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Sheepshead, Lobster Sauce

Procure a three-pound piece of sheepshead, neatly trim, remove bones and thoroughly wipe. Place in a saucepan one sliced carrot, a sliced onion, sprig thyme, one bay leaf, two cloves, half gill vinegar, half a sound lemon, two quarts cold water, two branches parsley and a level tablespoon salt, then let boil fifteen minutes. Lay in the fish and let slowly boil twenty-five minutes. Lift up the fish with the skimmer, place on a hot dish. Pour lobster sauce over it and serve.