Red Mullet, Sauce for.— Red mullet fried or boiled are very good without sauce. When this is required, however, plain ihelted butter, Dutch sauce, anchovy sauce, or Italian sauce is the most suitable, or a sauce may be prepared as follows : — Rub the yolks of two hard-boiled eggs to a paste, and with them two ounces of clarified butter, a salt-spoonful of unmixed mustard, a dessert-spoonful of dried flour, a tea-spoonful of vinegar or lemon- juice, and a little pepper and salt. Mix with this paste a third of a pint of cold water, put the mixture into a saucepan, and stir over the fire tiU it boils. Tkrow in a dessert-spoonful of finely-shred parsley✪ Red Mullet, Sauce for, let the sauce boil once more, and served A sauce for baked midlet may be made accord- ing to the directions given in the recipe [sec Red MuUet, Baked). ^ Red Mullet, StufTed. — Scrape and wash the fish, and wipe them quickly. Make a little forcemeat with hard-boiled yolks of eggs, chopped parsley, butter, pepper and salt, and a spoonful of finely-grated bread-crumbs✪ Red Mullet, Stuffed. Fill the mullet with this stufiing, w-rap the fish in buttered paper, and broil over a gentle fire. When done enough, remove the paper, and serve the fish on a hot dish with a little melted maitre d'hotel butter under them, or failing this, with maitre d'hotel sauce in a tureen. Time to broil, ten to fifteen minutes. Red Pears, to Preserve,— Weigh a dozen pears, pare them, and cut them into halves. Take their weight in sugar, and boil it to a clear sjTup with half a pint of water to each pound of sugar. Add half a dozen cloves, an inch of stick cinnamon, a few drops of cochineal,_and a glassful of port✪ Red Pears, to Preserve ; put in the pears, and simmer them very gently till they are clear and brightly coloured. Take them out, and put them into glasses. Boil up the syrup, strain it, pour it over the fruit, and cover the glasses in the usual way. Store in a cool dry place. Time, three or four hours. Red Rice Pudding.— Take a pint of the expressed juice of red currants or raspberries, a glassful of wiae, and a little sugar. Let the RED ( 723 ) REF liquor Loil, then add gradually about three ounces of ground rice✪ Red Rice Pudding mixed smoothly with a little cold water, and stir the preparation until it thickens and leaves the sides of the saucepan. Pour it into a damp mould, and put it aside until cold. Turn it upon a glass dish, and serve with cream or custard. If preferred, groats may be used instead of ground rice. Time to boil the preparation, about ten minutes. Probable cost, Is. Sufficient for five or six persons. Red Wine Custard (a Danish recipe).— Mix together in a bowl half a pint of good thick cream, half a pound of white sugar, the juice of three and the grated peel of one lemon, with half a pint of red wine✪ Red Wine Custard. Let it all remain covered for twelve houi-s; then beat it well with a whisk till it froths ; let it stand a quar- ter of an hour longer that the froth may be firm, take it off with a sUce, and put it into cups or a deep dish. To be eaten with Biscuit a. la cuillere. — Kochheim.

AI-modernized reading of the original text

Red Mullet, Sauce for.— Red mullet fried or boiled are very good without sauce. When this is required, however, plain ihelted butter, Dutch sauce, anchovy sauce, or Italian sauce is the most suitable, or a sauce may be prepared as follows : — Rub the yolks of two hard-boiled eggs to a paste, and with them two ounces of clarified butter, a salt-spoonful of unmixed mustard, a dessert-spoonful of dried flour, a tea-spoonful of vinegar or lemon- juice, and a little pepper and salt. Mix with this paste a third of a pint of cold water, put the mixture into a saucepan, and stir over the fire till it boils. Throw in a dessert-spoonful of finely-shred parsley, let the sauce boil once more, and serve. A sauce for baked mullet may be made according to the directions given in the recipe [sec Red MuUet, Baked). ^ Red Mullet, StufTed. — Scrape and wash the fish, and wipe them quickly. Make a little forcemeat with hard-boiled yolks of eggs, chopped parsley, butter, pepper and salt, and a spoonful of finely-grated bread-crumbs. Fill the mullet with this stufiing, w-rap the fish in buttered paper, and broil over a gentle fire. When done enough, remove the paper, and serve the fish on a hot dish with a little melted maitre d'hotel butter under them, or failing this, with maitre d'hotel sauce in a tureen. Time to broil, ten to fifteen minutes. Red Pears, to Preserve,— Weigh a dozen pears, pare them, and cut them into halves. Take their weight in sugar, and boil it to a clear sjTup with half a pint of water to each pound of sugar. Add half a dozen cloves, an inch of stick cinnamon, a few drops of cochineal,_and a glassful of port ; put in the pears, and simmer them very gently till they are clear and brightly coloured. Take them out, and put them into glasses. Boil up the syrup, strain it, pour it over the fruit, and cover the glasses in the usual way. Store in a cool dry place. Time, three or four hours. Red Rice Pudding.— Take a pint of the expressed juice of red currants or raspberries, a glassful of wiae, and a little sugar. Let the RED ( 723 ) REF liquor Loil, then add gradually about three ounces of ground rice mixed smoothly with a little cold water, and stir the preparation until it thickens and leaves the sides of the saucepan. Pour it into a damp mould, and put it aside until cold. Turn it upon a glass dish, and serve with cream or custard. If preferred, groats may be used instead of ground rice. Time to boil the preparation, about ten minutes. Probable cost, Is. Sufficient for five or six persons. Red Wine Custard (a Danish recipe).— Mix together in a bowl half a pint of good thick cream, half a pound of white sugar, the juice of three and the grated peel of one lemon, with half a pint of red wine. Let it all remain covered for twelve hours; then beat it well with a whisk till it froths ; let it stand a quarter of an hour longer that the froth may be firm, take it off with a sUce, and put it into cups or a deep dish. To be eaten with Biscuit a. la cuillere. — Kochheim.

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Red Mullet, Sauce forRed Mullet, StuffedRed Pears, to PreserveRed Rice PuddingRed Wine Custard

Cassell's dictionary of cookery