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HOLLENDEN HALIBUT

Arrange six thin slices fat salt pork two and one half
inches square in a dripping pan. Cover with one small onion,
thinly sliced, and add a bit of bay leaf. Wipe a two-pound
piece of chicken halibut and place over pork with three table-
spoons flour, ‘Cover with three-fourths cups buttered crumbs and
arrange thin strips of fat salt pork over. Bake in amoderate
oven, removing paper during the last fifteen minutes of the
cooking to brown crumbs. Remove to hot serving dish and garnish
with slices of lemon cut in fancy shapes, sprink’** with finely
chopped parsley and paprika, Serve with white sauce using fat
in pan in place of butter.

Lucie Gardner