Take a piece of halibut weighing five or six pounds, and lay in salt
and water for two hours. Wipe dry and score the outer skin. Set in the
baking-pan in a tolerably hot oven, and bake an hour, basting often
with butter and water heated together in a saucepan or tin cup. When
a fork will penetrate it easily it is done. It should be of a fine
brown. Take the gravy in the dripping-pan—add a little boiling water
should there not be enough—stir in a tablespoonful of walnut catsup, a
teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken
with browned flour, previously wet with cold water. Boil up once and
put into sauce-boat.
There is no finer preparation of halibut than this, which is, however,
comparatively little known. Those who have eaten it usually prefer it
to boiled and broiled. You can use what is left for the same purpose
as the fragments of boiled halibut.