To Broil Mullet, Bace, or Bream

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a mullet; draw it, and wash it clean, broil it with the scales on, or without scales, and lay it in a dish with some good sallet oyl, wine vinegar, salt, some sprigs of rosemary, time, and parsley, then heat the gridiron, and lay on the fish, broil it on a soft fire, on the embers, and baste it with the sauce it was steep’d in, being broiled serve it in a clean warm dish with the sauce it was steeped in, the herbs on it, and about the dish, cast on salt, and so serve it with slices of orange, lemon, or barberries.

Or broil it in butter and vinegar with herbs as above-said, and make sauce with beaten butter and vinegar.

Or beaten butter and juyce of lemon and orange.

Sometimes for change, with grape verjuyce, juyce of sorrel, beaten butter and the herbs.