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Red Mullet, Baked

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 and flour; add half a teaspoonful of anchovy sauce, one glass of sherry, cayenne and salt to taste; let boil two minutes; serve the sauce in a tureen, and the fish on a dish, after having removed the paper.