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Baked Red Mullets with Tomatoes
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 564. The excerpt below is the record exactly as published.
Baked Red Mullets with Tomatoes. — Prepare the Mullets and nib them over with salt and pepper; thickly butter a baking-dish, lay the Mullets in it, side by side, strew over plenty of finely-chopped parsley, and moisten with a few table-spoonfuls of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.