Stewed Gray Mullet

Ingredients

• some small Gray Mullets
• loz. of butter
• 3 table-spoonfuls of olive oil
• two sliced onions
• moisten to half their height with water
• 1 table-spoonful of minced parsley
• the strained juice of two lemons
• a small quantity of cayenne pepper

Method

1. 1

   Clean and wash the Mullets, rub with salt for an hour.

2. 2

   Heat butter and oil, sauté onions without browning.

3. 3

   Lay fish on onions, moisten with water, and boil gently for 30 minutes.

4. 4

   Add parsley, lemon juice, and cayenne before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 562. The excerpt below is the record exactly as published.

Stewed Gray Mullet. — Clean ami Avash some small Gray Mullets, rub them Avell Avith salt, and leave them for an hour. Put in a stewpan loz. of butter, 3 table-spoonfuls of olive oil, and Avhen hot put in tAvo sliced onions and steAv them at the edge of the fire AAdthout broAvning. Lay the fish on the top of the onions, moisten to half their height Avith Avater, and boil gently for half-an-liour. Just before moving the fish from the fire, put in 1 table-spoonful of minced parsley, the strained juice of tAvo lemons, and a small quantity of cayenne pepper

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