Broiled Sheeps-head.—Split the fish in two lengthwise, and remove the head and bone, brush over the fish a liberal quantity of melted butter or oil, then broil over a fire free from flame or smoke. When done, squeeze the juice of a lemon over the fish, then add salt, pepper, and a pat of the choicest table butter.
Transcriber's Note
Obvious typographical errors have been silently corrected. Other variations in hyphenation, spelling and punctuation remain unchanged.