Note 245 — INDEX

No. 245. Sheepshead a la Creole.—The sheepshead is one of the best of our saltwater fishes; it is not so plenty as formerly, but some seasons it is quite plenty in our markets. To cook, put one chopped onion and one chopped green pepper (seed extracted) in a stewpan, and brown in half a gill of oil for five minutes; add one tomato sliced, four sliced mushrooms, a good bouquet of herbs and a clove of garlic; season with salt and pepper and moisten with half a pint of sauce allemande. Cut three pounds of fish into slices, lay them flat in the stewpan with three tablespoons of mushroom liquor, and cook for one hour on a slow fire. When ready to serve, sprinkle over with a tablespoon of chopped parsley and decorate with six heart-shaped croutons.