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Sheepshead, Cracovienne

Take a piece fresh sheephead of three pounds, free it from all the bones, place in a frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil on the fire for five minutes, then set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish. Finely chop up one hard-boiled egg, sprinkle it over the fish with half teaspoon freshly chopped parsley; and squeeze the juice of half a lemon over the sheepshead; place half ounce butter in a frying pan and toss until it obtains a nice brown colour, then pour it over the fish and serve.