Cassell's dictionary of cookery

Jewish Smoked Beef.— Like the sausages of the preceding paragraph Jewish smoked beef is to be bought of the Jew butchers. To cook it, drop the meat into boiling water, let it boil for ten minutes, take off any scum that rises to the surface, add cold water enough to reduce the liquid to mere scalding heat, then bring it gently to the boil, and simmer until the lean of the meat feels quite tender when probed with a sharp skewer. Lift the meat on a drainer, and serve hot or cold, and garnish to taste with vegetables or otherwise. John Dory. — The John Dory or Janne Dorée, so named from the yellow tints on its surface, is a comparatively rare, and consequently expensive, fish, which is seasonable from Michaelmas to Christmas. The flesh is white and firm, something like the claw of a lobster, and, in fish weighing more than seven or eight pounds, is apt to be rather coarse and strong. It is best, both in flavour and quality, when weighing from four to six pounds. Though the oiliness of the skin unfits it for broiling, it is very good when boiled. When very small the John Dory is best baked. It is considered by some inferior only to the turbot. Probable cost, 3s. to 5s. John Dory, Baked. — Clean, dry, and flour a small fish, season it with pepper and salt, and sprinkle a little finely-minced parsley over it. Brush it well with clarified butter, and place it in a well-buttered baking-dish. Pour a glass of light wine over it, and bake in a moderate oven. For sauce, beat the yolks of two eggs, put them into a saucepan with two ounces of butter, the strained juice of half a fresh lemon, two table-spoonfuls of cold water, half a salt-spoonful of salt, a grain of cayenne, and a small pinch of powdered mace. Stir well until the sauce nearly boils. If the boiling point is reached the sauce will curdle. Send it to table poured over the fish, and garnish with cut lemon and parsley. Time, twenty minutes to bake. Probable cost, 2s. Sufficient for two or three persons. John Dory, Boiled. — Empty and cleanse the fish thoroughly, and rub a little salt over the outside. Cut off the fins, and put it into a fish-kettle, with cold water enough to cover it, and an ounce of salt to each quart of water. Heat it very gradually, and be careful that it boils slowly. Serve on a hot napkin, and garnish with curled parsley and cut lemon. Shrimp, anchovy, lobster, or Dutch sauce should be sent to table with the fish. Time to boil, according to the size ; a fish weighing five pounds will require about a quarter of an hour's gentle boiling. Probable cost, 3s. to os. Sufficient for five or six persons. John Dory, Cold, To Warm up.— This fish when wanned up i.s apt to taste a JOH ( 344 ) JUG