Recipes > Seafood > Gurnet, or Gurnard

Gurnet, or Gurnard


  • 1 gurnet
  • 6 ounces 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. Parsley and butter, or anchovy sauce, should be served with it.

Time: 1/2 hour.

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.


The Book of Household Management (1861).


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