Average cost. Seldom bought.
Seasonable from October to March, but in perfection in October.
Sufficient, a middling sized one for 2 persons.
Note.—This fish is frequently stuffed with forcemeat and baked.
[Illustration: THE GURNET.]
THE GURNET.-"If I be not ashamed of my soldiers, I am a souced gurnet," says Falstaff; which shows that this fish has been long known in England. It is very common on the British coasts, and is an excellent fish as food.
BAKED HADDOCKS.
263. INGREDIENTS.—A nice forcemeat (see Forcemeats), butter to taste, egg and bread crumbs.
Mode.—Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread crumbs can be omitted, and pieces of butter placed over the fish.
Time.—Large haddock, 3/4 hour; moderate size, 1/4 hour.