Gurnet, Fillets of
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 665. The excerpt below is the record exactly as published.
Gurnet, Fillets of. — Eun the edge of a knife along the side of the spine, lift the flesh from the bone, and having thus removed the fillets, cut them into neat pieces, rub some flour over them, clip them in beaten egg, and roll them in bread-crumbs
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