Mullet, to boil

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 (14)

for boiling the mullet

Mullet ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

for the sauce

a pint of red wine ↝ Wine, red [Wine]
two onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a bunch of sweet herbs
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
two or three anchovies

optional additions

shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
oysters ↝ Oysters, raw [Shellfish]

Instructions (7)

Boil the mullet in salt and water.
When done, pour part of the water from them.
Add a pint of red wine, two sliced onions, some nutmeg, salt, vinegar, beaten mace, a bunch of sweet herbs, and the juice of a lemon.
Boil these well together with two or three anchovies.
Put in your fish.
When they have simmered some time, put them into a dish and strain the sauce over.
If you like, add shrimps or oysters.

Original Text

Mullet, to boil.

Let them be boiled in salt and water, and, when you think them done enough, pour part of the water from them, and put a pint of red wine, two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch of sweet herbs, and the juice of a lemon. Boil all these well together, with two or three anchovies; put in your fish; and, when they have simmered some time, put them into a dish and strain the sauce over. If you like, shrimps or oysters may be added.

Notes

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