Braised Gray Mullets

Ingredients

• four or five Gray Mullets
• lqt. of mushrooms
• a blanched shallot
• 2 tablespoonfuls of parsley
• 1 pint of white wine
• the juice of a lemon
• season with salt
• season with pepper
• grated nutmeg

Method

1. 1

   Clean and marinade the Gray Mullets, place them on a buttered strainer in a fish-kettle.

2. 2

   Add mushrooms, shallot, and parsley.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Squeeze in lemon juice and pour in white wine.

5. 5

   Bring to boil, then reduce heat and cook for about thirty minutes.

6. 6

   Serve with the liquor and herbs.

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.

Braised Gray Mullets. — Clean and marinade four or five Gray Mullets as for Broiled Gray Mullet a la Maitre d’Hotel, put them on a buttered strainer in a fish-kettle, add lqt. of mushrooms, a blanched shallot, and 2 table- spoonfuls of parsley all finely chopped; season with salt, pepper, and grated nutmeg, squeeze in the juice of a lemon, and pour in 1 pint of white wine

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