To Roast, Bake, or Broil Red Mullet

In best season through the summer: may be had all the year

Red Mullet.

20 to 30 minutes.


First wash and then dry the fish thoroughly in a cloth, but neither scale nor open it, but take out the gills gently and carefully with the small intestine which will adhere to them; wrap it closely in a sheet of thickly buttered paper, tie this securely at the ends, and over the mullet with packthread, and roast it in a Dutch oven, or broil it over a clear and gentle fire, or bake it in a moderate oven: from twenty to twenty-five minutes will be sufficient generally to dress it in either way. For sauce, put into a little good melted butter the liquor which has flowed from the fish, a small dessertspoonful of essence of anchovies, some cayenne, a glass of port wine, or claret, and a little lemon-juice. Remove the packthread, and send the mullet to table in the paper case. This is the usual mode of serving it, but it is dished without the paper for dinners of taste. The plain red mullet, shown at the commencement of this receipt, is scarcely ever found upon our coast That which abounds here during the summer months is the striped red mullet, or surmullet which, from its excellence, is always in request, and is therefore seldom cheap. It rarely exceeds twelve, or at the utmost fourteen, inches in length.