Recipes > Seafood > Mullet > Red Mullet

Red Mullet


  • oiled paper
  • thickening of butter and flour
  • 1/2 teaspoonful of anchovy sauce
  • 1 glass of sherry
  • cayenne and salt to taste


Clean the fish, take out the gills, but leave the inside, fold in oiled paper, and bake them gently. When done, take the liquor that flows from the fish, add a thickening of butter kneaded with flour; put in the other ingredients, and let it boil for 2 minutes. Serve the sauce in a tureen, and the fish, either with or without the paper cases.

Time: About 25 minutes.

Seasonable at any time, but more plentiful in summer.

Note: Red mullet may be broiled, and should be folded in oiled paper, the same as in the preceding recipe, and seasoned with pepper and salt. They may be served without sauce; but if any is required, use melted butter, Italian or anchovy sauce. They should never be plain boiled.


The Book of Household Management (1861).


Print recipe/article only

comments powered by Disqus