.org/recipe/61778/baked-halibut-with-tomato-sauce