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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle a Gurnet on the French fashion. DRaw your Gurnet, and wash it cleane, boyle it in water and salt, with a Fagot of sweet Hearbes: then take st [=it] vp, and poure vpon it Uergis, Nutmeg, Butter and Pepper: thicken it with the yolkes of two new laid Egges. All this being poured vpon your Fish, garnish your dish with preserued Barberyes, or a slyced Orenge.