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 and onion. Mask with three tablespoons butter creamed
and mixed with three tablespoons flour. Cover with three−fourths cup buttered cracker
crumbs
and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty
minutes in a moderate 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
sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in
pan
in place of butter.