Fillets of Halibut.
Cut a tolerably thick halibut steak into strips four inches long by two wide. Put three tablespoonfuls of butter, with pepper and salt, into a saucepan, and simmer gently—not frying—until tender. Then drain, and put upon a hot water dish to keep hot. Cut some potatoes into small balls. There is a little instrument for this purpose, like a rounded gouge, which turns them out rapidly and neatly. A small iron spoon will give you oval balls. Or, if you find it easier, cut the potatoes into equal cubes; lay in cold water half an hour, then cook fifteen minutes in boiling water. Drain and dry, and after taking your fish from the butter, strain the latter, put in the potatoes, and shake over a hot fire until they begin to brown. Drain, and lay about the fish-fillets. Add a tablespoonful of butter to that in the pan (previously cut up in flour), a teaspoonful of anchovy-sauce, and the juice of a lemon, with a little minced parsley. Boil once, and pour over fish and potatoes.