Boiled Gray Mullet with White Sauce

Ingredients

• a Gray Mullet
• a lump of salt
• plenty of water
• a pat of butter
• 4 table-spoonful of flour
• 1 breakfast-cupful of boiling milk
• the yolks of two eggs
• the juice of half a lemon

Method

1. 1

   Boil the Mullet in salted water, prepare a sauce with butter, flour, and boiling milk, then stir in beaten eggs.

2. 2

   Serve the Mullet with the sauce.

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.

a Gray Mullet, and put it in a fish kettle with sufficient salted water to cover ; place the kettle on the fire, and when the fish boils remove it to the side. Lift the fish up with a strainer, and let it drain (with the cover over it) over the kettle until wanted ; then put it on a hot dish, and serve. 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, and serve. Boiled Gray Mullet in Jelly. — Scale and wash a Gray Mullet weighing about 51b., put it in a fish-kettle. pour over enough water to cover, and add two onions with a few cloves stuck in them, a little allspice, the juice of For details respecting Culinary Processes, Utensils, Sauces, < he., referred to, see under their special heads. 954 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mullet — continued. six sweet and three bitter oranges, also of a dozen lemons, ayd 1 wineglassful of sherry. Put the kettle over the fire, and boil the fish gently until done. Take it out with a strainer and put it upside-down into a deep dish ; then add loz. of isinglass to the stock, simmer gently until dissolved, strain it through a fine sieve over the fish, and let it remain for a day or so, when the jelly should be quite firm. It is then ready to be served. Garnish round the dish with sprigs of parsley (see Fig. 1196). Boiled Gray Mullet with White Sauce. — Put the fish in a fish-kettle until a lump of salt and plenty of water, and leave it on the fire until boiling, then move the kettle to the side and keep the fish simmering until it is cooked. Put a pat of butter in a stewpan with 4 table-spoonful of flour, and stir them over the fire ; when mixed, pour in slowly 1 breakfast-cupful of boiling milk and stir until thickened. Beat the yolks of two eggs with the juice of half a lemon

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