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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.