Buckorne is to be watered a good hour before you put it to the fire. Then
boil it till it be tender, which it will be quickly. Then Butter it as you
do Ling; and if you will, put Eggs to it.
THE WAY OF DRESSING STOCK-FISH IN HOLLAND
First beat it exceedingly well, a long time, but with moderate blows, that
you do not break it in pieces, but that you shake and loosen all the inward
Fibers. Then put it into water (which may be a little warmed) to soak, and
infuse so during twelve or fourteen hours (or more, if it be not yet
pierced into the heart by the water, and grown tender.) Then put it to boil
very gently, (and with no more water, then well to cover it, which you must
supply with new hot water as it consumeth) for six or seven hours at least,
that it may be very tender and loose and swelled up. Then press and drain
out all the water from it; and heat it again in a dish, with store of
melted Butter thickened; and if you like it, you may season it also with
Pepper and Mustard. But it will be yet better, if after it is well and
tender boiled in water, and that you have pressed all the water you can out
of it, you boil it again an hour longer in Milk; out of which when you take
it, to put it into the dish with butter, you do not industriously press out
all the Milk, as you did the water, but only drain it out gently, pressing
it moderately.
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