The Roach (Fr. gardon).—This well known fish is a member of the carp family, and is found throughout Europe and the Western parts of Asia. It usually swims in shoals, and inhabits deep, still rivers. In colour it is greyish-green tinted with blue, with a silvery-white belly, and bright red fins. It is in season from March to September.
498.—GUDGEONS. (Fr.—Goujons Panés et Frits.)
Ingredients.—Gudgeons, egg, breadcrumbs, frying-fat.
Method.—Clean the fish and remove the gills, but do not scrape off the scales. Dry well, dip them in egg and breadcrumbs, and fry them in hot fat until nicely browned.
Time.—From 4 to 6 minutes to fry. Average Cost, 6d. per lb. Allow 2 or 3 per head. Seasonable from June to November.
The Gudgeon (Fr. goujon), a member of the carp family, is found in gently flowing streams and ponds. Its back is olive-brown with black spots, the abdomen white. The fins of the gudgeon are short and without spines; its tail is forked, its scales are large, and there is a small barbule or filament on either side of the mouth. The flesh of the gudgeon is firm and delicate, and very digestable. This fish was esteemed by both the Greeks and the Romans. It is abundant in France and Germany.
499.—GURNET, OR GURNARD. (Fr.—Gournal.)
Ingredients.—1 medium-sized gurnet, salt.
Method.—Clean and wash the fish and cut off the fins and gills. Have ready just enough warm water to cover it, add salt to taste, put in the fish, bring slowly to near boiling point, and cook gently for 25 to 30 minutes. Serve with anchovy or parsley sauce.
Time.—To boil, from 25 to 30 minutes. Average Cost, from 1s. to 2s 6d. Sufficient for 2 or 3 persons. Seasonable from October to March, but in perfection in October.
500.—GURNET, BAKED. (Fr.—Gournal au Four.)
Ingredients.—1 medium sized gurnet, veal forcemeat (No. 413), 2 or 3 slices of bacon, butter, or fat for basting.
Method.—Empty and wash the fish, and cut off the fins and gills. Prepare the forcmeat as directed, put it inside the fish, and sew up the opening. Fasten the tail in the mouth of the fish, place it in a pie-dish or baking dish, baste well with hot fat or butter, cover with the slices of bacon, and bake in a moderate oven from 35 to 45 minutes. It may be served with either parsley or anchovy sauce.
Time.—Altogether, about 1 hour. Average Cost, from 1s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable from October to March.
The Gurnet or Gurnard (Fr. gournal).—This sea-water fish is remarkable for its curiously angular shaped head, which is covered with bony plates, and armed with spines. The colour of the fins which varies in different species, is blue or red. The jaws are furnished with numerous small teeth. The grey and the red gurnet are the species most common to our British coasts. The flying gurnet is a denizen of the Indian seas, and is also found in the Mediterranean. The gurnet is an excellent table-fish.
501.—HADDOCK, BAKED. (Fr.—Eglefin au Four.)
Ingredients.—1 large fresh haddock, veal forcemeat (No. 412), 1 egg, brown breadcrumbs, fat for basting.
