Steamed Halibut
Take a six or seven pound piece (or any amount that is wanted); dredge lightly with flour, dust with salt, wrap in a cloth, and place in a steamer over boiling water. Cover the steamer closely and cook until the fish will flake easily. Three pounds of fish will steam in one hour. Serve on a hot platter in a napkin. Serve with it in a gravy boat, drawn butter or sauce Hollandaise. Any nice, firm, delicate fish may be steamed in place of boiling.