In half or three
quarters of an hour, they will be boiled tender. Then take them and drain
them from the water, and serve them with thickened Butter, and some of the
Onions minced into it, and a little Pepper, laying the fish upon some
sippets of spungy bread, that may soak up the water, if any come from the
fish; and pour butter upon the fish; so serve it up hot.
TO DRESS STOCK FISH, SOMEWHAT DIFFERINGLY FROM THE WAY OF HOLLAND
Beat the fish very well with a large Woodden-Mallet, so as not to break it,
but to loosen all the flakes within. It is the best way to have them beaten
with hard heavy Ropes. And though thus beaten, they will keep a long time,
if you put them into Pease straw, so thrust in as to keep them from all
air, and that they touch not one another, but have straw enough between
every fish. When you will make the best dish of them, take only the tails,
and tye up half a dozen or eight of them with White-thred. First, they must
be laid to soak over night in cold water. About an hour and half, (or a
little more) before they are to be eaten, put them to boil in a pot or
Pipkin, that you may cover with a cover of Tin or Letton so close, that no
steam can get out; and lay a stone or other weight upon it, to keep the
cover from being driven off by the steam of the water.
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