Halibut Steaks, maítre d' hôtel.

ipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoonfuls of sweet oil. Roll it well and lay it on a double broiler; then place it on a brisk fire, and broil for eight minutes on each side. Dress the fish on a hot dish, pour a gill of maítre d' hôtel sauce (No. 107) over, decorate with parsley-greens, and serve.

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