_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 1/4
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, 1/4 to 1/2 hour, according to size.
_Average cost_, 3s. to 5s. _Seasonable_ all the year, but best from
September to January.
_Note_.--Small John Dorie are very good, baked.
[Illustration: THE JOHN DORY.]
THE DORU, or JOHN DORY.--This fish is of a yellowish golden
colour, and is, in general, rare, although it is sometimes taken
in abundance on the Devon and Cornish coasts. It is highly
esteemed for the table, and its flesh, when dressed, is of a
beautiful clear white. When fresh caught, it is tough, and,
being a ground fish, it is not the worse for being kept two, or
even three days before it is cooked.
BOILED EELS.