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Halibut Cutlets

Put the halibut, before cutting it into slices, into a dish, strew a little salt over it, and three-parts fill the dish with water. When the fish has been soaking about an hour, take it out, dry it, and cut it into slices, not more than half an inch thick. Make a thin batter of flour and water, dip the slices of fish in this, and afterwards put them into the frying-pan, with hot fat. When one side is browned, turn over with a slicer upon the other. Drain the cutlets on blotting-paper, dish on a napkin, and serve with anchovy, shrimp, or any other fish sauce that may be preferred. Halibut cutlets are very good with nothing but a lemon squeezed over them. A few bread-crumbs seasoned with pepper and salt only may be strewn over them before frying. Time, ten or twelve minutes. Probable cost, 6d. or 8d. per pound. Sufficient, four pounds for six or seven persons.