Recipes > Seafood > Sheepshead with Drawn Butter

Sheepshead with Drawn Butter


Select a medium-sized fish, clean it thoroughly, and rub a little salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling water and steam one hour; then lay it whole upon a hot side-dish, garnish with tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows:

Take two ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a saucepan, and as they begin to melt, whisk them; add the remainder, one at a time, until thoroughly smooth; while stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped parsley; pour into a hot sauce boat and serve.


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The White House Cookbook (1887).

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