Boiled Sheepshead with Cream Sauce Dressing
Ingredients
- 1 sheepshead
- 1 sliced carrot
- 1 onion
- 2 slices lemon
- 3 bay leaves
- parsley
- 1 tablespoon vinegar
- 1 tablespoon butter
- 1/2 pint scalded cream
- 1 egg yolk
Directions
- Put the fish to boii in cold water enough to cover it.
- Do not salt the fish but put by salt in the water.
- Add to the water one carrot sliced, one onion, four cloves, two slices of lemon, three bay leaves, a little parsley, a tablespoonful of vinegar.
- Let all come slowly to a boil.
- When the fish is done, take carefully out of water and lay in a flat dish.
- For the dressing: put a tablespoonful of butter in a pan and melt ; when melted, add one tablespoonful of flour and mix to a smooth paste.
- Take from fire and add half a pint of scalded cream and about three tablespoonfuls of the water in which the fish was boiled, to give flavor.
- Add the yolk of an egg, stir all well together and pour over the fish.
- To be eaten cold or warm.
- This sauce can be used for any kind of boiled fish.
- Hard-boiled egg chopped very fine and parsley spread over the top, may be added if desired.
Other Information
Author: Mary M O'Brien
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Meat
Ingredients: sheepshead, carrot, onion, lemon, bay leaf, parsley, vinegar, butter, cream, egg yolk
Equipment: measuring spoons, measuring cups, pot, knife
See Also
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Sauerbraten
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Chicken Noodle Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
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Ingredients: chicken, salt, water, noodle, peppercorn, bay leaf, onion, parsley, carrot, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
Dutch Potato Croquettes
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Source: Pennsylvania Dutch Cooking (1960-01-01)
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Ingredients: potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal
Equipment: measuring cups, measuring spoons, stove, pot, knife
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Equipment: measuring cups, knife, rolling pin, stove