John Dory, Boiled. — This fish is much esteemed
by epicures, and, unlike other fish, is extremely ugly.
It should be about 12 in. long, and about 5 lb.
in weight. Put it into a fish kettle with sufficient
water to cover it, and enough salt to the proportion
of water; bring it to the boil, and let it simmer very
gently for 20 minutes o’r less, according to the size
of the fish. Lift it out, and let it drain over the sauce¬
pan. Serve on a neatly-folded napkin. Garnish with
curly parsley and slices of lemon alternately. Lobster
sauce, or plain melted butter, to be served with this
fish.
Boiled Turbot. — Rub a little salt over the fish, and
wash ft well in water ; dry it with a cloth, and rub
it all over with cut lemon — this will make the fish look
nice and white when sent to table. Put as much cold
58
THE HOUSEHOLD
water in the fish-kettle as will well cover the fish, and
add 6 ozs. of salt to each gallon of water. Bring the
water gently to the boil and remove any scum that
rises. Lower the gas so that the water only just
simmers. As soon as the flesh appears to shrink from
the bones it is done, and care must be taken not to cook
this fish too much, as it is a fish that is rich and
gelatinous, and is worthless if over-cooked. Lift the
fish out of the w?ater by the strainer, and serve white
side up on a neatly-folded napkfn. Serve with oyster
sauce, egg sauce, creme sauce, or Bechamel.
Roe of Turbot. — This is liked by many, and is
easily prepared. Throw the roe into boiling water for
2 minutes. Take out and drain, and cut it into slices.
Butter well a pie-dish, and place the roe into it.
Squeeze the juice of i lemon over it, and sprinkle with
pepper and saft and bake for 20 minutes✪ Roe of Turbot. Serve hot,
and garnish with parsley. Baste frequently.
Halibut. — This most excellent fish is not nearly
prized as it should be. It is decidedly a very cheap
fish, and probably this is the cause of its not being
seen on the tables of the wealthy. Its flesh is delicate,
very wholesome, and very much resembles the turbot;
in fact, it is the poor man’s turbot. The halibut
grow s to an enormous size, some of them in the London
fish market turning the scale at 120 lbs. The best are
those of 30 and 40 lb. size, and may always be bought
at from 5d. to 8d. per lb. The fishmonger will cut
the quantity desired.
Halibut, Fried. — This is the most satisfactory way
of cooking this fish ; it is preferable to boiling. The
fishmonger will supply the fish cut into cutlets ready
for frying, which must be done in the usual way.
Plenty of boiling hot fat✪ Halibut, Fried to be ready before putting
the fish into it. The fat should cover the fish.
Let all the fat drain off on some blotting paper. Serve
on a fish frilled paper, on a hot dish, wfith anchovy
sauce, or a lemon cut in halves.
GAS COOKERY BOOK.
59
Page 30 · 3 recipe records on this page
Presented as published in 1900. 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
John Dory, Boiled. — This fish is much esteemed by epicures, and, unlike other fish, is extremely ugly. It should be about 12 in. long, and about 5 lb. in weight. Put it into a fish kettle with sufficient water to cover it, and enough salt to the proportion of water; bring it to the boil, and let it simmer very gently for 20 minutes o’r less, according to the size of the fish. Lift it out, and let it drain over the saucepan. Serve on a neatly-folded napkin. Garnish with curly parsley and slices of lemon alternately. Lobster sauce, or plain melted butter, to be served with this fish.
Boiled Turbot. — Rub a little salt over the fish, and wash it well in water ; dry it with a cloth, and rub it all over with cut lemon — this will make the fish look nice and white when sent to table. Put as much cold
water in the fish-kettle as will well cover the fish, and add 6 ozs. of salt to each gallon of water. Bring the water gently to the boil and remove any scum that rises. Lower the gas so that the water only just simmers. As soon as the flesh appears to shrink from the bones it is done, and care must be taken not to cook this fish too much, as it is a fish that is rich and gelatinous, and is worthless if over-cooked. Lift the fish out of the water by the strainer, and serve white side up on a neatly-folded napkin. Serve with oyster sauce, egg sauce, creme sauce, or Bechamel.
Roe of Turbot. — This is liked by many, and is easily prepared. Throw the roe into boiling water for 2 minutes. Take out and drain, and cut it into slices. Butter well a pie-dish, and place the roe into it. Squeeze the juice of a lemon over it, and sprinkle with pepper and salt and bake for 20 minutes. Serve hot, and garnish with parsley. Baste frequently.
Halibut. — This most excellent fish is not nearly prized as it should be. It is decidedly a very cheap fish, and probably this is the cause of its not being seen on the tables of the wealthy. Its flesh is delicate, very wholesome, and very much resembles the turbot; in fact, it is the poor man’s turbot. The halibut grows to an enormous size, some of them in the London fish market turning the scale at 120 lbs. The best are those of 30 and 40 lb. size, and may always be bought at from 5d. to 8d. per lb. The fishmonger will cut the quantity desired.
Halibut, Fried. — This is the most satisfactory way of cooking this fish ; it is preferable to boiling. The fishmonger will supply the fish cut into cutlets ready for frying, which must be done in the usual way. Plenty of boiling hot fat to be ready before putting the fish into it. The fat should cover the fish. Let all the fat drain off on some blotting paper. Serve on a fish frilled paper, on a hot dish, with anchovy sauce, or a lemon cut in halves.
Records on this page
Roe of TurbotBoiled TurbotHalibut, Fried