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Sheepshead, Oyster Sauce

Scale, wash and neatly wipe a fine, fresh sheepshead of three pounds. Place it in a large sautoire with one-half sliced carrot, half sliced onion, two branches parsley. Season with a level tablespoon salt, a teaspoon white pepper, half gill good vinegar, half gill white wine and a pint hot water. Cover the fish with a lightly buttered paper. Set on a hot range until it comes to a boil, then place it in the oven to bake for twenty-five minutes. Remove, take up with a skimmer, dress the fish only on a hot dish and keep warm.

Prepare an oyster sauce. Pour two tablespoons fish broth in the oyster sauce, mix well, pour over the fish and serve.

BALOTINE OF VEAL BRAISE, PUREE OF SORREL Carefully remove all the bones from a small breast of veal. Season it all over with a teaspoon salt and half teaspoon pepper and keep on a dish. Skin three raw pork country sausages, place in a bowl, add one tablespoon finely chopped shallots, half teaspoon chopped parsley, one raw egg, one saltspoon grated nutmeg, half gill cream and one ounce bread crumbs; thoroughly mix with a wooden spoon for one minute, then spread the preparation evenly over the inside of the veal. Roll up the breast and firmly tie it with string all its length.

Heat three tablespoons melted lard in a braising pan; place the balotine in the pan and cook on the range until a nice golden colour. Then place a mirepoix, prepared, around the balotine. Moisten with a pint hot water, one gill claret, two gills demi-glace and two and a half gills tomato sauce. Season with a teaspoon salt and half teaspoon pepper. Cover the pan, and as soon as it comes to a boil set in the oven to braise for one hour and a quarter. Remove from the oven, untie the balotine, dress it on a hot dish. Skim off the fat from the surface of the gravy, reduce the gravy on a brisk fire to about half a pint, then strain it through a fine strainer over the balotine. Neatly arrange a sorrel puree, prepared, at both sides of the dish and serve.