The cut next to the tail-piece is the best to boil. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and scrape it until quite clean; tie it in a cloth and boil slowly over a moderate fire, allowing seven minutes’ boiling to each pound of FISH; when it is half-cooked, turn it over in the pot; serve with drawn butter or egg Sauce.
Boiled HALIBUT minced with boiled potatoes and a little butter and milk makes an excellent breakfast dish.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)