Baked Gurnet. — ( 1) Scale and clean a Gurnet, and fill its belly with veal stuffing ; sew it up ( see Fish), and truss it with its tail in its mouth. Put a little butter in a saute- pan, and add 1 wineglassful of sherry and 2 table- spoonfuls of chopped shallots. Brush the fish over with egg, cover with breadcrumbs, and put a few pieces of butter over it. Place the fish in the pan, and put it in a hot oven for thirty minutes or so. Take it out when done, remove the packing, and place it on a dish. Add 12 table-spoonfuls of brown sauce to the liquor in the saute-pan, and 4 table-spoonfuls of good broth, table- spoonful of essence of anchovy, and i teaspoonful of moist sugar.✪ Baked Gurnet Boil up quickly for five minutes, pour it on the dish round the fish, brown with a salamander, and serve hot. (2) Clean and scale a large Gurnet, chop off its head, and remove the inside. Mask a deep dish with butter, and put at the bottom a layer of mixed minced parsley, chives, and sweet herbs well seasoned with salt and pepper ; then put in the fish, cover with another layer of the minced herbs, put small pieces of butter here and there on the top, melt this before the fire, then cover all with fine breadcrumbs, and bake to a good brown. Prepare a sauce with chopped parsley, chives, truffles, and mushrooms, seasoned with salt and pepper, moistened with broth, and simmered on a gentle fire. When the Gurnet is baked, thicken the sauce For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under tlieir special heads. 730 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Gurnets or Gurnards — continued. with a liaison of flour and butter, pour it into a dish, carefully place the baked Gurnet in the centre, and serve. (3) Fry 3 or 4 table-spoonfuls each of finely-minced mush- rooms and shallots in butter. Mix them with plenty of bread- crumbs, and add finely-chopped sweet herbs and parsley to taste. Season with salt and pepper, and work the mixture into a paste with loz. of butter, the beaten yolks of one or two eggs, and a small quantity of milk. Stuff the Gurnet with this, and fasten it with packthread. Thickly butter a baking-dish, cover the bottom with a few slices of carrot and onion, and lay in the fish. Add a few sprigs of parsley, a few cloves and peppercorns, and salt to taste. Pour round it £ pint of stock and 1 wineglassful of white wine, and cover with a sheet of buttered paper. Bake the fish from half- to three-quarters-of-an-hour, according to the size, basting it occasionally with the liquor in the dish. Put loz. of butter and 1 table-spoonful of flour in a small saucepan, mix them smoothly ovei; the fire, strain in the cooking- liquor of the fish, and stir until smooth and boiling ; colour the sauce with a little burnt sugar, place the fish on a hot dish, pour over the sauce, and serve. Boiled Garnet. — (1) Clean and truss a Gurnet, put it into a fish-kettle with salted water, place the kettle on the fire, and when the water begins to boil remove the pan to the side and let it simmer gently until the fish is quite done. Take it out, drain well, put it on a dish, and serve with a sauce-tureenful of caper sauce✪ Boiled Gurnet, some of which may be poured over the fish.

AI-modernized reading of the original text

Baked Gurnet. — ( 1) Scale and clean a Gurnet, and fill its belly with veal stuffing ; sew it up ( see Fish), and truss it with its tail in its mouth. Put a little butter in a sautepan, and add 1 wineglassful of sherry and 2 tablespoonfuls of chopped shallots. Brush the fish over with egg, cover with breadcrumbs, and put a few pieces of butter over it. Place the fish in the pan, and put it in a hot oven for thirty minutes or so. Take it out when done, remove the packing, and place it on a dish. Add 12 table-spoonfuls of brown sauce to the liquor in the saute-pan, and 4 table-spoonfuls of good broth, 1 tablespoonful of essence of anchovy, and i teaspoonful of moist sugar. Boil up quickly for five minutes, pour it on the dish round the fish, brown with a salamander, and serve hot. (2) Clean and scale a large Gurnet, chop off its head, and remove the inside. Mask a deep dish with butter, and put at the bottom a layer of mixed minced parsley, chives, and sweet herbs well seasoned with salt and pepper ; then put in the fish, cover with another layer of the minced herbs, put small pieces of butter here and there on the top, melt this before the fire, then cover all with fine breadcrumbs, and bake to a good brown. Prepare a sauce with chopped parsley, chives, truffles, and mushrooms, seasoned with salt and pepper, moistened with broth, and simmered on a gentle fire. When the Gurnet is baked, thicken the sauce [illustration: For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.] Gurnets or Gurnards — continued. with a liaison of flour and butter, pour it into a dish, carefully place the baked Gurnet in the centre, and serve. (3) Fry 3 or 4 table-spoonfuls each of finely-minced mushrooms and shallots in butter. Mix them with plenty of breadcrumbs, and add finely-chopped sweet herbs and parsley to taste. Season with salt and pepper, and work the mixture into a paste with loz. of butter, the beaten yolks of one or two eggs, and a small quantity of milk. Stuff the Gurnet with this, and fasten it with packthread. Thickly butter a baking-dish, cover the bottom with a few slices of carrot and onion, and lay in the fish. Add a few sprigs of parsley, a few cloves and peppercorns, and salt to taste. Pour round it £ pint of stock and 1 wineglassful of white wine, and cover with a sheet of buttered paper. Bake the fish from half- to three-quarters-of-an-hour, according to the size, basting it occasionally with the liquor in the dish. Put loz. of butter and 1 table-spoonful of flour in a small saucepan, mix them smoothly over the fire, strain in the cookingliquor of the fish, and stir until smooth and boiling ; colour the sauce with a little burnt sugar, place the fish on a hot dish, pour over the sauce, and serve. Boiled Garnet. — (1) Clean and truss a Gurnet, put it into a fish-kettle with salted water, place the kettle on the fire, and when the water begins to boil remove the pan to the side and let it simmer gently until the fish is quite done. Take it out, drain well, put it on a dish, and serve with a sauce-tureenful of caper sauce, some of which may be poured over the fish.

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