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Halibut, Bangor

Place in a mortar one sound, peeled shallot, two branches parsley and a branch chervil, pound these to a pulp, add a half ounce good butter, pound again for a minute, then strain through a sieve into a bowl and keep in a cool place till required. Place three three-quarter-pound halibut steaks in a frying pan. Season with a teaspoon salt and two saltspoons pepper, moisten with a gill good, strong cider; add half ounce of butter. Cover the fish with a buttered paper, boil for five minutes, then set in the oven to bake for twenty minutes. Remove, dress the steaks on a hot dish and keep hot. Mix in a small saucepan a tablespoon melted butter with a tablespoon of flour. Add the fish gravy to this with a half gill hot milk. Mix with the wooden spoon until it comes to a boil. Then add the green butter, bit by bit, continually mixing while adding it; add a good tablespoon fresh, finely grated horseradish, mix a little, then pour the sauce over the fish and serve.