Mullet a la Maitre d’Hotel

Ingredients

• four mullet
• a small wineglassful of salad oil
• a salt-spoonful of salt
• one of pepper
• an onion, sliced
• a bunch of parsley in sprigs
• about 7 or 8 ozs. will be enough

Method

1. 1

   Clean and score mullet, steep in salad oil with salt, pepper, onion, and parsley.

2. 2

   Drain and grill until done, about 10 minutes.

3. 3

   Serve hot with maitre d'hotel butter.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 137. The excerpt below is the record exactly as published.

one of pepper ; cook, stirring con- stantly, for two minutes ; cool off ; finish with the yolks of two raw eggs and one table-spoonful of but- ter. Stuff the fish and stitch it. But- ter well a baking-pan, put the fish in it, cover it with a piece of white paper, well buttered, and bake in a hot oven for twenty minutes. Re- move the paper and baste; add the remaining oysters, bake five minutes more, dress the fish on a warm platter, squeeze a few drops of lemon over it, and place the oysters on small pieces of toast spread with a thin layer of anchovy paste. Put them around the fish, with a few sprigs of parsley and slices of lemon, and serve ex- tremely hot. Mackerel, Baked Fillet of. — Re- move the backbone and head from a large, fresh mackerel, leaving the skin. Wash, dry well with a towel, and place the roe on top. Prepare a seasoning with six shallots or three small, new onions, */z lb. of mush- rooms, one table-spoonful of parsley; chop fine, and add one teaspoonful of salt, one salt-spoonful of pepper. Put half of this mixture into a well- buttered baking - dish and lay the fish over it. Add six table-spoonfuls of dry, white wine; cover the dish with the balance of the seasoning, and spread over three table - spoon- fuls of well -browned bread-crumbs. Moisten the top with one and a half table-spoonfuls of melted butter, cover the dish with a piece of buttered paper, and bake in a moderate oven eighteen minutes. Remove the paper from the top and add one table-spoonful of but- 120 Mackerel, Boiled FISH Redfish Jelly ter, divided in six lumps. Garnish the dish with a few slices of lemon and sprigs of parsley, and send at once to the table in the dish in which it is baked. Mackerel, Boiled. — Wash the salt from a large mackerel, cut off the points of the head and tail, and sprinkle on a little black pepper, and a small onion, chopped very fine. Cover the fish with cold water and put over a clear fire. Boil till the bones are loose from the flesh. When done, put the fish on a flat dish, cover with small pieces of butter and sprigs of parsley, or, if preferred, pour over it a good drawn butter. Mackerel, Broiled Fresh. — Mack- erel should never be washed before broiling, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, put in a lit- tle pepper and salt, and spread with a thin coating of butter. Broil over a clear fire, turning it when half done. When sufficiently cooked, the bone will come out easily. Remove the bone ; chop a little parsley, work it up with butter, pepper and salt, and a little lemon - juice, and place this on each side of the open fish, in the place of the bone. Stand before the fire till the butter is all melted in, and serve hot. Mackerel, Spanish, Salad. — Cut the contents of a can of pickled Span- ish mackerel in thin slices and put it in a colander to drain off the oil, then set on the ice. Peel half of two bunches of radishes, selecting the largest, and cut in thin slices. The balance of them must be trimmed in the following way : Cut the stems and large leaves, keeping the small- est ; cut the roots and peel off evenly a small part around the roots. With a sharp knife divide the remaining peel into small, equal-sized leaves. Remove the outer leaves from a large head of lettuce and cut the heart in six parts. Cut the large leaves, stems and all, in small pieces, wash in cold water, and drain in a wire basket or in a towel. Boil one bunch of medium-sized red beets thirty min- utes in water enough to cover them. Drain and bake in a hot oven thirty minutes. Peel, slice thin, and cool thoroughly. Cut six gherkins in thin slices. Make a French dressing. Decorate with the radishes. Mullet a la Maitre d’Hotel. — Clean four mullet, and wipe them quickly. Score them to the depth of a quarter of an inch, and lay them to steep in a small wineglassful of salad oil. Add a salt-spoonful of salt and one of pep- per, an onion, sliced, and a bunch of parsley in sprigs. When the fish have become well saturated, drain and put them, on the gridiron. Let the fire be bright and even. In ten minutes the mullet will be done. Brown alike on both sides. Serve hot on a dish, with maitre d'hotel butter under them ; about 7 or 8 ozs. will be enough

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