Note 233 — INDEX
Reading edition
No. 233. King Fish, Sherry Sauce.—Split in two four medium size fish, take out the backbone and broil over a gentle fire, when done put half a pint of Spanish sauce (No. 37) in saucepan, add wineglass of sherry wine, boil fifteen minutes, pour around the fish and serve. A good way to cook butter-fish, tautog, or blackfish.