Archive recipe

Baked Halibut with Tomato Sauce

Name: Baked Halibut with Tomato Sauce
Ingredients: 2 lbs. halibut; 2 cups tomatoes; 1 slice onion; ½ tablespoon sugar; 3 tablespoons butter; 3 tablespoons flour; ¾ teaspoon salt; ⅛ teaspoon pepper; parsley

A historic early American dish of halibut, tomatoes, onion, sugar and butter. Adapted from Baked Halibut with Tomato Sauce, from The Boston Cooking-School Cook Book (1896).

Adapted from Baked Halibut with Tomato Sauce, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/baked-halibut-with-tomato-sauce.md.

The dish

3 of 9 items checked

Baked Halibut with Tomato Sauce

www.gutenberg.org

3 of 9 items checked · 5 aisles

Produce

2 cupstomatoesChecked by You
1 sliceonion
parsley

Dairy & Eggs

3 tbspbutterChecked by You

Pantry / Durable

½ tbspsugar
3 tbspflour

Spices & Seasoning

¾ tspsalt
0.13 tsppepperChecked by You

Other

2 lbhalibut

Cooking Instructions

Cook twenty minutes tomatoes, water, onion, cloves, and sugar
Melt butter, add flour, and stir into hot mixture
Add salt and pepper, cook ten minutes, and strain
Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes, basting often
Remove to hot platter, pour around remaining sauce, and garnish with parsley

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)