A Boke of Gode Cookery Presents

To stew Gurnets

PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic

DESCRIPTION: How to stew gurnards

To stew Gurnets.

Stew them with white wine and salt, whole cloves, mace, nutmegg and cinnamon; when you take them up, put in some butter and sugar.

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A Boke of Gode Cookery17th Century English Recipes
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