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RED MULLET, BAKED (another way)

Butter a metal pie-dish, lay the fish in it, pour over them about a wine-glassful of flour and water or good broth, lay pieces of butter on them, and baste all the time they are cooking. The gravy which comes from them is red; the colour may be heightened by a tea-spoonful of essence of shrimps or anchovy, but should not be discoloured by ketchup, Reading, or other black-brown sauce. Serve the fish in the dish in which they were baked.