Total Cost - 8½d. Time - 10 Minutes.

Split the mullet open and wash away the black substance from the bones, dry on a cloth, rub with oil and sprinkle them with pepper and salt, and leave them in a cool place for an hour. Rub a gridiron with a piece of suet, and when it is quite hot put on the fish and broil it carefully, turning it two or three times whilst cooking. Lay on a hot dish and rub over with a little butter.

To broil successfully a very clear fire is required, and it should be made up some time before it is wanted. Broiling on a gas-stove is equivalent to broiling over a fire.