Sheepshead Fish Recipe

Pick a mid-sized sheepshead fish, clean it thoroughly, and rub a bit of salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling water and steam one hour; then lay it whole upon a hot side-dish, garnish with tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows:

Take 2 ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a saucepan, and as they begin to melt, whisk them; add the rest, one at a time, until thoroughly smooth; while stirring, add a table spoonful of lemon juice, ½ a table spoonful of chopped parsley; pour into a hot sauce boat and serve.