Red Mullet, Filleted and Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Frying time is about ten minutes or more.
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 1503. The excerpt below is the record exactly as published.
Red Mullet, Filleted and Fried.— Take half a dozen red mullet, scrape them lightly, cut off their heads, cut them open, take out the inside, and carefully preserve the Hver. Di\ade the fish in halves, and lift the flesh from the bones, so that each mullet will make two fillets. Dry and flour these, and dip them either into egg and seasoned bread-crumbs, or into a little frying-batter. Fry in hot fat, and when they are Ughtly browned on both sides serve on a hot dish, and send a sauce prepared as follows to table with them : — Beat the boiled livers of the fish with the back of a wooden spoon till they are smooth. Drop them into a saucepan containing the third of a pint of thin melted butter made with water in which the livers have been boiled for five or six minutes. Stir the sauce over the fire till it is thick, season with pepper and salt, and just before serving add to it a dessert-spoonful of lemon-juice
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