A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Select a three-pound piece of white halibut
cover it with a cloth and place it in a steamer
set the steamer over a pot of fast-boiling water and steam two hours
place it on a hot dish surrounded with a border of parsley and serve with egg sauce
Modern guidance to help you succeed with this vintage recipe
Steaming fish in a cloth-wrapped package creates a gentle, moist-heat environment that prevents the delicate proteins from overcooking and becoming dry. The steady temperature (around 212°F) denatures proteins gradually without the aggressive heat of direct contact cooking, while the cloth absorbs excess moisture and prevents the fish from becoming waterlogged. The extended steaming time, though unconventional by modern standards, was designed for whole, bone-in pieces common in 1913, ensuring the thickest portions reached safe doneness.
The egg sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or reheated gently over low heat, whisking constantly. The fish must be steamed fresh and cannot be prepared in advance without compromising texture.
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed cold in salads or gently reheated in a 275°F oven wrapped in foil with a splash of water to prevent drying, about 10-12 minutes.
AI-generated tips from Chef Cecil's culinary database
The egg sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or reheated gently over low heat, whisking constantly. The fish must be steamed fresh and cannot be prepared in advance without compromising texture.
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed cold in salads or gently reheated in a 275°F oven wrapped in foil with a splash of water to prevent drying, about 10-12 minutes.
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