A. V. Kirwan, Host and Guest (1864)
“ Red mullet is only prime during the warm weather, and is best done en papillote. It may also be done en caisse aux fines herbes, à l’italienne, and à là Cardinale, but in no way is it so good as en papillote.Mullet should never be drawn; it is sufficient to take out the gills, as the liver and trail are the best parts of the fish. When we know that Apicius spent £60,000 to vary the taste of sauces, we can well believe that a sum of £240 was given in the olden time, at Rome, for three mullets of a large size. ”
