Recipes > Seafood > Gurnets baked

Gurnets baked


  • 2 or more gurnets
  • some veal stuffing, omitting the suet
  • a little stock
  • 1/2 wineglass of sherry
  • 1 or 2 dessertspoonfuls of mushroom catsup
  • some brown sauce
  • pepper and salt


Remove the head and fins of the gurnets, and stuff them with veal stuffing, fastening it in with small skewers.

Lay them on a well-buttered baking-tin, and pour over them the stock, sherry, and catsup.

Bake them in a moderate oven until cooked.

Then place them on a hot dish, mix the liquor from them with the sauce and pour over.


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The Skilful Cook (1905).

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