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Dory, Boiled

Cut off the fins, and lay the fish in a kettle of cold water, salted in the proportion of three ounces of salt to one gallon of water. Let the water cover the fish, bring it to a boil gradually, and simmer till done. Be careful not to break the skin. This unsightly, but very excellent fish, is a near approach to the turbot in the delicacy and firmness of the flesh. It is boiled and served in the same manner as turbot, with lobster, anchovy, or shrimp sauce, and plain melted butter. Serve on a napkin neatly rolled round the edge. Time, twenty to twenty-five minutes, according to size, after the water boils. (See also JOHN DORY.)