Sheepshead, Cardinal Sauce

Clean and prepare a sheepshead, tying down the head, then place it on the grate; plunge this into cold salted water in a fish kettle; place on the fire, and at the first boil, cover the kettle and remove it to one side so that the liquid only quivers; keep it thus for forty-five to sixty minutes, then drain and rub the surface over with a piece of butter; dress the sheepshead and garnish it around with very green parsley branches and olive-shaped potatoes boiled in salted water. Serve at the same time a cardinal sauce (No. 442) in a separate sauce-boat.