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Sheepshead, Mousseline

Procure a small fresh sheepshead of three pounds, scale, trim off the fins and thoroughly wipe, place in an oval braising pan with a sliced carrot, sliced onion, two branches parsley, half a sliced lemon, sprig of thyme, bay leaf, one clove, twelve whole spices and teaspoon whole black pepper. Moisten with two tablespoons vinegar, half gill white wine and enough water to just cover the fish, season with level tablespoon salt, cover the pan on the fire, let slowly come to a boil, then let continually simmer for forty minutes. Remove to a table and lift up the fish with skimmer, dress on hot dish with folded napkin, decorate with a little parsley greens and send to table with mousseline sauce (211) separately.