Put in no more
water, then well to cover them. They must never boil strongly, but very
leasurely and but simpringly. It will be near half an hour before the water
begin to boil so: And from their beginning to do so, they must boil a good
hour. You must never put in any new water, though hot, for that will make
the fish hard. After the hour, take out the fishes and untie them, and lay
them loose in a colander with holes to drain out the water, and toss them
in it up and down very well, as you use to do Butter and Pease; and that
will loosen and break asunder all the flakes, which will make them the
more susceptible of the Butter, when you stew them in it, and make it
pierce the better into the flakes, and make them tender. Then lay them by
thin rows in the dish, they are to be served up in: casting upon every row
a little salt, and some green Parsley minced very small. They who love
young-green Onions or sives, or other savory Herbs, or Pepper, may use them
also in the same manner, when they are in season. When all is in, fill up
with sweet Butter well melted and thickened; and so let it stew there a
while, to soak well into the fish; which will lie in fine loose tender
flakes, well buttered and seasoned.
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