Baked Gray Mullet. -Scale and wash the Mullet well,
lay it on a dish, dredge with salt, and leave it for an
hour or two. Peel four onions, cut them into slices, put
them in a frying-pan with a few table spoonfuls of olive oil,
and fry until nicely browned. Spread half of the onions
over the bottom of a deep baking-dish, lay the Mullet on
them, strew over plenty of chopped parsley, cover with a
layer of sliced tomatoes, then the remainder of the onions,
and lastly some more chopped parsley. Pour over the oil
in which the onions were fried, 1 teacupful of water✪ Baked Gray Mullet, h
teacupful each of tomato sauce and French vinegar, and
bake in a moderate oven for about an hour. When cooked,
leave the fish until cold, then lay it on an oval-shaped
dish, put the slices of tomatoes and onions round it, and
serve.
Boiled Gray Mullet. — Clean a Gray Mullet, and put it in
a fish kettle with sufficient salted water✪ Boiled Gray Mullet to cover ; place
the kettle on the fire, and when the fish boils remove it
to the side. Lift the fish up with a strainer, and let it
drain (with the cover over it) over the kettle until
wanted ; then put it on a hot dish, and serve.
Boiled Gray Mullet with Dutch Sauce. — Clean a Gray
Mullet, and boil it in a saucepan of salted water for
about twenty minutes. Put it on a dish, pour over some
Dutch sauce✪ Boiled Gray Mullet with Dutch Sauce, and serve.
Boiled Gray Mullet in Jelly. — Scale and wash a Gray
Mullet weighing about 51b., put it in a fish-kettle.
pour over enough water to cover, and add two onions with
a few cloves stuck in them, a little allspice, the juice of
For details respecting Culinary Processes, Utensils, Sauces, < he., referred to, see under their special heads.
954
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Mullet — continued.
six sweet and three bitter oranges, also of a dozen lemons,
ayd 1 wineglassful of sherry. Put the kettle over the
fire, and boil the fish gently until done. Take it out with
a strainer and put it upside-down into a deep dish ; then
add loz. of isinglass✪ Boiled Gray Mullet in Jelly to the stock, simmer gently until
dissolved, strain it through a fine sieve over the fish, and
let it remain for a day or so, when the jelly should be
quite firm. It is then ready to be served. Garnish round
the dish with sprigs of parsley (see Fig. 1196).
Boiled Gray Mullet with White Sauce. — Put the fish in
a fish-kettle until a lump of salt and plenty of water, and
leave it on the fire until boiling, then move the kettle to
the side and keep the fish simmering until it is cooked.
Put a pat of butter in a stewpan with 4 table-spoonful of
flour, and stir them over the fire ; when mixed, pour in
slowly 1 breakfast-cupful of boiling milk and stir until
thickened. Beat the yolks of two eggs with the juice of
half a lemon and strain them; move the sauce off the fire,
and stir in the beaten eggs. Drain the Mullet carefully,
put it on a hot dish over which has been spread a folded
napkin or an ornamental dish-paper, garnish with parsley,
and serve with the sauce in a sauceboat.
Braised Gray Mullets. — Clean and marinade four or five
Gray Mullets as for Broiled Gray Mullet a la Maitre
d’Hotel, put them on a buttered strainer in a fish-kettle,
add lqt. of mushrooms, a blanched shallot, and 2 table-
spoonfuls of parsley all finely chopped; season with salt,
✪ Braised Gray Mullets
Page 560 · 8 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Gray Mullet. -Scale and wash the Mullet well, lay it on a dish, dredge with salt, and leave it for an hour or two. Peel four onions, cut them into slices, put them in a frying-pan with a few tablespoonfuls of olive oil, and fry until nicely browned. Spread half of the onions over the bottom of a deep baking-dish, lay the Mullet on them, strew over plenty of chopped parsley, cover with a layer of sliced tomatoes, then the remainder of the onions, and lastly some more chopped parsley. Pour over the oil in which the onions were fried, 1 teacupful of water, ½ teacupful each of tomato sauce and French vinegar, and bake in a moderate oven for about an hour. When cooked, leave the fish until cold, then lay it on an oval-shaped dish, put the slices of tomatoes and onions round it, and serve.
Boiled Gray Mullet. — Clean a Gray Mullet, and put it in a fish kettle with sufficient salted water to cover ; place the kettle on the fire, and when the fish boils remove it to the side. Lift the fish up with a strainer, and let it drain (with the cover over it) over the kettle until wanted ; then put it on a hot dish, and serve.
Boiled Gray Mullet with Dutch Sauce. — Clean a Gray Mullet, and boil it in a saucepan of salted water for about twenty minutes. Put it on a dish, pour over some Dutch sauce, and serve.
Boiled Gray Mullet in Jelly. — Scale and wash a Gray Mullet weighing about 5 lb., put it in a fish-kettle.
pour over enough water to cover, and add two onions with a few cloves stuck in them, a little allspice, the juice of
For details respecting Culinary Processes, Utensils, Sauces, < he., referred to, see under their special heads.
Mullet — continued.
six sweet and three bitter oranges, also of a dozen lemons, and 1 wineglassful of sherry. Put the kettle over the fire, and boil the fish gently until done. Take it out with a strainer and put it upside-down into a deep dish ; then add 1 oz. of isinglass to the stock, simmer gently until dissolved, strain it through a fine sieve over the fish, and let it remain for a day or so, when the jelly should be quite firm. It is then ready to be served. Garnish round the dish with sprigs of parsley (see Fig. 1196).
Boiled Gray Mullet with White Sauce. — Put the fish in a fish-kettle with a lump of salt and plenty of water, and leave it on the fire until boiling, then move the kettle to the side and keep the fish simmering until it is cooked. Put a pat of butter in a stewpan with 4 tablespoonfuls of flour, and stir them over the fire ; when mixed, pour in slowly 1 breakfast-cupful of boiling milk and stir until thickened. Beat the yolks of two eggs with the juice of half a lemon and strain them; move the sauce off the fire, and stir in the beaten eggs. Drain the Mullet carefully, put it on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with parsley, and serve with the sauce in a sauceboat.
Braised Gray Mullets. — Clean and marinade four or five Gray Mullets as for Broiled Gray Mullet a la Maitre d’Hotel, put them on a buttered strainer in a fish-kettle, add 1 qt. of mushrooms, a blanched shallot, and 2 tablespoonfuls of parsley all finely chopped; season with salt,
Records on this page
Baked Gray MulletBoiled Gray MulletBoiled Gray Mullet with White SauceBoiled Gray Mullet with Dutch SauceBoiled Gray Mullet in JellyBraised Gray MulletsBroiled Gray MulletGray Mullet a la Maitre d’Hotel