Mrs Beetons Fish Recipes Revisited

Gurnet or Gurnard

1 Gurnet
Salt 170g (6oz) per 4.55lt (8 pints)
Butter
Parsley (optional)
Anchovy Sauce (optional)

Clean the fish thoroughly and cut off the fins.
Have a saucepan of boiling water ready.
Add the fish and simmer very gently for 30 minutes.
Parsley and butter, or anchovy sauce, should be served with it.

Time: 30 minutes.
Sufficient: a middling sized one for 2 persons.
Seasonable from October to March, but in perfection in October.

Note: This fish is frequently stuffed with forcemeat and baked.

GURNET or GURNARD

262. INGREDIENTS - 1 gurnet, 6 oz. of salt to each gallon of water.

Mode - Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for 1/2 hour. Parsley and butter, or anchovy sauce, should be served with it.

Time - 1/2 hour.

Average cost,. Seldom bought.

Seasonable from October to March, but in perfection in October.

Sufficient a middling sized one for 2 persons.

Note. - This fish is frequently stuffed with forcemeat and baked.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Gurnet or Gurnard

Mrs Beeton
Recipes