Cassell's dictionary of cookery

Mulled Wine. — To a bottle of wine add five ounces of loaf sugar, three cloves, and the sixth part of a nutmeg, grated. Place the wine in a bright tin pot with a lid. Keep it over a gentle heat till it is nearly boiling : then send to table in a hot silver jug with a lid. Mulled Wine (a French recipe). — Take a wine-glassful and a haK of water, quarter of an oimcc of spice, cinnamon, slightly bruised ginger, and cloves, mixed, and three ounces of sugar. Mix these ingredients, and boil till they form a thick syrup, taking care that they do not burn. Pour in a pint of port wine ; stir gently till just on the point of boiling ; then serve immediately. If a strip or two of orangerind cut very thin is added to wine thus prepared, it gives the flavour of bishop. In making this beverage in France, light claret is substituted for port wine : the better sorts of vin ordinaire are excellent thus prepared. Mullet, Grey (•«« Grey MuUet). Mullet, Grey, Boiled. — Put large mullet into cold water, salted in the projX)rtion of two ounces of salt to every two quarts of water. Bring the water quickly to the boil, then simmer until done. Small mullet, like other small fish, should be put into almost boiling water. Serve with anchovy or caper sauce, and plain melted butter. Time to boil, a quarter to half an horn*. Probable cost, 8d. per pound. Mullet, Grey, Broiled. — Scale, clean, and take out the gills and inside. A fish of about two pounds will be best for this mode of cooking. Score the mullet on both sides, lay it on a dish, sprinkle with salt, and pour three table-spoonfuls of oil over it. Turn on the dish, di'ain, and when to be broiled, fold in oiled paper or not ; the fiie should be moderate and even. The scores should not be more than a quarter of an inch deep. When sent to table put from six to eight ounces of maitre d' hotel butter on it. Time to broil, half an hour. Mullet, Red.— These fish may be roast, baked, or broiled, and are excellent either way. Scrape and wash, then wipe them quickly. The gills and fins only are removed, but the inside is dressed with the fish, the liver being a much esteemed morsel. Fold each mullet in oiled or buttered paper, and bake about twenty-five minutes. Serve without the paper, and with sauce in a tureen. Make the sauce thus : — Into a little good melted butter pour the liquor which has oozed from the fish, add a glassful of wine, white or red, a little essence of anchovies, cayenne, and lemon-juice. Time, twenty to thirty minutes to prepare. Probable cost, from Is to 2s. each. Mullet, Red (a la Maitre d' Hotel).— Clean four red mullet, and wipe them quickly. Score them to the depth of a quarter of an inch, and lay them to steep in a small wineglassful of salad-oil. Add a salt- spoonful of salt, and one of pepper, an onion, sliced, and a bunch of parsley in sprigs. When the fish have become well saturated, drain and put them on the gridiron. Let the fire be bright and even. In ten minutes the mullet will be done. Brown alike on both sides. Serve hot on a dish, with maitre d' hotel butter under them ; about seven or eight ounces will be enough. Time, half an hour to steep in oil. Probable cost, Is. to 2s. each.