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MULLET, RED (a la Maitre d'Hotel)

Clean four red mullet, and wipe them quickly. Score them to the depth of a quarter of an inch, and lay them to steep in a small wine-glassful of salad-oil. Add a salt-spoonful of salt, and one of pepper, an onion, sliced, and a bunch of parsley in sprigs. When the fish have become well saturated, drain and put them on the gridiron. Let the fire be bright and even. In ten minutes the mullet will be done. Brown alike on both sides. Serve hot on a dish, with maitre d'hotel butter under them; about seven or eight ounces will be enough. Time, half an hour to steep in oil. Probable cost, 1s. to 2s. each.