Gray Mullet a la Maitre d’Hotel
From The encyclopaedia of practical cookery, 1892
Serves 2
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 560. The excerpt below is the record exactly as published.
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 weighing 21b., scale and clean it, and cut it on each side about a dozen times, nearly jin. deep. Put it on a dish, sprinkle with salt, and pour over 2 table- spoonfuls of oil. Leave it. in this marinade for two or three hours; then take it out and at once place it on a gridiron over a moderate fire, and broil for fifteen minutes, cooking on both sides. Put it on a dish, pour over 41b. of maitre d’hotel butter
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