Boiled Gurnet is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of gurnet (or gurnard) filled with forcemeat that's boiled to cook and served with a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Gurnet.
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This is a classic recipe for a Victorian version of Boiled Gurnet that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 246.—BOILED GURNET.
Fill the inside of the gurnet with some veal stuffing ; sew up the flaps; boil it in water with a little salt; and when done, dish it up on a folded napkin; garnish it round with picked parsley, and serve with white or brown caper sauce, Nos. 25 and 26, or with anchovy, shrimp, Dutch, lobster, or piquante sauce.
Prepare the gurnards then stuff the body cavities with veal stuffing. Sew the flaps closed then bring a pan of lightly-salted water to a boil, add the fish and boil for about 15 minutes, or until cooked through.
Drain the fish and wipe dry then arrange on a serving plate and accompany with white caper sauce, brown caper sauce, anchovy sauce, shrimp sauce. Dutch sauce, lobster sauce or piquante sauce.
