Mullet, Grey (Broiled)
From Cassell's dictionary of 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 943. The excerpt below is the record exactly as published.
Mullet, Grey, Broiled. — Scale, clean, and take out the g-iJIs and inside. A fish of about two poimds will be best for this mode of cooking. Score the mullet on both sides, lay it on a dish, sprinkle with salt, and pour three table-spoonfuls of oil over it. Turn on the dish, di'ain, and when to be broiled, fold in oiled paper or not ; the fiie should be mode- rate and even. The scores should not he more than a quarter of an inch deep. When sent to table put from six to eight ounces of maitre d' hotel butter
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