I tried my hand at Mrs. Beeton's Grey Mullet this week, a fish that's become harder to find but was once a staple in British kitchens. I found the cooking method straightforward—simply boiling the fish in salted water—but there was a delightful surprise in the timing. For such a simple preparation, the cooking time was remarkably short, especially for the smaller fillets. I was pleased to see that the fish remained moist and tender, a testament to Mrs. Beeton's wisdom. This recipe is perfect for the modern cook who enjoys a taste of history but doesn't want to spend hours in the kitchen. The anchovy sauce added a depth of flavor that was both unexpected and delightful. I served it with plain melted butter, as suggested, and it was a comforting, nostalgic touch. If you can get your hands on some grey mullet, this is a recipe worth trying—it's a charming step back in time.