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 Stewed mullet with sauce made of fish stock with wine and onions. 'Black's guide to the south-eastern counties of England.' of 1861 has; "The Arundel mullets (mugit cephalus) have had a long lease of fame, and are as welcome to the epicure as to their persevering foe, the mullet-hawk or osprey. Let it be added that the scenery of the Aran is of the richest and goodliest character." 'Mullet' is a jocular name for people from Arundel, and it seems that 'Arundel Mullets' was the nom-de-guerre of the winning British marbles team of 1950.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk8 mullets (6-8oz each) 2 pints fish stock or salted water 1 oz butter 8 oz diced onions 1 tsp lemon juice 2 full glasses red wine Bunch of sweet herbs 2-3 anchovies, finely chopped Salt and pepper Nutmeg Clean and wash the mullets. Simmer gently in stock or lightly salted water for 10-15 minutes. Lift out the fish and reduce the liquid by half. Melt the butter and cook the onions, without browning; add the lemon juice, wine, reduced cooking liquid, herbs, chopped anchovies and salt and pepper and nutmeg to taste. Bring to the boil and put in the mullets. Simmer for 15 minutes. Serve with the sauce poured over the fish”. Compare with: Worcester Sauce (Old Style)  |
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