The closet of Sir Kenelm Digby Knight opened

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 everyrowa 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 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 m.ust 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. Buckorn is to be watered a goodhourbefore you put ittothe 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 notyet 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 adish,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.