"Halibut" Quotes from Famous Books
 ... of large fish,—say, salmon, halibut, fresh cod, &c.,—the same general directions apply. Where very delicate broiling is desired, the pieces of fish can be wrapped in buttered paper before laying on the gridiron; this ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... all brave in red and gold, Many a caper cut; And after them came crowds untold Of cod and halibut. ...
— St. Nicholas Magazine for Boys and Girls, Vol. 5, May, 1878, No. 7. - Scribner's Illustrated • Various
... said of other resources of the Territory, it is hardly possible to exaggerate the importance of the fisheries. Not to mention cod, herring, halibut, etc., there are probably not less than a thousand salmon-streams in southeastern Alaska as large or larger than this one (about forty feet wide) crowded with salmon several times a year. The first run commenced that year in July, while the ...
— Travels in Alaska • John Muir
... the Grand Menan, and steered southward and eastward along the coast of Nova Scotia. A calm followed the gale; and they moved so slowly that Knox beguiled the time by fishing over the stern, and caught a halibut so large that he was forced to call for help to pull it in. Then they steered northeastward, now lost in fogs, and now tossed mercilessly on those boisterous waves; till, on the twenty-fourth of May, ...
— Montcalm and Wolfe • Francis Parkman
... a saucepan, add a cup of water, a little mace and parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small spoonful of butter, 1 tablespoonful of flour, and strain all through a sieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top and bake half ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... flowers, white potage, or cream of almonds, bream of the sea, conger, soles, cheven, barbel with roach, fresh salmon, halibut, gurnets, broiled roach, fried smelt, crayfish or lobster, leche damask with the king's word or proverb flourished "une sanz plus." Lamprey fresh baked, flampeyn flourished with an escutcheon royal, therein three crowns of gold, planted with ...
— Christmas: Its Origin and Associations - Together with Its Historical Events and Festive Celebrations During Nineteen Centuries • William Francis Dawson
... escaped the clover taste on one side, and the bitterness of too much boiling on the other; the delicately sugared apples were floating in their amber juices in the round glass preserve-dish, the smoked halibut was done to the most delightful brown crispness, the puffy, golden drop-cakes were smoking from the oven, and Patty was growling as nobody but Patty could growl, for fear they would "slump down intirely an' be gittin' as heavy as lead," ...
— Gypsy's Cousin Joy • Elizabeth Stuart Phelps
... soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, crawfish, ...
— The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury
... of halibut which weighs four pounds is a large dinner for a family of six or seven. It should boil forty minutes. No fish put in till the water boils. Melted ...
— The American Frugal Housewife • Lydia M. Child
... Revolution the first New England schooners were beating up to the Grand Bank of Newfoundland after cod and halibut. They were of no more than fifty tons' burden, too small for their task but manned by fishermen of surpassing hardihood. Marblehead was then the foremost fishing port with two hundred brigs and schooners on the offshore banks. ...
— The Old Merchant Marine - A Chronicle of American Ships and Sailors, Volume 36 in - the Chronicles Of America Series • Ralph D. Paine
... HALIBUT. A large oceanic bank fish, Hippoglossus vulgaris, weighing from 300 to 500 lbs. particularly off Newfoundland; it resembles plaice, and is excellent food, ...
— The Sailor's Word-Book • William Henry Smyth
... rapidly. Rabbits, especially Welsh ones, are now excellent. As Christmas recedes, geese have stopped laying golden eggs. Turkey (in Europe, at least) is in high feather. Brill is now in brilliant condition; soles are right down to the ground, whilst eels begin to show themselves in pairs. Halibut is cheap, but sackbut is scarce, and psaltery requires such prolonged soaking before it is fit for the table, that purchasers fight shy of anything but small parcels. As for plaice, a large dealer tells us he has been driven to the conclusion ...
— Punch, Or The London Charivari, Volume 102, January 16, 1892 • Various
... One he stuck on a hook on top of a couple of ducks, and it flopped over face downwards on their breasts. The other he laid in the middle of the marble counter, and the next moment his assistant came along and slapped an outsize halibut on it. ...
— Punch, or the London Charivari, Vol. 156, Feb. 5, 1919 • Various |
