Home › The Principles of Cookery › Gurnet, or Gurnard, Baked

Gurnet, or Gurnard, Baked

The gurnet is a nicely-flavoured fish, with firm white flesh, of an agreeable flavour. The head is very large, compared with the rest of the body. The most usual way of dressing it is to stuff and bake it. Clean it thoroughly, and cut off the gills. Fill it with a good veal forcemeat, sew up the body, and fasten the tail securely into the mouth of the fish. Butter a pie-dish, put in the fish, cover it with slices of bacon, and bake in a quick oven for half an hour or more. Serve with anchovy or parsley sauce. Sufficient, a moderate-sized fish for three persons. Probable cost, uncertain.