To Dress Stock-Fish in Holland

Ingredients

• Stock-fish
• melted Butter
• Pepper
• Mustard

Method

1. 1

   Beat the stock-fish well with moderate blows to loosen the fibers.

2. 2

   Soak it in warm water for 12 to 14 hours.

3. 3

   Boil gently for 6 to 7 hours, adding hot water as needed.

4. 4

   Drain and heat again with melted butter, seasoning with Pepper and Mustard if desired.

5. 5

   For better flavor, boil it again in Milk for an hour after draining.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 114. The excerpt below is the record exactly as published.

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 maybealittle 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

Cook this with the app: pantry check, scaling, and the assistant.