Sheepshead à la Creole

Ingredients

• a well-cleaned 3-pound sheepshead
• 1 tablespoonful seasoning salt
• 2 ounces melted butter
• Yt cupful white wine
• 1 ounce butter or oil
• 2 tablespoonf uls fine-chopped onion
• 1 fine-chopped green pepper
• 1 clove of bruised garlic
• Yt cupful chopped mushrooms
• 3 fresh tomatoes
• 1 teaspoonful salt
• Yt even teaspoonful pepper
• Yt tablespoonful butter
• 1 cupful boiling water
• 1 teaspoonful beef extract

Method

1. 1

   Season the fish with salt, lay in a buttered pan, pour melted butter and white wine over it, cover, and bake while basting frequently.

2. 2

   Cook onions, green pepper, garlic, and mushrooms in butter, then add tomatoes, salt, and pepper, simmering until done.

3. 3

   Mix a small amount of butter and flour, add boiling water and beef extract, then combine with the other ingredients.

4. 4

   Serve sauce over the fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 137. The excerpt below is the record exactly as published.

Sheepshead h la Creole. — Se^ison a well-cleaned 3-pound sheepshead with 1 tablespoonful seasoning salt ; lay the fish in a buttered pan, pour over 2 ounces melted butter, put Yt cupful white wine in the pan, cover with buttered paper, set the pan in a hot oven to bake, basting frequently. At the same time melt 1 ounce butter or oil in a saucepan, add 2 tablespoonf uls fine-chopped onion, 1 fine-chopped green pepper without the seed, 1 clove of bruised garlic, Yt cupful chopped mushrooms, stir and cook 6 minutes ; add 3 fresh tomatoes peeled and cut fine, 1 teaspoonful salt, and Yt even teaspoonful pepper ; let simmer slowly until the tomatoes are done. Melt in a small saucepan Yt tablespoonful butter, add Yt table- spoonful fiour, stir for a few minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract

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