<h2>FIVE WAYS TO COOK MULLET</h2>
<h3>BROILED MULLET</h3>
<p class="indent">
Soak the cleaned fish for an hour in salted and acidulated water.
Drain, wipe dry, split, rub with seasoned butter, and broil.</p>
<h3>BROILED MULLETS WITH MELTED BUTTER</h3>
<p class="indent">
Rub prepared mullets with seasoned flour and broil, basting with
olive-oil as required. Serve with melted butter and minced parsley.</p>
<h3>MULLET À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
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 Maître d'Hôtel
Sauce.</p>
<h3>BAKED MULLET</h3>
<p class="indent">
Clean the fish and soak for an hour in salted and acidulated water.
Drain, wipe dry, stuff <SPAN name="page_234"><span class="page">Page
234</span></SPAN> with seasoned crumbs, sew up, rub with butter and
put into a baking-pan, adding enough hot water to keep from burning.
Baste as required and serve with any preferred sauce.</p>
<h3>FRIED MULLET</h3>
<p class="indent">
Cut the cleaned fish in convenient pieces for serving and sauté
in pork fat, or dip in egg and seasoned crumbs and fry in deep fat.</p>
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