Gray Mullet Soup a la Turque. — Clean about 31b. of Gray
Mullet, and rub it over with salt. Put 6 table-spoonfuls
of the best olive oil into a stewpan, with 3 or 4 finely-chopped
onions and some salt ; fry them over a brisk fire till
lightly browned, then add 1 table-spoonful each of finely-
chopped mint and parsley, and toss them about over the
fire for a feu- minutes longer. Pour in with the onions 1
pint of vinegar and 3 pints of water, and boil them for
three quarters-of-an -hour. Strain the liquor through a fine
hair sieve into another saucepan, put in the fish, and let
it simmer gently till the fish is tender. Take the fish out
of the soup, separate the flesh from the bones, cut the flesh
into small pieces, and put them into a soup-tureen ; strain
the soup through a broth-napkin, and return it to the sauce-
pan. Put the yolks of four eggs into a basin, and mix the
juice of two lemons with them ; colour 4 teacupful of
water with a small quantity of saffron, mix it with the
eggs, and beat them well. Mix the eggs in gradually with
the soup, and stir it by the side of the fire with a Avooden
spoon for ten or tvrelve minutes, but without allowing it
to boil. Pour the soup over the fish, dust a small quantity
of cayenne pepper and poAvdered cinnamon✪ Gray Mullet Soup a la Turque into it, and
serve.
Stewed Gray Mullet. — Clean ami Avash some small Gray
Mullets, rub them Avell Avith salt, and leave them for an
hour. Put in a stewpan loz. of butter, 3 table-spoonfuls of
olive oil, and Avhen hot put in tAvo sliced onions and steAv
them at the edge of the fire AAdthout broAvning. Lay the
fish on the top of the onions, moisten to half their height
Avith Avater, and boil gently for half-an-liour. Just before
moving the fish from the fire, put in 1 table-spoonful of
minced parsley, the strained juice of tAvo lemons, and a
small quantity of cayenne pepper✪ Stewed Gray Mullet. Lay the Mullets on
a hot dish, pour the sauce over them, and serve. The
above is an excellent Avay of cooking these fish.
Red Mullets. — These being sea-fisli are generally
better keepers than fresh-water fish ; but should be used as
W
Fig. 1198. Red Mullet.
freshly caught as possible, or they soon deteriorate. The
Red Mullet (see Fig. 1198) is called the seas woodcock, but
that is from an idea that the trail should not be drawn,
concerning which other cooks and epicures entertain
varied opinions.
Baked Red Mullet. — (1) Clean the Mullet and divide it into
fillets ; butter a dish, lay the fillets on it, squeeze some
lemon-juice over them, and season Avith salt and pepper ;
cover the fish with a sheet of buttered paper, and put
them in a moderate oven. When cooked, drain the fillets,
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
955
Mullet — continued.
lay them on a hot dish, pour Italian or other sauce over
them, and serve. This dish is usually named after the sauce
used — as h l’ltalienne, h l’Espagnole, &c. ✪ Baked Red Mullet
Page 562 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gray Mullet Soup a la Turque. — Clean about 31b. of Gray Mullet, and rub it over with salt. Put 6 table-spoonfuls of the best olive oil into a stewpan, with 3 or 4 finely-chopped onions and some salt ; fry them over a brisk fire till lightly browned, then add 1 table-spoonful each of finelychopped mint and parsley, and toss them about over the fire for a feu- minutes longer. Pour in with the onions 1 pint of vinegar and 3 pints of water, and boil them for three quarters-of-an-hour. Strain the liquor through a fine hair sieve into another saucepan, put in the fish, and let it simmer gently till the fish is tender. Take the fish out of the soup, separate the flesh from the bones, cut the flesh into small pieces, and put them into a soup-tureen ; strain the soup through a broth-napkin, and return it to the saucepan. Put the yolks of four eggs into a basin, and mix the juice of two lemons with them ; colour 4 teacupful of water with a small quantity of saffron, mix it with the eggs, and beat them well. Mix the eggs in gradually with the soup, and stir it by the side of the fire with a wooden spoon for ten or twelve minutes, but without allowing it to boil. Pour the soup over the fish, dust a small quantity of cayenne pepper and poAvdered cinnamon into it, and serve.
Stewed Gray Mullet. — Clean and wash some small Gray Mullets, rub them well with salt, and leave them for an hour. Put in a stewpan 1oz. of butter, 3 table-spoonfuls of olive oil, and when hot put in two sliced onions and stew them at the edge of the fire without browning. Lay the fish on the top of the onions, moisten to half their height with water, and boil gently for half-an-hour. Just before moving the fish from the fire, put in 1 table-spoonful of minced parsley, the strained juice of two lemons, and a small quantity of cayenne pepper. Lay the Mullets on a hot dish, pour the sauce over them, and serve. The above is an excellent Avay of cooking these fish.
Red Mullets. — These being sea-fisli are generally
better keepers than fresh-water fish ; but should be used as
W
Fig. 1198. Red Mullet.
freshly caught as possible, or they soon deteriorate. The Red Mullet (see Fig. 1198) is called the seas woodcock, but that is from an idea that the trail should not be drawn, concerning which other cooks and epicures entertain varied opinions.
Baked Red Mullet. — (1) Clean the Mullet and divide it into fillets ; butter a dish, lay the fillets on it, squeeze some lemon-juice over them, and season with salt and pepper ; cover the fish with a sheet of buttered paper, and put them in a moderate oven. When cooked, drain the fillets,
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Mullet — continued.
lay them on a hot dish, pour Italian or other sauce over them, and serve. This dish is usually named after the sauce used — as h l’ltalienne, h l’Espagnole, &c.
Records on this page
Gray Mullet Soup a la TurqueStewed Gray MulletBaked Red Mullet