Stewed John Dory

Ingredients

• Clean the fish
• 2 wineglassfuls each of port wine and vinegar
• 2 wineglassfuls each of port wine and vinegar
• and 5 pints of water
• Peel a quantity of button-onions, put them in a stewpan with 2 oz. of butter
• and 1 teaspoonful of sugar
• Pour 1 qt. of brown sauce

Method

1. 1

   Rub the fish with flour, place in a kettle with vegetables, herbs, salt, wine, vinegar, and water.

2. 2

   Stew for an hour.

3. 3

   Brown onions in butter and sugar, add wine, then brown sauce and stock.

4. 4

   Mix in fish quenelles, mushrooms, sauces, and oysters.

5. 5

   Drain fish, serve with sauce and garnish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 169. The excerpt below is the record exactly as published.

and 1 teaspoonful of sugar. Pass the sauce through a fine hair or silk sieve, return it to the saucepan, and mix with it some small squares of boiled beetroot and the same of gherkins. Keep it hot till wanted for serving. When the John Dory is cooked, drain it well, slip it off the drainer on to a hot dish, being careful not to break it, pour the sauce over, garnish with a few sprigs of parsley, and serve. Boiled John Dory with Prawn Sauce. — Put the fish in a fish-kettle with plenty of boiling water, and boil. Skin 1 pint of fresh prawns, pound them in a mortar together ■with Jib. of butter, and pass the mixture through a fine hair sieve. Put £ pint of bechamel sauce into a stewpan with an equal quantity of butter sauce (melted butter), and place over the fire till boiling; then mix the prawns and butter into the sauce, and stir till dissolved. Pick the meat out of a small lobster and chop it. When the fish is cooked, drain, place it on a hot dish, cover with the sauce, and then strew over the chopped lobster. Serve while very hot. John Dory with Holstein Sauce. — Clean and prepare the fish, being very careful in drawing it not to break the gall, as that would make the whole fish bitter, put it into a fish- kettle with a lump of salt and sufficient cold water to cover, leave over the fire until it commences to boil, then move to the side, and keep it simmering for ten minutes. Prepare the following sauce for it : Put ljoz. of butter into a small saucepan with 1 table-spoonful of flour, mix them Well over the fire, then stir in 1 breakfast-cupful of the cooking-liquor of the fish and J breakfast-cupful of white Rhenish wine ; season to taste with salt, pepper, and a small quantity of grated nutmeg, and continue stirring until boiling ; then move off the fire, and stir in the yolk of an egg that John Dory — continued. has been beaten with the juice of a lemon and strained, also a small piece of butter broken into small pieces. Spread a folded napkin or an ornamental dish-paper over a hot oval- shaped dish, drain, and lay the fish carefully on it, garnish with fresh parsley, slices of lemon, and quarters of hard- boiled eggs, and serve it with the sauce in a sauceboat while very hot. Rechauffe of John Dory. — Pick over carefully some cold remains of boiled John Dory, and remove all the skin and bones. Mix lqt. of milk slowly with 4oz. of flour, keeping it smooth and free from lumps, and pour it into a saucepan. Tie together a bunch of parsley, two or three sprigs of thyme, and a bay-leaf, and put it into the saucepan with one or two shallots, a dust of grated nutmeg, and salt and pepper. Stir the mixture over the fire till thick and boiling; then take it off, and mix with it Jib. of butter and the yolks of two eggs. When the butter and eggs are blended with the other ingredients, pass the sauce through a fine hair sieve. Mask the bottom of a gratin-dish with some of the sauce, put in a layer of the prepared fish, and then another layer of the sauce ; fill the dish in this manner, dusting a small quantity of salt and pepper between the layers, the last one being of sauce. Grate some bread and Parmesan cheese over the top, put the dish in a moderate oven, and bake for thirty minutes. When cooked, brown the contents under a salamander, and serve on the same dish. Stewed John Dory. — Clean the fish, rub it well with flour, and put it in a fish-kettle with a few carrots, onions, and turnips, a bunch of sweet herbs, parsley, and a bay-leaf, a small lump of salt, two or three cloves, 2 wineglassfuls each of port wine and vinegar, and 5 pints of water. When the liquor boils, move the fish-kettle to the side of the fire, and stew the contents for an hour. Peel a quantity of button- onions, put them in a stewpan with 2oz. of butter and 1 tea- spoonful of sugar, and toss about over the fire till browned ; then pour in 1 wineglassful of wine, and stir them over the fire a few minutes longer. Pour lqt. of brown sauce

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