Baked Sheepshead

Casburgot au Gratin

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A 3 Pound Sheepshead
  • A Large Onion
  • 2 Tablespoonfuls of


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.