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Mullet, Red

These fish may be roast, baked, or broiled, and are excellent either way. Scrape and wash, then wipe them quickly. The gills and fins only are removed, but the inside is dressed with the fish, the liver being a much-esteemed morsel. Fold each mullet in oiled or buttered paper, and bake about twenty-five minutes. Serve without the paper, and with sauce in a tureen. Make the sauce thus. Into a little good melted butter pour the liquor which has oozed from the fish, add a glassful of wine, white or red, a little essence of anchovies, cayenne, and lemon-juice. Time, twenty to thirty minutes to prepare. Probable cost, from 1s. to 2s. each.