Thicken
with flour browned in butter, add the juice of a lemon and a little
minced parsley. Pour over the fish and serve with a border of plain
boiled rice.
SHEEPSHEAD A LA MAJESTIC
Butter a baking-pan and line it with sliced onions and tomatoes,
sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned
sheepshead weighing three pounds. Sprinkle with salt, pepper, and
flour, and add enough stock and white wine to keep from burning.
Baste as required and serve with the onions and tomatoes around
the platter.
SHEEPSHEAD A LA MOBILE
Prepare and clean a large fish and cut it into thin slices. Put
into a buttered saucepan with half a dozen sliced tomatoes, two
sliced onions, a bunch of parsley, two bruised beans of garlic, and
[Page 361]
salt, paprika, and sweet herbs to season. Add equal parts of Claret
and white stock to cover. Cover with buttered paper, bring to the
boil, and simmer for forty minutes. Drain, strain the sauce, thicken
with flour browned in butter, take from the fire, add a tablespoonful
of butter and the juice of a lemon, pour over the fish and serve.
[Page 363]
NINE WAYS TO COOK SKATE
FRIED SKATE
Prepare and clean the fish and cut into suitable pieces for serving.
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