Skim it carefully, and when it has boiled hard a few minutes, hang
the kettle higher, or diminish the fire under it, so as to let it
simmer for about twenty-five or thirty minutes. Then drain it, and
send it to table, garnished with alternate heaps of grated horseradish
and curled parsley, and accompanied by a boat of egg-sauce.

What is left of the halibut, you may prepare for the supper-table
by mincing it when cold, and seasoning it with a dressing of salt,
cayenne, sweet oil, hard-boiled yolk of egg, and a large
proportion of vinegar.


HALIBUT CUTLETS.

Cut your halibut into steaks or cutlets about an inch thick. Wipe
them with a dry cloth, and season them with salt and cayenne
pepper. Have ready a pan of yolk of egg well beaten, and a large
flat dish of grated bread crumbs.

Put some fresh lard or clarified beef dripping into a frying pan,
and hold it over a clear fire till it boils. Dip your cutlets into
the beaten egg, and then into the bread crumbs. Fry them of a
light brown. Serve them up hot, with the gravy in the bottom of
the dish.

Salmon or any large fish may be fried in the same manner.

Halibut cutlets are very fine cut quite thin and fried in the best
sweet oil, omitting the egg and bread crumbs.