• 3 pounds halibut in one piece
• 2 teaspoons flour
• salt and pepper
• 6 teaspoons butter
• 1/2 cup water
• 1/2 cup cider
• 1 1/2 cups heavy cream

1. Rub halibut with flour seasoned with salt and pepper.
2. Butter a 2-quart baking dish, put fish in center, and use remaining butter to cover top of fish.
3. Pour water and cider around it.
4. Cover baking dish and cook for 20 minutes in moderate oven (325° F), basting when necessary as fish must not become dry.
5. Add 1 cup heavy cream and cook another 15 or 20 minutes, increasing heat to 350°F.
6. Baste when necessary.
7.  Serve fish surrounded by very small new boiled potatoes.
8. Strain sauce in which fish has cooked, add enough of the remaining cream to make a thick sauce. If not thick enough, add beaten yolks of 2 eggs.
9. Pour over fish on platter.

Chervil, tarragon, and mushrooms combined with lemon juice make excellent flavorings for sauces with fish.

The heads, backbones, and tails of fish should be cooked with a dab of marjoram and thyme for half an hour; the liquid may be used in making sauces or for chowders.

Green onions and parsley stewed in butter and combined with two cups of fish broth, poured over 2 slightly beaten eggs make a delectable sauce for boiled or baked fish.

Recipes from Mary Whitcher of Harvard Shaker Village, renowned as a good cook and housekeeper.