Broiled Red Mullets

Ingredients

• three fish
• season with salt
• season with pepper
• strew grated parsley over
• a few drops of lemon-juice
• wrap each fish separately in a sheet of well-oiled paper
• 2 table spoonfuls of minced shallots
• 1 wineglassful of sherry
• ½ pint of Spanish sauce
• a few chopped mushrooms
• b table-spoonful of finely-minced parsley
• the juice of half a lemon

Method

1. 1

   Dry the fish, season with salt, pepper, and parsley, wrap in oiled paper, and broil over a clear fire, turning when done.

2. 2

   Fry shallots in oil, add sherry and Spanish sauce, and optional mushrooms and parsley.

3. 3

   Boil sauce gently for fifteen minutes.

4. 4

   Remove fish from paper, place on a hot dish, skim fat off sauce, pour over fish, and serve.

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.

Broiled Red Mullets.-— (1) Dry three fish on a clean cloth, season them with salt and pepper, and strew grated parsley over and a few drops of lemon-juice; wrap each fish separately in a sheet of well-oiled paper, lay them on a gridiron, and broil over a clear fire, turning when done on one side. Chop finely two shallots, put them in a stewpan with a small quantity of salad-oil, and fry ; next pour in with the shallots 1 wineglassful of sherry and § pint of Spanish sauce, more or less according to the quantity required ; a few chopped mushrooms may he mixed in the sauce if liked ; also add b table-spoonful of finely-minced parsley and the juice of half a lemon. Boil the sauce gently at the side of the fire for fifteen minutes. Remove the fish from the paper, and lay them carefully on a hot dish ; skim the fat off the sauce, pour it over the Mullets, and serve. (2) Scale and clean a few Red Mullets, haste them well with oil, put them on a gridiron over a clear fire, and broil well on both sides. F ry 2 table spoonfuls of minced shallots in a saucepan with a little butter, and when it has been cooking for five minutes add 1 breakfast-cupful of melted glaze. Boil up again, remove the pan to the side of the fire, and add a little maitre d’hotel butter, stirring well until it has dissolved; now add the juice of one lemon, and complete the cooking. Put the Mullets on a dish, pour over the sauce, and serve very hot. Broiled Red Mullets in Cases. -Clean and prepare the Mullets; marinade them well, wrap them up in well-oiled paper cases made of a size only sufficient to hold the Mullets with 1 table-spoonful of fine herbs under and over them, set the fish on a gridiron over a slack fire, cook for twenty minutes, then turn them over and cook the other side. Remove from the cases when done, put them on a dish, pour over a thick maitre-d’hdtel sauce mixed with the liquor in the cases from the fish, and serve. 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 on a dish, put the fish on it, and serve hot. A little white wine may lie used instead of the maitre-d’hotel butter if desired. Garnish with fried parsley. Broiled Red Mullet en Papillote. — (1) Clean the required number of fish, wipe them dry both inside and out, dust over with flour, rub them with warmed butter, and season with salt

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