John Dory (en Matelote)

Ingredients

• a dozen oysters
• three boned anchovies
• a table-spoonful of chopped parsley
• the eighth of a nutmeg
• four table-spoonfuls of finely-grated bread-crumbs
• three ounces of butter
• the well-beaten yolks of two eggs
• eight table-spoonfuls of new milk
• a turnip
• a carrot
• a bunch of savoury herbs
• a large sprig of parsley
• a quarter of a pint of vinegar
• a tablespoonful of salt

Method

1. 1

   Chop oysters and mix with anchovies, parsley, nutmeg, breadcrumbs, butter, pepper, salt, yolks, and milk.

2. 2

   Stir over gentle heat until thickened, fill the fish, sew up, and boil in water with turnip, carrot, herbs, vinegar, celery-seed, and salt until cooked.

3. 3

   Serve with a sauce made from butter, onions, parsley, chives, ketchup, claret, and fish liquid.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 774. The excerpt below is the record exactly as published.

ohn 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 sal

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