The encyclopaedia of practical cookery

pepper, and grated nutmeg, squeeze in the juice of a lemon, and pour in 1 pint of white wine. Bring the liquor quickly to the boil, remove the kettle to a slow fire, baste the fish frequently, and cook for about thirty minutes. Put them carefully on a dish, pour part of the liquor and herbs over (see Fig. 1197), and serve the remainder in a sauceboat. Broiled Gray Mullet. — Scale and clean the Mullet, put it into a deep dish with a sliced onion and two or three sprigs of parsley, dust over with salt and pepper, cover with olive oil, and let it macerate for an hour. Put the fish on a greased gridiron and broil it over a clear but slow fire. When cooked, put the fish on a folded napkin or an ornamental dish-paper placed on a hot dish, garnish with fried parsley, and serve with a sauceboatful of green sauce. Broiled Gray Mullet a la Maitre d’Hotel. — Select a Gray Mullet weighing 21b., scale and clean it, and cut it on each side about a dozen times, nearly jin. deep. Put it on a dish, sprinkle with salt, and pour over 2 tablespoonfuls of oil. Leave it. in this marinade for two or three hours; then take it out and at once place it on a gridiron over a moderate fire, and broil for fifteen minutes, cooking on both sides. Put it on a dish, pour over 41b. of maitre d’hotel butter, and serve hot. Billets of Gray Mullets Sautes. — Clean the fish, then fillet them by passing a sharp knife between the bones and the flesh, and cut each fillet into halves. Butter a saute-pan, put in the fillets, sprinkle some salt, pepper, and chopped parsley over them, squeeze in the juice of a lemon, and add 1 wineglassful of sherry. Cook the fillets over a brisk fire, turning them carefully when cooked on one side. Drain and lay them on a bed of mashed potatoes that has been prepared on a hot dish. Put 4 pint of melted butter in the saute-pan with 1 teacupful of milk ; season with salt and a small quantity of sugar, stir it over the fire, Mullet — continued. and boil for three minutes. Pour the sauce over the fillets, and serve. Gray Mullet a la Matelote.— Clean a Gray Mullet, and chop it up in pieces ; put them in a saucepan, and add a bunch of parsley and sweet herbs, a little salt, a few peppercorns, and sufficient red wine to cover it. Put the saucepan on the fire, add a few pieces of well-kneaded butter, and boil quickly for five minutes or so. Have ready fifteen small onions, separately glazed, put them into the pan with the Mullet, &c., and complete the cooking very gently. Put some crotitons of bread at the bottom of a dish, place the fish on it, and serve.