Sheep's-head a la Creole

Ingredients

• one chopped onion
• one very finely chopped green pepper
• a half gill of oil
• one tomato, cut in pieces
• four sliced mushrooms
• a good bouquet (No. 254)
• a clove of garlic
• a pinch of salt
• half a pinch of pepper
• half a pint of Espagnole sauce
• Cut a fish weighing three pounds
• three tablespoonfuls of mushroom liquor

Method

1. 1

   Brown onion and green pepper in oil for five minutes.

2. 2

   Add tomato, mushrooms, bouquet, and garlic.

3. 3

   Season with salt and pepper, then moisten with Espagnole sauce.

4. 4

   Cut the fish into slices, lay them in the stewpan with mushroom liquor, and cook for one hour on a slow fire.

5. 5

   Serve with parsley and croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 140. The excerpt below is the record exactly as published.

Sheep's-head a la Creole. — Put one chopped onion and one very finely chopped green pepper — the seed extracted — in a stewpan; brown them in a half gill of oil for five minutes, then add one tomato, cut in pieces, four sliced mushrooms, a good bouquet (No. 254), and a clove of garlic. Season well with a pinch of salt and half a pinch of pepper, then moisten with half a pint of Espagnole sauce (No. 151). Cut a fish weigh- ing three pounds in six slices, lay them flat in the stewpan, with three tablespoonfuls of mushroom liquor

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