In the stewing it with butter, season it to your taste,
with what you think fitting.
ANOTHER WAY TO DRESS STOCK-FISH
Beat it exceeding well with a large woodden Mallet, till you may easily
pluck it all in pieces, severing every flake from other, and every one of
them in it so being loose, spungy and limber, as the whole fish must be,
and plyant like a glove, which will be in less then an hour. Pull then the
bones out, and throw them away, and pluck off the skin (as whole as you
can; but it will have many breaches and holes in it, by the beating) then
gather all the fish together, and lap it in the skin as well as you can,
into a round lump, like a bag-pudding, and tye it about with cords or
strings (like a little Collar of Brawn, or souced fish) and so put it into
lukewarm water (overnight) to soak, covering the vessel close; but you need
not keep it near any heat whiles it lyeth soaking. Next morning take it out
that water and vessel, and put it into another, with a moderate quantity of
other water, to boil; which it must do very leisurely, and but simpringly.
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