Dressed Stock Fish
From The closet of Sir Kenelm Digby Knight opened, 1910
Serve with mustard if desired.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 113. The excerpt below is the record exactly as published.
DRESS STOCK FISH, SOMEWHAT DIFFERINGLY FROM THE WAY OF HOLLAND Beat the fish very well with a large Woodden-Mal- let, 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 laya 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 youuse to do Butterand Pease ; and that will loosen and break asunder all the flakes, which will make THE CLOSET OPEO^D 187 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 thick- ene
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Cook this with the app: pantry check, scaling, and the assistant.