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Baked Halibut Steak

2 pounds halibut steak

1 cup milk

Butter or other fat

Pepper and salt

Rub steaks well with butter or other fat, pepper and salt. Lay steaks in baking-pan and pour the milk over them. Baste often while cooking, until all the milk is used. Serve with mushroom sauce.

HALIBUT CREOLE (BAKED)

2 pounds halibut

= tablespoons butter or other

2 cups stewed tomatoes fat

1 cup water

1 tablespoon flour

3 cloves

Salt and pepper

1 slice onion

Put the tomatoes, water, cloves and onion on the stove in a stew-pan to boil. Mix the butter or other fat and flour together, stir them into the sauce when it boils and add the salt and pepper. Cook ten minutes and strain into a bowl.

Pour boiling water into a deep plate to the depth of one-half inch, and lay the fish in it for one minute, skin side down; when the fish is removed from the water, the black skin can be taken off easily. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan, put sliced lemon on top, then pour half the tomato sauce around the fish and bake for thirty to forty-five minutes, basting three times with the remainder of the tomato sauce. Pour the sauce remaining in the bottom of the pan around the fish on the serving platter.