SHEEP SHEAD À LA BAHAMA
Prepare and clean a large sheepshead and remove the fins. Score deeply to the bone on both sides and put into a buttered fish-pan with a chopped onion, a small bunch of parsley, four sliced tomatoes, and four chopped chilli peppers. Add salt and pepper to season, one cupful of Catawba wine, and enough white stock to cover. Cover with a buttered paper and boil until done. Drain, strain the liquid through a coarse sieve, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Cover the fish with broiled tomatoes, pour the sauce around, and serve.
SHEEPSHEAD À LA BIRMINGHAM
Prepare and clean a large sheepshead and put into a buttered fish-pan with four tablespoonfuls of butter, a bunch of parsley, a shredded green pepper, a chopped onion, six peeled and sliced tomatoes, two cupfuls each of white wine and water, and salt and paprika to season. Simmer until the fish is done, drain, and keep warm. Strain the liquid and thicken with flour browned in butter. Pour over the fish and serve with rice and baked green peppers.
SHEEPSHEAD À LA CAROLINE
Clean a sheepshead, cut off the fins and score to the bone on each side. Put into a buttered baking-pan with two tablespoonfuls of butter, a bunch of parsley, a small chopped onion, a shredded green pepper, and salt and pepper to season. Add one cupful of white wine and two cupfuls of water or white stock. Cover with buttered paper and bake in a moderate oven, basting often with the liquid. Take up the fish, strain the liquid, thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, the juice of a lemon and a teaspoonful of minced parsley. Pour over the fish and serve.
SHEEPSHEAD À LA CRÉOLE
Chop together an onion, a green pepper, a tomato, four mushrooms, a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, add a tablespoonful of flour and cook until the flour is brown. Add one cupful of beef stock and cook until thick, stirring constantly. Put six slices of sheepshead into a buttered baking-pan, spread with the sauce, and bake slowly for an hour.
SHEEPSHEAD À LA HOLLANDAISE
Prepare and clean a sheepshead, cover with salted and acidulated water, and simmer until done. Drain and serve with Hollandaise Sauce.