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.  The main care must be, that the vessel it boileth in, be covered so exceeding close, that not the least breath of steam get out, else it will not be tender, but tough and hard.  It will be boiled enough, and become very tender in about a good half hour.  Then take it out, unty it, and throw away the skin, and lay the flaky fish in a Cullender, to drain away the water from it.  You must presently throw a little Salt upon it, and all about in it, to season it.  For then it will imbibe it into it self presently; whereas if you Salt it not, till it grow cold in the air, it will not take it in.  Mean while prepare your sauce of melted well thickened butter (which you may heighten with shreded Onions or Syves, or what well tasted herbs you please) and if you will, you may first strew upon the fish some very small shreded young Onions, or Sibbouls, or Syves, or Parsley.  Then upon that pour the melted butter to cover the fish all over, and soak into it.  Serve it in warm and covered.

TO DRESS PARSNEPS

Scrape well three or four good large roots, cleansing well their outside, and cutting off as much of the little end as is Fibrous, and of the great end as is hard.  Put them into a possnet or pot, with about a quart of Milk upon them, or as much as will cover them in boiling, which do moderately, till you find they are very tender.  This may be in an hour and half, sooner or later, as the roots are of a good kind.  Then take them out, and scrape all the outside into a pulpe, like the pulpe of roasted apples, which put in a dish upon a chafing dish of Coals, with a little of the Milk, you boiled them in, put to them; not so much as to drown them, but only to imbibe them:  and then with stewing, the pulpe will imbibe all that Milk.  When you see it is drunk in, put to the pulpe a little more of the same Milk, and stew that, till it be drunk in.  Continue doing thus till it hath drunk in a good quantity of the Milk, and is well swelled with it, and will take in no more, which may be in a good half hour.  Eat them so, without Sugar or Butter; for they will have a natural sweetness, that is beyond sugar, and will be Unctuous, so as not to need Butter.