of water 1 tablespoonf ul salt, 1 onion, a bouquet, 12 whole peppel^ ;
set the kettle over the fire, and as soon as it begins to boil remove
to side of stove, letting simmer till done. When done and ready to
serve, lift the fish from the kettle, slide it on to a warm dish, garnish
with parsley, and serve with Bobert or HoUandaise sauce.
Sheepshead ^ la Tartare. — Plaee a well-cleaned sheepshead
of from 4 to 5 pounds on the grate of fish kettle ; add 1 bottle white
wine, a good handful salt, 2 cut onions, 1 carrot, a bouquet, 12
whole peppers✪ Boiled Sheepshead, and snf9cient cold water to cover the fish ; place the
kettle over the fire, and as soon as it begins to boil draw to side of
stove, and let simmer till done. In the meantime prepare the
following sauce : Melt in a saucepan lYt ounce butter, add 1 heap-
ing tablespoonf ul fiour, stir and cook 3 minutes; add 1 cupful
chicken or veal broth, 3 sprigs of parsley, 6 coarsely pounded pep-
pers, Vs cupful fine-chopped mushrooms, a little of their liquor, Vi
teaspoonful beef extract, 1 cupful cream or milk, and 1 even tea-
spoonful seasoning salt, boiling slowly 10 minutes. At the same
time, place a small saucepan with 1 tablespoonful fine-chopped
onion and Y^ tablespoonful butter over the fire, cook 5 minutes ;
add 1 cupful canned tomatoes, season with Yt teaspoonful seasoning
salt, Yt teaspoonful sugar, boil 10 minutes, then strain. Next strain
the sauce into a clean saucepan, add the tomatoes, the juice of Yt
lemon, and Yt tablespoonful butter in small pieces ; set the saucepan
a few minutes over the fire until hot ; then pour a little of the sauce
over the fish,^and serve the remaining in a sauce bowl.
Sheepshead ^ la Normande.— Boil a fresh fish of 4 pounds
as in foregoing recipe ; place 1 dozen large oysters in a saucepan
over the fire, with Yi cnp of their liquor, add the juice of Yi lemon,
Yt tablespoonful butter, Yt teaspoonful seasoning salt, and let the
oysters come slowly to a boil ; then set aside. Melt at the same
time 1 ounce butter in a saucepan, add 1 heaping tablespoonful
flour, stir 3 minutes ; add Yt pii^t small mushrooms, Yt cupful of the
fish bouillon, the broth from the oysters, Y4 teaspoonful white pep-
204 SEA FOOD, Era
per, and a small bouquet, boil slowly 15 minutes ; then remoTe the
bouquet, mix the yolka of 2 eggs with the juice of Yt lemon, add
slowly to the sauce; add lastly Yt tablespoonful butter in small
pieces, and pour a little of the sauce over the oysters. Arrange the
fish on a hot dish, garnish with potatoes tortonia, and the oysters ;
serve the sauce in a sauce bowl with the fish. If wine is not handy
or is objected to, Ys cupful of white vinegar may be taken for boiling
the fish. ✪ Singfish an Oratin
Page 136 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of water 1 tablespoonful salt, 1 onion, a bouquet, 12 whole peppers ; set the kettle over the fire, and as soon as it begins to boil remove to side of stove, letting simmer till done. When done and ready to serve, lift the fish from the kettle, slide it on to a warm dish, garnish with parsley, and serve with Bobert or HoUandaise sauce.
Sheepshead a la Tartare. — Plaee a well-cleaned sheepshead
of from 4 to 5 pounds on the grate of fish kettle ; add 1 bottle white
wine, a good handful salt, 2 cut onions, 1 carrot, a bouquet, 12
whole peppers, and sufficient cold water to cover the fish ; place the
kettle over the fire, and as soon as it begins to boil draw to side of stove, and let simmer till done. In the meantime prepare the
following sauce : Melt in a saucepan lYt ounce butter, add 1 heaping tablespoonful flour, stir and cook 3 minutes; add 1 cupful chicken or veal broth, 3 sprigs of parsley, 6 coarsely pounded peppers, 1/8 cupful fine-chopped mushrooms, a little of their liquor, 1/2 teaspoonful beef extract, 1 cupful cream or milk, and 1 ev1/4 teaspoonful seasoning salt, boiling slowly 10 minutes. At the same time, place a small saucepan with 1 tablespoonful fine-chopped onion and 1/2 tablespoonful butter over the fire, cook 5 minutes ; add 1 cupful canned tomatoes, season with 1/4 teaspoonful seasoning salt, 1/4 teaspoonful sugar, boil 10 minutes, then strain. Next strain the sauce into a clean saucepan, add the tomatoes, the juice of 1/4 lemon, and 1/4 tablespoonful butter in small pieces ; set the saucepan a few minutes over the fire until hot ; then pour a little of the sauce over the fish,^and serve the remaining in a sauce bowl.
Sheepshead a la Normande.— Boil a fresh fish of 4 pounds
as in foregoing recipe ; place 1 dozen large oysters in a saucepan over the fire, with 1/2 cup of their liquor, add the juice of 1/2 lemon, 1/4 tablespoonful butter, 1/4 teaspoonful seasoning salt, and let the oysters come slowly to a boil ; then set aside. Melt at the same time 1 ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir 3 minutes ; add 1/4 pint small mushrooms, 1/4 cupful of the fish bouillon, the broth from the oysters, 1/4 teaspoonful white pepper,
per, and a small bouquet, boil slowly 15 minutes ; then remove the bouquet, mix the yolka of 2 eggs with the juice of 1/4 lemon, add slowly to the sauce; add lastly 1/4 tablespoonful butter in small pieces, and pour a little of the sauce over the oysters. Arrange the fish on a hot dish, garnish with potatoes tortonia, and the oysters ; serve the sauce in a sauce bowl with the fish. If wine is not handy or is objected to, 1/8 cupful of white vinegar may be taken for boiling the fish.
Records on this page
Boiled SheepsheadSheepshead à la TartareSingfish an OratinSheepshead à la Normande