Red Mullet
From Cookery and housekeeping, 1882
Serves 1
Can also be broiled or fried.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 46. The excerpt below is the record exactly as published.
RED MULLET. Red Mullet. If you get red mullet fresh from the sea, dress them as is done with woodcock retaining the trail ; but inland this is not a safe proceeding. They can be wrapped in buttered paper, baked in the oven and sent up in the buttered paper ; about -^ an hour is the time in a fairly heated oven. Or broiled ; or fried ; the appropriate sauce is Italian sauce : — Chopped shallot or onion ; Chopped mushroom ; Chopped fine herbs ; Mixed in brown sauce, and diluted with a glass of Chablis wine
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Cook this with the app: pantry check, scaling, and the assistant.