Grey Mullet
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb salt to each gallon of water
Instructions
- If the fish be very large, it should be laid in cold water, and gradually brought to a boil;
- if small, put it in boiling water, salted in the above proportion.
- Serve with anchovy sauce and plain melted butter.