Boiled Halibut
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Lay in cold salt and water for an hour. Wipe dry and score the skin in squares. Put into the kettle with cold salted water enough to cover it. It is so firm in texture that you can boil without a cloth if you choose. Let it heat gradually, and boil from half to three quarters of an hour, in proportion to the size of the piece. Four or five pounds will be enough for most private families. Drain and accompany by egg-sauce - either poured over the fish, or in a sauce-boat.
Save the cold remnants of the fish and what sauce is left until next morning. Pick out as you would cod, mix with an equal quantity of mashed potato, moisten with the sauce, or milk and butter if you have no sauce, put into a skillet, and stir until it is very hot. Do not let it burn. Season with pepper and salt.
Lay in cold salt and water for an hour. Wipe dry and score the skin in squares. Put into the kettle with cold salted water enough to cover it. It is so firm in texture that you can boil without a cloth if you choose. Let it heat gradually, and boil from half to three quarters of an hour, in proportion to the size of the piece. Four or five pounds will be enough for most private families. Drain and accompany by egg-sauce - either poured over the fish, or in a sauce-boat.
Save the cold remnants of the fish and what sauce is left until next morning. Pick out as you would cod, mix with an equal quantity of mashed potato, moisten with the sauce, or milk and butter if you have no sauce, put into a skillet, and stir until it is very hot. Do not let it burn. Season with pepper and salt.
