Baked Halibut

Baked halibut should be periodically basted with milk.

Take three or four pounds of the fish and remove the dark skin by dipping the part covered by it into boiling water and scraping. Rub the flesh over with salt and pepper, place it in a bakingpan and pour over milk to the depth of about one inch in the pan. Put the pan in the oven and bake for an hour or more, basting frequently with the milk. Take out the fish, remove the bone and skin, put it on a dish in its original shape and serve with egg sauce, cream sauce or plain drawn butter. The dish may be garnished with slices of hard-boiled eggs, or it may be served with bread-crumbs sprinkled over and tomato sauce in a tureen.