es of salt pork until brown in an iron frying
pan; then take it up on a hot platter and keep it warm until the
halibut is fried. After washing and drying two pounds of sliced
halibut, sprinkle it with salt and pepper, dredge it well with flour,
put it into the hot pork drippings and fry brown on both sides; then
serve the pork with the fish.

Halibut broiled in slices is a very good way of cooking it, broiled
the same as Spanish mackerel.

BAKED HALIBUT.

Take a nice piece of halibut weighing five or six pounds and lay it in
salt water for two hours. Wipe it dry and score the outer skin. Set it
in a dripping pan in a moderately hot oven and bake an hour, basting
often with butter and water heated together in a sauce pan or tin cup.
When a fork will penetrate it easily, it is done. It should be a fine,
brown color. Take the gravy in the dripping pan, add a little boiling
water, should there not be enough, stir in a tablespoonful of walnut
catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon,
and thicken with brown flour, previously wet with cold water. Boil up
once and put in a sauce boat.

HALIBUT BROILED.

Broil the same as other fish, upon a buttered gridiron, over a clear
fire, first seasoning with salt and pepper, placed on a hot dish when
done, buttered well and covered closely.

FRIED BROOK TROUT.

These delicate fish are usually fried, and form a delightful breakfast
or supper dish. Clean, wash and dry the fish, split them to the tail,
salt and pepper them, and flour them nicely. If you use lard instead
of the fat of fried salt pork, put in a piece of butter to prevent
their sticking, and which causes them to brown nicely. Let the fat be
hot; fry quickly to a delicate brown. They should be sufficiently
browned on one side before turning on the other. They are nice served
with slices of fried pork, fried crisp. Lay them side by side on a
heated platter, garnish and send hot to the table. They are often
cooked and served with their heads on.

FRIED SMELTS.

Fried with their heads on the same as brook trout. Many think that
they make a much better appearance as a dish when cooked whole with
the heads on, and nicely garnished for the table.

BOILED WHITE FISH.

_Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._

The most delicate mode of cooking white fish. Prepare the fish as for
broiling, laying it open; put it into a dripping pan with the back
down; nearly cover wi