Season the mixture with a small, finely-
minced, partially-boiled onion or shallot, salt and pepper to
taste, and a small quantity of grated nutmeg✪ Jersey Wonders (Recipe 2), and beat all
together with the yolk of one or two eggs; lift the flesh off
the backbone of the John Dory, stuff it with it, and tie round
with a piece of string. Lay the fish in a buttered baking-
tin with a couple of bay-leaves, strew a small quantity of
John Dory — continued.
finely-minced shallots over, moisten to height with white wine
and white stock mixed in equal quantities, and cover with
a sheet of buttered paper. Bake for about three-quarters-of-
an-hour, more or less, according to the size of the fish ; when
cooked, remove the string, and place the fish on a hot dish ;
strain the cooking-liquor that is left in the dish into a sauce-
pan, put in it a small piece of butter kneaded with a small
quantity of flour, see if it requires more seasoning, and stir
over the fire until thickened. Garnish the fish with parsley,
and serve with the sauce in a sauceboat.
Boiled John Dory. — (1) Clean a John Dory, put it, with a
marinade of sweet-oil, salt, pepper, &c., such as used for
fish, in a saucepan, and boil over a slow fire for about an
hour. When done, serve on a dish garnished with parsley,
and with caper, anchovy, or lobster sauce in a sauceboat.
(2) Remove the fins of a good-sized fish, put it into a
large fish-kettle with salted water (using 3oz. of salt to
every g'allon of water), put the kettle on the fire, cover it
over, and let the water boil up gradually. When it boils,
remove the kettle to one side of the fire, and let it simmer
until the fish is done (about twenty minutes, or longer if a
large fish). In removing the fish from the kettle, care must
be taken not to break the skin. Place it on a folded napkin
on a dish, and serve with lobster, shrimp, or anchovy sauce
or with melted butter.
(3) Clean the fish, rub it over with salt and lemon-juice,
put it in a fish-kettle with plenty of hot water and a lump
of salt, and boil gently. Put 6oz. of butter into a sauce-
pan with the yolks of three eggs, the juice of half a lemon,
and a small quantity of salt and pepper, and stir quickly
over a moderate fire till the butter is half dissolved ; then
move it to the side, and continue stirring till the butter is
quite dissolved. Put the sauce over the fire again, and when
it thickens mix with it lqt. of butter sauce (melted butter),
and continue stirring till on the point of boiling. It must
not quite boil, or the eggs will curdle and the sauce be spoilt.
When the fish is cooked, put it on a hot dish, strain the
sauce over through a fine hair sieve, and serve while very
hot.
(4) Clean the fish, wash it, put it into a fish-kettle with
plenty of boiling' water and a small lump of salt, and let
it boil gently. When cooked, drain the fish carefully, so that
it will not fall to pieces, then slip it off the drainer on to
a hot dish embellished with a folded napkin or ornamental
dish-paper. Garnish with sprigs of parsley, placing sprigs
over any part of the fish that may happen to be broken, and
serve with a sauceboatful of anchovy sauce. ✪ Boiled John Dory
Page 167 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Season the mixture with a small, finelyminced, partially-boiled onion or shallot, salt and pepper to taste, and a small quantity of grated nutmeg, and beat all together with the yolk of one or two eggs; lift the flesh off the backbone of the John Dory, stuff it with it, and tie round with a piece of string. Lay the fish in a buttered bakingtin with a couple of bay-leaves, strew a small quantity of
John Dory — continued.
finely-minced shallots over, moisten to height with white wine and white stock mixed in equal quantities, and cover with a sheet of buttered paper. Bake for about three-quarters of an hour, more or less, according to the size of the fish ; when cooked, remove the string, and place the fish on a hot dish ; strain the cooking-liquor that is left in the dish into a saucepan, put in it a small piece of butter kneaded with a small quantity of flour, see if it requires more seasoning, and stir over the fire until thickened. Garnish the fish with parsley, and serve with the sauce in a sauceboat.
Boiled John Dory. — (1) Clean a John Dory, put it, with a marinade of sweet-oil, salt, pepper, &c., such as used for fish, in a saucepan, and boil over a slow fire for about an hour. When done, serve on a dish garnished with parsley, and with caper, anchovy, or lobster sauce in a sauceboat.
(2) Remove the fins of a good-sized fish, put it into a large fish-kettle with salted water (using 3oz. of salt to every g'allon of water), put the kettle on the fire, cover it over, and let the water boil up gradually. When it boils, remove the kettle to one side of the fire, and let it simmer until the fish is done (about twenty minutes, or longer if a large fish). In removing the fish from the kettle, care must be taken not to break the skin. Place it on a folded napkin on a dish, and serve with lobster, shrimp, or anchovy sauce or with melted butter.
(3) Clean the fish, rub it over with salt and lemon-juice, put it in a fish-kettle with plenty of hot water and a lump of salt, and boil gently. Put 6oz. of butter into a saucepan with the yolks of three eggs, the juice of half a lemon, and a small quantity of salt and pepper, and stir quickly over a moderate fire till the butter is half dissolved ; then move it to the side, and continue stirring till the butter is quite dissolved. Put the sauce over the fire again, and when it thickens mix with it lqt. of butter sauce (melted butter), and continue stirring till on the point of boiling. It must not quite boil, or the eggs will curdle and the sauce be spoilt. When the fish is cooked, put it on a hot dish, strain the sauce over through a fine hair sieve, and serve while very hot.
(4) Clean the fish, wash it, put it into a fish-kettle with plenty of boiling' water and a small lump of salt, and let it boil gently. When cooked, drain the fish carefully, so that it will not fall to pieces, then slip it off the drainer on to a hot dish embellished with a folded napkin or ornamental dish-paper. Garnish with sprigs of parsley, placing sprigs over any part of the fish that may happen to be broken, and serve with a sauceboatful of anchovy sauce.
Records on this page
Jersey Wonders (Recipe 2)Baked John DoryBoiled John Dory