Boiled Gurnet
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 22. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.