No. 316 Roast Gurnet.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss the fish with its tail in its mouth, butter a sauté-pan, and put two tablespoonfuls of chopped eschalots and a glass of sherry into it, egg the fish with a paste brush, bread-crumb, and lay a few pieces of butter upon it; then put it in the sauté-pan, and place it in the oven half an hour, or more if required; when done, dish it without a napkin, first drawing out the packthread, then put twelve tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with four ditto of broth, a quarter ditto of sugar, and a half ditto of essence of anchovy; boil it five minutes, pour it round the fish, pass the salamander over it and serve.