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Baked Sheepshead

  • Sheepshead fish
  • 2 Tbsp butter
  • 2 Tbsps lard
  • 2 Tbsps flour
  • Parsley
  • 1 pint boiling water
  • Wine
  • Catsup
  • Salt
  • Cayenne pepper
  • 4 eggs
  • 1/2 pint cream or butter
Put the butter and lard in a skillet. Add flour, a little parsley, boiling water, a little wine, catsup, salt and cayenne pepper. Boil for a few minutes (be patient, you rascal).

Take the eggs and cream or butter and beat well together.

Lay the fish in a large, deep dish. Pour the gravy from the skillet over it. Spread the butter mixture over the top of the fish.

The bottom of the oven needs to be quite hot and the top slow.
Submitted by Tess M Nov 1, 2009 15 min 30 min 45 min

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