Sheepshead a la Bourguignonne

Mince four ounces of onions, and fry in two ounces of butter, moistening with a bottle of Burgundy wine; season, and add a garnished bunch of parsley, then continue to cook for fifteen minutes. Remove the fillets from a fine sheepshead, suppress the skin, and cut the fish into half inch thick slices, pare them half heart-shaped; these slices should each weigh four ounces; lay them one beside the other in a baking dish and pour over the strained wine. Cook the fish in a moderate oven for fifteen minutes, basting occasionally; when done drain the fish on a dish, strain the stock through a sieve, skim off its fat, and thicken it with a few bits of kneaded butter (No. 579), then pour it over the slices of sheepshead and serve.