Baked Sheepshead

Name: Baked Sheepshead (Casburgot au Gratin)
Cuisine: United States
Ingredients: Dry Toast Cut in Dice Shape; A Dozen Oysters; 3 Sprigs of Chopped Parsley to Garnish; 6 Fresh Tomatoes; A Sprig of Thyme; 2 Crackers; ½ Can of Mushrooms; ½ Bottle of White Wine; 2 Dozen Lake Shrimp; A 3 Pound Sheepshead; 2 Tablespoonfuls of Butter; A Large Onion; 2 Tablespoonfuls of Flour; A Bay Leaf

Casburgot au Gratin

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A 3 Pound Sheepshead
A Large Onion
2 Tablespoonfuls of

Americas
United States
Fish course
Pescatarian
New Orleans

Method

Clean and wash the fish, rub with salt and black pepper and set aside on a platter. Chop one large onion fine. Take a large and deep kitchen pan; place in it a tablespoonful of butter, the chopped onion, bay leaf and thyme. Place the Fish on top of this and pour over it a half bottle of White Wine.