Note 229 — INDEX
Reading edition
No. 229. Halibut a la Royale.—Six pounds fish in one piece, half a cup of bread crumbs, two slices fat, salt pork, two teaspoons essence anchovy, one quarter cup melted butter, one cup boiling water, juice of one lemon, pepper and salt. Lay the fish in salted water for two hours, wipe and make incisions each side of back bone and put in a dressing (No. 84.) Pour into bottom of neat baking dish the butter, hot water, lemon juice and anchovy essence. Lay in the fish, cover and bake one hour, basting often, send to table in the dish.