Red Mullet
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 16. The excerpt below is the record exactly as published.
pepper. 42 WHOLESOME COOKERY. salt, and mace ; leave it thus for half an hour. Lift it on to a baking-dish as well as the above ingredients ; egg and bread-crumb it well on both sides, bake in the oven, and serve with any sauce liked. 85.— Red MuUet. Put 2 ounces of butter in a dish, with 1 or 2 pounded anchovies ; let it melt ; add pepper ; lay the fish in it, place a few small bits of butter
Cook this with the app: pantry check, scaling, and the assistant.