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Roast Gurnet
From The thorough good cook, 1895
Serves 1
Ensure to draw out the packthread before serving.
Presented as published in 1895. 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
Nutrition per serving
553Calories
25 gProtein
33 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein25 g
Carbohydrates33 g
Fiber3.5 g
Sugars9.9 g
Total Fat30 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol8.1 mg
Sodium3593 mg
Potassium1023 mg
Calcium81 mg
Iron3.2 mg
Magnesium76 mg
Phosphorus301 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate82 mcg
Choline27 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 118. The excerpt below is the record exactly as published.
Roast Gurnet. Fill the belly of the lish with stuffing, sew it up Avith packthread, and truss it with its tail in its mouth ; butter a saute-pan, and put two tablespoonfuls of chopped shallots and a glass of sherry into it ; egg the fish Avith a paste- brush, bread-crumb, and lay a few pieces of butter upon it ; then put it in the saute-pan and place it in the oven for half an hour, or longer if required. When done, dish it without a napkin, tirst drawing out the packthread ; then put twelve tablespoonfuls of brown sauce in the saute-pan, vrith four ditto of broth, a quarter ditto of sugar, and a half ditto of essence of anchovy
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Cook this with the app: pantry check, scaling, and the assistant.