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.