Baked Halibut #2

 Ingredients

 2 lbs halibut

salt and pepper

milk

egg sauce (not sure what that is)

Process

1.   Rub halibut with salt and pepper. 

2. Place in baking pan with 1" of milk. 

3. Cook 1 hour, basting often. 

4. Serve with egg sauce.

 

* I have no idea what that is. I've looked it up online and it exists, but until I get better confirmation, I am not going to venture to guess.  *

Baked Halibut

 The handwriting on this recipe card looks a lot like KK's but I know it can't be. It must be Baba's on a smaller scale. the lack of quantities in these recipes has me convinced that they just winged things in the 19th century, otherwise it was a communcal kitchen with multiple cooks to let you know if you were doing it right. #WingIT

Ingredients

Whole Halibut

1/4 lb salt pork 

onions, finely chopped

bacon

Process

 1. Cook halibut whole with skins on. Dust with flour and fry in 1/4 lb salt pork (fat) until grease is all out. 

2. Add finely chopped onions and mix with fish, basting thuroughly. 

3. Bake in a slow oven. 

4. Add bacon before serving

Baked Halibut

This recipe is credited to Samuel S. Sewall, my umpteenth great grandfather and the judge of the Salem witch trials.

Ingredients
Piece of Halibut
flour
salt pork
onions
bacon

Process

1. Preheat oven to 300 degrees.
   
2. Cook a piece of halibut with the skin on.
   
3. Dust with flour
4. Fry 1/4 pound of salt pork (fat) in a pan until grease is all out.
   
5. Add finely chopped onions, then fish, and baste thuroughly.
   
6. Bake slowly in the oven.
   
7. Serve with bacon slices.
   

Molded Halibut - a mousse - with almond cream sauce

Nothing about this recipe appeals to me except the fact that it was written by my Great-grandmother. I am sure someone would love this, but for me fish mousse is my Kryptonite. The almond cream sauce however is a keeper! I could see this making a nice appetizer for a party.

Ingredients
1 lb Halibut
I loaf crusty bread or 1 pint breadcrumbs
1 cup cream
1 teaspoon salt
1/4 teaspoon celery salt
4 eggs separated

and ingredients for the sauce (to be made while mold cooks)
1/4 lb almonds
2 Tablespoons butter
1 pint cream, 2 Tablespoons flour
pepper
salt

Process

• Preheat oven 350 degrees.
• Chop the one pound of Halibut very fine.
  
• Cook 1 pint bread crumbs, from middle of loaf, with 1 cup cream to a smooth paste.
  
• Add fish, 1 teaspoon salt, 1/4 teaspoon celery salt.
  
• Beat egg whites and fold into mixture.
  
• Bake in mold lined with well greased wax paper.
  
• Bake until firm - about 1/2 to 3/4 hour.
  
• While fish is cooking, blanch 1/4 pound almonds, chop fine and blanch in 2 Tablespoons butter.
  
• Make a cream sauce from 1 pint cream, 2 Tablespoons flour, pepper and salt.
  
• Add nuts and butter.
  
• When finished cooking, turn out mousse and cover with sauce.