To Boil Gurnards

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Gurnard ↝ Fish, ling, raw [Finfish and Shellfish Products]

for sauce

anchovy sauce
parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle ↝ Parsley, raw [Not included in a food category]
parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle ↝ Lemon juice, raw [Fruits and Fruit Juices]
parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle

Instructions (5)

Cut off all the fins.
Take out the gills.
Empty and cleanse the fish like other fish, washing the insides well.
Put them into hot water ready salted and skimmed.
Boil them gently from twenty minutes to half an hour.

Original Text

TO BOIL GURNARDS.

(With directions for dressing them in other ways.)

Gurnard.

It is more usual to fill gurnards with forcemeat, and to bake them, or to have the flesh raised from the bones and dressed in fillets, than to serve them simply boiled; they may, however, be cooked in any of the modes directed for mackerel,[48] rather more time being allowed for them, as they are much firmer-fleshed, thicker in the bodies, and generally of larger size altogether. Cut off all the fins, take out the gills, and empty and cleanse them like other fish, washing the insides well; put them into hot water ready salted and skimmed, and boil them gently from twenty minutes to half an hour; serve them with anchovy sauce, or with parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle.

48.  Whitings or haddocks.

Notes

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