Red Mullet, Baked.— Scrape a good-
sizod miillet lightly, pull out the gills, and with
them the thread-like gut. Be careful not to
injure the liver. Rub the mullet with lemon-
juice, and put it into a shallow dish with a
chopped mushroom, a shallot chopped small, a
table-spoonful of chopped parsley, two or three
small sKces of carrot, a little pepper and salt,
and a wine-glassful of light wine. Put the dish
in a gentle oven, and bake the mullet until
done enough, basting at intervals with butter
or salad-oil. Serve on a hot dish, with the
sauce from the pan poured over the fish. It will
require baking from haK an hour to three-
quarters. Or, prepare, wash, and dry three
mullets. Put them in a shallow dish, and
sprinkle over them a moderate-sized onion
chopped small, a table-spoonful of chopped
parsley, and a little pepper and salt. Pour a
little salad-oil or oiled butter over them, and
let them bake gently until done enough. Put
into a saucepan a tea-spoonful of salad-oil and a
dessert-spoonful of chojiped onion. Stir these in-
gredients over the fire until the onions are tender,
dredge a little tiour over them, add the liquor
from the fish, a little chopped parsley, and a
glassfid of wine. Stir the sauce over the fire
until it is so thick that it coats the simoon, and
add, if liked, a little cream, and the juice of
half a lemon. Serve the fish on a hot dish,
with the sauce poured over it. Time to bake,
half an hour to three-quarters of an hour. Pro-
bable cost of mullet, from 6d. to 3s. each.
Red Mullet, Baked (another way).—
Butter a metal pie-dish, lay the fish in it, pour
over them about a wine-glassful of flour and
water or good broth, lay pieces of butter on
them, and baste all the time they are cooking.
The gravy which comes from them is red ; the
RED
( 722 )
RED
colour may be heightened by a tea-spoonful of
essence of shrimps or anchovy, but should not
be discoloui'ed by ketchup, Reading, or other
black-brown sauce. Serve the fish in the dish
in which they were baked.
Red Mullet en Papillote.— Take out
the gills, wash, wipe the fish carefully, and flour
it. Take a piece of letter-paper, cut it in the
shape of a heart, and oil it. Season with
pepper and salt, lay the mullet on one side, and
season this also. Fold the paper over, and
turn over the edges securely. Broil the fish on
a gentle fire until it is hghtly browned on both
sides without the paper being at all burnt, and
serve it in the paper on a hot dish. It will be
excellent without sauce, but if this is required,
melted butter, anchovy sauce, Dutch sauce, or
Italian sauce may be sent to table with it.
Sometimes a little good sauce made as for baked
mullet {see the preceding recipe) is spread over
the fish inside the paper. Mullet en papillote
may be baked as well as broiled. A little sauce
may then be made with the liquor which comes
from them, mixed with a glassful of wine✪ Red Mullet, Baked, a
dessert-spoonful of anchovy, and a tea-spoonful
of soy, thickened with a little flour, and stirred
over the fire tiU smooth. Time to broil, twenty
to thirty minutes.
Red Mullet, Filleted and Fried.— ✪ Red Mullet, Filleted and Fried
Page 1503 · 4 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
Red Mullet, Baked.— Scrape a goodsizod mullet lightly, pull out the gills, and with them the thread-like gut. Be careful not to injure the liver. Rub the mullet with lemonjuice, and put it into a shallow dish with a chopped mushroom, a shallot chopped small, a table-spoonful of chopped parsley, two or three small sKces of carrot, a little pepper and salt, and a wine-glassful of light wine. Put the dish in a gentle oven, and bake the mullet until done enough, basting at intervals with butter or salad-oil. Serve on a hot dish, with the sauce from the pan poured over the fish. It will require baking from haK an hour to threequarters. Or, prepare, wash, and dry three mullets. Put them in a shallow dish, and sprinkle over them a moderate-sized onion chopped small, a table-spoonful of chopped parsley, and a little pepper and salt. Pour a little salad-oil or oiled butter over them, and let them bake gently until done enough. Put into a saucepan a tea-spoonful of salad-oil and a dessert-spoonful of chojiped onion. Stir these ingredients over the fire until the onions are tender, dredge a little tiour over them, add the liquor from the fish, a little chopped parsley, and a glassful of wine. Stir the sauce over the fire until it is so thick that it coats the simoon, and add, if liked, a little cream, and the juice of half a lemon. Serve the fish on a hot dish, with the sauce poured over it. Time to bake, half an hour to three-quarters of an hour. Probable cost of mullet, from 6d. to 3s. each.
Red Mullet, Baked (another way).— Butter a metal pie-dish, lay the fish in it, pour over them about a wine-glassful of flour and water or good broth, lay pieces of butter on them, and baste all the time they are cooking. The gravy which comes from them is red ; the
RED
( 722 )
RED
colour may be heightened by a tea-spoonful of essence of shrimps or anchovy, but should not be discoloured by ketchup, Reading, or other black-brown sauce. Serve the fish in the dish in which they were baked.
Red Mullet en Papillote.— Take out the gills, wash, wipe the fish carefully, and flour it. Take a piece of letter-paper, cut it in the shape of a heart, and oil it. Season with pepper and salt, lay the mullet on one side, and season this also. Fold the paper over, and turn over the edges securely. Broil the fish on a gentle fire until it is lightly browned on both sides without the paper being at all burnt, and serve it in the paper on a hot dish. It will be excellent without sauce, but if this is required, melted butter, anchovy sauce, Dutch sauce, or Italian sauce may be sent to table with it. Sometimes a little good sauce made as for baked mullet {see the preceding recipe) is spread over the fish inside the paper. Mullet en papillote may be baked as well as broiled. A little sauce may then be made with the liquor which comes from them, mixed with a glassful of wine, a dessert-spoonful of anchovy, and a tea-spoonful of soy, thickened with a little flour, and stirred over the fire tiU smooth. Time to broil, twenty to thirty minutes.
Red Mullet, Filleted and Fried.—
Records on this page
Red Mullet, BakedRed Mullet, Baked (another way)Red Mullet en PapilloteRed Mullet, Filleted and Fried