Cassell's dictionary of cookery

little strong, therefore the best way of serving it a second time is as a salad, or in a mayonnaise. If this is not liked, remove the flesh from the bones, and divide it into rather large pieces. Put these into a saucepan, season with salt and cayenne, and pour over them any remains of the sauce with which it was served when cold, and heat it gradually for a few minutes, but do not let it boil. Lift it out gently, so as not to break the fish, and serve on a hot dish. If there is no cold sauce, a little melted butter, flavoured with two or three drops of essence of anchovies, may be used instead. Sufficient, if made with a pound of fish, for two persons. John Dory (en IMatelote).— Chop small a dozen oysters — the tinned oysters may be used for this purpose— and mix them thoroughly with three boned anchovies, also finely minced, a table-spoonful of chopped parsley, the eighth of a nutmeg, grated, four table-spoonfuls of finelygrated bread-crumbs, and three oimces of butter or chopped suet. Mix aU thoroughly, add pepper and salt to taste, the well-beaten yolks of two eggs, and eight table-spoonfuls of new milk. Put all into a stewpan, stir briskly over a gentle fire until the mixture thickens, then fill the Dory with the forcemeat, and sew up the slit. Put the fish into a saucepan, barely cover it with cold water, and put with it a turnip, a carrot, a bunch of savoury herbs, a large sprig of parsley, a quarter of a pint of vinegar, half a tea-spoonful of bruised celery-seed, and a tablespoonful of salt. Boil gently until the fish is sufficiently cooked. Serve on a hot dish, and send the following sauce to table in a tureen with it :— Melt a piece of butter the size of an egg in a saucepan, fry in this three small onions, sliced very thin, add a table-spoonful of minced parsley, and another of minced chives, a tablespoonful of mushroom ketchup, a glass of claret, and a glass of the liquid in which the fish was boiled. Stew gently for a few minutes until the onions are done, strain through a cloth, and then add half a pint of good brown sauce. Boil until the sauce coats the spoon. A few drops of essence of anchovy and the juice of half a lemon may be added, if hked. Time, a quarter of an hour after boiling for a moderate-sized fish. Probable cost of John Dory, 3s. to 5s. Sufficient for six or eight persons. John Dory, Sauce for— WWhen red mullet are plentiful, and they are very much so occasionally, a good sauce for the John Dory may be made by boiling one, pounding the flesh, rubbing it through a hair sieve, and mixing it with half a pint of melted butter. Time, ten minutes to boil the mullet. John, Oxford [sec Oxford John). Johnny or Journey Cakes.— Take a pint of Indian meal, mix a little salt with it, and as much boiling water as will form a batter. This will be about half a pint. Beat it well for several minutes, then spread it, to about the eighth of an inch in thickness, on a smooth piece of board. Place the board upright in front of a clear fire, and bake the cake. When well browned, cut it into squares, split these, put butter between, and send them to table as hot as possible. Time, bake until well browned — about twenty minutes. Sufficient for two or thi-ee persons. Johnny or Journey Cakes (another way). — See Indian Meal Johnny Cakes. Johnny or Journey Cakes (another