er with fried
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bread-crumbs and heat thoroughly in the oven.

HALIBUT WITH CAPER SAUCE

Boil the halibut in salted and acidulated water. Pour over a Caper
Sauce.

HALIBUT PUDDING

Three pounds of halibut, six eggs, one quarter pound butter, one
quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful
of flour. Skin and bone the fish and run through a meat-chopper.
Add flour and corn-starch, mixing well. Add butter, rubbing all
to a cream; next the eggs, one at a time, thoroughly beating after
each one. Add milk gradually, one quarter teaspoonful pepper and
one and one half teaspoonfuls of salt. Beat until it thickens.
Grease and line a deep baking-pan with browned bread-crumbs. Fill
with the fish mixture and sprinkle crumbs on top. Bake for an hour
and a half in a moderate oven; cover at first, then remove the
cover and let it brown well.

BOILED HALIBUT--I

Put two pounds of halibut into a saucepan and cover it with fresh
water. Add a sliced onion, half a carrot sliced, two tablespoonfuls
of vinegar, a small bunch of parsley, a pinch
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of powdered sweet herbs, and two tablespoonfuls of salt. Simmer
until done, drain, and serve with melted butter to which a little
anchovy paste has been added.

BOILED HALIBUT--II

Rub the fish with salt, sprinkle with lemon-juice, and keep in a
cool place for an hour. Cover with cold water, bring quickly to
the boil, and simmer until done. Serve with Egg Sauce.

BOILED HALIBUT STEAKS AU GRATIN

Soak the steaks in salted water for an hour, drain, and sprinkle
with oil and lemon-juice. Put into a covered baking-pan, sprinkle
with chopped onion and a tablespoonful of melted butter, and add
a cupful of boiling water. Cover and cook until nearly done, then
uncover, sprinkle with crumbs, dot with butter, and bake brown.
Serve with Tartar Sauce.

BOILED HALIBUT STEAKS

Cover the steaks with court bouillon or hot water, and add a slice
each of carrot, onion, and celery, a bay-leaf, four cloves, six
peppercorns, and the juice of half a lemon. Simmer until done,
drain and serve with any preferred sauce.

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BOILED HALIBUT A LA BECHAMEL

Prepare Boiled Halibut according to directions previously given,
and serve with Bechamel Sauce, seasoning with salt, pepper, and
grated nutmeg. Add four tablespoonfuls of butter and a pinch of
sugar, and strain over the fish.

BOILED HALIBUT WITH PARSLEY SAUCE

Boil the halibut in salted and acid