John Dory, Baked

Ingredients

• a small fish
• a glass of light wine
• two ounces of butter
• two table-spoonfuls of cold water
• half a salt-spoonful of salt
• a grain of cayenne
• a small pinch of powdered mace
• the yolks of two eggs
• half a fresh lemon

Method

1. 1

   Clean, dry, and flour the fish, season with pepper and salt, sprinkle with minced parsley, brush with clarified butter, place in a buttered dish, pour wine over it, and bake in a moderate oven.

2. 2

   For sauce, beat yolks with butter, lemon juice, water, salt, cayenne, and mace, stir until nearly boiling, and serve over the fish with lemon and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 773. The excerpt below is the record exactly as published.

John Dory, Baked. — Clean, dry, and flour a small fish, season it with pepper and salt, and sprinkle a little finely-minced parslej^ over it. Brush it well with clarified butter, and place it in a weU-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 fi'esh 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 Avell imtil 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 lub 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, ac- cording 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 little strong, therefore the best way of serving it a second time is as a salad, or in a mayon- naise. 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 re- mains 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 thi-ee boned anchovies, also finely minced, a table-spoonful of chopped psxrsley, the eighth of a nutmeg, grated, four table-spoonfuls of finely- grated 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 table- spoonful of salt. Boil gently until the fish is suificiently 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 table- spoonful 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— When red mullet are plentiful, and. this they are veri/ 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 way). — Pour a pint of boiling milk over a tea-cupful and a half of Indian meal, and beat it well for a quarter of an hour. Unless tliis is done the cakes will not be light. Add a pinch of salt, a tea-spoonful of carbonate of soda, a table-spoonful of flour, two table-spoon- fuls of sour milk, a beaten ogg, and a table- spoonful of oiled butter. This will make a batter of the consistence of that used for pan- cakes. Johnny cakes are best baked in a spidei- (a deep iron pan) on the stove. When this Ls not convenient, they may be spread in buttered pans, the eighth of an inch in thickness, and baked in a quick oven. When well browned, split the cakes, put butter between them, and serve as hot as possible. Time, bake till well- browned — about twentj^ minutes. Sufficient for four or five persons. Josephine Cake. — Beat four ounces of fresh butter to a cream, mix with it three ounces of pounded and sifted sugar, which, before being powdered, has been well rubbed upon the rind of half a fresh lemon

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