Mrs Beetons Fish Recipes Revisited

John Dory

John Dory
110g (4oz) Salt per 4.55lt (8 pints) Water
Lemon Slices
Parsley
Sauce

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.
Clean it thoroughly and cut off the fins
Place in a fish kettle, cover with cold water and add salt in the above proportion.
Bring to the boil gradually and simmer gently for 15 minutes, or rather longer, if the fish is 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, 15-30 minutes, according to size.

Note: Small John Dorie are very good, baked.

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.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

John Dory

Mrs Beeton
Recipes