Put the
fish on the drainer of the fish-kettle, pour the juice of a lemon
over it, and cover with equal parts of milk and water. Add salt
and pepper and minced parsley to season and simmer gently until
the fish is done. Drain carefully and serve the sauce separately,
thickening if desired.
BOILED SHEEPSHEAD WITH OYSTER SAUCE
Boil a prepared and cleaned fish in salted and acidulated water
with a bunch of parsley, a sliced onion, and some sweet herbs.
Drain, garnish with parsley, and serve with a Holandaise Sauce to
which cooked oysters have been added.
[Page 356]
BROILED SHEEPSHEAD
Prepare and clean a large sheepshead, score the sides deeply, and
broil, seasoning with salt and pepper, and basting with oil. Melt
half a cupful of butter and add to it the juice of a lemon and two
tablespoonfuls of anchovy essence. Pour over the fish and serve.
FRIED FILLETS OF SHEEPSHEAD
Prepare and clean the fish and cut in fillets. Dip into salted
milk, then in flour, then in beaten egg, then in seasoned crumbs,
and fry in deep fat. Serve with any preferred sauce.
SHEEPSHEAD WITH CAPER SAUCE
Boil according to directions previously given and serve with Caper
Sauce.
SHEEPSHEAD WITH DRAWN BUTTER
Clean a medium sized fish, rub with salt and pepper, steam for
an hour, take up carefully, garnish with parsley and lemon, and
serve with Drawn-Butter Sauce.
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