The encyclopaedia of practical cookery

Put a pressed quart measureful of the fresh petals of Jessamine into a jar with 2oz. of coriander-seeds, and steep them in 2qts. of over-proof spirit and lqt. of distilled water. Let them remain for three weeks, drain off or filter, and bottle. Jessamine Water-Ice. — Mix the juice of seven lemons and the zest of three in a pan with 3 gills of syrup, a few drops of essence of Jessamine, 1 wineglassful of brandy, and a little water ; pass it through a fine sieve into the freezer, put it in moulds, and serve. JESUITS’ TEA. — An infusion made in Chili of the leaves of Psoralea glandidosa. JEWFISH. — A huge fish, often weighing 5001b., caught along the shores of the Gulf of Mexico, and used 1 by the natives for food. For details respecting Culinary Processes , UtensilSy Saucest &c.t referred to , see under their special heads. JHAL FREZEE — This is the name given by the natives of India to a sort of simple hash, in which the inevitable hot ingredients predominate : Put 2oz. of ghee or fat into a frying-pan, boil it, add about lib. of any cold cooked meat cut up into small pieces, twenty onions cut up in slices, £ teaspoonful of ground chillies, and 1 teaspoonful of salt, and cook over a slow fire until the whole of the ingredients, especially the onions, are quite cooked and tender. Turn the mixture out on to a dish, and serve. JIGGERS.— A more correct name for these useful little pastrycook’s tools would be Jaggers, which was evidently the original intention ; but the freedom of habit and carelessness has asserted itself once again in this instance, and left us the familiar Jigger. They are used in ornamenting pastry by cutting or notching it round the edges, and are made either of strong boxwood or of brass (see Fig. 991), the latter possessing not only a fluted wheel, but a pair of pincers stamped on the inside to pinch and mark round the edges of pies. JOHN DORY — As a British table-fish the John Dory ( Zeus faber) is considered to be superior to any. It is caught along the southern coast from Beachy Head to Land’s-End, and occasionally farther east; but the best of all are those caught off the coast of Brighton and Plymouth. The name is an evident corruption of Jaune Doree, yellow and gold, owing to the extraordinary golden appearance of its skin. There are few fish so exceedingly ugly ; for it is apparently ill-shaped, flat, and Fig. 992. John Dory. broad (see Fig. 992), with a large head and staring eyes. On either side is a repulsive-looking black spot, to which two ^legends are attached — one, that they are the marks of St. Peter’s finger and thumb, where he held a Dory up to take the tribute money out of its mouth; and the other credits St. Christopher with the marks, being the spots where his finger and thumb pressed when he lifted a Dory up to amuse the infant Saviour. The Dory is in its. prime from September to January, and may be cooked in any of the ways described in the following receipts, after having been thoroughly washed and cleaned. Baked John Dory stuffed with Fish Forcemeat.— Select and clean a large-sized John Dory. Free from skin and bone the flesh of a whiting, put it in a mortar with an equal quantity of breadcrumbs soaked in milk, and pound them together.