Evening Republican, Volume 19, Number 200, Rensselaer, Jasper County, 24 August 1915 — Baked Halibut. [ARTICLE]

Baked Halibut.

Three or four pounds of halibut. Dip the dark skin in boiling water and scrape clean. Rub well with salt and pepper. Put into pan and pour milk over It till half an inch deep. Bake about an hour, basting with the milk. When the fish Is nearly done sprinkle buttered crumbs over the top. The milk keeps the fish moist, is a good substitute for pork and makes the fish brown better. Use Just enough wiilk to baste and let it cook away to--ward the last. Serve with plain drawn butter, egg sauce or tomato sauce and garnish with slices of hard-boiled eggs.