Grey Mullet Broiled
From Buckmaster's cookery, 1887
Broiling can only be done properly over a bright, clear fire.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 86. The excerpt below is the record exactly as published.
GREY MULLET BROILED. Ingredients. Grey Mullet, Parsley and Butter. Lemon. Oil. / 1, Remove the gills and scales, and cleanse the in- side of the fish. 2. Wash and wipe it. 3. Score it on each side a dozen times a quarter of an inch deep. 4. Lay it on a dish and sprinkle with a little salt. 5. Pour over it three tablespoonfuls of oil
Cook this with the app: pantry check, scaling, and the assistant.