Boiled John Dory stuffed with Fish Forcemeat. — Clean
and wash a rather large fresh John Dory. Put some flesh
of whiting without hones in a mortar, pound, and then pass
it through a fine hair sieve ; pound a third of the quantity of
paste panada, pass it through the sieve, and mix with the
pounded whiting; work loz. of butter in the mixture, and
season with salt, pepper, and grated nutmeg, using beaten
yolks of egg to hind it. Chopped thyme and parsley✪ Boiled John Dory stuffed with Fish Forcemeat may
be added to the forcemeat if the flavour is liked. Stuff the
fish with the forcemeat, tie it round with thread, and put it
in a fish-kettle with one or two onions, carrots, turnips, a
few pieces of celery, one bay-leaf, a bunch of thyme and
parsley, three cloves, and a small lump of salt. Moisten
the fish with 1 teacupful of vinegar and white wine, in equal
quantities, and about 5 pints of water, set it over the fire
till boiling, then move it a little to the side, and simmer for
an hour. While cooking, prepare the following sauce for the
fish : Put 8oz. of butter in a saucepan with the yolks of four
eggs, 3 table-spoonfuls of tarragon vinegar, and a dust of
salt and pepper ; stir the mixture over the fire till the butter
dissolves and mingles with the eggs, then pour in slowly a
little more than 1 pint of bechamel sauce and 1 table-spoonful
of lobster butter (that is loz. of butter mixed with the same
quantity of lobster spawn), pounded and passed through a
fine hair sieve. Stir over the fire till it becomes red and
thick, then mix with it a few drops of anchovy essence, a
little cayenne, and 1 teaspoonful of sugar. Pass the sauce
through a fine hair or silk sieve, return it to the saucepan,
and mix with it some small squares of boiled beetroot and the
same of gherkins. Keep it hot till wanted for serving. When
the John Dory is cooked, drain it well, slip it off the drainer
on to a hot dish, being careful not to break it, pour the sauce
over, garnish with a few sprigs of parsley, and serve.
Boiled John Dory with Prawn Sauce. — Put the fish in
a fish-kettle with plenty of boiling water, and boil. Skin
1 pint of fresh prawns, pound them in a mortar together
■with Jib. of butter, and pass the mixture through a fine hair
sieve. Put £ pint of bechamel sauce into a stewpan with
an equal quantity of butter sauce (melted butter), and place
over the fire till boiling; then mix the prawns and butter
into the sauce, and stir till dissolved. Pick the meat out
of a small lobster and chop it. When the fish is cooked,
drain, place it on a hot dish, cover with the sauce, and then
strew over the chopped lobster. Serve while very hot.
John Dory with Holstein Sauce. — Clean and prepare the
fish, being very careful in drawing it not to break the gall,
as that would make the whole fish bitter, put it into a fish-
kettle with a lump of salt and sufficient cold water to
cover, leave over the fire until it commences to boil, then
move to the side, and keep it simmering for ten minutes.
Prepare the following sauce for it : Put ljoz. of butter into
a small saucepan with 1 table-spoonful of flour, mix them
Well over the fire, then stir in 1 breakfast-cupful of the
cooking-liquor of the fish and J breakfast-cupful of white
Rhenish wine ; season to taste with salt, pepper, and a small
quantity of grated nutmeg, and continue stirring until boiling ;
then move off the fire, and stir in the yolk of an egg that
✪ Stewed John Dory
Page 169 · 4 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
Boiled John Dory stuffed with Fish Forcemeat. — Clean and wash a rather large fresh John Dory. Put some flesh of whiting without bones in a mortar, pound, and then pass it through a fine hair sieve ; pound a third of the quantity of paste panada, pass it through the sieve, and mix with the pounded whiting; work loz. of butter in the mixture, and season with salt, pepper, and grated nutmeg, using beaten yolks of egg to bind it. Chopped thyme and parsley may be added to the forcemeat if the flavour is liked. Stuff the fish with the forcemeat, tie it round with thread, and put it in a fish-kettle with one or two onions, carrots, turnips, a few pieces of celery, one bay-leaf, a bunch of thyme and parsley, three cloves, and a small lump of salt. Moisten the fish with 1 teacupful of vinegar and white wine, in equal quantities, and about 5 pints of water, set it over the fire till boiling, then move it a little to the side, and simmer for an hour. While cooking, prepare the following sauce for the fish : Put 8oz. of butter in a saucepan with the yolks of four eggs, 3 table-spoonfuls of tarragon vinegar, and a dust of salt and pepper ; stir the mixture over the fire till the butter dissolves and mingles with the eggs, then pour in slowly a little more than 1 pint of bechamel sauce and 1 table-spoonful of lobster butter (that is loz. of butter mixed with the same quantity of lobster spawn), pounded and passed through a fine hair sieve. Stir over the fire till it becomes red and thick, then mix with it a few drops of anchovy essence, a little cayenne, and 1 teaspoonful of sugar. Pass the sauce through a fine hair or silk sieve, return it to the saucepan, and mix with it some small squares of boiled beetroot and the same of gherkins. Keep it hot till wanted for serving. When the John Dory is cooked, drain it well, slip it off the drainer on to a hot dish, being careful not to break it, pour the sauce over, garnish with a few sprigs of parsley, and serve.
Boiled John Dory with Prawn Sauce. — Put the fish in a fish-kettle with plenty of boiling water, and boil. Skin 1 pint of fresh prawns, pound them in a mortar together with £lb. of butter, and pass the mixture through a fine hair sieve. Put £ pint of bechamel sauce into a stewpan with an equal quantity of butter sauce (melted butter), and place over the fire till boiling; then mix the prawns and butter into the sauce, and stir till dissolved. Pick the meat out of a small lobster and chop it. When the fish is cooked, drain, place it on a hot dish, cover with the sauce, and then strew over the chopped lobster. Serve while very hot.
John Dory with Holstein Sauce. — Clean and prepare the fish, being very careful in drawing it not to break the gall, as that would make the whole fish bitter, put it into a fishkettle with a lump of salt and sufficient cold water to cover, leave over the fire until it commences to boil, then move to the side, and keep it simmering for ten minutes. Prepare the following sauce for it : Put ljoz. of butter into a small saucepan with 1 table-spoonful of flour, mix them Well over the fire, then stir in 1 breakfast-cupful of the cooking-liquor of the fish and J breakfast-cupful of white Rhenish wine ; season to taste with salt, pepper, and a small quantity of grated nutmeg, and continue stirring until boiling ; then move off the fire, and stir in the yolk of an egg that
Records on this page
Boiled John Dory stuffed with Fish ForcemeatStewed John DoryBoiled John Dory with Prawn SauceJohn Dory with Holstein Sauce