233. Red Mullets sauté in Butter.—Put two ounces of butter in a pan; when melted, put in one or two small mullets, and season with a teaspoonful of salt, half ditto of pepper, and the juice of half a lemon; set it on a slow fire and turn carefully; when done, dish and serve plain, or with any of the sauces named in the former receipt.
Herrings, when in season, that is, when the roe is just forming, are most excellent and wholesome fish, when eaten fresh; I have this day (the 25th of April) partaken of some, caught in twenty-four fathoms of water, about twelve miles off the coast of Folkestone, in which you could just distinguish the formation of the roe. The richness of the fish at this period is extraordinary, and renders it worthy the table of the greatest epicure. As this fish is now of so great importance as an article of food, I shall refer more at length to it in my letters on pickling and preserving, and give you a description of my new plan of curing and smoking, and also what I consider its medicinal and other properties. Its different modes of cooking are as follows: