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BROILED HALIBUT.



Season the slices with salt and pepper, and lay them in melted butter for half an hour, having them well covered on both sides.


Roll in flour, and broil for twelve minutes over a clear fire. Serve on a hot dish, garnishing with parsley and slices of lemon. The slices of halibut should be about an inch thick, and for every pound there should be three table-spoonfuls of butter.













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