How to Cook Fish

by Myrtle Reed

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.

FRIED FILLETS OF SHEEPSHEAD

Prepare and clean the fish and cut in fillets. Dip into salted milk, then in flour, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with any preferred sauce.

SHEEPSHEAD WITH CAPER SAUCE

Boil according to directions previously given and serve with Caper Sauce.

SHEEPSHEAD WITH DRAWN BUTTER

Clean a medium sized fish, rub with salt and pepper, steam for an hour, take up carefully, garnish with parsley and lemon, and serve with Drawn-Butter Sauce.

SHEEPSHEAD WITH PARSLEY SAUCE

Cook the prepared and cleaned fish in salted and acidulated water to cover, drain, and serve with Parsley Sauce.