Boiled Halibut

Preparation info

  • 8–12

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3–4 lb. halibut
  • salt
  • 1 lemon
  • parsley
  • ½ pt. anchovy or shrimp sauce


Add salt to hot water in the proportion of 1 oz. to 1 qt., and put in the fish. Bring slowly to boiling-point and simmer very gently for 30–40 min., or until the fish comes away easily from the bone. Drain well, arrange on a hot dish garnished with slices of lemon and parsley, and serve the sauce separately.