Boiled Gray Mullet with Dutch Sauce
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 560. The excerpt below is the record exactly as published.
Boiled Gray Mullet with Dutch Sauce. — Clean a Gray Mullet, and boil it in a saucepan of salted water for about twenty minutes. Put it on a dish, pour over some Dutch sauce
Cook this with the app: pantry check, scaling, and the assistant.