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Baked Red Mullets
In the Chesterfield manner as understood at Cambridge
Preparation info
- Difficulty
Easy
- Ready in
1 hr
Appears in
Published 1932
Ingredients
- Red mullets
- chopped parsley
- chopped shallots
- Harvey sauce,
1 glass
Method
- Butter an earthenware baking dish or (1932) a fireproof glass dish with a cover.
- Clean, but do not draw the mullets, they are the woodcock of the sea, and are not drawn.
- Put them in the dish, sprinkle with the parsley and shallots.
- Add the Harvey sauce, anchovy sauce, and port wine and bake ½ hour.
- Make a nice red
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