Mullet, to broil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Mullet ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Sauce

anchovy
capers ↝ Capers, canned [Spices and Herbs]
a lemon squeezed into it ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Let the mullet be scaled and gutted, and cut gashes in their sides
dip them in melted butter
broil them at a great distance from the fire

Sauce

Sauce—anchovy, with capers, and a lemon squeezed into it.

Original Text

Mullet, to broil.

Let the mullet be scaled and gutted, and cut gashes in their sides; dip them in melted butter, and broil them at a great distance from the fire. Sauce—anchovy, with capers, and a lemon squeezed into it.

Notes

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