To eat them presently, They dress them thus:  When they are prepared, as abovesaid, (ready for baking) boil them with store of Salt and gross Pepper, and many Onions, in no more water, then is necessary to cover them, as when you boil a Carp or Pike au Court bouillon.  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.  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.  You may eat it with Mustard besides.

BUTTERED WHITINGS WITH EGGS