pescatariannut-freesoy-freeshellfish-free
Fried Red Mullets
From The encyclopaedia of practical cookery, 1892
Serves 1
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 567. The excerpt below is the record exactly as published.
Fried Red Mullets. — Clean some Red Mullets, dry them well, dip them into beaten egg, then into breadcrumbs seasoned with chopped sweet herbs, plunge them into a frying-pan of boiling fat, and fry. Put the livers into a saucepan with sufficient water to make the sauce, boil them well, stir in a lump of butter
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