Boiled John Dory

Ingredients

• a John Dory
• a marinade of sweet-oil
• salt
• pepper
• 3oz. of salt to every g'allon of water
• a good-sized fish
• a lump of salt
• 6oz. of butter
• the yolks of three eggs
• the juice of half a lemon
• a lump of salt
• 1 pint of butter sauce
• a small quantity of salt and pepper

Method

1. 1

   Clean the fish and boil it in a marinade of sweet-oil, salt, and pepper for about an hour.

2. 2

   Serve garnished with parsley and a sauce of your choice.

3. 3

   Alternatively, boil in salted water, simmer gently, and serve with lobster, shrimp, or anchovy sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 167. The excerpt below is the record exactly as published.

Boiled John Dory. — (1) Clean a John Dory, put it, with a marinade of sweet-oil, salt, pepper, &c., such as used for fish, in a saucepan, and boil over a slow fire for about an hour. When done, serve on a dish garnished with parsley, and with caper, anchovy, or lobster sauce in a sauceboat. (2) Remove the fins of a good-sized fish, put it into a large fish-kettle with salted water (using 3oz. of salt to every g'allon of water), put the kettle on the fire, cover it over, and let the water boil up gradually. When it boils, remove the kettle to one side of the fire, and let it simmer until the fish is done (about twenty minutes, or longer if a large fish). In removing the fish from the kettle, care must be taken not to break the skin. Place it on a folded napkin on a dish, and serve with lobster, shrimp, or anchovy sauce or with melted butter. (3) Clean the fish, rub it over with salt and lemon-juice, put it in a fish-kettle with plenty of hot water and a lump of salt, and boil gently. Put 6oz. of butter into a sauce- pan with the yolks of three eggs, the juice of half a lemon, and a small quantity of salt and pepper, and stir quickly over a moderate fire till the butter is half dissolved ; then move it to the side, and continue stirring till the butter is quite dissolved. Put the sauce over the fire again, and when it thickens mix with it lqt. of butter sauce (melted butter), and continue stirring till on the point of boiling. It must not quite boil, or the eggs will curdle and the sauce be spoilt. When the fish is cooked, put it on a hot dish, strain the sauce over through a fine hair sieve, and serve while very hot. (4) Clean the fish, wash it, put it into a fish-kettle with plenty of boiling' water and a small lump of salt, and let it boil gently. When cooked, drain the fish carefully, so that it will not fall to pieces, then slip it off the drainer on to a hot dish embellished with a folded napkin or ornamental dish-paper. Garnish with sprigs of parsley, placing sprigs over any part of the fish that may happen to be broken, and serve with a sauceboatful of anchovy sauce. (5) Wash the fish, place it in a fish-kettle with plenty of boiling- water and a lump of salt, and boil gently. Put 5oz. or 6oz. of butter in a stewpan, and melt it; then mix in the yolks of three eggs, ^ teacupful of tarragon vinegar, and a dust of salt and pepper, and stir the sauce over the fire till it thickens. Make in another saucepan 1 pint of butter sauce

Cook this with the app: pantry check, scaling, and the assistant.