Boiled Sheepshead

Wash and clean the fish well, rub it over with dry salt, and soak it in cold water
for an hour. Remove it from the water, wipe dry, score it several times across both
sides, and rub it with a lemon cut into halves. Lay the fish on a drainer over a fish
kettle, cover it with cold water and milk equally mixed, add one tablespoonful of salt,
let it gradually boil, and then gently simmer for half an hour. In dishing the fish be
careful to transfer it from the kettle to the dish without breaking it. Pour a little of
the cooking liquor round and serve the balance in a sauceboat.