Recipe: Baked Halibut

Take a nice piece of HALIBUT weighing five or six pounds and lay it in salt water for two hours. Wipe it dry and score the outer skin. Set it in a dripping pan in a moderately hot oven and bake an hour, basting often with butter and water heated together in a Sauce pan or tin cup. When a fork will penetrate it easily, it is done. It should be a fine, brown color. Take the gravy in the dripping pan, add a little boiling water, should there not be enough, stir in a tablespoonful of walnut catsup, a teaspoonful of Worcestershire Sauce, the juice of a lemon, and thicken with brown flour, previously wet with cold water. Boil up once and put in a Sauce boat.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)