Ingredients:
halibut
butter
1 tablespoon walnuts catsup
1 teaspoon Worcestershire sauce
juice of 1 lemon
browned flour

Preparation:

1. Lay the halibut into salted water for a few hours.
2. Wipe it dry and cut the outer skin, then put it into a dripping pan, basting often with butter and water, and bake for an hour. It should have a nice brown color, and when it can be easily pierced with a fork it is done.
3. Add a little water to the gravy in the dripping pan, stir in a, tablespoonful of walnuts catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken the sauce with browned flour, smoothing the flour with a little water. Bring to a boil and serve in a sauce boat.

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