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Sheepshead, Celery Sauce

Neatly trim a three-pound piece fresh sheepshead, remove bones, place in a frying pan with half ounce butter, a half gill white wine, a gill water, juice of half a sound lemon, two branches parsley, one teaspoon salt and a half teaspoon pepper. Cover fish with lightly buttered paper, boil for five minutes, set in oven for twenty-five minutes, remove and dress on a dish. Have a celery sauce pour two tablespoons fish liquor in, mix well, then pour over fish, sprinkle a little chopped parsley over and serve.