Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

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Halibut

or HOLIBUT. --The praise of this flat-fish has been sung by a true poet-Cowper, who grew rapturous over one sent to him by a friend, and named immortal probably because it was large and lasted a long time. To save the reputation of the poet, let us remember that at a period when people made their wills before they left home on a short journey, he lived in an inland village where any kind of fish would naturally enough be a rare luxury. The most fitting appellation which has been given to the halibut is-workhouse turbot. To do the creature justice, however, he makes a good curry.

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