Procure a medium-sized fish, clean it thoroughly, and rub a little 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:--
=Drawn Butter.=--Take four 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 remainder, one at a time, until thoroughly smooth; while stirring add a tablespoonful of lemon-juice and half a teaspoonful of chopped parsley; pour into a hot sauce-boat, and serve.
=Broiled Sheeps-head.=--Split the fish in two lengthwise, and remove the head and bone, brush over the fish a liberal quantity of melted butter or oil, then broil over a fire free from flame or smoke. When done, squeeze the juice of a lemon over the fish, then add salt, pepper, and a pat of the choicest table butter.
Obvious typographical errors have been silently corrected. Other variations in hyphenation, spelling and punctuation remain unchanged.