Note 226 — INDEX

No. 226. Baked Halibut.—Take a square piece of fish, weighing about five pounds, lay it in salted water for about five hours, then wipe dry and place it in the dripping pan with a few very thin slices of salt pork on top. Bake one hour, or until the fish is easily separated from the bone, or cracks open; baste with melted butter and water. Stir into the gravy one tablespoon Worcestershire sauce, juice of one lemon, seasoning to suit, and thicken. Dish the fish on a napkin and serve the gravy separately, garnish with slices of hard-boiled eggs.