Baked Gray Mullet

Ingredients

• the Mullet
• four onions
• a few table spoonfuls of olive oil
• plenty of chopped parsley
• 1 teacupful of water
• h teacupful of tomato sauce
• h teacupful of French vinegar

Method

1. 1

   Scale and wash the Mullet, dredge with salt, fry onions in olive oil until browned, layer onions, Mullet, parsley, tomatoes, and remaining onions in a baking dish.

2. 2

   Pour over oil, water, tomato sauce, and vinegar, and bake for about an hour.

3. 3

   Serve cold with garnishes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 560. The excerpt below is the record exactly as published.

Baked Gray Mullet. -Scale and wash the Mullet well, lay it on a dish, dredge with salt, and leave it for an hour or two. Peel four onions, cut them into slices, put them in a frying-pan with a few table spoonfuls of olive oil, and fry until nicely browned. Spread half of the onions over the bottom of a deep baking-dish, lay the Mullet on them, strew over plenty of chopped parsley, cover with a layer of sliced tomatoes, then the remainder of the onions, and lastly some more chopped parsley. Pour over the oil in which the onions were fried, 1 teacupful of water

Cook this with the app: pantry check, scaling, and the assistant.