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Sheepshead, Charleston

Scale, trim fins and remove bones from a three-pound piece of fresh sheepshead. Cut in fine julienne strips two parsley roots, one leek, two branches celery, four medium, fresh, well peeled and cleaned mushrooms and one medium white onion. Place these in a frying pan with an ounce of melted butter gently brown six minutes and place fish over them. Season with a teaspoon salt, half teaspoon paprika, pour in half gill white wine and one and a half gills tomato sauce. Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven thirty minutes. Dress the fish on a large dish. Reduce sauce for eight minutes on the fire, pour over the fish and serve.