Boiled Halibut.

ut a piece of halibut weighing two pounds in a saucepan, and cover it with fresh water; add one sliced onion, half a sliced carrot, and a bouquet (No. 106). Season with a handful of salt and two tablespoonfuls of vinegar. Put on the lid and let cook gently, but no more than five minutes after boiling-point; then lift up the fish alone, drain well; dress it on a hot dish, and serve with any desired sauce.

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