Then rowl them up and down in a soft and dry napkin, changing this as
soon as it is wet for another, using so many Napkins as may make the fishes
perfectly dry; for in that consisteth a chief part of their preparation.
Then powder them well with Pepper and Salt, rubbing them in well, and lay
them round in a Pot or strong crust upon a good Lare of Butter, and store
of Onions every where about them, and chiefly a good company in the middle.
Then put more Butter upon them, covering the pot with a fit cover, and so
set them into a quick oven, that is strongly heated; where they will
require three or four hours (at least) baking. When they are taken out of
the oven and begin to cool, pour store of melted Butter upon them, to fill
up the pot at least three fingers breadth above the fish, and then let it
cool and harden; And thus it will keep a year, if need be, so the Butter be
not opened, nor craked, that the air get into the fish.
To eat them presently, They dress them thus: When they are prepared, as
abovesaid, (ready for baking) boil them with store of Salt and gross
Pepper, and many Onions, in no more water, then is necessary to cover them,
as when you boil a Carp or Pike _au Court bouillon_.
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