Halibut
Boil one pound halibut, then chop it very fine and add eight eggs well beaten; pepper and salt to taste, then one cup butter.
Put it in a stewpan and cook until the eggs are done sufficiently. Serve very hot on toast.--Miss F. N.
Halibut.
Halibut should be cut in slices of four pounds each. If to be boiled cover with salt water, and skim often; drain off and serve with butter sauce. If baked or fried, garnish with horseradish and serve with melted butter.