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.

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.  In the stewing it with butter, season it to your taste, with what you think fitting.

ANOTHER WAY TO DRESS STOCK-FISH