SHEEPSHEAD WITH DRAWN BUTTER

Original Ingredients

• medium-sized sheepshead fish
• salt
• two ounces of butter
• flour
• one tablespoonful of lemon juice
• half a tablespoonful of chopped parsley
• tufts of parsley and slices of lemon for garnish

Original Instructions

1. 1

   Select a medium-sized fish, clean it thoroughly, and rub a little salt over it

2. 2

   wrap it in a cloth and put it in a steamer

3. 3

   place this over a pot of fast-boiling water and steam one hour

4. 4

   then lay it whole upon a hot side-dish

5. 5

   garnish with tufts of parsley and slices of lemon

6. 6

   serve with drawn butter, prepared as follows: Take two ounces of butter and roll it into small balls, dredge these with flour

7. 7

   put one-fourth of them in a saucepan, and as they begin to melt, whisk them

8. 8

   add the remainder, one at a time, until thoroughly smooth

9. 9

   while stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped parsley

10. 10

    pour into a hot sauce boat and serve