Red Mullet, Stuffed

Ingredients

• the fish
• hard-boiled yolks of eggs
• a spoonful of finely-grated bread-crumbs
• butter
• pepper
• salt

Method

1. 1

   Scrape and wash the fish, and wipe them quickly.

2. 2

   Make a little forcemeat with hard-boiled yolks of eggs, chopped parsley, butter, pepper, and salt, and a spoonful of finely-grated bread-crumbs.

3. 3

   Fill the mullet with this stuffing, wrap the fish in buttered paper, and broil over a gentle fire.

4. 4

   When done enough, remove the paper, and serve the fish on a hot dish with a little melted maitre d'hotel butter under them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1505. The excerpt below is the record exactly as published.

Red Mullet, StufTed. — Scrape and wash the fish, and wipe them quickly. Make a little forcemeat with hard-boiled yolks of eggs, chopped parsley, butter, pepper and salt, and a spoonful of finely-grated bread-crumbs

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