Select choice, firm slices from this large and delicate looking fish, and, after carefully washing and drying with a soft towel, with a sharp knife take off the skin.  Beat up two eggs and roll out some brittle crackers upon the kneading board until they are as fine as dust.  Dip each slice into the beaten egg, then into the cracker crumbs (after you have salted and peppered the fish), and place them in a hot frying pan half full of boiling lard, in which a little butter has been added to make the fish brown nicely; turn and brown both sides, remove from frying pan and drain.  Serve hot.

FRIED HALIBUT.  No. 2.

First fry a few thin slices of salt pork until brown in an iron frying pan; then take it up on a hot platter and keep it warm until the halibut is fried.  After washing and drying two pounds of sliced halibut, sprinkle it with salt and pepper, dredge it well with flour, put it into the hot pork drippings and fry brown on both sides; then serve the pork with the fish.

Halibut broiled in slices is a very good way of cooking it, broiled the same as Spanish mackerel.

BAKED HALIBUT.

Take a nice piece of halibut weighing five or six pounds and lay it in salt water for two hours.  Wipe it dry and score the outer skin.  Set it in a dripping pan in a moderately hot oven and bake an hour, basting often with butter and water heated together in a sauce pan or tin cup.  When a fork will penetrate it easily, it is done.  It should be a fine, brown color.  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 brown flour, previously wet with cold water.  Boil up once and put in a sauce boat.

HALIBUT BROILED.

Broil the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed on a hot dish when done, buttered well and covered closely.

FRIED BROOK TROUT.

These delicate fish are usually fried, and form a delightful breakfast or supper dish.  Clean, wash and dry the fish, split them to the tail, salt and pepper them, and flour them nicely.  If you use lard instead of the fat of fried salt pork, put in a piece of butter to prevent their sticking, and which causes them to brown nicely.  Let the fat be hot; fry quickly to a delicate brown.  They should be sufficiently browned on one side before turning on the other.  They are nice served with slices of fried pork, fried crisp.  Lay them side by side on a heated platter, garnish and send hot to the table.  They are often cooked and served with their heads on.

FRIED SMELTS.

Fried with their heads on the same as brook trout.  Many think that they make a much better appearance as a dish when cooked whole with the heads on, and nicely garnished for the table.