GURNET, or GURNARD
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 gurnet
- 6 oz salt to each gallon of water
Instructions
- 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.