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Red Mullet, Baked

Scrape a good-sized mullet lightly, pull out the gills, and with them the thread-like gut. Be careful not to injure the liver. Rub the mullet with lemon-juice, and put it into a shallow dish with a chopped mushroom, a shallot chopped small, a table-spoonful of chopped parsley, two or three small slices of carrot, a little pepper and salt, and a wine-glassful of light wine. Put the dish in a gentle oven, and bake the mullet until done enough, basting at intervals with butter or salad-oil. Serve on a hot dish, with the sauce from the pan poured over the fish. It will require baking from twenty to thirty minutes. Or, prepare, wash, and dry three mullets. Put them in a shallow dish, and sprinkle over them a moderate-sized onion chopped small, a table-spoonful of chopped parsley, and a little pepper and salt. Pour a little salad oil or oiled butter over them, and let them bake gently until done enough. Put into a saucepan a tea-spoonful of salad-oil and a dessert-spoonful of chopped onion. Stir these ingredients over the fire until the onions are tender, dredge a little flour over them, add the liquor from the fish, a little chopped parsley, and a glassful of wine. Stir the sauce over the fire until it is so thick that it coats the spoon, and add, if liked, a little cream, and the juice of half a lemon. Serve the fish on a hot dish, with the sauce poured over it. Time to bake from twenty to thirty minutes. Probable cost of mullet, from 6d. to 3s. each.