Stewed Red Mullets

Ingredients

• three Red Mullets
• three onions
• the yolks of three eggs
• 2 or 3 table-spoonfuls of water
• 3 or 4 table-spoonfuls of finely-chopped parsley
• 1 teacupful of olive oil
• 4 pint of water
• a sliced onion
• a carrot
• a turnip
• a blade of mace
• two bay-leaves
• two slices of lemon
• salt and pepper as desired

Method

1. 1

   Clean the fish, wash them well, and trim off their gills.

2. 2

   Peel and chop the onions, pound them, season with salt, pepper, and mixed spices, mix in the yolks of eggs and water, and beat well.

3. 3

   Put the Mullets in a dish, pour over the mixture, and let macerate for 2-3 hours.

4. 4

   Heat parsley in olive oil, add water, season with salt, and boil.

5. 5

   Add Mullets and stew gently until tender.

6. 6

   Drain and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 568. The excerpt below is the record exactly as published.

Stewed Red Mullets. — (1) Clean the fish, wash them well, and trim off their gills. Peel and chop three onions, put them into a mortar, pound them, season with salt, pepper, and mixed spices, mix in the yolks of three eggs and 2 or 3 table-spoonfuls of water, and beat well with a wooden spoon. Put the Mullets into a deep dish, pour over the mixture, and let them macerate for two or three hours. Put 3 or 4 table-spoonfuls of finely-chopped parsley into a stewpan with 1 teacupful of olive oil, and toss it about over the lire till hot ; then pour in 4 pint of water, season with salt, and keep it over the fire till beginning to boil. Put the Mullets in the stewpan with the parsley, &c., and stew them gently till tender. When cooked, drain the Mullets, arrange them on a hot dish, and serve. (2) Clean three Red Mullets, put them into a shallow stewpan, pour over 2 wineglassfuls each of sherry and broth, and add a sliced onion, carrot, and turnip, a little parsley and thyme, a blade of mace, two bay-leaves, two slices of lemon, and salt and pepper as desired

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