Boiled Sheepshead with Cream Sauce Dressing

Directions

1. Put the fish to boii in cold water enough to cover it.
2. Do not salt the fish but put by salt in the water.
3. 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.
4. Let all come slowly to a boil.
5. When the fish is done, take carefully out of water and lay in a flat dish.
6. 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.
7. 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.
8. Add the yolk of an egg, stir all well together and pour over the fish.
9. To be eaten cold or warm.
10. This sauce can be used for any kind of boiled fish.
11. Hard-boiled egg chopped very fine and parsley spread over the top, may be added if desired.