Baked Halibut
Take a piece of halibut weighing six or seven pounds, and lay it in salt water for two hours, wipe dry and score the outer skin. Set in the baking pan in quite a hot oven, and bake an hour, basting often with butter and water heated together in a tin cup. When a fork will penetrate it easily it is done. It should be a fine brown. Take the gravy in the dripping pan-add a little boiling water, should there not be enough-stir in a tablespoonful of Worcestershire sauce, piece of a lemon, and thicken with browned flour previously wet with cold water. Boil up once and put into sauce boat.