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Sheepshead, Drawn Butter Sauce

Clean a mediumsized fish thoroughly, rub a little salt over it, wrap in a cloth and lay in a steamer. Boil whole in fish kettle for one hour. Lay it whole on a platter and garnish with parsley sprigs and lemon slices. Serve with the following sauce: Roll two ounces of butter into small balls and dredge them with flour; put one-fourth of them into a saucepan, and, as they begin to melt, whisk them; add the remainder one at a time until thoroughly smooth; and, while stirring mix in one tablespoon of lemon juice, and one-half tablespoon of chopped parsley.