Red Mullet, Baked

Ingredients

• Red mullet
• a piece of fresh butter
• pepper
• salt
• a little lemon-juice
• a quarter of a pint of melted butter
• a glass of sherry
• a tea-spoonful of essence of anchovies

Method

1. 1

   Wash and dry the fish, but do not either scale or open it.

2. 2

   Cut off the fins, and carefully take out the gills, with the small thread-like intestine that will adhere to them.

3. 3

   Oil some sheets of unglazed paper, one for each fish, and bake them for two or three minutes to harden them.

4. 4

   Put a piece of fresh butter in each paper case, and sprinkle pepper and salt upon it.

5. 5

   Lay the fish on the butter, put a little butter upon it, fold the paper over, and fasten the ends securely.

6. 6

   Bake them in a moderate oven for about half an hour.

7. 7

   A little lemon-juice should be squeezed over them.

8. 8

   For sauce, stir melted butter with the gravy in the pan, add salt and cayenne, a glass of sherry, and a teaspoonful of essence of anchovies.

9. 9

   Boil up once, and serve in a tureen.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 239. The excerpt below is the record exactly as published.

Red Mullet, Baked. Brown and White Cold Lamb. Cornish Pasties. Roast Quarter of Bread and Butter. Mint Sauce. Toasted Teacakes, Lamb. Teacakes. Salad. Dry Toast. Mint Sauce. Raspberry and Red Plum Gateau. Brown and White Bread and Butter. Bread and Milk. Potatoes. French Beans. Chocolate Pudding. Custard. Cheese. Currant Jam. Annie’s Cake. Cheese. Breakfast. — Anchovy Paste bought yesterday ; Cornish Pasties (August 22nd) ; Teacakes (February 14th) ; Bread and Milk (January 25th). Dinner. — Red Mullet , Baked . — Red mullet may be broiled or baked, but it should never be boiled, or the liver, which is the titbit with epicures, will be lost. Wash and dry the fish, but do not either scale or open it. Cut off the fins, and carefully take out the gills, with the small thread-like intestine that will adhere to them. Oil some sheets of unglazed paper, one for each fish, and bake them for two or three minutes to harden them. Put a piece of fresh butter in each paper case, and sprinkle pepper and salt upon it. Lay the fish on the butter, put a little butter upon it, fold the paper over, and fasten the ends securely. Put the fish thus fastened in paper into a baking- tin, and bake them in a moderate oven. They will be done enough in about half an hour. They may be served in the paper or not, as approved, but they look better without the paper. A little lemon-juice should be squeezed over them. For sauce, take a quarter of a pint of melted butter (July P7th). Stir into this the gravy in the pan, add salt and cayenne, a glass of sherry, and a tea-spoonful of essence of anchovies

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