John Dory

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. Cleanse the fish thoroughly and cut off the fins.
  2. Lay it in a fish-kettle, cover with cold water, and add salt in the proportion of 1/4 lb. of salt to each gallon of water.
  3. Bring it gradually to a boil, and simmer gently for 1/4 hour, or rather longer, should the fish be very large.
  4. Serve on a hot napkin, and garnish with cut lemon and parsley.
  5. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.
Baking Note
  1. Small John Dory are very good, baked.
Original Text
JOHN DORY. 248. INGREDIENTS.—1/4 lb. of salt to each gallon of water. Mode.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for 1/4 hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it. Time.—After the water boils, 1/4 to 1/2 hour, according to size. Average cost, 3s. to 5s. Seasonable all the year, but best from September to January. Note.—Small John Dorie are very good, baked. [Illustration: THE JOHN DORY.] THE DORU, or JOHN DORY.—This fish is of a yellowish golden colour, and is, in general, rare, although it is sometimes taken in abundance on the Devon and Cornish coasts. It is highly esteemed for the table, and its flesh, when dressed, is of a beautiful clear white. When fresh caught, it is tough, and, being a ground fish, it is not the worse for being kept two, or even three days before it is cooked.
Notes
—