Gray Mullet a la Matelote
From The encyclopaedia of practical cookery, 1892
Serves 4
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 561. The excerpt below is the record exactly as published.
Gray Mullet a la Matelote.— Clean a Gray Mullet, and chop it up in pieces ; put them in a saucepan, and add a bunch of parsley and sweet herbs, a little salt, a few peppercorns, and sufficient red wine to cover it. Put the saucepan on the lire, add a few pieces of well-kneaded * butter, and boil quickly for five minutes or so. Have ready fifteen small onions
Cook this with the app: pantry check, scaling, and the assistant.