Florence White

Baked Red Mullets

In the Chesterfield manner as understood at Cambridge

Preparation info
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Good Things in England
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By Florence White

Published 1932

  • About

Ingredients

  • Red mullets
  • chopped parsley
  • chopped shallots
  • Harvey sauce, 1 glass

Method

  1. Butter an earthenware baking dish or (1932) a fireproof glass dish with a cover.
  2. Clean, but do not draw the mullets, they are the woodcock of the sea, and are not drawn.
  3. Put them in the dish, sprinkle with the parsley and shallots.
  4. Add the Harvey sauce, anchovy sauce, and port wine and bake ½ hour.
  5. Make a nice red