Boiled halibut minced with boiled potatoes and a little butter and
milk makes an excellent breakfast dish.


STEAMED HALIBUT.

Select a three-pound piece of white halibut, cover it with a cloth and
place it in a steamer; set the steamer over a pot of fast-boiling
water and steam two hours; place it on a hot dish surrounded with a
border of parsley and serve with egg sauce.


FRIED HALIBUT. No. 1.

Select choice, firm slices from this large and delicate looking fish,
and, after carefully washing and drying with a soft towel, with a
sharp knife take off the skin. Beat up two eggs and roll out some
brittle crackers upon the kneading board until they are as fine as
dust. Dip each slice into the beaten egg, then into the cracker crumbs
(after you have salted and peppered the fish), and place them in a hot
frying pan half full of boiling lard, in which a little butter has
been added to make the fish brown nicely; turn and brown both sides,
remove from frying pan and drain. Serve hot.


FRIED HALIBUT. No. 2.

First fry a few thin slices 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