Boiled Sheepshead

Wash and clean the fish well, rub it over with dry salt, and soak it in cold water for an hour. Remove it from the water, wipe dry, score it several times across both sides, and rub it with a lemon cut into halves. Lay the fish on a drainer over a fish kettle, cover it with cold water and milk equally mixed, add one tablespoonful of salt, let it gradually boil, and then gently simmer for half an hour. In dishing the fish be careful to transfer it from the kettle to the dish without breaking it. Pour a little of the cooking liquor round and serve the balance in a sauceboat.

Fried Fillets Of Sheepshead

Remove the fillets and dip them in salted milk, and roll them in flour and then in egg and fresh breadcrumbs, and fry them in hot fat. Arrange them on a napkin on a hot dish, overlapping one another, and serve them with Bearnaise, Mayonnaise or Tartare sauce.

Boiled Skate With Black Butter

Boil the skate till tender with small quantities of onion, thyme, parsley, bay leaves, pepper, salt and vinegar in the water. Put some fried parsley in the center of a hot dish, and place some black butter around it. Divide the skate into kite-shaped pieces, put them on the butter and serve.

Baked Fillets Of Skate

Skin the fish, divide it into fillets, and dry them on a cloth. Put the fillets into a saucepan with a lump of butter about the size of a walnut, two slices of lemon and a bunch of herbs. Dredge over them a small quantity of flour, then pour in one pint of milk. Add a lump of salt. When three-fourths cooked, drain the fillets, put them on a baking dish, and bake them in a slow oven until nicely browned. Place the fillets on a folded napkin, garnish with fried parsley and serve with a sauce boatful of mixed herb sauce.

Skate, Italian Style

Put a skate into a saucepan with a clove of garlic, one bay leaf, one or two sprigs of thyme, a small lump of butter, two cloves, and salt and pepper; dredge in a little flour, and cover the fish with milk. Boil gently until the skate is cooked, then remove and drain it. Put in with the cooking stock a few boiled button onions, and boil quickly for a few minutes. Sprinkle some grated cheese at the bottom of a deep dish, put the skate on it, place the onions and some fried sippets of bread round it, and strain the sauce over; cover the top with grated cheese, and bake it for fifteen minutes in a brisk oven. When ready, serve the skate in the same dish.

Stewed Skate With Caper Sauce

Wash and clean a skate, place it in a saucepan with one sliced onion, a bunch of green onions, two bay leaves, and a small bunch of parsley and thyme; cover the fish with water, add a small quantity of vinegar, season with pepper and salt, and stew it gently until tender. When cooked drain the fish, place it on a hot dish, cover it with caper sauce and serve.