Gurnet, or Gurnard
INGREDI- ENTS.-1 gurnet, 6 oz. of salt to each gallon of water.
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.
THE GURNET.
Parsley and butter, or anchovy sauce should be served with this.
TIME. hour.
SEASONABLE from October to March, but in perfection in October.
Note. This fish is frequently stuffed with forcemeat, and baked.
GUINEA FOWL "Hesperus, thou bringest all good things, Home to the weary, to the hungry cheer."-BYRON.
HADDOCK, BAKED.
TYT HADDOCK, DRIED.
ADDOCK, above proportion. Simmer gently from 15 Baked. INGREDI- to 20 minutes, or rather more should the ENTS. A nice veal forcemeat, butter to taste, egg and breadcrumbs, haddocks.
AVERAGE COST, 6d. each.
Scale and clean the fish, without cutting it open much; put in a nice and sew up the slit.
THE HADDOCK. delicate forcemeat, fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes Brush it over with egg, sprinkle over bread-crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with a nice brown gravy. The egg and breadcrumbs can be omitted, and pieces of butter placed over the fish.
TIME.-Large haddock, hour; moderate size, 1/4 hour.
SEASONABLE from August to February.
Note.-Haddocks may be filleted, rubbed over with egg and bread-crumbs, and fried a nice brown; garnish with crisped parsley.
