John Dory — continued. has been beaten with the juice of a lemon and strained, also a small piece of butter broken into small pieces. Spread a folded napkin or an ornamental dish-paper over a hot oval- shaped dish, drain, and lay the fish carefully on it, garnish with fresh parsley, slices of lemon, and quarters of hard- boiled eggs, and serve it with the sauce in a sauceboat while very hot. Rechauffe of John Dory. — Pick over carefully some cold remains of boiled John Dory, and remove all the skin and bones. Mix lqt. of milk slowly with 4oz. of flour, keeping it smooth and free from lumps, and pour it into a saucepan. Tie together a bunch of parsley, two or three sprigs of thyme, and a bay-leaf, and put it into the saucepan with one or two shallots, a dust of grated nutmeg, and salt and pepper. Stir the mixture over the fire till thick and boiling; then take it off, and mix with it Jib. of butter and the yolks of two eggs. When the butter and eggs are blended with the other ingredients, pass the sauce through a fine hair sieve. Mask the bottom of a gratin-dish with some of the sauce, put in a layer of the prepared fish, and then another layer of the sauce ; fill the dish in this manner, dusting a small quantity of salt and pepper between the layers, the last one being of sauce. Grate some bread and Parmesan cheese over the top, put the dish in a moderate oven, and bake for thirty minutes. When cooked, brown the contents under a salamander, and serve on the same dish. Stewed John Dory. — Clean the fish, rub it well with flour, and put it in a fish-kettle with a few carrots, onions, and turnips, a bunch of sweet herbs, parsley, and a bay-leaf, a small lump of salt, two or three cloves, 2 wineglassfuls each of port wine and vinegar, and 5 pints of water. When the liquor boils, move the fish-kettle to the side of the fire, and stew the contents for an hour. Peel a quantity of button- onions, put them in a stewpan with 2oz. of butter and 1 tea- spoonful of sugar, and toss about over the fire till browned ; then pour in 1 wineglassful of wine, and stir them over the fire a few minutes longer. Pour lqt. of brown sauce ✪ Stewed John Dory and Fig. 933. Stewed John Dory. 1 breakfast-cupful of clear stock over the onions, put them over a moderate fire, and boil for three-quarters-of-an-hour. Skim the sauce, and mix with it seventeen or eighteen fish forcemeat quenelles, the same quantity of heads of mush- rooms, 1 teaspoonful each of Harvey sauce, anchovy essence, and mushroom ketchup, a small quantity of salt, and a dust of cayenne pepper. Blanch and beard about three dozen oysters, and put them in the sauce. Drain the fish very carefully when it is cooked, put it on a hot deep dish, pour the sauce over, garnish with the oysters and slices of lemon, and serve very hot. See Fig. 993. JOHNNY CAKES. — See Cakes. JOINTS. — This is the name given technically to those pieces of meat into which it is usual to cut up the whole animal. These are described under the headings of the animals to which they belong, and receipts are given thereunder for cooking them. JORUM. — An old-fashioned earthenware jar holding a large quantity of liquor. JOSEPHINE CAKE.— See Cakes. Foi details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 791 JOWL. — The cheek ancl jaw, as of a fish.

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John Dory — continued. has been beaten with the juice of a lemon and strained, also a small piece of butter broken into small pieces. Spread a folded napkin or an ornamental dish-paper over a hot oval- shaped dish, drain, and lay the fish carefully on it, garnish with fresh parsley, slices of lemon, and quarters of hard- boiled eggs, and serve it with the sauce in a sauceboat while very hot. Rechauffe of John Dory. — Pick over carefully some cold remains of boiled John Dory, and remove all the skin and bones. Mix lqt. of milk slowly with 4oz. of flour, keeping it smooth and free from lumps, and pour it into a saucepan. Tie together a bunch of parsley, two or three sprigs of thyme, and a bay-leaf, and put it into the saucepan with one or two shallots, a dust of grated nutmeg, and salt and pepper. Stir the mixture over the fire till thick and boiling; then take it off, and mix with it Jib. of butter and the yolks of two eggs. When the butter and eggs are blended with the other ingredients, pass the sauce through a fine hair sieve. Mask the bottom of a gratin-dish with some of the sauce, put in a layer of the prepared fish, and then another layer of the sauce ; fill the dish in this manner, dusting a small quantity of salt and pepper between the layers, the last one being of sauce. Grate some bread and Parmesan cheese over the top, put the dish in a moderate oven, and bake for thirty minutes. When cooked, brown the contents under a salamander, and serve on the same dish. Stewed John Dory. — Clean the fish, rub it well with flour, and put it in a fish-kettle with a few carrots, onions, and turnips, a bunch of sweet herbs, parsley, and a bay-leaf, a small lump of salt, two or three cloves, 2 wineglassfuls each of port wine and vinegar, and 5 pints of water. When the liquor boils, move the fish-kettle to the side of the fire, and stew the contents for an hour. Peel a quantity of button- onions, put them in a stewpan with 2oz. of butter and 1 tea- spoonful of sugar, and toss about over the fire till browned ; then pour in 1 wineglassful of wine, and stir them over the fire a few minutes longer. Pour lqt. of brown sauce and Fig. 933. Stewed John Dory. 1 breakfast-cupful of clear stock over the onions, put them over a moderate fire, and boil for three-quarters-of-an-hour. Skim the sauce, and mix with it seventeen or eighteen fish forcemeat quenelles, the same quantity of heads of mush- rooms, 1 teaspoonful each of Harvey sauce, anchovy essence, and mushroom ketchup, a small quantity of salt, and a dust of cayenne pepper. Blanch and beard about three dozen oysters, and put them in the sauce. Drain the fish very carefully when it is cooked, put it on a hot deep dish, pour the sauce over, garnish with the oysters and slices of lemon, and serve very hot. See Fig. 993. JOHNNY CAKES. — See Cakes. JOINTS. — This is the name given technically to those pieces of meat into which it is usual to cut up the whole animal. These are described under the headings of the animals to which they belong, and receipts are given thereunder for cooking them. JORUM. — An old-fashioned earthenware jar holding a large quantity of liquor. JOSEPHINE CAKE.— See Cakes. Foi details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 791 JOWL. — The cheek ancl jaw, as of a fish.

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