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Halibut, Boiled

This is the least satisfactory mode of cooking halibut. It is much better fried, baked, or made into a pie. Put five ounces of salt into a gallon of water. As soon as it is dissolved put in the fish, which must be in one piece, with the fins taken off. Bring the water to a boil, skim carefully, and simmer gently until the flesh of the fish will part easily from the bone. Serve on a hot napkin, garnish with parsley and sliced lemon, and send melted butter, and anchovy or shrimp sauce, to table with the halibut. Time for a piece weighing four pounds, twenty to thirty minutes. Sufficient for five or six persons. Probable cost, 6d. or 8d. per pound.