344 APPENDIX. C. 



fish about twenty minutes. Serve on a napkin, garnish with parsley, 

 eat with shrimp or lobster sauce. 



HOW TO COOK HALIBUT. 



Soyer's Receipt for Halibut to boil. 



A Halibut must be well rubbed over with salt and lemon before it 

 is put in the water ; have ready a large Halibut-kettle half-full of cold 

 water, and to every six quarts of water put one pound of salt, lay the 

 fish in, and place it over a moderate fire ; a Halibut of eight pounds 

 may be allowed to simmer twenty minutes or rather more ; thus it will 

 be about three-quarters of an hour altogether in the water ; when it 

 begins to crack very slightly, lift it up with the drainer, and cover a 

 clean white napkin over it ; if you intend serving the sauce over your 

 fish, dish it up without a napkin ; if not, dish it upon a napkin, and 

 have ready some good sprigs of double parsley to garnish it with, and 

 serve very hot. 



Halibut a la Creme. 



Cook the Halibut as above, and dish it without a napkin — but be 

 caieful that it is well drained before you place it on the dish, and ab- 

 sorb what water runs from the fish with a napkin, for that liquor would 

 spoil your sauce, and cause it to lose that creamy substance which it 

 ought to retain ; this remark applies to all kinds of fish that is served 

 up with the sauce over it ; then put one pint of cream on the fire in a 

 good-sized stew-pan, and when it is nearly simmering add half-a-pound 

 of fresh butter, and stir it as quickly as possible until the butter is 

 melted, but the cream must not boil ; then add a liaison of three yolks 

 of eggs, season with a little salt, pepper, and lemon-juice, pour as 

 much over the Halibut as will cover it, and serve the remainder in a 

 boat ; or if not approved of, dish the fish on a napkin, garnish with 

 parsley, and serve the sauce in a boat This sauce must not be made 

 until the moment it is wanted. 



Halibut Sauce komard. 



Cook the Halibut as before, then take an ounce of lobster spawn 

 and pound it in a mortar with a quarter of a pound of fresh butter . 

 rub it through a hair sieve with a wooden spoon upon a plate ; have 



