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Red Mullet, Marinaded and Broiled

Prepare the mullet in the usual way. Rub each one with a tea-spoonful of lemon-juice and a tea-spoonful of salad-oil, and sprinkle a little pepper, salt, and grated nutmeg over it. Lay all the fish in a dish, sprinkle over them a table-spoonful of chopped parsley, and two shallots finely minced, and let them lie for three hours. Fold in buttered paper, and broil according to the directions given for RED MULLET (EN PAPILLOTE). Time to broil, twenty to twenty-five minutes.