Baked Halibut

Rub fish with salt and vinegar, then score the skins several times on each side. Melt 4 tablespoons butter and combine with juice of one half lemon. Preheat the oven to 425°F. Wiped fish dry, dust with flour, brush with lemon butter, and season with salt and pepper. Lay fish on a dripping pan, add 1/4 cup water to the pan, and bake for 10 minutes per inch thickness of fish. Baste frequently with melted lemon butter, mixed with warm water. When fish is browned and cooked, remove it to a platter and keep warm while making gravy.

In dripping pan combine walnuts, Worcestershire sauce, the remaining tablespoon of butter, juice of one lemon, the sugar, garlic powder, nutmeg, pepper, and onion, blending well with pan juices. Add a little boiling water, if necessary, and thicken gravy with flour mixed with cold water. Heat to a boil, stirring way any lumps, then serve in a bowl with halibut.