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FIVE WAYS TO COOK MULLET
BROILED MULLET
Soak the cleaned fish for an hour in salted and acidulated water. Drain, wipe dry, split, rub with seasoned butter, and broil.
BROILED MULLETS WITH MELTED BUTTER
Rub prepared mullets with seasoned flour and broil, basting with olive-oil as required. Serve with melted butter and minced parsley.
MULLET A LA MAITRE D'HOTEL
Clean four mullets and soak in olive-oil to cover for thirty minutes, with a bunch of parsley, a sliced onion, and salt and pepper to season. Drain, broil, and serve with Maitre d'Hotel Sauce.
BAKED MULLET
Clean the fish and soak for an hour in salted and acidulated water. Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter [Page 234] and put into a baking-pan, adding enough hot water to keep from burning. Baste as required and serve with any preferred sauce.
FRIED MULLET
Cut the cleaned fish in convenient pieces for serving and saute in pork fat, or dip in egg and seasoned crumbs and fry in deep fat.
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