_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_, 3_s._ to 5_s._ _Seasonable_ all the year, but best from
September to January.
_Note._—Small John Dory are very good baked.