How to Cook Fish

by Myrtle Reed

SHEEP SHEAD À L'INDIENNE

Cook a large sheepshead in a fish-boiler with two cupfuls each of water and white wine, two tablespoonfuls of butter, two chopped onions, a chopped green pepper, a bunch of parsley, and salt, pepper, and sweet herbs to season. Cover with buttered paper, boil until done and drain. Cook three tablespoonfuls of butter with two tablespoonfuls each of flour and curry powder, add the liquid drained from the fish, and enough stock to make the required quantity of sauce. Cook until thick, stirring constantly, and skim off the fat. Add two tablespoonfuls each of butter and chutney sauce, take from the fire, add the juice of a lemon, pour over the fish, and serve with plain boiled rice.