How to Cook Fish

by Myrtle Reed

SHEEPSHEAD À LA LOUISIANNE

Prepare and clean a large sheepshead and put into a buttered baking-dish with two sliced onions, a chopped green pepper, a cupful of stewed and strained tomatoes, two cupfuls of white wine, a bunch of parsley, a tablespoonful of butter, and salt and white pepper to season. Cover with buttered paper and bake for forty minutes, basting as necessary. When done, drain the fish and keep it warm. Strain the liquid and add enough brown stock to make the required quantity of sauce. Thicken with flour browned in butter, add the juice of a lemon and a little minced parsley. Pour over the fish and serve with a border of plain boiled rice.