Gurnet, or Gurnard

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Yield: 2.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

1 gurnet
6 oz. of salt to each gallon of water ↝ Salt, table, iodized [Spices and Herbs]

Serving suggestion

Parsley and butter, or anchovy sauce ↝ Parsley, raw [Not included in a food category]
Parsley and butter, or anchovy sauce

Instructions (4)

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.

Note

This fish is frequently stuffed with forcemeat and baked.

Original Text

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.

[Illustration: THE GURNET.]

THE GURNET.-"If I be not ashamed of my soldiers, I am a souced gurnet," says Falstaff; which shows that this fish has been long known in England. It is very common on the British coasts, and is an excellent fish as food.

Notes

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