GREY MULLET

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. If the fish be very large, it should be laid in cold water, and gradually brought to a boil.
  2. If small, put it in boiling water, salted in the above proportion.
  3. Serve with anchovy sauce and plain melted butter.
Original Text
GREY MULLET. 284. INGREDIENTS.—1/4 lb. of salt to each gallon of water. Mode.—If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter. Time.—According to size, 1/4 to 3/4 hour. Average cost, 8d. per lb. Seasonable from July to October. [Illustration: THE GREY MULLET.] THE GREY MULLET.—This is quite a different fish from the red mullet, is abundant on the sandy coasts of Great Britain, and ascends rivers for miles. On the south coast it is very plentiful, and is considered a fine fish. It improves more than any other salt-water fish when kept in ponds.
Notes
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