Gurnets baked.
- Ingredients—2 or more gurnets.
- Some veal stuffing, omitting the suet.
- A little stock.
- ½ wineglass of sherry.
- 1 or 2 dessertspoonfuls of mushroom catsup.
- Some brown sauce.
- Pepper and salt.
Method.—Remove the head and fins of the gurnets, and stuff them with veal stuffing, fastening it in with small skewers.
Lay them on a well-buttered baking-tin, and pour over them the stock, sherry, and catsup.
Bake them in a moderate oven until cooked.
Then place them on a hot dish, mix the liquor from them with the sauce and pour over.
Stewed Eels.
- Ingredients—2 lb. of eels.
- 1 pint of stock.
- 1 wineglass of port.
- 1 tablespoonful of flour.
- A few drops of lemon juice.
- Pepper.
- Salt.
- Cayenne.
- 2 oz. of butter.
Method.—Cut the eels in pieces about 2½ inches long.
Fry them brown in the butter.