Boiled John Dory with Caper Sauce

Ingredients

• the fish
• a lump of salt
• 2oz. of butter
• 1 tablespoonful of flour
• 1.5 breakfast-cupfuls of clear skimmed stock
• a few drops of Worcestershire sauce
• a few tablespoonfuls of capers

Method

1. 1

   Prepare the fish by trussing and sewing it up.

2. 2

   Boil in salted water until tender.

3. 3

   For the sauce, mix butter and flour, then gradually add stock, season, and bring to a boil.

4. 4

   Stir in capers.

5. 5

   Serve the fish on a hot dish with the caper sauce poured over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 168. The excerpt below is the record exactly as published.

Boiled John Dory with Caper Sauce. — Draw and wash the fish, truss, and sew it up with packthread. Put it in a fish-kettle with a lump of salt and sufficient cold water to cover, and stand it over the fire till the water begins to bubble ; then move it to the side, and let it simmer gently Fur details respecting Culinary Processes , Utensils, Sauces, X'c., referred to, see under their special heads . 790 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. John Dory — continued. till the fish is tender. Meanwhile prepare the following sauce : Put 2oz. of butter in a saucepan with 1 table- spoonful of flour, and stir it over the fire until well mixed and browned; then stir in gradually 1J breakfast-cupfuls of clear skimmed stock. Season with salt, pepper, and a few drops of Worcestershire sauce, and stir the sauce over the fire till boiling, then mix in a few table-spoonfuls of capers

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