To Boil Grey Mullet
From Modern cookery, in all its branches, 1884
Serves 2
The grey mullet varies in size and quality; adjust cooking time accordingly.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 95. The excerpt below is the record exactly as published.
a small dessertspoonful of essence of anchovies, some cayenne, a glass of port wine, or claret, and a little lemon-juice. Remove the packthread, and send the mullet to table in the paper case. This is the usual mode of serving it, but it is dished without the paper for dinners of taste. The plain red mullet, shown at the commencement of this receipt, is scarcely ever found upon our coast. That which abounds here during the summer months is the striped red mullet, or surmullet , which, from its excellence, is always in request, and is therefore sel- dom cheap. It rarely exceeds twelve, or at the utmost fourteen, inches in length. 20 to 30 minutes. TO BOIL GREY MULLET
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Cook this with the app: pantry check, scaling, and the assistant.