First fry a few thin slices of salt PORK until brown in an iron frying pan; then take it up on a hot platter and keep it warm until the HALIBUT is fried. After washing and drying two pounds of sliced HALIBUT, [Pg 58]sprinkle it with salt and pepper, dredge it well with flour, put it into the hot PORK drippings and fry brown on both sides; then serve the PORK with the FISH.
HALIBUT broiled in slices is a very good way of cooking it, broiled the same as Spanish MACKEREL.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)