Red Mullet
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 78. The excerpt below is the record exactly as published.
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 half an hour is the time in a fairly heated oven ; or they can be broiled or fried ; Italian sauce should be served with them. Chopped shallot or onion, chopped mushroom, chopped fine herbs, mixed in brown sauce and diluted with a glass of chablis wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.