teaspoonful of anchovy sauce, 1 glass of sherry; cayenne and salt to
taste.
_Mode_.--Clean the fish, take out the gills, but leave the inside, fold
in oiled paper, and bake them gently. When done, take the liquor that
flows from the fish, add a thickening of butter kneaded with flour; put
in the other ingredients, and let it boil for 2 minutes. Serve the sauce
in a tureen, and the fish, either with or without the paper cases.
_Time_.--About 25 minutes.
_Average cost_, 1s. each.
_Seasonable_ at any time, but more plentiful in summer.
_Note_.--Red mullet may be broiled, and should be folded in oiled paper,
the same as in the preceding recipe, and seasoned with pepper and salt.
They may be served without sauce; but if any is required, use melted
_butter_, Italian or anchovy sauce. They should never be plain boiled.
[Illustration: THE STRIPED RED MULLET.]
THE STRIPED RED MULLET.--This fish was very highly esteemed by
the ancients, especially by the Romans, who gave the most
extravagant prices for it. Those of 2 lbs. weight were valued at
about £15 each; those of 4 lbs. at £60, and, in the reign of
Tiberius, three of them were sold for £209. To witness the
changing loveliness of their colour during their dying agonies,
was one of the principal reasons that such a high price was paid
for one of these fishes. It frequents our Cornish and Sussex
coasts, and is in high request, the flesh being firm, white, and
well flavoured.
FRIED OYSTERS.