474. GURNETS STUFFED AND BAKED

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two or more gurnets
veal stuffing ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some chopped parsley ↝ Parsley, raw [Not included in a food category]
two pats

Instructions (6)

Cut off the fins and head from two or more gurnets.
Stuff them with veal stuffing.
Sew them up.
Score them with a sharp knife on both sides.
Place the gurnets in a buttered baking-dish.
Season them with pepper and salt, some chopped parsley, and two pats

Original Text

474. GURNETS STUFFED AND BAKED.
Cut off the fins and head from two or more gurnets, stuff them with veal stuffing, sew them up, and score them with a sharp knife on both sides; then place the gurnets in a buttered baking-dish, season them with pepper and salt, some chopped parsley, and two pats

Notes

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