SHEEPSHEAD WITH PARSLEY SAUCE
Cook the prepared and cleaned fish in salted and acidulated water
to cover, drain, and serve with Parsley Sauce.
[Page 357]
SHEEP SHEAD A LA BAHAMA
Prepare and clean a large sheepshead and remove the fins. Score
deeply to the bone on both sides and put into a buttered fish-pan
with a chopped onion, a small bunch of parsley, four sliced tomatoes,
and four chopped chilli peppers. Add salt and pepper to season,
one cupful of Catawba wine, and enough white stock to cover. Cover
with a buttered paper and boil until done. Drain, strain the liquid
through a coarse sieve, and add enough stock to make the required
quantity of sauce. Thicken with flour cooked in butter, take from
the fire, add two tablespoonfuls of butter, a teaspoonful of minced
parsley, and the juice of half a lemon. Cover the fish with broiled
tomatoes, pour the sauce around, and serve.
SHEEPSHEAD A LA BIRMINGHAM
Prepare and clean a large sheepshead and put into a buttered fish-pan
with four tablespoonfuls of butter, a bunch of parsley, a shredded
green pepper, a chopped onion, six peeled and sliced tomatoes,
two cupfuls each of white wine and water, and salt and paprika
to season. Simmer until the fish is done, drain, and keep warm.
Pages:
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274