Boiled Halibut Recipe

Instructions
Have a cut of halibut from 2 to 3 inches in thickness.
Rub with salt, and pour over it 2 spoonfuls of lemon juice and let it stand where it will be kept cold for an hour.
Put it in the fish-kettle and cover well with cold water, bring quickly to a boil, then keep it boiling gently until done.
Lift carefully to the hot platter without breaking, garnish with slices of lemon, hard-boiled egg, and serve with plain drawn butter or cream sauce or chop the egg and add to the cream sauce.