Baked Mullet

Ingredients

• Choose a good sized mullet
• a dozen prawns
• a little butter
• the crumb of a roll soaked in milk
• one anchovy, wiped free from oil, and chopped fine
• a little curly parsley also minced
• a little chopped marjoram
• a cold boiled onion shredded
• a couple of raw eggs
• a breakfast cupful of broth
• a little butter on the top of it

Method

1. 1

   Clean the mullet and prawns.

2. 2

   Boil the prawns, shell and clean them.

3. 3

   Pound prawns with butter and soaked roll, pass through a sieve, and season with anchovy, parsley, marjoram, onion, pepper, and salt.

4. 4

   Mix with raw eggs.

5. 5

   Fill the mullet with the prawn stuffing, sew it up.

6. 6

   Butter a pie-dish, place the mullet inside, pour broth around it, spread butter on top, and bake for about 10-15 minutes in a quick oven.

7. 7

   Baste during cooking.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 264. The excerpt below is the record exactly as published.

Choose a good sized mullet, and a dozen prawns. ^ , , , Clean the former carefully, and boil Baked mullet. ,, , ,, /' . the prawns : when the latter have been boiled, shell and clean them, wash them well, dry them, and pound them thoroughly in a mortar with a lit- tle butter, and the crumb of a roll soaked in milk : pass this through the sieve, and season it with one anchovy, wiped free from oil, and chopped fine, a little curly parsley also minced, a little chopped marjoram, and a cold boiled onion shredded : give this a dust of pepper, and a little salt, and work it together thoroughly with a couple of raw eggs. Now lay your mullet on a flat dish, wipe it dry, and fill it with the prawn stuffing, sew up the fish securely. Butter a pie-dish, place the mullet therein, pour a breakfast cupful of broth round it, spread a little butter upon the top of i

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