Planked Halibut
Set Trim the ends of a solid piece of halibut, weighing about four pounds and cut the entire width of the fish. Peel and slice three onions into a baking pan, and on these lay the halibut. Squeeze the juice of a small lemon over it; put some pieces of butter on the top; pour in a cup of white stock, to which has been added a tablespoon of vinegar. Bake for three-quarters of an hour; baste several times with the liquid in the pan. Add a little salt. •