Baked Halibut
2 lbs. halibut 1 cupful tomatoes 2 tablespoonfuls flour 2 tablespoonfuls Crisco 3/4 teaspoonful salt 1/8 teaspoonful pepper Clean fish, season with salt and pepper, dredge with flour, place in Criscoed baking pan, pour over tomatoes, and dot with Crisco. Bake in a moderate oven, basting often.
Baked Salmon with Colbert Sauce For Sauce 1 slice salmon, 1 1/2 lbs. in weight 4 tablespoonfuls melted Crisco 1 tablespoonful chopped parsley 1 tablespoonful tarragon vinegar 1 chopped shallot, gherkin and anchovy Salt, pepper, and red pepper to taste 4 tablespoonfuls Crisco 2 tablespoonfuls flour 1 teaspoonful lemon juice 3 anchovies 1 tablespoonful chopped parsley Pepper to taste 2 cupfuls fish stock, or milk and water For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it "marinade," as it is called, for one hour. At the end of that time lift it out; do not shake off any ingredients that are sticking to it. Now lay it in a well Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes. For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens. Rub anchovies through fine sieve, and add with seasonings. Serve in hot tureen with fish.