Fried Fillets of Gurnet
From The encyclopaedia of practical cookery, 1892
Serves 3
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 24. The excerpt below is the record exactly as published.
Fried Fillets of Gurnet. — Skin a Gurnet, chop off the head, tail, and fins, cut the fish into fillets, and fry in plenty of boiling fat. Drain, place them on a napkin on a dish, and serve with crab sauce
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