n hour.

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SHEEPSHEAD A LA HOLLANDAISE

Prepare and clean a sheepshead, cover with salted and acidulated
water, and simmer until done. Drain and serve with Hollandaise
Sauce.

SHEEP SHEAD A L'INDIENNE

Cook a large sheepshead in a fish-boiler with two cupfuls each of
water and white wine, two tablespoonfuls of butter, two chopped
onions, a chopped green pepper, a bunch of parsley, and salt, pepper,
and sweet herbs to season. Cover with buttered paper, boil until
done and drain. Cook three tablespoonfuls of butter with two
tablespoonfuls each of flour and curry powder, add the liquid drained
from the fish, and enough stock to make the required quantity of
sauce. Cook until thick, stirring constantly, and skim off the
fat. Add two tablespoonfuls each of butter and chutney sauce, take
from the fire, add the juice of a lemon, pour over the fish, and
serve with plain boiled rice.

SHEEPSHEAD A 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
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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.

SHEEPSHEAD A LA MAJESTIC

Butter a baking-pan and line it with sliced onions and tomatoes,
sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned
sheepshead weighing three pounds. Sprinkle with salt, pepper, and
flour, and add enough stock and white wine to keep from burning.
Baste as required and serve with the onions and tomatoes around
the platter.

SHEEPSHEAD A 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
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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 tablespoon