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FIVE WAYS TO COOK MULLET
BROILED MULLET
Soak the cleaned fish for an hour in salted and acidulated water.
Drain, wipe dry, split, rub with seasoned b.u.t.ter, and broil.
BROILED MULLETS WITH MELTED b.u.t.tER
Rub prepared mullets with seasoned flour and broil, basting with olive-oil as required. Serve with melted b.u.t.ter and minced parsley.
MULLET a LA MAiTRE D"HoTEL
Clean four mullets and soak in olive-oil to cover for thirty minutes, with a bunch of parsley, a sliced onion, and salt and pepper to season. Drain, broil, and serve with Maitre d"Hotel Sauce.
BAKED MULLET
Clean the fish and soak for an hour in salted and acidulated water.
Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with b.u.t.ter [Page 234]
and put into a baking-pan, adding enough hot water to keep from burning. Baste as required and serve with any preferred sauce.
FRIED MULLET
Cut the cleaned fish in convenient pieces for serving and saute in pork fat, or dip in egg and seasoned crumbs and fry in deep fat.
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FIFTEEN WAYS TO COOK PERCH
FRIED PERCH--I
Clean the fish, dip in flour, then in beaten egg, then in crumbs, and fry in plenty of fat. Drain and garnish with lemon and parsley.
FRIED PERCH--II
Dip the cleaned perch in flour and fry brown in salt pork fat.
FRIED PERCH--III
Prepare and clean the fish, season with salt and pepper, dip in egg and corn-meal, and fry in deep fat.
BROILED PERCH
Rub the prepared fish with b.u.t.ter, season with salt and pepper, and broil. Garnish with fried parsley and lemon.
BOILED PERCH
Boil the cleaned fish with parsley, a tablespoonful [Page 236]
of b.u.t.ter, and salt and pepper to season. Drain, strain the liquid, thicken with b.u.t.ter and flour, season to taste, pour over the fish, and serve.
BOILED PERCH WITH OYSTER SAUCE
Prepare and clean the fish and simmer until done in salted and acidulated water. Drain and serve with Oyster Sauce.
PERCH a L"ALLEMANDE
Put two large cleaned perch into a saucepan with two chopped carrots, a sprig of parsley, a celery root, a sliced onion and a pinch of salt. Cover with white wine and simmer for twenty minutes. Drain and keep warm. Take out the onion, parsley and celery root, add half a cupful of chopped mushrooms, and cook for five minutes. Cook with a tablespoonful each of b.u.t.ter and flour thickened together, take from the fire, add a tablespoonful of b.u.t.ter and the juice of two lemons. Pour over the fish and serve.
STEWED PERCH a LA BATELIeRE
Put four pounds of cleaned perch into a saucepan with salt and pepper to season, two sliced onions, a bunch of parsley, and Claret [Page 237]
and water in equal parts to cover. Simmer for half an hour, drain, remove the parsley and thicken the sauce with two tablespoonfuls each of b.u.t.ter and flour cooked together. Add a tablespoonful of anchovy essence, the juice of half a lemon, and two tablespoonfuls of b.u.t.ter. Pour over the fish and serve.
PERCH a LA FRANcAISE
Boil the perch in white wine, and when cooked, skin and arrange on a serving-dish. Pour over a Cream Sauce to which has been added chopped cooked carrots and mushrooms and a tablespoonful of minced parsley. Add also to the sauce a tablespoonful of b.u.t.ter and grated nutmeg and lemon-juice to season.
PERCH a LA MAiTRE D"HoTEL
Prepare according to directions given for Mullet a la Maitre d"Hotel.
PERCH a LA NORMANDY
Prepare and clean the fish and put into a stewpan with a chopped onion, a bunch of parsley, a pinch of salt, and enough white wine to cover. Simmer for fifteen minutes, take up the fish, and strain the liquid. Add one cupful of oyster liquor and boil the liquid [Page 238]
until reduced half. Take from the fire, add one tablespoonful of b.u.t.ter and two of flour, cooked together, stir until smooth, return to the fire, and cook until thick, stirring constantly. Take from the fire and add slowly the yolks of three eggs well beaten. Bring to the boil, pour over the fish, and serve.
PERCH a LA SICILY
Cook three or four large perch for twenty minutes with a bunch of parsley in salted and acidulated water. Put into a saucepan one tablespoonful of malt vinegar, one tablespoonful of tarragon vinegar, a teaspoonful of minced parsley, a small chopped onion, a bay-leaf, and four pepper-corns. Boil for ten minutes, strain, and cool. Cook together four tablespoonfuls of b.u.t.ter and two of flour. When brown, add a pint of beef stock and cook until thick, stirring constantly. Take from the fire, add the strained vinegar, the beaten yolks of six eggs, and two tablespoonfuls of grated horseradish. Bring to the boil, pour over the fish, and serve.
PERCH a LA STANLEY
Clean four large perch, put into a saucepan with a tablespoonful of b.u.t.ter, a small bunch of parsley, a pint of Rhine wine, a pint [Page 239]
of white stock, and salt and pepper to season. Simmer slowly until done, drain, and keep warm. Thicken the sauce with two tablespoonfuls each of b.u.t.ter and flour cooked together, take from the fire, add the yolks of four eggs beaten with the juice of a lemon and three tablespoonfuls of b.u.t.ter. Bring to the boil, add a dozen parboiled oysters, pour over the fish, and serve.
BAKED PERCH
Prepare and clean the fish, stuff with seasoned crumbs, and sew up. Bake with a little white wine and melted b.u.t.ter.
PERCH SALAD
Clean and boil the fish, drain, and cool. Serve very cold on lettuce with Mayonnaise.