Name: How to Broil Fish
Ingredients: Red mullet; White paper; Butter; Plain melted butter

How to Broil Fish

Ingredients

Red mullet
White paper
Butter
Plain melted butter

Directions

Prepare the fish

Open the red mullet with a sharp knife just below the throat, without scaling it.
Carefully remove the intestines, avoiding damage to the liver, and sew up the opening.

Cook and serve

Place the fish in well-buttered white paper and broil over a slow fire.
Serve the fish in the paper with plain melted butter mixed with the liver.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red mullet: Is the main protein; cooked whole with its skin on, so it stays moist inside the paper.
Butter: Coats the paper and fish, adding moisture and richness so the fish does not dry out under heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.