Home › The World's Kitchen › Margot of Sheepshead

Margot of Sheepshead

Remove skin and bones from sheepshead left over from yesterday, pick meat into small pieces and keep on a plate till required. Boil four peeled potatoes in two quarts boiling water with a teaspoon salt for thirty-five minutes, drain on a sieve and press through potato masher into a sautoire. Add fish with an ounce butter, two eggs, a gill cream, teaspoon salt, saltspoon each cayenne and nutmeg, teaspoon freshly chopped parsley sharply stir on fire with wooden spoon for five minutes, remove and dress preparation in a fireproof dish. Smooth the surface to dome shape, spread yolk of an egg with knife blade over surface, set in oven for fifteen minutes, remove and serve.