Soak the cleaned fish for an hour in salted and acidulated water. Drain, wipe dry, split, rub with seasoned butter, and broil.
Rub prepared mullets with seasoned flour and broil, basting with olive-oil as required. Serve with melted butter and minced parsley.
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.
Clean the fish and soak for an hour in salted and acidulated water. Drain, wipe dry, stuff Page 234 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.
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.