Boiled Halibut Recipe

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Instructions
  1. Have a cut of halibut from 2 to 3 inches in thickness.
  2. Rub with salt, and pour over it 2 spoonfuls of lemon juice and let it stand where it will be kept cold for an hour.
  3. Put it in the fish-kettle and cover well with cold water, bring quickly to a boil, then keep it boiling gently until done.
  4. Lift carefully to the hot platter without breaking, garnish with slices of lemon, hard-boiled egg, and serve with plain drawn butter or cream sauce or chop the egg and add to the cream sauce.

 




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