Halibut Baked With Milk Recipe

Instructions
Scrape the dark skin of the halibut, dipping it in boiling water.
Lay the fish in the baking-pan, first rubbing it well with salt and white pepper.
Pour around it 1/2 to 3/4 of a cup of milk.
Bake until the flesh loosens and separates from the bone, basting often with the milk.
A 4-pound cut of halibut will require nearly an hour to cook thoroughly.
The milk should nearly all cook away or absorb in the fish, and will serve to make it more moist.
When done remove to the hot platter without breaking, take off the skin, lift out the bone, garnish with slices of lemon and hard-boiled egg, and serve with cream sauce, plain drawn butter, or egg sauce.
This may be varied by filling the cavity left by the bone with buttered crumbs moistened slightly with a little cream sauce, dotting with bits of butter, and putting in the oven until well browned.
Serve with tomato sauce.