SHEEPSHEAD
a Southern sea-fish, so named because its head and teeth resemble those of a sheep. It is in season from the middle of June to the middle of November. Large specimens attain a weight of fifteen pounds.
Recipes that use sheepshead
14 dishes across the Historical Foodie library call for sheepshead.
The Epicurean · 14
- No. 1123 Bouillabaisse Marengo Bouillabaisse a la Marengo
- No. 1202 Matelote a la Talabasse Matelote a la Talabasse
- No. 1257 Sheepshead a la Bechamel Sheepshead a la Bechamel
- No. 1258 Sheepshead a la Bourguignonne Sheepshead a la Bourguignonne
- No. 1259 Sheepshead a la Buena Vista Sheepshead a la Buena Vista
- No. 1261 Sheepshead, Cardinal Sauce Sheepshead a la Sauce Cardinal
- No. 1262 Sheepshead with Thickened Court Bouillon Sheepshead au Court Bouillon Lie
- No. 2589 Sliced Sheepshead with Jelly Tranches de Sheepshead a la Gelee
- No. 289 Bouillabaisse Bouillabaisse
- No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
- No. 39 Court Bouillon with Wine Court Bouillon au Vin
- No. 509 Sauce a la Normande Sauce a la Normande
- No. 883 Fish Croquettes Croquettes de Poisson
- No. 90 Fish Quenelle Forcemeat Farce a Quenelle de Poisson