You may eat it with Mustard besides.
BUTTERED WHITINGS WITH EGGS
Boil Whitings as if you would eat them in the Ordinary way with thick
Butter-sauce. Pick them clean from skin and bones, and mingle them well
with butter, and break them very small, and season them pretty high with
Salt. In the mean time Butter some Eggs in the best manner, and mingle them
with the buttered Whitings, and mash them well together. The Eggs must not
be so many by a good deal as the Fish. It is a most savoury dish.
TO DRESS POOR-JOHN AND BUCKORN
The way of dressing Poor-John, to make it very tender and good meat, is
this. Put it into the Kettle in cold water, and so hang it over the fire;
and so let it soak and stew without boiling for 3 hours: but the water must
be very hot. Then make it boil two or three walms. By this time it will be
very tender and swelled up. Then take out the back-bone, and put it to fry
with Onions. If you put it first into hot water (as ling and such salt
fish,) or being boiled, if you let it cool, and heat it again it will be
tough and hard.
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