Sliced Sheepshead with Jelly

Cut off two fine slices of raw sheepshead, salt over and leave to macerate for one hour. Fry in butter or oil a root and a minced onion; add root mirepoix with aromatics, parsley and a clove of garlic; moisten with white wine court-bouillon (No. 39), having plenty of it so as to cover the fish well, and boil the liquid for an hour, then strain. Put the slices of sheepshead into a deep earthen dish, suitable to be placed in the oven, cover over with the marinade stock and then with a strong paper; allow the liquid to boil up once before pushing the dish into a slack oven to cook the fish slowly for twenty minutes. After taking it out drain off the slices, remove the skin and lay them in a deep serving dish; strain the stock, lift off all the fat from the surface and mix in with it the same amount of very thick aspic jelly (No. 103) and a dash of good vinegar; pour this into the dish containing the fish and decorate the top with thin slices of lemon. After the jelly has become hard serve the fish accompanied by a sauce-boat of grated horseradish, mixed with a little good cream.