John Dory
INGREDIENTS.-lb. of salt to each gallon of water. AVERAGE CosT, 3s. to 5s. each.
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.
JOHN DORY.
TIME. After the water boils, to hour, according to size.
SEASONABLE all the year, but best from September to January.
Note.-Small John Dory are very good baked, and this is a very nice fish served either boiled or fried in fillets, with a good sauce.