Baked Sheepshead from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean and wash the fish, rub with salt and black pepper and set aside on a platter. Chop one large onion fine. Take a large and deep kitchen pan; place in it a tablespoonful of butter, the chopped ...
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Ingredients
- A 3 Pound Sheepshead
- A Large Onion
- 2 Tablespoonfuls of Flour
- 2 Tablespoonfuls of Butter
- A Bay Leaf
- A Sprig of Thyme
- ½ Bottle of White Wine
- 6 Fresh Tomatoes
- 2 Dozen Lake Shrimp
- A Dozen Oysters
- ½ Can of Mushrooms
- 2 Crackers
- Dry Toast Cut in Dice Shape
- 3 Sprigs of Chopped Parsley to Garnish
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