{"id":5019,"slug":"fillet-of-halibut-bristol","title":"Fillet of halibut, Bristol","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of halibut","salt","pepper","one-half glass of milk and water mixed","two dozen parboiled oysters","cream sauce","grated cheese","butter"],"ingredients_norm":["halibut","salt","pepper","milk and water mixed","parboiled oyster","cream sauce","cheese","butter"],"steps":["Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook.","When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce.","Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w48:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"326ffdcbe8beb8991803ca738168fb4e012e80630da0745338e876990e84f35a","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fillet-of-halibut-bristol"}