Broiled Gray Mullet

Ingredients

• Select a Gray Mullet
• a sliced onion
• two or three sprigs of parsley
• dust over with salt
• dust over with pepper
• cover with olive oil

Method

1. 1

   Scale and clean the Mullet, marinate with onion, parsley, salt, pepper, and olive oil for an hour.

2. 2

   Broil over a clear but slow fire.

3. 3

   Serve garnished with fried parsley and green sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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. Bring the liquor quickly to the boil, remove the kettle to a slow fire, baste the fish frequently, and cook for about thirty minutes. Put them carefully on a dish, pour part of the liquor and herbs over (see Fig. 1197), and serve the remainder in a sauceboat. Broiled Gray Mullet. — Scale and clean the Mullet, put it into a deep dish with a sliced onion and two or three sprigs of parsley, dust over with salt and pepper, cover with olive oil, and let it macerate for an hour. Put the fish on a greased gridiron and broil it over a clear but slow fire. When cooked, put the fish on a folded napkin or an ornamental dish-paper placed on a hot dish, garnish with fried parsley, and serve with a sauceboatful of green sauce. Broiled Gray Mullet a la Maitre d’Hotel. — Select a Gray Mullet

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