The encyclopaedia of practical cookery

(2) Clean eight or nine Red Mullets, put them into a gratin-dish with salt and pepper to season, and pour over a few table-spoonfuls of tomato sauce. Mix a little chopped parsley with breadcrumbs, sprinkle it over the fish, add a small quantity of pounded fennel-seeds, baste the fish with oil, put the dish in the oven, and cook the fish, basting frequently with their own liquor. When quite done, put the gratin-dish on another one, and serve very hot. (3) Clean the required quantity of Red Mullet, removing only the gills and leaving the trails and livers intact ; put them into a dish in a moderate oven, and bake for half-an-hour. Take out the dish, dust the fish with salt and pepper, and cover with chopped chives or truffles, mushrooms, ami shallots, also a little parsley and a few sweet herbs. Pour over some rich brown gravy, add 2 or 3 wineglassfuls of red or white wine, set the dish in the oven again, and bake until done. When serving, squeeze over a little lemon- juice. (4) Thickly butter the interior of a baking-dish, and lay the fish in it side by side ; strew over finely-chopped parsley, season with salt and pepper, and cover them with a sheet of buttered paper. Bake for half-an-hour or more in a good oven. When cooked, remove the paper, and serve in the dish in which they were cooked. (5) Clean a Red Mullet, put it in a moderate oven, and bake until done ; a little time before taking it out of the oven, mix in with the liquor from it a piece of butter rolled in flour and 1 wineglassful of sherry. When done, put the fish on a dish, pour over the liquor, and serve quite hot. (6) Put 2oz. of butter in a dish which can be sent to table, place it in the oven, and when the butter is melted add one or two well-pounded anchovies, and sprinkle with pepper. Put in the fish with a few small pieces of butter .on it, and bake in a moderate oven for thirty minutes or until done, when it will be ready for serving. (7) Clean three Red Mullets, put them in a bakingtin in a moderate oven, pour over 4 table-spoonfuls of anchovy sauce ( see ANCHOVIES), and sprinkle with a .little salt and pepper to taste. Put 1 table-spoonful of chopped shallots into a deep saute -pan, and add 1 table -spoonful each of parsley and mushrooms, 4 table-spoonfuls of claret, and a small piece of glaze about the size of a chestnut. Put the pan over the fire, and cook the contents well. When the fish is done, take it out, put it on a dish, pour over the sauce, and se.ve. Baked Red Mullets with Olives. — Put a sufficient quantity of breadcrumbs into a basin to stuff the Mullets, pour over as much warm milk as they will absorb, and leave until well soaked. Beat the crumbs up together with loz. or 2oz. of butter and 1 table-spoonful of finely-chopped parsley, season to taste with salt, pepper, and a moderate quantity of spices, bind it with the beaten yolk of an egg, and stuff the fish with it. Dust the Mullets with salt and pepper, lay them in a baking-dish with plenty of olive oil, and bake them in the oven. Chop some shallots, put them in a stewpan with a lump of butter, and fry until nicely browned ; dust over with Hour, pour in as much clear stock as will make the requisite quantity of sauce, season to taste with salt and pepper, and stir over the fire until boiling.