Baked Gurnet

Preparation info

  • 2–3


    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About


    • 1 medium-sized gurnet
    • veal force meat
    • butter or fat for basting
    • 2–3 rashers bacon<


    Empty and wash the fish, cut off the fins and remove the gills. Leave the head on. Put the forcemeat inside the fish and sew up the opening. Fasten the tail in the mouth of the fish, place in a pie-dish or baking-dish, baste well with hot fat or butter. Cover with bacon and bake in a moderate oven (350° F., Gas 4) for 30–45 min. Serve with either parsley or anchovy sauce.