Recipes > Seafood > Halibut > Boiled Halibut, Cold

Boiled Halibut, Cold


Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals (one for each guest), and serve with Vinaigrette Sauce.


Print recipe/article only


Fifty-Two Sunday Dinners (1913).

comments powered by Disqus