SHEEPSHEAD À LA MOBILE
Prepare and clean a large fish and cut it into thin slices. Put into a buttered saucepan with half a dozen sliced tomatoes, two sliced onions, a bunch of parsley, two bruised beans of garlic, and salt, paprika, and sweet herbs to season. Add equal parts of Claret and white stock to cover. Cover with buttered paper, bring to the boil, and simmer for forty minutes. Drain, strain the sauce, thicken with flour browned in butter, take from the fire, add a tablespoonful of butter and the juice of a lemon, pour over the fish and serve.