Boiled Red Mullets with Caper 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 565. The excerpt below is the record exactly as published.
iled. Red Mullets with. Caper Sauce. — Scale and clean two middling-sized fish, cut oft' the fins, and wash them inside. Dry thoroughly, score them slightly, and put them in a saucepan with a little court bouillon and white wine, and boil over a moderate fire. When it boils, remove the pan to the side of the fire, and let them remain for ten minutes or so. Drain free from the liquor, put them on a dish, cover with caper sauce mixed with a little of the liquor in which they were boiled, and serve. Braised Red Mullets. — Clean and draw eight Red Mullets, sprinkle with salt, pepper, and flour, and put them in a saucepan with butter spread thickly over, and sprinkled with a little chopped shallot. Put the pan on the fire, add a little white wine
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