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Mullet, Grey, Boiled

Put large mullet into cold water, salted in the proportion of two ounces of salt to every two quarts of water. Bring the water quickly to the boil, then simmer until done. Small mullet, like other small fish, should be put into almost boiling water. Serve with anchovy or caper sauce, and plain melted butter. Time to boil, a quarter to half an hour. Probable cost, 8d. per pound.