Broiled Red Mullet d la Maitre d’Hbtel

Ingredients

• four Red Mullets
• one onion cut in very thin slices
• 3 table-spoonfuls of salad-oil
• ½ lb. of maitre-d’hotel butter
• a little salt
• a little pepper

Method

1. 1

   Clean the fish, remove gills, score sides, dip in water, wipe dry, cover with salad oil, onion, parsley, salt, and pepper.

2. 2

   Let marinate for an hour, then drain and remove onion and parsley.

3. 3

   Broil on a gridiron over a sharp fire for five minutes on each side.

4. 4

   Serve on a dish with maitre-d’hotel butter and garnish with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 566. The excerpt below is the record exactly as published.

Broiled Red Mullet d la Maitre d’Hbtel.— Clean four Red Mullets, remove the gills, score them on the sides, and dip them into water ; wipe dry on a cloth, and put them on a dish. Cover with 3 table-spoonfuls of salad-oil, one onion cut in very thin slices, and chopped parsley and a little salt and pepper. Let them remain for an hour or so, then drain, remove all the parsley and onion, put them on a gridiron over a very sharp fire, and broil for five minutes on each side. Pour Jib. of maitre-d’hotel butter

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