Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 103

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Cut the fish into pieces about four inches square, of course omitting the bone. Season it very slightly with salt, and let it rest for half an hour. Then take it out of the salt, put it into a large deep dish, and strew over it a mixture of cayenne pepper, ground white ginger, and grated nutmeg. Lay among it some small bits of fresh butter rolled in grated bread. Add half a pint of vinegar, (tarragon vinegar if you have it.) Place the dish in a slow oven, and let the halibut cook till thoroughly done, basting it very frequently with the liquid. When nearly done, add a large table-spoonful or more of capers, or pickled nasturtions.

Halibut is a very insipid fish; but this mode of cooking will give it taste.