The encyclopaedia of practical cookery

Boiled. Red Mullets with. Caper Sauce. — Scale and clean two middling-sized fish, cut off the fins, and wash them inside. Dry thoroughly, score them slightly, and put them in a saucepan with a little court bouillon and white wine, and boil over a moderate fire. When it boils, remove the pan to the side of the fire, and let them remain for ten minutes or so. Drain free from the liquor, put them on a dish, cover with caper sauce mixed with a little of the liquor in which they were boiled, and serve. Braised Red Mullets. — Clean and draw eight Red Mullets, sprinkle with salt, pepper, and flour, and put them in a saucepan with butter spread thickly over, and sprinkled with a little chopped shallot. Put the pan on the fire, add a little white wine, and when it boils cover the pan, putting live coal on the lid, and complete the cooking. Put the fish on a dish, and prepare the following sauce : Add to the liquor in the saucepan 4 table-spoonfuls of melted glaze, boil up, and pass it through a fine sieve into another For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. Mullet — continued. saucepan, adding 5 table-spoonfuls of tomato puree. Boil up again, and then remove the pan to the side of the fire and add 3oz. of butter pulled in small pieces, the juice of a lemon, and a little finely-chopped parsley. Pour this sauce over the fish, and serve hot. Broiled Red Mullets.-— (1) Dry three fish on a clean cloth, season them with salt and pepper, and strew grated parsley over and a few drops of lemon-juice; wrap each fish separately in a sheet of well-oiled paper, lay them on a gridiron, and broil over a clear fire, turning when done on one side. Chop finely two shallots, put them in a stewpan with a small quantity of salad-oil, and fry ; next pour in with the shallots 1 wineglassful of sherry and § pint of Spanish sauce, more or less according to the quantity required ; a few chopped mushrooms may he mixed in the sauce if liked ; also add b table-spoonful of finely-minced parsley and the juice of half a lemon. Boil the sauce gently at the side of the fire for fifteen minutes. Remove the fish from the paper, and lay them carefully on a hot dish ; skim the fat off the sauce, pour it over the Mullets, and serve. (2) Scale and clean a few Red Mullets, haste them well with oil, put them on a gridiron over a clear fire, and broil well on both sides. Fry 2 table-spoonfuls of minced shallots in a saucepan with a little butter, and when it has been cooking for five minutes add 1 breakfast-cupful of melted glaze. Boil up again, remove the pan to the side of the fire, and add a little maitre d’hotel butter, stirring well until it has dissolved; now add the juice of one lemon, and complete the cooking. Put the Mullets on a dish, pour over the sauce, and serve very hot. Broiled Red Mullets in Cases. -Clean and prepare the Mullets; marinade them well, wrap them up in well-oiled paper cases made of a size only sufficient to hold the Mullets with 1 table-spoonful of fine herbs under and over them, set the fish on a gridiron over a slack fire, cook for twenty minutes, then turn them over and cook the other side. Remove from the cases when done, put them on a dish, pour over a thick maitre-d'hôtel sauce mixed with the liquor in the cases from the fish, and serve.