HALIBUT BOILED

The cut next to the tail-piece is the best to boil. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and scrape it until quite clean; tie it in a cloth and boil slowly over a moderate fire, allowing seven minutes' boiling to each pound of fish; when it is half-cooked, turn it over in the pot; serve with drawn butter or egg sauce.

Boiled halibut minced with boiled potatoes and a little butter and milk makes an excellent breakfast dish.

STEAMED HALIBUT

Select a three-pound piece of white halibut, cover it with a cloth and place it in a steamer; set the steamer over a pot of fast-boiling water and steam two hours; place it on a hot dish surrounded with a border of parsley and serve with egg sauce.