JOHN DORY.
Ingredients.—-¼ lb. of salt to each gallon of water. Mode.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for ¼ hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it. Time.—After the water boils, ¼ to ½ hour, according to size. Average cost, 3s. to 5s. Seasonable all the year, but best from September to January.
Note.—Small John Dory are very good baked.