{"id":4895,"slug":"scalloped-halibut-with-cheese","title":"Scalloped halibut with cheese","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of cream sauce","four pounds of halibut","salt and pepper","grated cheese","butter"],"ingredients_norm":["cream sauce","halibut","salt and pepper","cheese","butter"],"steps":["Prepare one quart of cream sauce.","Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square.","Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in à layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top.","Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned."],"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:w41:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e92012aa4519224aeb557a50f256ce2f5ae7e808727428dbdd8513aaeba01f98","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/scalloped-halibut-with-cheese"}