Boiled Sheepshead

Ingredients

• a well-cleaned fresh fish
• for every quart of water
• 1 tablespoonful salt
• 1 onion
• a bouquet
• 12 whole peppers

Method

1. 1

   Place the fish in a fish kettle, cover with cold water, and add salt, onion, bouquet, and peppers.

2. 2

   Set over the fire, and as soon as it begins to boil, remove to the side of the stove and let simmer until done.

3. 3

   Serve garnished with parsley and sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 135. The excerpt below is the record exactly as published.

a well-cleaned fresh fish on the drainer of a fish kettle, cover with cold water, and add for every quart SHEEPSHEAD. 308 of water 1 tablespoonf ul salt, 1 onion, a bouquet, 12 whole peppel^ ; set the kettle over the fire, and as soon as it begins to boil remove to side of stove, letting simmer till done. When done and ready to serve, lift the fish from the kettle, slide it on to a warm dish, garnish with parsley, and serve with Bobert or HoUandaise sauce. Sheepshead ^ la Tartare. — Plaee a well-cleaned sheepshead of from 4 to 5 pounds on the grate of fish kettle ; add 1 bottle white wine, a good handful salt, 2 cut onions, 1 carrot, a bouquet, 12 whole peppers

Cook this with the app: pantry check, scaling, and the assistant.