John Dory

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Cook the fish in water with a little salt, and be careful that it is not allowed to boil; as this fish, which is far from presenting an ornamental or pleasing aspect, is positively hideous to behold when further disfigured by its being allowed to boil fast while it is being cooked.

When the dory is done, dish it up with care, in order not to break it; and send it to table with lobster, shrimp, anchovy, or Dutch sauce.

Note.—Dories may also be stuffed, and baked or grilled, and served with brown caper sauce, or piquante sauce.

No. 199