571. Red Mullet

There are various ways of dressing this fish which has obtained the name of the sea woodcock, from the flavour as well as from the peculiarity of dressing it without drawing. It must be washed in very clean water and dried very thoroughly with a clean cloth, it must neither be scaled nor gutted. Make paper cases of foolscap well buttered, put the fish in them, as many as you purpose cooking, each fish having a separate case, and broil them over a clear fire. The paper may be securely but not violently fastened over the fish with twine. Twenty-five minutes will suffice to cook them.

Make a sauce of melted butter, two tea-spoonfuls of essence of anchovies, as much cayenne as will cover a sixpence, the juice of a quarter of a lemon, and a glass of red wine.

It is customary to send this fish to table in its proper case, the wine must therefore be removed, and a small fringe of white paper affixed to the tail end of each case for appearance, but at very recherche dinners, the fish are served on very hot plates without any covering.

573. Red Mullet

If in paper yon will wrap each fish in paper, four will make a small dish; then lay them on your baking dish and put them in the oven, there will be a good deal of liquor come from them, thicken this liquor, and if not sufficient for sauce add a little of your best stock, two glasses of Madeira, a spoonful of essence of anchovies, lemon juice, cayenne pepper, salt, a little sugar; if sent up in the papers the sauce will be put in a sauce-boat, if not you will pour the sauce over the fish.

573. Red Mullet

Clean it, but do not take out the inside, fold in oil paper, and gently bake in a small dish; make a sauce of the liquor which comes from the fish, adding a bit of butter, a little flour, a little essence of anchovies, and a glass of sherry; give it a boil, and serve it in a sauce boat, and serve the fish in the paper cases.

574. Grey Mullet

This is a fish of a very different flavour and character to the prece ding. It may be boiled, broiled, roasted, or baked; when small it may be cooked in the usual fashion of dressing such fish as whitings &e. - if large it may be cooked as cod or salmon.