How to Cook Fish

by Myrtle Reed

BOILED SHEEPSHEAD WITH OYSTER SAUCE

Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs. Drain, garnish with parsley, and serve with a Holandaise Sauce to which cooked oysters have been added.

BROILED SHEEPSHEAD

Prepare and clean a large sheepshead, score the sides deeply, and broil, seasoning with salt and pepper, and basting with oil. Melt half a cupful of butter and add to it the juice of a lemon and two tablespoonfuls of anchovy essence. Pour over the fish and serve.