d
serve with Drawn-Butter Sauce.

SHEEPSHEAD WITH PARSLEY SAUCE

Cook the prepared and cleaned fish in salted and acidulated water
to cover, drain, and serve with Parsley Sauce.

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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.
Strain the liquid and thicken with flour browned in butter. Pour
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over the fish and serve with rice and baked green peppers.

SHEEPSHEAD A LA CAROLINE

Clean a sheepshead, cut off the fins and score to the bone on each
side. Put into a buttered baking-pan with two tablespoonfuls of
butter, a bunch of parsley, a small chopped onion, a shredded green
pepper, and salt and pepper to season. Add one cupful of white
wine and two cupfuls of water or white stock. Cover with buttered
paper and bake in a moderate oven, basting often with the liquid.
Take up the fish, strain the liquid, thicken with flour cooked
in butter, take from the fire, add two tablespoonfuls of butter,
the juice of a lemon and a teaspoonful of minced parsley. Pour
over the fish and serve.

SHEEPSHEAD A LA CREOLE

Chop together an onion, a green pepper, a tomato, four mushrooms,
a clove of garlic and a bunch of sweet herbs. Fry in olive-oil,
add a tablespoonful of flour and cook until the flour is brown. Add
one cupful of beef stock and cook until thick, stirring constantly.
Put six slices of sheepshead into a buttered baking-pan, spread
with the sauce, and bake slowly for a