To Boil Gurnards

With directions for dressing them in other ways

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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It is more usual to fill gurnards with forcemeat, and to bake them, or to have the flesh raised from the bones and dressed in fillets, than to serve them simply boiled; they may, however, be cooked in any of the modes directed for mackerel